Simple strawberry cheesecake cups - fabulously simple and quick to knock up for your dinner party. Crumbly biscuit with sweet and silky strawberry cream.
Ingredients
- 200g biscuits (digestive biscuits or hob knobs are fail-safes)
- 200g Philadelphia cream cheese
- 200ml double cream
- 6 tbsp icing sugar
- 2 tsp vanilla extract
- 500g ripe strawberries
- 200g biscuits (digestive biscuits or hob knobs are fail-safes)
- 200g Philadelphia cream cheese
- 200ml double cream
- 6 tbsp icing sugar
- 2 tsp vanilla extract
- 500g ripe strawberries
Blitz up your biscuits in a food processor (or pulverize in a bowl with the back of a rolling pin).
In a separate bowl, whisk together your cream cheese, double cream, 5 tbsp of your icing sugar (keeping 1 tsp aside) and 2 tsp vanilla extract until thick and fluffy.
Top and chop 400g of your strawberries and pop in a bowl with the leftover 1 tbsp of icing sugar and crush them into a puree (keeping as many lumps in as you desire).
Drop half of your strawberry puree into your cheesecake mix and swirl to create a ‘ripple’ effect’.
Time to put it all together: biscuit in the base, cheesecake mix on top and a sprinkle of crumble and swirl of extra puree for garnish. Delicious!