A cheesecake in a glass is quick to make and ideal when you don’t want to bake a whole cake. The combination of a crunchy biscuit base and creamy cream cheese filling makes for a simple but festive dessert.
Cheesecake in a glass
Cheesecake in a glass
Method
01
Make the biscuit base
Crush the biscuits finely. Melt the butter and mix it into the crumbs.
Divide the mixture between the glasses and press down lightly.
02
Make the cheesecake cream
Mix the cream cheese with the mascarpone, icing sugar and vanilla sugar.
Whip the cream until stiff and gently fold it into the cream cheese mixture.
03
Fill the glasses
Divide the cheesecake cream over the biscuit bases.
04
Leave to set
Chill the glasses for at least 1 hour.
05
Finish
Just before serving, garnish with fresh fruit, fruit compote or a topping of your choice.
Tips & notes
Make the glasses a few hours ahead for a firmer cream. Use clear glasses so the layers show nicely. Alternate with strawberries, raspberries, blueberries or cherries.
Contains:
Milk
Gluten
| Calories | 736 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 38 g |
| Fat | 61 g |
| Fibre | 0 g |
Estimated values, calculated from standard nutritional values per ingredient.
