Description
Indulge in decadent Bloody Strawberry Cheesecake Cups! Learn how to create these irresistible treats with a creamy cheesecake filling and a fresh strawberry topping. Perfect for any dessert lover!
Ingredients
- 12 Nilla Wafers cookies
- 8 oz (227 g) reduced-fat cream cheese, softened to room temperature
- 3 oz (150 g) container of fat-free Vanilla Greek yogurt
- 6 tablespoons (90 ml) sugar, divided
- 2 teaspoons (10 ml) lemon juice
- 1 teaspoon (5 ml) vanilla extract
- 1 large egg
- 1 ½ cups (225 g) quartered strawberries
- 2 tablespoons (30 ml) warm water
- 1 1/2 teaspoons (8 ml) cornstarch
Instructions
- Set your oven to 375°F. Line 12 sections of a standard muffin tin with cupcake papers and place a Nilla Wafer at the base of each one.
- In a sizable mixing bowl, blend the cream cheese, yogurt, 5 tablespoons of sugar, lemon juice, vanilla extract, and the egg. Use an electric mixer to beat these ingredients until the mixture is smooth and uniform. Distribute this mixture evenly over the cookies in the liners and spread it flat using a spatula or the back of a spoon. Bake for 15-16 minutes, then let them cool outside the oven.
- As the cheesecake cups bake, lightly coat a small saucepan with cooking spray and place it on medium heat. Add the strawberries and cook them for 5 minutes, stirring from time to time. In a separate small bowl, dissolve the cornstarch in warm water and pour it into the strawberries. Mix in the remaining tablespoon of sugar and stir well. Let the strawberry mixture come to a boil, then cover the pan, lower the heat, and let it simmer for 2-4 minutes until it thickens.
- After the cheesecake cups have cooled to room temperature, place a spoonful of the strawberry topping onto the center of each one. Move the cheesecake cups to the refrigerator and chill them for a minimum of one hour. Serve them cold.
Notes
- Ensure the cream cheese is at room temperature for a smooth cheesecake consistency.
- Opt for fat-free Vanilla Greek yogurt for a healthier yet flavorful option.
- Allow the strawberry topping to cool slightly before adding it to prevent a runny mixture.
