Strawberry cheesecake

Strawberry cheesecake: The ultimate taste sensation. Image: Msi Muzi Mathebula

Strawberry cheesecake – Dainty little dessert

Totally irresistible, these little strawberry cheesecakes are so creamy and smooth with a dash of strawberries.

Strawberry cheesecake

Strawberry cheesecake: The ultimate taste sensation. Image: Msi Muzi Mathebula

One bite of this strawberry cheesecake and you will be hooked for life. This velvet-smooth cheesecake is so creamy and decadent that each bite is so satisfying. If you are looking for a cheesecake recipe that does not require any baking, you must try this recipe. It is an appetising combination with strawberries and other berries adding a healthy fruity flavour to this dessert.

The method of this strawberry cheesecake recipe will guide you to make piquant individual cheesecakes in ramekins. Each little cheesecake is just big enough to enjoy as one serving.

Deciding how to present these individual strawberry cheesecakes can be lots of fun and will allow you to unleash your creativity. We have included an idea of how to set your strawberry cheesecake dessert plate, but there are so many beautiful ways you can decorate your plates.

This festive season, surprise your family with a beautiful cold dessert. Just perfect for our hot December weather! Let us know in the comments of this recipe if you love it as much as we do.

Strawberry cheesecake recipe

5 from 1 vote
Recipe by Msi Muzi Mathebula Course: DessertCuisine: GlobalDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooling Time

180

minutes
Total time

3

hours 

15

minutes

Ingredients

  • 2 packets biscuits

  • 100 g butter, melted

  • 250 g cream cheese

  • cup condensed milk

  • ¼ cup fresh lemon juice

  • 1 teaspoon vanilla extract

  • 2 sheets gelatine

  • 1 punnet strawberries

Method

  • Crust
  • Put the biscuits in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
  • Pour the crumbs into a medium bowl; add butter, and stir until well combined.
  • Press the crumb mixture into individual ramekins and press flat. Chill the crust in the freezer for at least 10 minutes.
  • Filling
  • Meanwhile, soak the gelatine in 50 ml cold water.
  • Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth, pour in the soaked gelatine into the cream cheese mixture and mix well.
  • Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.
  • Cut the strawberries and put them all around each ramekin.
  • Pour the filling into the crust and smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm for about 2½ to 3 hours.
  • Remove the cheesecake from the ramekins and serve with fresh berries.

Notes

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