Cheesecake in a Glass

by Nigella

Introduction

This is the perfect end to a midweek dinner or any impromptu eating occasion when prep time is scant to non-existent. Not that you need the excuse of guests to make this speedy pud! You simply chop strawberries, crush digestive biscuits and whip cream cheese and cream, then layer up quickly in some waiting glasses. Like this, they can stand for about an hour, so you can make them up just before you sit down for supper.

If you want to make this in advance — and it’s a versatile recipe that doesn’t need to be made last minute — simply leave the glasses in the fridge, layered up with the digestive crumbs and cream cheese mixture and cover with clingfilm, topping with the strawberries on serving.

For US cup measures, use the toggle at the top of the ingredients list.

Image of Nigella's Cheesecake In A Glass — Photo by Lis Parsons

Ingredients

Makes: 4

Metric Cups

200 grams strawberries (or 1 big punnet)
4 digestive biscuits
100 grams cream cheese (at room temperature)
2 tablespoons icing sugar
125 millilitres double cream
1 teaspoon lemon juice
½ teaspoon vanilla extract
4 small glasses (about 150ml/5oz in capacity each)

½ pound strawberries (or 1 big punnet)
4 sheets graham crackers
½ ounce cream cheese (at room temperature)
2 tablespoons confectioners' sugar
½ cup heavy cream
1 teaspoon lemon juice
½ teaspoon vanilla extract
4 small glasses (about 150ml/5oz in capacity each)

Method

Quarter the strawberries, then cut in half again, to give pretty small dice. Put into a bowl, sprinkle with caster sugar, cover with clingfilm and shake the bowl once or twice.
Leave the berries to macerate while you put the biscuits/crackers into a freezer bag and bash with a rolling pin, until you have a sandy bag of crumbs.
Measure the cream cheese and icing sugar into a bowl and whisk by hand. Add the cream, lemon juice and vanilla, and whisk gently to combine.
Divide the biscuits/crackers equally between your 4 glasses, and arrange in the bottom of each one. (I find a small martini glass makes these look at their prettiest.)
Spoon the cream cheese mixture on top, dividing it equally between the glasses and covering the layer of biscuits.
Divide the sugar-shiny strawberries between the glasses, to give a glossy red-berried layer on each glass.

Quarter the strawberries, then cut in half again, to give pretty small dice. Put into a bowl, sprinkle with caster sugar, cover with clingfilm and shake the bowl once or twice.
Leave the berries to macerate while you put the biscuits/crackers into a freezer bag and bash with a rolling pin, until you have a sandy bag of crumbs.
Measure the cream cheese and confectioners' sugar into a bowl and whisk by hand. Add the cream, lemon juice and vanilla, and whisk gently to combine.
Divide the biscuits/crackers equally between your 4 glasses, and arrange in the bottom of each one. (I find a small martini glass makes these look at their prettiest.)
Spoon the cream cheese mixture on top, dividing it equally between the glasses and covering the layer of biscuits.
Divide the sugar-shiny strawberries between the glasses, to give a glossy red-berried layer on each glass.

Additional Information

MAKE AHEAD / STORE:
Without the strawberry topping the cheesecake in a glass can be made ahead and stored for 3 days, covered, in the fridge. Strawberries are at their best if used within 2 hours of preparation.
Leftover cheesecakes can be kept in the fridge for 1-2 days.