Les Petits Chefs make Strawberry Cheesecake Cake Cups

This week in Les Petits Chefs baking club we made Strawberry Cheesecake Cake Cups – an easy, no-bake dessert that’s a riff on a recipe I shared last year. That recipe uses mascarpone and a strawberry sauce where you cook the strawberries but today’s recipe is simplified a little – using cream cheese and a fresh strawberry sauce that doesn’t require cooling time! When you just have an hour, time is of the essence!

These are made with electric hand beaters too, so no fancy equipment needed – just a couple of bowls (and a food processor or immersion blender for the strawberry coulis). And if you have a package of ladyfingers on hand you can whip these up with very short notice. Perfect for summer treats!

Start out by whipping up some cream…

Next up, using the same beaters (no need to wash!) mix the cream cheese, plain yoghurt and icing sugar with some vanilla.

Then, fold your whipped cream into the cream cheese mixture…

And start layering!

Making sure to tap the cups down on the table to even out all the layers…

THEN, add your strawberry coulis! (no photos of this being made, because the group in charge was so quick making it!)

And the results?

(of course we topped these with sprinkles!)

Yield: 6-8

No-bake Strawberry Cheesecake Cake Cups

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Easy no-bake cheesecake cups - fun to make and fun to eat!

Prep Time 30 minutes

Chill Time 2 hours

Total Time 2 hours 30 minutes

Ingredients

for the cream:

• 1 cup (250 mL) heavy (35%) cream
• 1 cup (250 g) cream cheese, slightly softened
• 1/2 cup (125 g) 0% plain yogurt
• 1/4 cup (35 g) icing sugar, sifted
• 1/2 tsp pure vanilla extract

for the strawberry coulis:

• 1lb (454g) strawberries, hulled and roughly chopped
• 1.4 cup (35g) icing sugar, sifted
• 1 tablespoon lemon juice

for the cake cups

• 10-20 ladyfinger biscuits
• Approx. 1 cup water
• Sprinkles

Instructions

Make the coulis:

1. Place the roughly chopped strawberries, icing sugar and lemon juice into the bowl of a food processor fitted with a metal blade.
2. Pulse until you have a smooth mixture.
3. Refrigerate until needed.

Make the cream

1. In a large bowl, whip the cream with a handheld electric mixer on high speed until it forms soft peaks, about 5 minutes. Set aside.
2. In a separate bowl (no need to wash the beaters after you’ve whipped the cream), beat the cream cheese and yogurt until smooth.
3. Add the icing sugar and vanilla to the cream cheese and continue to beat until creamy.
4. Gently fold the whipped cream, 1/3 cup (80 mL) at a time, into the cream cheese mixture. Set aside and refrigerate until needed.

Assemble the cake cups:

1. Pour the water into a shallow dish. Break the ladyfingers in half.
2. Working quickly (the biscuits will fall apart if you leave them in too long!), dip one half of a ladyfinger biscuit into the water, then place it in a small ramekin. Repeat with another half a ladyfinger so the bottom of the ramekin is covered.
3. Spread a little of the coulis over the biscuits, then a dollop of the cream mixture over the top of the ladyfingers in a thick layer, covering all the biscuits.
4. Continue to layer the ladyfingers (soaked in water), the cream mixture and the coulis until you have used them all up, ending with a layer of cream which you should top with sprinkles.
5. Refrigerate for 2 hours to “set” the cream (if you can wait that long!)
   

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did you make this recipe?

please leave a comment or review on the blog or share a photo and tag me on Instagram @eatlivtravwrite !

(sorry to all the parents trying to transport their kids and these in their cars and to the kids who took these home on public transport!)

Stay tuned for our last baking session of the year next week!
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