Instructions

1. Preparing the Crust

   Mix the crushed biscuits thoroughly with the melted butter until it resembles wet sand, then divide the mixture evenly across the bottom of 4 serving cups, pressing down gently, and place in the refrigerator. · 15 min
2. Beating the Cream Cheese

   In a deep bowl, beat the cream cheese with the powdered sugar and vanilla using an electric mixer until the mixture is smooth and free of lumps. · 3 min
3. Making the Cream

   Gradually add the cold whipping cream to the cream cheese mixture while continuing to beat at medium to high speed until it doubles in volume and forms a thick, stiff, and creamy texture. · 4 min
4. Chilling

   Pour the cream mixture over the biscuit crust in the cups, smooth the surface, and place the cups in the refrigerator to chill and set completely. · 2 h
5. Preparing the Strawberry Sauce

   In a small saucepan over low heat, combine the diced strawberries, sugar, and lemon juice; let simmer gently while stirring continuously until the strawberries soften and the sauce thickens, then remove from the heat and allow to cool completely. · 10 min
6. Garnishing and Serving

   Right before serving, spoon the chilled strawberry sauce over the cheesecake tops, garnish with fresh strawberries, and serve cold.

Nutrition / serving

Chef's tips