strawberry cheesecake cups
Why I Love This Recipe
Ingredients You'll Need
1 x 85 g packet Aeroplane Original Strawberry Flavour Jelly
1 x 85 g packet cup Aeroplane Create a Jelly
150 g plain sweet biscuits, crushed to resemble a fine crumb
100 g butter, melted
250 g cream cheese, softened
1 x 395 g can sweetened condensed milk
1 x 250 g punnet strawberries, washed, dried and chopped
In a medium-sized bowl, prepare Aeroplane Strawberry Flavoured Jelly Crystals according to packet instructions. Set aside to cool completely (Note: if jelly is too warm when poured overfilling it will melt the cream filling). In a second bowl combine Aeroplane Create- a- Jelly Crystals and ½ cup (125mL) boiling water, stir until fully dissolved add ½ cup (125mL) of ice-cold water and set aside while the cheesecake filling is prepared.
Place crushed biscuits in a medium bowl, add melted butter and stir to combine well. Divide crumb mixture between 10 serving glasses or plastic cups. Using the base of a cup or fingertips loosely press biscuit crumb into cup bases.
Using an electric mixer beat cream cheese on medium speed until smooth. Add sweetened condensed milk and beat on medium speed for a minute or until smooth. Pour in create- a- jelly mixture; continue to beat for a minute until well combined. Pour cheesecake mixture evenly between cups (approx.1/3 cup (80mL) per cup).
Place cups on a tray, cover with plastic wrap and refrigerate until set (about 1-2 hours). Spoon chopped strawberries evenly between cheesecake cups. Carefully pour the cooled Aeroplane Strawberry Flavoured Jelly evenly over strawberries. Cover and refrigerate for 1 – 2 hours or until set.