Why Make This Recipe
Valentine’s Strawberry White Chocolate Cheesecake Cups are perfect for a romantic treat. They combine rich white chocolate, fresh strawberries, and a creamy cheesecake filling for a delightful dessert. These individual servings are not only visually appealing but also easy to make. Plus, they capture the sweet spirit of Valentine’s Day, making them a great choice for celebrating love.
How to Make Valentine’s Strawberry White Chocolate Cheesecake Cups
Ingredients:
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter (melted)
- 1 cup fresh strawberries (chopped)
- 1 cup white chocolate chips
- 8 oz cream cheese (softened)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the graham cracker crumbs with the melted butter until fully combined.
- Press this mixture into cupcake liners to form the crusts.
- Bake the crusts for 8-10 minutes until they turn golden brown. Let them cool completely afterward.
- Melt the white chocolate in a microwave-safe bowl. Heat in 20-second intervals, stirring in between, until smooth.
- In another mixing bowl, beat the softened cream cheese with the powdered sugar until creamy and well blended. Add the melted white chocolate and vanilla extract, mixing everything together well.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold this whipped cream into the cream cheese mixture.
- Spoon or pipe the creamy filling into each cooled crust and top with chopped strawberries.
- Refrigerate the cheesecake cups for at least two hours before serving.
How to Serve Valentine’s Strawberry White Chocolate Cheesecake Cups
Serve these cheesecake cups chilled for the best taste. They look wonderful when topped with extra strawberries or even a drizzle of chocolate sauce. You can also add a sprig of mint for a pop of color.
How to Store Valentine’s Strawberry White Chocolate Cheesecake Cups
These cheesecake cups can be stored in the refrigerator. Just cover them tightly with plastic wrap or place them in an airtight container. They are best eaten within 3-4 days for freshness.
Tips to Make Valentine’s Strawberry White Chocolate Cheesecake Cups
- Make sure your cream cheese is softened to room temperature for a smoother mixture.
- Don’t overmix the whipped cream; you want it to remain light and fluffy.
- Experiment with different toppings, such as crushed nuts or other berries, for variety.
Variation
You can easily substitute the white chocolate with dark chocolate for a richer flavor. Additionally, mix in other fruits like raspberries or blueberries for a colorful twist.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare these cheesecake cups a day in advance. Just keep them refrigerated until you are ready to serve.
2. How can I make these cheesecake cups gluten-free?
You can use gluten-free graham cracker crumbs for the crust to make this dessert gluten-free.
3. What if I don’t have cupcake liners?
If you don’t have cupcake liners, you can use a muffin tin directly. Just be sure to grease it well to help remove the cheesecake cups easily.
Valentine’s Strawberry White Chocolate Cheesecake Cups
- Total Time: 130 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Delightful individual cheesecake cups featuring rich white chocolate, fresh strawberries, and a creamy filling, perfect for a romantic treat.
Ingredients
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter (melted)
- 1 cup fresh strawberries (chopped)
- 1 cup white chocolate chips
- 8 oz cream cheese (softened)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the graham cracker crumbs with the melted butter until fully combined.
- Press this mixture into cupcake liners to form the crusts.
- Bake the crusts for 8-10 minutes until they turn golden brown. Let them cool completely afterward.
- Melt the white chocolate in a microwave-safe bowl. Heat in 20-second intervals, stirring in between, until smooth.
- In another mixing bowl, beat the softened cream cheese with the powdered sugar until creamy and well blended. Add the melted white chocolate and vanilla extract, mixing everything together well.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold this whipped cream into the cream cheese mixture.
- Spoon or pipe the creamy filling into each cooled crust and top with chopped strawberries.
- Refrigerate the cheesecake cups for at least two hours before serving.
Notes
Serve chilled and garnish with extra strawberries or a drizzle of chocolate sauce. Store in the refrigerator for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake cup
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
