Strawberry Cheesecake Cup (Print Version)
# Ingredients:
→ Cheesecake Filling
01 -
8 oz cream cheese, softened
02 -
1/2 cup powdered sugar
03 -
1 tsp vanilla extract
04 -
1 cup heavy whipping cream
→ Graham Cracker Crumble
05 -
1 cup graham cracker crumbs
06 -
2 tbsp melted butter
07 -
1 tbsp sugar
→ Strawberry Sauce
08 -
1 1/2 cups fresh strawberries, chopped
09 -
1/4 cup granulated sugar
10 -
1 tbsp lemon juice
11 -
1 tbsp cornstarch + 2 tbsp water (for thickening)
→ Topping (Optional)
12 -
Whipped cream
13 -
Extra fresh strawberries, sliced
14 -
More graham cracker crumble
# Instructions:
01 -
In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Spread onto a baking sheet and bake at 175°C for 5 minutes, or mix and chill for a no-bake version.
02 -
In a saucepan, combine strawberries, sugar, and lemon juice over medium heat. Bring to a simmer, stirring occasionally until the strawberries break down and release juice. Mix cornstarch and water, then stir it into the strawberry mixture. Simmer for 1-2 minutes until thickened, then let it cool.
03 -
Beat cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture.
04 -
In a clear cup, layer graham cracker crumble, cheesecake filling, and strawberry sauce. Repeat layers and top with whipped cream, more strawberries, and extra crumble. Chill for at least 30 minutes before serving.
# Notes:
01 -
Chill for 1-2 hours for the best texture.
02 -
Use store-bought strawberry jam if short on time.
03 -
Try different fruits like blueberries, raspberries, or mango.