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Mini no-bake cheesecakes with strawberries
Mini no-bake cheesecakes with strawberries
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Prep Time:
290 minutes
Cook Time:
10 minutes
Total Time:
300 minutes
Elevate no-bake cheesecakes with warm strawberries and crème fraîche for a decadent treat by Curtis Stone.
Ingredients:
  • Non-stick cooking spray
  • 175g biscuit
  • 90g unsalted butter, melted
  • 3.75 gm gelatine powder
  • 250g cream cheese, room temperature
  • 65g cottage cheese
  • 60ml condensed milk
  • 40.00 gm caster sugar
  • 500g small strawberries, hulled (halved if large)
  • 75g caster sugar
  • 10.60 gm lemon juice
  • 120g creme fraiche
Instructions:
  • Spray a 12-hole, 1/3 cup (80ml) muffin pan with cooking spray and line it with plastic wrap.
  • Combine biscuit crumbs and melted butter in a large bowl until mixture resembles wet sand and can be pressed into clumps.
  • Gently press 2 tablespoons of the biscuit crumb mixture into each hole of the prepared pan, ensuring it covers the base and sides. Refrigerate for 30 minutes or until the crusts are firm.
  • Prepare the filling by gently sprinkling gelatine into a small saucepan. Pour 2 tablespoons of water over the gelatine and swirl it to create a smooth blend. Allow it to sit for 5 minutes, or until the gelatine softens.
  • Blend cream cheese in a food processor until smooth, scraping down the sides and base to eliminate any lumps. Add cottage cheese and blend until creamy. Mix in condensed milk and sugar until well combined. Set aside.
  • Heat gelatine mixture over medium heat for 1 minute until fully dissolved. With the food processor running, gently stream the warm gelatin mixture into the cream cheese mixture. Blend thoroughly to ensure a smooth incorporation of the gelatine.
  • Spread the mixture evenly into the crusts and refrigerate for a minimum of 4 hours until the cheesecakes are firm and chilled.
  • For the topping, preheat the grill on high with the rack positioned 15cm from the heat source. In a 20cm square baking dish, mix strawberries, sugar, and lemon juice until coated. Grill the strawberries, stirring occasionally, for 6-8 minutes until tender and juices bubble.
  • Drizzle each cheesecake with creamy crème fraîche or tangy sour cream. Layer on the warm strawberries and enjoy right away.

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