Strawberry cheesecake in a glass

No bake strawberry cheesecake in a glass at Cheryl Marie Cordeiro

Something sweet for a quiet evening.

Photo © Cheryl Cordeiro-Nilsson for Cheryl Marie Cordeiro 2010

There come days or evenings that I’ve felt I’ve over eaten for the next few days and what I’d really like is something sweet, but nothing main meal substantial like a full plate of chicken breast with pasta or a beef steak with salad on the side.

It felt like that this evening, so I whipped up one of my favourite desserts but in minimalist portions (or controlled portions at least) – strawberry cheesecake in a glass.

BBC Good Food has an excellent tried and tested recipe for this easy to make dessert that doesn’t need any baking time in the oven. Given below is my variation of it, with a small tub of Philedelphia cream cheese and grated lemon rind. This will render just 4 wine glasses of strawberry cheesecake dessert, just enough for a cozy dinner of four or a small household.

Ingredients
105g digestive biscuits (crushed and mixed with the melted butter)
45g butter (melted)
1/2 tsp vanilla essence
250g Philedelphia cream cheese
40 g icing sugar
140 ml pot double cream
2 tbsp grated lemon rind
Fresh strawberries for the topping

I had 4 medium sized red wine glasses to work with and into the bottom of these glasses went the crushed biscuits (mixed with the melted butter).

To make the filling, I creamed the soft cheese, icing sugar and vanilla essence together till smooth, adding in the double cream and the grated lemon rind after. This mixture was then spooned on top of the biscuit base in each cup. Leave to set overnight or for a minimum of 4-6 hours in the fridge.

For the topping, I warmed up the fresh strawberries in a saucepan over low heat, adding just a tablespoon of sugar. Once it has the consistency of a runny strawberry jam, it was taken off the heat. This was poured on top of the cheesecake filling in the glasses just before serving.

Enjoy!

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