No-Bake Strawberry Cheesecakes, Tupperware Silicone Mould

Name: No-Bake Mini Strawberry Cheesecakes
Prep time: 15 min
Total time: 135 min
Yield: 6 pieces
Ingredients: 90 g (3 oz) speculoos biscuits (or other butter biscuits); 50 g (3 1/2 tbsp) soft salted butter (not melted); 120 g (4 oz) cream cheese, at room temperature; 70 g (1/3 cup) sugar; 1/2 tsp liquid vanilla extract (optional); 60 ml (1/4 cup) sweetened condensed milk; 120 ml (1/2 cup) very cold whipping cream; 2 tbsp mascarpone; 200 g (7 oz) strawberries; 15 g (2 tbsp) icing sugar; Juice of 1/2 lemon

No-Bake Mini Strawberry Cheesecakes

Individual cheesecakes with a buttery speculoos base and an airy filling of cream cheese, strawberry purée and whipped cream, set in the fridge rather than baked. The flexible cavities of the silicone mould let you push each one out without breaking the base.

In brief No-Bake Mini Strawberry Cheesecakes is a desserts recipe cooked in the Tupperware Silicone mould. It takes 135 minutes in total and serves 6 pieces.

Total time

135 min

Prep

15 min

Cook

0 min

Rest

120 min

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Method

Grind the biscuits to fine crumbs in a chopper, add the butter and pulse to a coarse, sandy mixture.
Divide the crumbs between the cavities of the Tupperware silicone moelleux mould, press them down and put the mould in the fridge.
Set aside 3 small strawberries for decoration. Blend the rest with the icing sugar and lemon juice to make a coulis; strain it through a fine sieve if you want it smooth.
In a mixing bowl, whisk the cream cheese with the sugar until smooth. Add the condensed milk, vanilla and 60 g (2 oz) of the strawberry coulis and whisk until even.
Whip the cold cream with the mascarpone in the Speedy Chef until it holds its shape, then fold it into the cream cheese mixture with the Silicone Spatula.
Spoon the filling over the bases and chill for about 2 hours (or 45 minutes in the freezer) until set.
Ease the cheesecakes out of the mould and top each with the remaining coulis and half a strawberry.