recesta vasitos de cheesecake quescrem

Cheesecake cups


For the cookie base:

100 g of cookies
60 g butter
45 g sugar

For the cream cheese:

250 g of Quescrem Natural Cream Cheese
1 teaspoon vanilla extract
95 g powdered sugar
175 g of cream 35% M.G.



Cookie base:

Crush the cookies and add the melted butter and sugar. Mix until a homogeneous mass is obtained. Distribute the mixture into the cups and crush.


Cream cheese:

Beat the Quescrem Natural Cream Cheese with a whisk, adding the powdered sugar and vanilla extract. Allow to cool. Whip the cream well chilled and once ready add to the cream cheese and mix carefully with a spatula.

Pour the cream cheese cream into a piping bag with a large curly nozzle and pipe the cream into the cups. Refrigerate before serving.


Decorate with red fruits.

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