🍓 No-Bake Berry Cheesecake Cups

⏱️ Time & Yield

• Prep Time: 20 minutes
• Chill Time: 3–4 hours
• Servings: 3–4 cups

🧾 Ingredients

🍪 Base

• 150g (1 1/2 cups) digestive biscuits (crushed)
• 70g (5 tbsp) melted butter

🧀 Cheesecake Cream

• 200g (7 oz) cream cheese (softened)
• 200ml (3/4 cup) heavy cream (cold)
• 60g (1/4 cup) sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice

🍓 Berry Layer

• 150g (1 cup) raspberries or mixed berries
• 2 tbsp sugar
• 1 tsp lemon juice

🌿 Topping

• Fresh berries
• Mint leaves
• Powdered sugar (optional)

👨‍🍳 Instructions

1. Make the Base

• Mix crushed biscuits with melted butter
• Stir until evenly combined
• Press into the bottom of each glass
  👉 Compact but not too hard

2. Prepare Berry Sauce

• Cook berries + sugar + lemon juice in a pan
• Simmer 5–7 minutes until slightly thick
• Let cool completely

3. Make Cheesecake Cream

• Beat cream cheese + sugar until smooth
• Add vanilla + lemon juice
• In another bowl, whip heavy cream to soft peaks
• Fold whipped cream into cream cheese mixture

👉 Texture = light, smooth, fluffy

4. Assemble Layers

• Add cream layer over biscuit base
• Add berry sauce
• Repeat if desired

5. Chill

• Refrigerate for 3–4 hours until set

6. Decorate

• Add fresh berries
• Mint leaves
• Dust powdered sugar

🍽️ Final Texture & Flavor

• Base: slightly crunchy
• Cream: smooth, rich, airy
• Berry: tangy, fresh, juicy

👉 Balanced and not too heavy

💡 Pro Tips

• Use full-fat cream cheese for best texture
• Chill glasses before assembling → better structure
• Don’t overmix after adding whipped cream
• Let berry sauce cool fully before layering

🔥 Variations

• Add gelatin for firmer texture (for selling/transport)
• Use mango, blueberry, or passion fruit
• Add chocolate layer
• Make it keto with low-carb biscuits

🍴 Serving

• Serve cold
• Eat directly from the glass
• Best within 2–3 days

👉 Real talk:
This is a high-profit dessert — easy to batch, đẹp mắt, cực hợp bán online hoặc cafe take-away 😏