No Bake Cheesecake Cups
- Replies 1
This was another desert cup I made for my Daughters bridal shower and again was a huge success.
Everyone was asking for the recipes of all my desert cups.
I've added the other desert cup recipes I made in another post
Prep time 15 minutes + refrigerate time.
Makes 6 , 150 ml cups
Ingredients
3/4 cup Arnotts Marie biscuits or sumilar plain biscuit (pulse in a food
processor or blender until finely
ground.)
2 tablespoons (25g) unsalted
butter, melted
For the Cheesecake Filling:
225g cream cheese, at room
temperature
1/2 cup (100g) white sugar
1 teaspoon vanilla extract
1-2 teaspoons lemon zest,
1 cup thickened cream
Diced fresh fruit, for topping, I used strawberries
METHOD
1. Make the crust: In a medium bowl,
mix together crumbs and melted
butter until combined and crumbs
are moistened. Divide evenly
between individual serving dishes
(about 2 tablespoons per serving
dish). Press on the mixture with
your fingers to form a crust layer
2. Make the filling:
In a large bowl, combine cream
cheese and sugar, and whisk well
until combined and completely
smooth. You can also use an
electric stand mixer fitted with the
paddle attachment to beat the
cream cheese, or use a handheld
mixer. Add in vanilla and lemon
zest. Set aside . Using an
electric mixer fitted with the whisk
attachment, whisk thickened cream
until soft peaks form. Avoid
overbeating. Using a spoin or spatula gently fold half of the whipped cream into the cream cheese mixture, then fold in the
Other half. Evenly spoon (or pipe) into cups onto of biscuit layer until it is not quite to the top.
Top with fresh fruit or any other
topping you like. Cover and place in
the fridge for at least one hour
before serving, or up to 2-3 days.
Everyone was asking for the recipes of all my desert cups.
I've added the other desert cup recipes I made in another post
Prep time 15 minutes + refrigerate time.
Makes 6 , 150 ml cups
Ingredients
3/4 cup Arnotts Marie biscuits or sumilar plain biscuit (pulse in a food
processor or blender until finely
ground.)
2 tablespoons (25g) unsalted
butter, melted
For the Cheesecake Filling:
225g cream cheese, at room
temperature
1/2 cup (100g) white sugar
1 teaspoon vanilla extract
1-2 teaspoons lemon zest,
1 cup thickened cream
Diced fresh fruit, for topping, I used strawberries
METHOD
1. Make the crust: In a medium bowl,
mix together crumbs and melted
butter until combined and crumbs
are moistened. Divide evenly
between individual serving dishes
(about 2 tablespoons per serving
dish). Press on the mixture with
your fingers to form a crust layer
2. Make the filling:
In a large bowl, combine cream
cheese and sugar, and whisk well
until combined and completely
smooth. You can also use an
electric stand mixer fitted with the
paddle attachment to beat the
cream cheese, or use a handheld
mixer. Add in vanilla and lemon
zest. Set aside . Using an
electric mixer fitted with the whisk
attachment, whisk thickened cream
until soft peaks form. Avoid
overbeating. Using a spoin or spatula gently fold half of the whipped cream into the cream cheese mixture, then fold in the
Other half. Evenly spoon (or pipe) into cups onto of biscuit layer until it is not quite to the top.
Top with fresh fruit or any other
topping you like. Cover and place in
the fridge for at least one hour
before serving, or up to 2-3 days.
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