1 cup chocolate cake crumbs*
25gm butter, melted
250gm cream cheese
2tbs crème fraiche
2tbs vanilla yoghurt
2tbs caster sugar
1tsp vanilla extract
Grated chocolate to garnish
Combine the cake crumbs with the butter. Stir to combine.
Spoon the cake base into 8x80ml glasses.
In the bowl of a stand mixer, whisk together the cream cheese with the crème fraiche, yoghurt, caster sugar and vanilla until smooth.
Chop half the strawberries and fold through the cream cheese mixture.
Spoon the filling on top of the cake base. Chill until needed.
When ready to serve, halve the remaining strawberries and place on top of the cheesecake. Grate chocolate over the top and serve chilled.
These mini cheesecake cups are quick and easy and perfect for entertaining when you’re serving canapè-style food.
*When I make layered cakes there are always left over trimmings which never go to waste. I freeze them and use for things just like this.