Cheesecake is undoubtedly one of the best desserts ever invented and one of the best treats you can have at moments when you feel down or just need to improve your mood. Yes, I know cheesecake also can make us fat but if we don’t have it every day, I believe it is completely acceptable to give ourselves some cheesecake pleasure once in a while.
One of the best things about cheesecake is that you can’t easily get bored with it because there are so many kinds of it! Baked, no bake, in a pan, in a glass, even cheesecake balls or cheesecake cupcakes! And of course they all come with their tastes: different types of fruits, chocolate or even peculiar flavours… Ultimately you can even have a vegan or healthy cheesecake, which I never made but surely sooner or later will have to do it in order to satisfy my bakers curiosity.
But let’s talk about today’s recipe! If you remember, these Raspberry Stracciatella Truffles were a result of my unsuccessful attempt to make cheesecake filled chocolates. So even if the truffles turned out really good, I still wanted to give one more chance to my first idea. After pondering for more than a week what would be the best way to do it without too much efforts and trouble, I found that recipe which inspired me for the perfect solution: cupcake liners with chocolate inside.
The cheesecake filling that I prepared for that recipe turned out wonderfully delicious and with a very light and fluffy texture. The blueberry jam was a fantastic touch which had a great effect. Nevertheless you can also make the filling with a different kind of jam in case you are not into blueberries.
I received great feedback about these Cheesecake Filled White Chocolate Cups: as they were too many for us to eat at home (as usual), I gave several to my son’s nanny who shared them with friends. She told me afterwards that after tasting this dessert, her friends were in silence for few seconds, enjoying the fantastic taste! I was glad to hear that considering that also my own reaction had been similar when I had tried them.
If you want to make a quick and very tasty dessert, these Cheesecake Filled White Chocolate Cups are the right choice for you! They are no bake, very easy and made with less than 10 ingredients: one of the simplest treats for any occasion!
- 120 g white chocolate melted
- 3-4 cookies broken into small pieces
- 200 g cream cheese
- 65 g powdered sugar
- 100 g blueberry jam
- 50 g cookie crumbs
- 200 g heavy cream cold
- 6 ladyfingers
- mini chocolate balls or chocolate sprinkles
Line a 12-hole muffin tin with paper cases.
Using a pastry brush spread the chocolate thoroughly around the inside of the paper cases.
Sprinkle some cookie pieces on the bottom of each paper case, after being covered with chocolate.
Place the muffin tin in the freezer for 30 minutes.
In a bowl combine blueberry jam, cream cheese, powdered sugar and cookie crumbs and whisk until homogeneous.
In another bowl whip the cream until very thick.
Carefully fold the whipped cream into the cream cheese mixture.
Spoon the filling into the prepared cups. Place half ladyfinger in each filled cup. Decorate with chocolate balls.
Let the cheesecake cups stay in the fridge for 3-4 hours before serving.