Ingredients
Ingredients
Crust:
- 100 g graham crackers , or digestive biscuits
- 40 g melted butter
Strawberry Filling
- 200 g fresh strawberries
- 200 g cream cheese
- 150 ml heavy whipping cream
- 50 g powdered sugar
- 1 tsp lemon juice
- 1 tsp gelatin
- 1 tbsp water
Topping:
- 150 ml whipped cream , (sweetened if you like)
- Fresh strawberries, halved
Instructions
Instructions
Make the crust:
- 1
Crush the graham crackers into fine crumbs.
- 2
Mix with melted butter until evenly combined.
- 3
Spoon the mixture into small clear glasses, pressing gently to form the base.
- 4
Chill in the fridge for 15–20 minutes to set.
Prepare the strawberry layer:
- 1
Puree the strawberries.
- 2
Bloom the gelatin in cold water for 5 minutes, then heat until fully dissolved.
- 3
In a bowl, beat the cream cheese, powdered sugar, and lemon juice until smooth.
- 4
Stir in the strawberry puree and warm gelatin.
- 5
Fold in the whipped cream gently until the mixture turns light pink and fluffy.
- 6
Spoon or pipe the mixture on top of the chilled crust. Smooth the tops.
- 7
Refrigerate for at least 4 hours (or overnight) until fully set.
Add the topping:
- 1
Pipe whipped cream on top of each cup.
- 2
Garnish with halved strawberries and optional edible flowers or a soft linen napkin for styling.
Notes
Notes
-
Cream cheese temperature: Make sure your cream cheese is fully softened for a smooth, lump-free filling.
-
Color tip: Use fresh ripe strawberries for a natural pink hue. For a more vibrant color, add a drop of natural red food coloring.
-
Make ahead: These cups can be made up to 2 days in advance. Keep them refrigerated and covered.
-
Crust variation: Swap graham crackers for digestive biscuits or golden Oreos for a twist.
-
Decorating idea: Top with piped whipped cream, halved strawberries, and edible flowers for a Pinterest-perfect finish.
Nutrition
Nutrition (per 100g)
| Calories | 270kcal |
| Carbohydrates | 25g |
| Fat | 17g |
| Protein | 3.8g |