Print
Individual White Chocolate Cheesecake with Strawberries
Easy, no-bake creamy cheesecake mousse flavored with white chocolate to make it extra smooth and delicious. Topped with fresh strawberries and strawberry jam.
Prep Time 25 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
YIELD 6 individual glasses
Ingredients
Bottom
- ladyfingers/digestive biscuits/graham crackers, cut into pieces (I use 1-2 ladyfingers for each cup)
White Chocolate Cheesecake Filling
- 8 oz (225 g) cream cheese, at room temperature
- 4 oz (115 g) white chocolate , melted
- ½ cup (60 g) powdered sugar
- ½ teaspoon pure vanilla extract
- 1 cup (240 ml) heavy cream
Topping
- ⅓ cup strawberry jam
- 2 ½ cups (400g) fresh strawberries, hulled and quartered
Instructions
-
Make the filling: In a large bowl, combine cream cheese and powdered sugar, and whisk well until combined and completely smooth (if grainy, beat with an electric mixer until smooth). Add melted white chocolate gently and gradually, until combined. Mix in vanilla extract. Using an electric mixer fitted with the whisk attachment, whisk heavy cream until soft peaks form. Avoid overbeating. Using a spatula, gently fold half of the whipped cream into the cream cheese mixture, then fold in the other half.
-
Make the topping: Warm the jam in the microwave, then strain the mixture through a fine mesh strainer to remove the seeds. Mix with the fresh strawberries.
-
Assembly: Divide ladyfinger pieces evenly between individual serving dishes. Evenly spoon (or pipe using a piping bag) about ½ cup of filling into each serving dish. Top with the strawberries. Cover and place in the fridge for at least one hour before serving, or up to 2 days.