In 1872 William Lawrence accidentally created cream cheese while attempting to recreate the soft, French cheese Neufchatel. This started the present day making of the cheesecake. Thanks to Jessica for bringing us these elegant cocktail style strawberry and vanilla cheesecakes.


You will need 17, 100mL dessert cups or shot glasses for this recipe.

Crumb base
250g pkt Arnotts Butternut Snap biscuits
2 tbs unsalted butter

Cream Cheese Filling
250g pkt cream cheese, softened
1 cup cream
½ cup pureed strawberries, strained and seeds discarded
1/3 cup caster sugar
3 tsp vanilla essence
1 ½ tsp gelatin powder
1 tbs hot water

Macerated Strawberries
500g strawberries
2 tbs caster sugar
3 tsp vanilla essence

Edible flowers for decorating



1. Pulse the butternut snap biscuits in a food processor until you have coarse crumbs. Make sure not to over process, as you need some textural components in your crumb.

2. Add melted butter and stir to combine. Set aside.

3. Using an electric mixer, beat cream cheese, cream, vanilla and sugar until all combined and creamy. Stir in strawberry purée.

4. Combine gelatin and hot water in a small bowl. Stir until all dissolved and while still hot, beat this into the cream cheese mixture. Continue beating for another 2 minutes.

5. Put 2-3 tsp of the biscuit crumb at the bottom of each dessert cup. Pour the cream cheese mixture evenly over the top. Put in fridge to set for 1-2 hours.

6. In the meantime, macerate the strawberries. Chop the strawberries into 1 cm pieces. Add sugar and vanilla essence and stir to combine. Set aside for at least 10 minutes.

7. Once cheesecake has set, top with macerated strawberries and garnish with edible flowers.
Makes 17 cocktail size serves.