Who doesn’t love cheesecakes?? I do! I must say that I discovered them quite late in my teenage years as they are not an Italian “thing” (though now they are quite popular in Italy too). I was in New York for 3 weeks as an exchange student when I was 17 and one of the (many) things we experienced was to see a show on Broadway. Just before the show started, my friends and I went for a quick dinner/snack in a little deli near the theatre. That’s where I had my first slice of cheesecake… YUM! Many years have passed and I have tasted many different kinds, though my preference is always for the “non baked” ones (apart from my Mini Cheesecake Cupcakes, which I LOVE!). The only thing is… I find Cheesecakes a bit “heavy”. Well, the truth is, I like them so much, that I find it hard to have a “small” portion, if you know what I mean! These cheesecakes in a (shot) glass are the answer! They are the perfect size and really fulfilling. They are also perfect to take to parties (I did!) and make it easy/not messy at all to eat even while standing! I like everything served in a glass or in small portions, especially for parties and buffets! I made these in 2 flavours: strawberry and lemon and I loved them both and even more together! 😉 I hope you enjoy them as much as we did!
Strawberry and Lemon Cheesecake in a Glass
Not available How to make Strawberry and Lemon Cheesecake in shot glasses!
Ingredients
Crust
- 140 gms – 5 oz. cookie crumbs I used Scotch Fingers
- 70 ml – 2.5 oz. melted butter
Lemon cream
- 115 gms – 4 oz. cream cheese very soft (I used a reduced fat version which is more spreadable in consistency)
- 180 ml – 2/3 cup sweetened condensed milk
- 60 ml – ¼ cup lemon juice
- 120 ml – ½ cup whipping cream + ½ tbsp caster sugar
Strawberry cream
- 250 gms – 8.8 oz. Philadelphia Cream Cheese softened
- 100 gms – 3.5 oz. caster sugar
- 2 tbsp lemon juice
- 250 gms – 8.8 oz. strawberry
- 200 gms – 7 oz. whipping cream + ½ tbsp caster sugar
Decoration
- Strawberries
- Sugar
Instructions
To make the base
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Chill for 30 minutes.
To make the lemon cream
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Put the soft cream cheese, sweetened condensed and lemon juice in a bowl and whip it with an electric whisker until smooth.
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Then whip ½ cup of cream with ½ tbps of caster sugar until stiff peaks appear.
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To make the strawberry cream
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Whip the cream with the caster sugar and keep it aside in the fridge.
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Purée the strawberries with the lemon juice and caster sugar.
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Beat the cream cheese until smooth. Beat in the strawberry purée until smooth.
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To assemble
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Gently spoon the strawberry cream on top of the chilled base up to 2/3 of the glass.
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Top with the lemon cream.
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Decorate with the marinated strawberries.
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Serve chilled!
This presentation is really different, it’s nice!
What a great idea! I find a slice of cheesecake is just too much for me but this is just perfect. All the taste of delicious cheesecake in a controlled portion. Love it!
this looks fantastic! But I have to say that I enjoy reading all of your recipes and try so many. I love the variety and your presentation. It makes it easy for a guy who wants to make great dishes. Thank you so much for helping me be a more diversified cook! You have opened new doors for me!
Thank you……
These look delightful and are a great idea for taking to a party.
Great little cheesecakes! and even better it’s 2 flavors.
love the step-by-step photos
This is a perfect dessert when you don’t want (or can’t hold) something calorie filled. Looks wonderful.
Manu, these little cheesecake ‘shots’ are so gorgeous – perfect for portion control but I think I’d have to have at least 3!
bravo !! ils sont très beaux et j’en suis sure très bons
We loved this recipe so much! I like how yours turned out much pinker than mine… I think I mixed in too much of the whipped cream. But it was still delicious! One question though, your instructions for the strawberry cream say to mix the cream cheese with sugar AND puree strawberries with lemon juice and sugar but I only see 3.5 oz caster sugar listed. Can you clarify, I’d like to update my post with the correct measurements. Thanks for this awesome recipe!
Hi Desi! I am very happy you liked the recipe! I am sorry about the mistake, the amount of sugar is correct… no need to beat the cream cheese with more sugar. Thanks for letting me know, I have updated the recipe. 🙂
Can you make these in advance. I’d like to do 60 for a baby shower. Can they be done the night before? And can they be in 4 oz baby food jars?
Hi Marianne! You can definitely make them the day before… just keep them in the fridge and they will be perfect for the next day. You can make them in 4 oz baby food jars, with the same recipe you should get about 10 jars. 🙂
Thank you Manu!~
Hi Manu can I make this with a hand held electric mixture. The braun one?