Recipes
Spoonable Strawberry Cheesecake Cups
Individual biscuit, cream-cheese and strawberry cups need no oven or gelatine. They are soft desserts for eating with a spoon.
A festive food idea
Individual biscuit, cream-cheese and strawberry cups need no oven or gelatine. They are soft desserts for eating with a spoon.
Ingredients
- 125g digestive biscuits
- 60g unsalted butter, melted
- 250g full-fat cream cheese, softened
- ⅓ cup icing sugar
- ½ tsp vanilla extract
- ½ cup sour cream
- 250g strawberries, hulled and sliced
- 1 Tbsp runny honey
Method
- Crush biscuits finely and combine with melted butter. Divide among six serving glasses, pressing lightly. Chill for 30 minutes.
- Beat cream cheese, icing sugar and vanilla until smooth. Stir through sour cream.
- Spoon over the bases and refrigerate for at least two hours.
- Wash, dry and slice strawberries, then toss with honey. Spoon over the cold filling shortly before serving.
Useful tips
- These cups deliberately use no setting agent and are not a sliceable cheesecake.
- Children can crush biscuits in a sealed bag with adult help.
Safety and storage
Keep chilled; refrigerate promptly within two hours. Adults handle melted butter. No honey for infants under 12 months.
Allergens: Milk; Wheat/gluten; check biscuit label
Research draft — kitchen testing recommended
Sources and acknowledgements
- New World: No-bake strawberry cheesecake ↗
Adapted from tart to spoonable cups with a smaller biscuit base; independent wording. No endorsement implied. - New Zealand Food Safety / MPI: Safe food preparation, cooking and storage at home ↗
General food-handling reference; original wording used for relevant safety notes.
Food safety: New Zealand Food Safety guidance. Keep chilled food at 5°C or colder; refrigerate perishables within 2 hours, sooner in hot weather.
Photo: Tristan Ferne — Cheesecake with strawberry sauce.jpg
Photo source · CC BY 2.0Displayed without editing; layout may resize the image.
