prep time 15 minutes, rest time 2 hours, serves 6 people
Strawberry no bake Cheesecake Cups with an easy Orio cookies crust are an amazing dessert! Layers of whipped cheese cream, fresh strawberries filling, and crust. This dessert nice to serve for brunch with your girlfriends, or for other celebrations and parties.
Ingredients
Crust:
- 1.5 cup Orio cookie crumbs
- ¼ cup unsalted butter (melted)
Cheesecake Filling:
- 1 cup heavy whipping cream (cold)
- One block full-fat cream cheese (8 ounces, room temperature)
- 150 g condensed milk
- ½ teaspoon pure vanilla extract
- 7 g gelatin powder
Strawberry Layer:
- 1 cup strawberry , diced
Toppings:
- 3 strawberries
- 1/2 kiwi
Instructions
Crust:
- In a medium bowl, mix the Orio with melted butter to make the crust. It should look crumbly.
- Fill each cup with approximately 2 Tablespoons per cup).
- Add 2 tbsp of diced strawberries to each cup
Cheesecake Filling:
- Using either a stand mixer with a whisk attachment, or a large bowl and a hand mixer, beat the heavy whipping cream on medium-high speed until it has fully thickened and holds stiff peaks (approximately 4 minutes). Scrape the whipped cream into a small bowl and place in the fridge while you make the rest of the filling.
- In the bowl of your mixer, combine the cream cheese, vanilla and condensed milk. Mix on medium speed until it’s completely smooth (approximately 3 minute
- Add the whipped cream in, and using a rubber spatula, lightly fold the whipped cream into the cream cheese mixture. Don’t overmix!
- Meanwhile , in small bowl with gelatin add 4 tbsp water while whisking with a fork , mix and set aside for 5 minutes .
- Heat the gelatin in microwave. or on the hot bath ,stir until it dissolves, cool slightly . Add to the cheese mixture and mix.
- Spoon 1/6 of the mixture into each cup. If you want crisp layers visible from the side, it will look much neater if you pipe the filling into the jars.
- Refrigerate for 4-6 hours, or preferably overnight.
