Portioned cheesecake in cupcake molds. Portioned strawberry cheesecakes with no-bake cream cheese
Small strawberry no-bake cheesecakes are a versatile dessert. Which is suitable as a solemn presentation for any occasion. So in ordinary life, as a small piece of happiness, which is sure to cheer you up.
Strawberry Cheesecakes with No Bake Cream Cheese
Portioned no-bake cheesecakes are prepared in the same way as a regular no-bake cheesecake. The only difference is that the crispy shortbread base and filling are placed in mini molds with a removable bottom, or in dessert rings with a small diameter.
More information on how to make small cheesecakes.
Oreo Cheesecake with Photo Step by Step
First, let's look at the recipe for strawberry cheesecake with oreo cookies.
Pay attention to the alternative: cheesecake can be served in a jar.
Lemon no-bake cheesecake with strawberries
Consider a couple of recipes for lemon portioned cheesecakes without baking.
The first option: based on whipped proteins and with the addition of gelatin - the finished portioned cheesecake will have a porous airy texture.
Instructions with photo step by step:
Pay attention to the cut of the cheesecake: due to the whipped proteins, it has an incredibly delicate and airy texture.
The second recipe for lemon strawberry mini cheesecakes
It's much easier. Cheesecakes are prepared without baking and without gelatin. The texture of the finished dessert is fundamentally different - soft / creamy.
Portioned cheesecakes with chocolate, caramel sauce and strawberries
Mmm, according to this recipe for cheesecakes, you need to add a lot of chocolate to them! And it's so delicious that you'll lick your fingers! For chocolate lovers of course...
- We make the base of cookies and butter for future portioned cheesecakes (crush the cookies into crumbs, mix with melted butter and tamp on the bottom of the molds);
- We make a kind of chocolate and cream. You can separately heat the cream (bring to a boil, but do not boil) and pour over the finely broken chocolate with a whisk until the chocolate is completely dissolved. And you can put them in one bowl and melt in a water bath;
- Leave the resulting chocolate mass at room temperature for 15 minutes - cool;
- Then, in a mixer bowl, beat soft cream cheese (it should be at room temperature) and add the resulting chocolate ganache to it. Beat with a mixer until the cheese and chocolate are completely combined;
- For convenience, transfer the resulting mixture to a baking bag or a bag with a notched corner and fill all the molds with the resulting cream from it. Level the surface with a spatula, cover with foil or cling film and refrigerate for several hours (you can overnight);
- From melting Candy Melts (Candy Melts) we will make caramel sauce. To do this, pour sweets and butter into a saucepan and heat them over low heat, stirring constantly. When they are all melted, add sugar / powdered sugar and sweat until the latter is completely dissolved;
- Pour the prepared chilled portioned cheesecakes with the resulting sauce. Garnish with strawberries (you can also use whipped cream) and serve.
If you don't have access to these sweets, you can make your favorite caramel sauce recipe or make a chocolate topping.
Chocolate topping or even just melted chocolate goes great with cheesecake. And tasty and beautiful. True, if you want to use just melted chocolate, do it with the expectation of "eating cheesecakes right away."
Although this is of course a personal matter for everyone - with hot tea, perhaps, frozen chocolate on cheesecakes will go with a bang, but for a “long-term” coating of cheesecakes on top, it’s better, of course, to make chocolate ganache or syrup.
Cheesecake with white chocolate recipe number 2 without baking with a photo step by step
Since I myself love chocolate and everything that can be cooked with it, I offer you the second recipe for cheesecakes with chocolate - perhaps even cooler than the previous one, how can I see it. In the previous version, the filling is “dense”, but here it is incredibly tender, and the palette of taste is richer.
This is perhaps the most extraordinary strawberry mini cheesecake recipe in this collection. And very, very tasty! Here are two types of cheese, and cream, and white chocolate, and whipped protein for the airiness of the finished strawberry dessert - just a mega cool recipe!
True, and the filling is a little unusual to prepare - with a water bath (we also use egg yolk, so it’s reasonable), but first things first.
The listed ingredients are enough for 4 cheesecakes (dessert rings) with a diameter of 6-7 cm.
Sand base:
- With a shortbread base, everything is simple: add sugar, salt and melted butter to the cookie crumbs, mix thoroughly and divide between 4 dessert rings. While you are doing the filling, you can put it in the refrigerator;
- Soak the gelatin sheet in cold water for 5-10 minutes;
- Remove the cheeses from the water bath, pour sugar into them, mix;
- Next, add the egg yolk to the cheese mixture, beat the vanilla;
- Then pour in the milk mixture with gelatin, mix;
- Next, pour in the melted chocolate, beat again;
- Finally, fold in the beaten egg white.
- Along the walls of the dessert ring, you need to arrange the strawberry halves with cuts to the walls;
- Fill them with the resulting cheese filling and put in the refrigerator for 3-4 hours;
- Soak sheet gelatin in cold water for a few minutes;
- Sugar and strawberry puree can be brought to a boil in saucepans or in the microwave (no need to boil);
- Transfer gelatin to hot puree, mix until completely dissolved;
- Let the mixture cool to room temperature, then pour over the tops of the cheesecakes and refrigerate for another couple of hours or overnight.
No Bake Cheesecake Ingredients:
Melt white chocolate in a water bath or microwave. Set aside;
Heat heavy cream with milk on the stove or in the microwave (need to boil, but do not boil), put gelatin in hot cream, stir until dissolved. Set aside - let cool slightly;
In the meantime, put a bowl with two types of cheese in a water bath (on a saucepan with boiling water) and beat with a whisk until a homogeneous mass is obtained;
If you can’t find soft/processed Cheese Cheese, you can take some other processed cream cheese. Either pure Philadelphia cream cheese or equivalent.
Sugar can be poured immediately and beat in a water bath.
All steps are shown in the photo step by step.
Below, take a closer look at how the cheese filling turns out after adding egg white.
Press them firmly so that the filling does not seep out - the more carefully you do it, the prettier the cheesecakes will be.
This step is very important - the filling must harden so that the strawberry jelly lies on top in an even, neat layer.
Strawberry Jelly:
Serve White Chocolate Strawberry Cheesecake with a hot cup of tea. The magical texture and rich taste will win you over.
The result is really amazing - this version of the cheesecake can be elevated to the pedestal of the most delicious!
Chocolate can be taken not just white, but with strawberry pieces.
Strawberry mini cheesecakes with shortcrust pastry
You can make your own shortcrust pastry cheesecake base, or you can use this one or check out our collection of shortcrust pastry recipes.
In any case, cheese cream in a shortbread basket is very tasty!
The number of ingredients needed for making cheesecakes is written in the photo. Let's start cooking.
We start, as always, with the preparation of the base. It will take longer this time as the shortbread baskets will need to be baked and allowed to cool completely.
The process of preparing sand baskets:
Before serving, cheesecakes can be garnished with fresh berry slices or mint leaves.
In addition, this cream is perfect for eclairs or profiteroles.
Or you can just traditionally use shortbread crumbs or crackers.
Recipes for mini strawberry cheesecakes with pastries
Recipes for mini cheesecakes with cream cheese and pastries are waiting for you at.
In addition, portioned cheesecakes can be made from cottage cheese: the same.
And that concludes my collection. Culinary victories to you!
Creamy and berry, tender and soft - this portioned strawberry cheesecake not only attracts attention on any dessert table, but also gives an unforgettable taste experience. If you don't have much time to prepare a dessert and the combination of great taste and impressive presentation is important to you, this dessert will certainly live up to your expectations. The recipe is given for 4 servings.
You will need:
500 g strawberries
600 g cream cheese
zest and juice of 1 lime or lemon
100 g sugar
300 g shortbread cookies
125 g butter
3 tsp vanilla extract
3 tsp starch
1 sprig mint
How to cook:
Make the base: Crush the cookies with your hands or place in a sandwich bag and crush. Melt the butter in a frying pan over high heat. Using a blender or food processor, grind the cookies into small crumbs. Mix this crumble with melted butter. Mix well in a saucepan, then remove from heat and let cool.
Transfer the cream cheese to a bowl, add the zest and half the lime or lemon juice, sugar, vanilla extract and cornstarch. Beat until a thick, strong, homogeneous mass is obtained.
Puree most of the prepared strawberries. You can add some sugar to the puree to sweeten it if you like, but strawberry juice is usually quite sweet on its own. Cut the remaining strawberries into slices.
Place the cookie crumbs in the bottom of each glass, then the chopped strawberries. If you want beauty, place the slices so that they are pressed against the edges of the glass. Lay the cheese layer on top. Finish with a layer of strawberry puree. Top with a strawberry slice and a mint leaf. Refrigerate the finished dessert for at least 15 minutes before serving.
The perfect cheesecake... What's it like? The most delicate structure combined with the most delicious sand base - the classics of American cuisine have captured the whole world!
Usually this delicate dessert is prepared in a water bath. We will simplify the task a little and bake it in the oven, at the same time we will discuss all the intricacies of making a classic cheesecake.
We will need:
· 200 grams of shortbread cookies (it will be delicious with oatmeal);
· 90 grams of butter;
· 750 grams of cream or curd cheese (for example, professional Cremette cheese);
· 200 grams of sugar (or powdered sugar);
· 3 chicken eggs;
· 100 ml cream with a fat content of at least 10%
All products must be at room temperature!
We do not recommend instead of curd cheeseCremetteuse curd. At the output, you will not get a “true” cheesecake, but a simple cottage cheese casserole.Use cream only natural, animal, for example, high-quality cream "Chudskoe ozero". The fat content of the cream in this recipe does not play a special role. Your cheesecake will be just as good with sour cream instead of cream, but the taste will change, becoming more "cheesy".
Using high-quality confectionery ingredients, you are sure to get an excellent result!
We will prepare our cheesecake in a metal baking dish. It is best to use detachable baking pans - it will be much easier to extract our dessert from them.
First of all, we prepare the base. Cookies must be ground in a blender. Pour the pre-melted butter into the cookies, mix thoroughly. It is important for us to get wet, but crumbly crumbs.
Lay baking paper in a pre-prepared baking dish. Pour and tamp an even layer of cookies over the entire diameter. Optionally, you can make "sides" for the future cheesecake. You need to tamp with something flat: for example, the bottom of a glass.
We remove our base in the refrigerator for 20 minutes and begin to prepare the cheesecake itself.
It is important to learn the only rule here: do not beat the mass with a mixer. Even the whisk is set aside. It is ideal to use a silicone pastry spatula to avoid air getting into our dessert. So, at the "exit" you will get a smooth surface without "grains" and bubbles.
Grind 750 gr of cheese with sugar. Add the eggs one at a time, continuing to mix well. Do not rush, stir gently.
Many chefs and confectioners advise adding lemon juice and zest to the cheese filling. This step is optional. But if you want to additionally flavor the cheesecake, add a drop of natural food flavoring to it.
Next, add 100 ml of cream at room temperature, and mix well again.
We take out a baking dish with a prepared sand base from the refrigerator. Carefully pour our cheese mass into the mold. You can lightly tap the mold on the table so that the mass is evenly distributed.
We put our cheesecake in the oven preheated to 180C for 15 minutes. Then reduce the temperature to 110C and bring the cheesecake to readiness for an hour and a half. If the minimum temperature of your oven is 150-160C, then be sure to slightly open the oven door.
You can determine the readiness of the cheesecake as follows: the middle, with a diameter of 5-10 cm, will slightly “tremble”. Turn off the oven and leave the cheesecake to cool for 60 minutes. Remove the dessert from the oven and leave for another 30 minutes at room temperature.
Before sending the cheesecake to the refrigerator, run a knife along the walls.
It is necessary to cool the dessert for at least 8 hours, it is better to keep 12 hours in the refrigerator.
Serve cheesecake with berry sauce or topping. Ready dessert can (and should!) be decorated with fresh berries.
Idea!
Cheesecake can be baked not only in metal forms, but also in paper forms. We recommend using baking cups without support. The cooking technology is the same: we tamp the sand base on the bottom of the glass and carefully pour the cheese mass. It is convenient to take such portioned cheesecakes with you on a picnic, to visit, as a hearty and sweet snack on the road.
For cheesecake lovers, I suggest preparing this most delicate portioned dessert. It is prepared without a base in ordinary forms for baking small cupcakes. Cheesecake can be served with sweet sauce, berries or fruit - it all depends on the season. Prepare a portioned vanilla cheesecake for guests or loved ones, they will definitely appreciate the creamy creamy texture and great taste!
I cook food according to the list.
In a bowl, combine cream, yogurt, cream cheese. I mix the ingredients.
Then I add melted butter to the bowl, heat the mass a little in a water bath, stirring from time to time, until the lumps disappear.
I add the yolks, beat the mass with a mixer.
I sift the flour into a bowl, add vanilla, beat a little with a mixer.
In another bowl, beat the whites well, add sugar in several stages, continuing to beat.
I add beaten egg whites to the yolk mass in parts, gently mix with a spoon from top to bottom.
I grease the silicone mold for muffins with vegetable oil, place it in a slightly larger mold, into which I pour about two glasses of hot water. I spread the creamy mass in a silicone mold.
I bake a cheesecake in an oven preheated to 160 degrees for about 45-50 minutes. I take out the silicone mold from the large mold with water. I let the cheesecake cool completely, it is better to put it in the refrigerator for a few hours.
I made a strawberry and sugar sauce with a blender, garnished the cheesecakes with half a strawberry and mint leaves.
Portioned vanilla cheesecake is ready!
Good appetite!
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