Berry Cheesecake Pasta Cups (Print Version)
Shell pasta with creamy filling, strawberries, and white chocolate—delicious treat in every bite.
# Ingredients:
→ Pasta
01 -
200 g small shell pasta
02 -
Pinch of salt
→ Cheesecake Filling
03 -
225 g cream cheese, softened
04 -
80 g granulated sugar
05 -
120 ml heavy cream, cold
06 -
1 teaspoon vanilla extract
07 -
Zest of 1 lemon (optional)
→ Topping
08 -
200 g fresh strawberries, hulled and diced
09 -
100 g white chocolate, chopped
# Steps:
01 -
Prepare small shell pasta in salted boiling water until just al dente. Drain well and rinse under cold water to cool completely. Set aside.
02 -
In a large mixing bowl, beat softened cream cheese with granulated sugar until smooth and creamy using an electric mixer or whisk. Incorporate vanilla extract and optional lemon zest, mixing thoroughly.
03 -
In a separate bowl, whip cold heavy cream until soft peaks form.
04 -
Gently fold whipped cream into the cream cheese mixture until homogeneous. Add cooled pasta shells and fold until all shells are coated evenly.
05 -
Line a 12-cup muffin tin with paper liners. Evenly distribute pasta-cheesecake mixture among liners, pressing gently to fill each cup.
06 -
Top each cup with diced fresh strawberries.
07 -
Melt chopped white chocolate in a microwave-safe bowl in 20-second intervals, stirring after each burst until smooth. Drizzle melted chocolate over the strawberry-topped cups.
08 -
Refrigerate cups for at least 1 hour or until fully set. Serve cold directly from the liners.
# Notes:
01 -
For variety, use raspberries, blueberries, or a mixture of berries as topping.
02 -
Sprinkle crushed graham crackers over the cups for added texture.
03 -
Best paired with Moscato or another light dessert wine.