White Chocolate & Strawberry Cheesecake Cups
White Chocolate and Strawberry Cheesecake Cups – What’s better than a recipe that you don’t have to cook. I’m pretty sure that I don’t know anybody who doesn’t like cheesecake or if I do they haven’t mentioned it. What’s not to like, Yummy creamy topping on an even yummier biscuity base (which if you’re the one serving you get to have extra – servers rights) and fruit. Fab combination!
What you will need:
For the filling
- 150g White Chocolate
- 25g Butter
- 1/2 Teaspoon vanilla extract
- 200g Cream Cheese
- 25g Icing Sugar
- 50mls Double cream, whipped
- 1 Punnet Strawberries
For the base:
- Half a pack digestive biscuits
- 50g Butter, melted
For the base, put the biscuits in a freezer bag and using a rolling pin crush the biscuits. Add the crushed biscuits to the melted butter.
Put 12 cupcakes cases into a cupcake tray and add a spoonful of biscuit base to each case. Put into the fridge to chill whilst you prepare the topping.
Melt the white chocolate, butter and vanilla extract in a heatproof bowl over a pan of simmering water. Making sure that the bowl doesn’t touch the water. Once all the ingredients are melted, take off the heat and stir to make a smooth mixture and set aside to cool.
In another bowl add the cream cheese, icing sugar (sifted) and cream until smooth.
Add the chocolate mixture to the cream cheese mixture.
Take about half the punnet of strawberries, wash and chop off the tops and cut into very small pieces before adding them to the cream cheese mixture.
Top the biscuit base cases with the cream cheese mixture and put in the fridge for approximately 4 hours. Top each cheesecake cup with a quartered strawberry and serve.
And there you have lovely little scrummy White Chocolate & Strawberry Cheesecake Cups.
Next time I make these I’m going to use Silicone Cupcake Cases so we can reuse them time and again.
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