No Bake Strawberry Cheesecake Cups / Strawberry Ricotta Dessert
Individual no-bake strawberry cheesecake cups layered with buttered biscuit crumbs, sweetened strawberries and a ricotta-and-whipped-cream filling. Assemble the layers in serving glasses and finish with crumbs and strawberries.
Dietary note: Contains dairy. This recipe is not vegan.
Ingredients
- 1 cup (125 g) crumbs (graham crackers or digestive biscuits crushed into fine crumbs)
- 3 tbsp (45 g) unsalted butter, melted
- 1 cup (250 g) fresh strawberry, chopped
- 2 tbsp (25 g) granulated sugar
- 1 cup (225 g) Ricotta Cheese
- 1/4 cup (50 g) granulated sugar
- 1 tsp (5 ml) vanilla extract
- 1 cup (240 ml) whipping cream 35 % fat
Instructions
- Wash and chop the strawberries. Mix them with 2 tablespoons (25 g) sugar and set aside.
- Combine the graham cracker or digestive biscuit crumbs with the melted butter until evenly mixed.
- In a bowl, beat the ricotta with 1/4 cup (50 g) sugar on medium speed until creamy, about 2–3 minutes. Set aside.
- Chill a second bowl and the beaters in the refrigerator for 30 minutes before whipping, or place the bowl over an ice bath. Whip the cream until it thickens and holds its shape.
- Add the whipped ricotta and vanilla extract to the whipped cream and gently combine with a spatula. Transfer the mixture to a piping bag.
- Layer buttered crumbs, sweetened strawberries, and ricotta cream in individual glasses. Repeat the layers and finish with crumbs and strawberries.