Strawberry Cheesecake Shots
Summary
- These delicious and easy-to-make strawberry cheesecake shots feature a crushed biscuit base, a creamy strawberry-infused cheesecake filling, and a vibrant strawberry sauce topping. Perfect for a quick dessert, they are chilled until set and garnished with whipped cream and fresh strawberries.
All Ingredients - Strawberry Sauce
- Chopped strawberries 300g
- Sugar 1/3 cup
- Water 1/2 cup
- Red food color 1/8 tsp
- Strawberry essence 1/8 tsp
- Corn flour 1 tsp
- Water (for slurry) 1/4 cup
All Ingredients - Biscuit Base
- Biscuits 100g
- Sugar 1 tbsp
- Melted butter 100g
All Ingredients - Cheesecake Filling
- Whipped cream 1.5 cup
- Icing sugar 1/2 cup
- Strawberry essence 1/4 tsp
- Philadelphia cheese 1/2 cup
- Sugar 1 tbsp
Tools You'll Need
- Saucepan
- Hand mixer
- Mixing bowl
- Bowl
- Whisk
- Piping bag
Plan Ahead
Up to 3 hrs of hands-off time you can shift to earlier.
- Step 13 · Refrigerate3 hrs
…l of whipped cream and a fresh strawberry. Chill the cheesecake shots in the refrigerator for at least 3 hours, or until well set, before serving.
Don't have an ingredient? Try these swaps
No Cornstarch?
- 2 tbsp all-purpose flour (per 1 tbsp cornstarch)
- Arrowroot powder (1:1)
- Tapioca starch (1:1)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Strawberry Sauce
In a saucepan, add 300g chopped strawberries, 1/3 cup sugar, and 1/2 cup water. Mix well and cook over medium heat.
Step 2: Add Color and Flavor
Once the mixture starts bubbling, add 1/8 tsp red food color and 1/8 tsp strawberry essence. Mix thoroughly to combine.
Step 3: Thicken the Sauce
In a separate small bowl, mix 1 tsp corn flour with 1/4 cup water to create a slurry. Pour this slurry into the strawberry sauce and continue to cook, stirring constantly, until the sauce thickens.
Step 4: Chill Strawberry Sauce
Once the sauce is thick, turn off the flame and transfer it to a bowl. Refrigerate until completely chilled.
Step 5: Prepare Biscuit Base
In a food chopper, add 100g biscuits and crush them into fine crumbs. Add 1 tbsp sugar and 100g melted butter to the crushed biscuits. Mix well until all ingredients are combined.
Step 6: Assemble Biscuit Base
Divide the biscuit mixture evenly among 4 serving glasses. Use a pestle or the back of a spoon to press the mixture firmly into the base of each glass. Chill the biscuit bases in the refrigerator.
Step 7: Whip Cream
In a clean bowl, add 1 & 1/2 cup cream, 1/2 cup icing sugar, and 1/4 tsp strawberry essence. the cream using an electric mixer until soft peaks form.
Step 8: Prepare Cream Cheese
In a separate bowl, add 1/2 cup Philadelphia cheese and 1 tbsp sugar. with an electric mixer until the cheese is smooth and creamy.
Step 9: Combine Filling Ingredients
Gently fold the cream into the smoothed cream cheese. Add half of the chilled strawberry sauce to this mixture (reserve the other half for topping). Mix well until everything is combined and has a uniform pink color.
Step 10: Fill Glasses
Transfer the cheesecake filling into a piping bag. Pipe the filling evenly over the chilled biscuit bases in each glass.
Step 11: Add Biscuit Layer
Sprinkle a thin layer of the remaining biscuit mixture on top of the cheesecake filling in each glass.
Step 12: Top with Strawberry Sauce
Spoon the reserved strawberry sauce over the biscuit layer in each glass.
Step 13: Garnish and Chill
Garnish each cheesecake shot with a swirl of cream and a fresh strawberry. Chill the cheesecake shots in the refrigerator for at least , or until well set, before serving.
Storage & Leftovers
How to keep what you don't finish — pulled straight from the recipe.
- Refrigerateup to 3 hours
Chill the cheesecake shots in the refrigerator for at least 3 hours, or until well set, before serving.
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