Easy No-Bake Strawberry Cheesecake Cups| Perfect Dessert for Beginners

Ingredients:

➡️For the base:

• 150g digestive biscuits, crushed
• 60g unsalted butter, melted

➡️For the cheesecake filling:

• 1/2 vanilla pod
• 200ml double cream
• 85g icing sugar
• 280g soft cheese
• 7g gelatine powder

➡️For the strawberry jelly topping:

• 250g strawberries
• 20g caster sugar
• 300ml water
• 7g gelatine powder

➡️For garnish:

• Sliced strawberries

Serves 10 glass cup (diameter:7cm and height :3cm)

Instructions:

➡️For the base:

1. Crush the digestive biscuits until they become crumbs and mix them with the melted butter. Make sure the crumbs are well coated.
2. Divide this mixture into 10 glass cups (each with a diameter of about 7cm). Press it down firmly and refrigerate to set.

➡️For the cheesecake filling:

1. In a glass mixing bowl, pour in the double cream. Slice the vanilla pod in half lengthways, scrape out the seeds, and add all them to the cream.
2. Place the mixing bowl over a simmering pot (bain-marie), gently heat it, and add the gelatine powder. Stir until the powder is completely dissolved.
3. Remove the mixing bowl from the bain-marie, remove the vanilla pod, and mix in the icing sugar until it dissolves.
4. Using an electric mixer, beat the mixture until it thickens to soft peaks. Then, fold in the soft cheese.
5. Transfer the mixture into a piping bag and pipe it onto the biscuit base in the glass cups, leaving about a 1cm gap from the top. Flatten the surface and refrigerate for at least 1 hour. For the strawberry topping:
6. Quarter the strawberries and place them in a pot. Add caster sugar and water, bring to a boil, and let it simmer for about 20 minutes. Then, use a stick blender or food processor to blend the strawberries and strain the mixture.
7. Add the gelatine powder and mix until it’s completely dissolved. Chill the strawberry jelly mixture in the fridge for about 30 minutes.

➡️ Assembly and final steps:

Pour the strawberry jelly mixture on top of the cheesecake and return it to the fridge for at least 6 hours or overnight to set. When serving, garnish the cheesecakes with sliced strawberries on top.