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Butter Roasted Strawberry Cheesecake Cups

Name: Butter Roasted Strawberry Cheesecake Cups
Yield: 10

Fluffy, no-bake cheesecake is served over a pistachio-graham crust, and topped with a rich Strawberry sauce, roasted to perfection in butter and brown sugar. Looking for a simple dessert to prepare ahead of time for your next summer soiree? This elegant dessert is flavorful, beautiful, and positively perfect for parties.

Prep

Cook

Servings

Level

Easy

Ingredients

Roasted Strawberry Sauce

4 cups strawberries, halved
½ cup (1 stick) Challenge Butter
⅔ cup brown sugar
pinch cinnamon
1 teaspoon vanilla
2 lemons, zested and juiced

Pistachio Crust

1 cup graham crackers crumbs
½ cup pistachios, finely chopped
3 Tablespoons brown sugar
3 Tablespoons Challenge Butter, melted

Cheesecake Filling

8 ounces cream cheese, softened
1 cup Greek yogurt
½ cup heavy whipping cream
½ cup sugar
1 teaspoon vanilla extract, or one vanilla bean

Directions

Roasted Strawberry Sauce

1

Preheat oven to 400°F.
2

Place strawberries cut side down in 7×11-inch parchment-lined baking dish. Cream butter, brown sugar, and cinnamon. Blend in vanilla and spread over strawberries.
3

Cook in oven for 20-30 minutes, or until the strawberries are very soft.
4

Remove from oven and immediately pour fresh lemon juice over the hot strawberries. Sprinkle with lemon zest. Allow to cool.

Pistachio Crust

5

Combine graham cracker crumbs, nuts and brown sugar. Blend in melted butter. Press mixture into 10, small (4 ounces) Good Cook ramekins or similar sized containers.

Cheesecake Filling

6

If using a vanilla bean, split the bean and scrape out the seeds.
7

Combine cream cheese, yogurt, whipping cream, sugar and vanilla extract (or seeds from spilt vanilla bean). Beat together in a stand mixer until smooth and fluffy.
8

Spoon on top of crust in prepared ramekins.
9

Top with strawberry sauce. Garnish with fresh mint sprigs, if desired.