What’s not to love about a layer of fresh strawberries sandwiched between two layers of creamy no-bake cheesecake filling sitting on a base of biscuit crumbs.
These delicious pudding cups are quick and easy to make with just a few ingredients in under 30 minutes.
The quickest and easiest way to fill the cups is with a piping bag.
Piping bags help to create beautiful clean layers.
Add a finishing touch to your pudding cups with a few slices of fresh strawberries, chill for a few hours and you’re ready to serve.
Strawberry Pudding Cups
6-8
servings20
minutes4
hoursIngredients
250g strawberries + extra for topping
80g plain biscuits, processed into fine crumbs
250g cream cheese (room temperature)
150g sour cream
300ml thickened cream
40g sugar
1 tsp vanilla extract
Directions
Place a couple of spoonfuls of crumbs into the base of your dessert cups. Shake gently from side to side to flatten them out.
Roughly chop the strawberries and process with a stick blender or mash with a fork. If your strawberries are tart add a little sugar or maple syrup.Â
In a separate bowl, mix the cream cheese and sour cream together until smooth and creamy. Add the cream, sugar and vanilla and beat on high speed until soft peaks form.
Separate half the mixture into a third bowl. Add half of the blended strawberries stirring to combine.Â
Place each of the mixtures into piping bags. Pipe a layer of the strawberry mixture over the crumbs. Then spoon a layer of puree followed by the final layer of plain mixture. Top with a couple of slices of strawberry to finish.
Notes
- This recipe is best consumed within 24 hours. For a longer lasting pudding, place the strawberries into a small pot along with a little sugar and water, bring to a boil, then simmer for about 5-6 minutes until syrupy. Set aside to cool completely.
