No-Bake Burrata & Berry Cheesecake Cups
A delightful dessert combining creamy burrata and vibrant mixed berries in a no-bake cheesecake cup, perfect for any occasion.
Servings: 4 servings
Calories: 320kcal
Ingredients
Cheese Mixture
- 125 g stracciatella di burrata Drain well if very wet.
- 150 g mascarpone Adds a luxurious creaminess.
- 2 tbsp Greek yogurt or sour cream Brings a refreshing balance.
- 60 g powdered sugar Fine and sweet for balance.
- 1 tsp vanilla extract Enhances the dessert's aroma.
- 1/2 lemon zest of Optional, for citrusy zing.
Berry Compote
- 1 1/2 cups mixed berries (blueberries, raspberries, strawberries) The star of the show.
- 2 tbsp sugar To sweeten the berry mixture.
- 1 tbsp lemon juice Enhances the berry flavors.
- 1 tsp cornstarch mixed with 1 tbsp water Optional, for thickening.
Crust
- 100 g shortbread or digestive biscuits, crushed For sandy texture.
- 2 tbsp melted butter Binds the crust together.
Garnish
- to taste none extra berries and mint For garnish.
Instructions
Make the Compote
- In a small saucepan, combine the mixed berries, sugar, and lemon juice over medium heat. Stir occasionally for 5-7 minutes until syrupy. If desired, add the cornstarch mixture to thicken.
- Allow the compote to cool completely.
Whip the Cream
- In a mixing bowl, combine the mascarpone, stracciatella, Greek yogurt, powdered sugar, vanilla extract, and lemon zest. Mix gently until creamy.
- Refrigerate until ready to assemble.
Prepare the Base
- In a separate bowl, mix the crushed biscuits with melted butter until sandy and clumpy.
Layer the Glasses
- In serving cups, layer 2 tablespoons of the cookie crumb base, followed by 2-3 tablespoons of the burrata cream, then a spoonful of the berry compote. Repeat layers if desired.
Garnish and Chill
- Top with extra berries and a mint leaf. Refrigerate for at least 1 hour before serving.
Notes
Allow adequate chilling time and ensure to drain the burrata well to maintain texture. Experiment with different fruits and bases for variety.