Strawberry Cheesecake in Glasses
Individual portions, infinite elegance
The traditional cheesecake presents a logistical problem at dinner parties: someone has to slice it, and that someone will inevitably create one catastrophic wedge that nobody wants. The Norwegian solution is to bypass cutting entirely by building individual cheesecakes in glasses, each one architecturally perfect and entirely self-contained.
This version layers the experience from bottom to top: crunchy biscuit crumbs, pillowy lemon-vanilla cream cheese filling, and macerated strawberries that have been sitting in sugar long enough to release their juices into a natural syrup. The layering is both practical and visual—guests can see what they're about to eat, which builds anticipation, and each spoonful captures all three textures.
The technique of macerating the berries deserves emphasis. Raw strawberries on cheesecake can be aggressively fresh in a way that doesn't quite harmonize with the rich filling. Toss them with sugar and let them sit, and something alchemical happens: the berries soften slightly, their color deepens to jewel-like intensity, and they develop a syrupy coating that integrates them into the dessert rather than making them feel like an afterthought.
Method
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1
Macerate the strawberries
Hull and quarter the strawberries. Toss with caster sugar in a bowl. Cover and refrigerate for at least 30 minutes, or up to 2 hours. The berries will soften and release syrup.
💡 Longer maceration produces more syrup—excellent for drizzling.
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2
Crush the biscuits
Place biscuits in a bag and crush coarsely with a rolling pin. You want irregular crumbs, not powder—some texture is desirable.
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3
Make the cream cheese base
In a large bowl, beat cream cheese with lemon juice, vanilla, and sifted icing sugar until smooth and light.
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4
Whip and fold the cream
In a separate bowl, whip cream to soft peaks. Fold gently into the cream cheese mixture until fully combined.
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5
Assemble the glasses
Divide biscuit crumbs among 4 glasses, pressing lightly into the bottom. Spoon or pipe the cream filling over the crumbs. Top with macerated strawberries and their syrup.
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6
Chill and serve
Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve cold.
Notes & Tips
Glass selection
- • Wide-mouth glasses or small mason jars work best—you need room to get a spoon in. Aim for 200-250ml capacity.
Berry variations
- • Raspberries, blackberries, or mixed berries all work beautifully. Adjust sugar based on the berries' natural sweetness.
Make-ahead
- • Assemble up to 4 hours ahead and refrigerate. Add the strawberries just before serving if you want them to retain more structure.
Biscuit options
- • Digestive biscuits are traditional, but ginger snaps add a spicy note, and chocolate digestives create a cookies-and-cream effect.
Dress it up
- • A sprig of fresh mint or a dusting of crushed freeze-dried strawberries adds visual polish for guests.