Easy Strawberry Shortbread Cheesecake dessert cups

Strawberry cheesecake on a shortbread biscuit base, topped with whipped cream and a fresh strawberry - a delicious dessert cup.

There are no eggs in this recipe which means there's no baking.

Ingredients to make 6 x 160 ml dessert cups:

Shortbread biscuit - 3.5 ounces (100 grams) (You can use any plain biscuits or cookies)
Strawberries - 3.5 ounces (100 grams) + 3 for decoration
Soft cheese - 7 ounces (200 grams)
Whipping cream - 8 fluid ounces (1 cup / 225 ml)
2 x granulated sugar - 2 ounces (¼ cup / 50 grams)
Vanilla extract - ½ teaspoon

Method:

Crush the shortbread into crumbs in a food processor or with a rolling pin and then divide them into your dessert cups. Gently tap the crumbs down.

Puree the strawberries in a food processor (you can use a fork or food masher.)

Combine the pureed strawberries with the cream cheese and 1 ounce (28 grams) of sugar.

Whisk the cream and 2 ounces (¼ cup / 50 grams) of sugar until peaks start to form.

Place ⅓ of this whipped cream into a piping bag with a fancy nozzle and set it aside.

Add the strawberry and soft cheese mixture to the remaining cream and whisk until peaks form and then transfer it to a piping bag to make it easy to layer it into your dessert cups.

Pipe the strawberry mixture over your biscuit bases, almost to the top of each cup.

Next, pipe a swirl of cream on the strawberry layer and add half a strawberry to complete your cheesecakes.

You can eat them immediately but they are nicer after an hour in the fridge. They will keep in the fridge for up to 3 days.