Berry Cheesecake Pasta Cups (Printable Version)
# What You Need:
→ Pasta
01 -
200 g (7 oz) small shell pasta
02 -
Pinch of salt
→ Cheesecake Filling
03 -
225 g (8 oz) cream cheese, softened
04 -
80 g (1/3 cup) granulated sugar
05 -
120 ml (1/2 cup) heavy cream, cold
06 -
1 tsp vanilla extract
07 -
Zest of 1 lemon (optional)
→ Topping
08 -
200 g (1 1/2 cups) fresh strawberries, hulled and diced
09 -
100 g (3.5 oz) white chocolate, chopped
# Steps to Follow:
01 -
Cook the shell pasta in salted boiling water until just al dente. Drain and rinse under cold water to cool completely. Set aside.
02 -
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the vanilla extract and lemon zest, and mix well.
03 -
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
04 -
Add the cooled pasta to the cheesecake mixture and fold gently to coat all shells.
05 -
Line a 12-cup muffin tin with paper liners. Divide the pasta-cheesecake mixture evenly among the cups, pressing gently to fill.
06 -
Top each cup with diced strawberries.
07 -
Melt the white chocolate in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth. Drizzle the melted white chocolate over the strawberries.
08 -
Chill the cups in the refrigerator for at least 1 hour, or until set. Serve cold.
# Additional Notes:
01 -
Try swapping strawberries for raspberries, blueberries, or a mixed berry topping.
02 -
For extra crunch, sprinkle crushed graham crackers on top before serving.
03 -
Pair with a glass of Moscato or other light dessert wine.