Description
Make individual, heart-shaped strawberry cheesecakes with a simple biscuit base. This recipe yields charming, creamy desserts perfect for sharing.
Ingredients
Scale
- 50 g Biscoff cookies
- 20 g melted butter
- 90 g cream cheese
- 15 g sugar
- 3 drops vanilla essence
- 1 tsp lemon juice
- 70 ml whipped cream
- 80 g fresh strawberries
- 30 g sugar
- liquid red food coloring
Instructions
- Crush the Biscoff cookies into powder using a rolling pin inside a plastic bag.
- Melt the butter.
- Combine the melted butter and crushed cookies.
- Press the cookie and butter mixture into the bottom of heart-shaped molds to a 2 mm thickness.
- Chill the bases in the freezer for 15 minutes to set.
- In a bowl, combine the cream cheese, sugar, and vanilla essence. Beat with an electric hand mixer until creamy.
- Whip the cream in a separate bowl for 2-3 minutes until fully whipped.
- Gently fold the whipped cream into the cream cheese mixture using a spatula to keep the air in the cream.
- Transfer the cheesecake mixture into a piping bag and fill the heart-shaped molds to the top.
- Use the flat side of a dough cutter to level the top surface of the cheesecake mixture.
- Place the molds in the freezer for 1 hour.
- Unmold the cheesecakes.
- Chop the fresh strawberries.
- Combine the chopped strawberries and 30g sugar. Crush them into a puree using a fork.
- Transfer the strawberry mixture to a pot and cook on medium heat for 2-3 minutes.
- Let the mixture cool down.
- Sift the cooled mixture to extract the juice, discarding the strawberry solids.
- Add the liquid red food coloring to the juice and blend it in.
- Transfer the strawberry coulis into a piping bag with a 1 mm nozzle tip.
- Cover the top of each cheesecake with the strawberry coulis.
- Place the cheesecakes in the refrigerator for 1 hour before serving.
Notes
- Use any type of plain biscuit if Biscoff is unavailable for the base.
- Work gently when folding the whipped cream to maintain the filling’s light texture.
- Individual portions make serving easy for gatherings.
- Prep Time: 30 min
- Cook Time: 5 min
- Category: Dessert
- Method: No Bake/Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 18
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 4
- Cholesterol: 40
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