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Strawberry and Lemon Cheesecake in a Glass
Not available How to make Strawberry and Lemon Cheesecake in shot glasses!
Course
Dessert
Cuisine
American
Prep Time
1
hour
Total Time
1
hour
Author
Manuela Zangara
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
Combine the cookie crumbs with the melted butter and press the mixture into the shot glasses.
Chill for 30 minutes.
To make the lemon cream
Put the soft cream cheese, sweetened condensed and lemon juice in a bowl and whip it with an electric whisker until smooth.
Then whip ½ cup of cream with ½ tbps of caster sugar until stiff peaks appear.
Gently combine it to the above lime mixture. Set aside.
To make the strawberry cream
Whip the cream with the caster sugar and keep it aside in the fridge.
Purée the strawberries with the lemon juice and caster sugar.
Beat the cream cheese until smooth. Beat in the strawberry purée until smooth.
Gently fold in the whipped cream.
Decoration
Cut the strawberries and marinate them with a little sugar for 30 minutes.
To assemble
Gently spoon the strawberry cream on top of the chilled base up to 2/3 of the glass.
Top with the lemon cream.
Decorate with the marinated strawberries.
Serve chilled!