Vanilla Cheesecake Dessert Cups

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Perfect for any occasion, these mini dessert cups combine the creamy texture of cheesecake with the crispiness of a cookie crumb base, all topped with the luxurious touch of Raffaello chocolates. A dessert you can eat with your eyes!

Prep Time 20

Chill time 2

Total Time 2 20

Servings Mini Cups

Calories 375kcal

Author Fay Khoury

INGREDIENTS

120 g (4 ¼ oz) cookie crumbs
250 g (1 cups) cream cheese
¾ cup (¾ cup) superfine sugar
300 ml (1 ¼ cups) heavy cream
2 teaspoon (2 teaspoon) vanilla
10 (10) Raffaello chocolates

INSTRUCTIONS

Use a stick blender, food processor, or a zip lock bag and rolling pin to blend cookies into a fine crumb.
Distribute evenly among 10 mini dessert cups.
Place cream cheese in a mixing bowl. Use a hand mixer to mix until smooth and fluffy.
Add the caster sugar to the cream cheese and mix again until well blended and smooth.
Add the heavy cream and vanilla extract to the cream cheese mixture. Mix well until the mixture is evenly blended and thickened. Ensure to scrape the sides and bottom of the bowl thoroughly.
Add a couple of drops of violet gel food colour (or any color of your preference). Mix well until the color is evenly distributed.
Pour or spoon the cheesecake mixture into the mini dessert cups on top of the crumb base.
Refrigerate the dessert cups for at least two hours to set before decorating.
Top each mini dessert cup with a Raffaello chocolate.
Keep refrigerated until ready to serve.

NOTES

Flavor Variations: Experiment with different extracts like almond or citrus for a twist.

Color Themes: Match the gel color to your event's theme for a coordinated look.

Make Ahead: These dessert cups can be made a day in advance, making your event preparation easier.

NUTRITION