Desserts

If you’re looking for a delicious dessert that’s creamy, fruity and easy to prepare, these Strawberry Mousse Cheesecake Cups are a lovely choice.

Made with a golden biscuit base, a smooth strawberry yogurt mousse and fresh strawberries, these individual cheesecakes are light, refreshing and full of flavour.

They’re perfect for family gatherings, weekend treats, dinner parties or whenever you’re craving something sweet without making a heavy dessert.

The best part? The creamy strawberry filling doesn’t need baking, and the cheesecakes can be prepared ahead of time.

Why You’ll Love These Strawberry Mousse Cheesecake Cups

There are so many reasons to love this simple strawberry dessert:

• Light and creamy: Made with fat-free strawberry yogurt instead of heavy cream.
• Easy to prepare: Simple ingredients and straightforward instructions.
• Perfect individual portions: Served in four pretty dessert glasses.
• Make-ahead friendly: Ideal for preparing the day before serving.
• Fresh strawberry flavour: A lovely combination of creamy mousse and juicy strawberries.
• Great for entertaining: An attractive dessert that looks beautiful without complicated decoration.

Whether you’re making dessert for your family or preparing something special for guests, these strawberry cheesecake cups are sure to impress.

Recipe Details

• Preparation Time: 35 minutes
• Cooking Time: 15 minutes
• Chilling Time: 6–8 hours
• Total Time: Approximately 7–9 hours, including chilling
• Servings: 4
• Course: Dessert
• Difficulty: Easy
• Cooking Method: Oven for the biscuit base; no-bake mousse filling

Ingredients

For Biscuit Base

• 6 digestive biscuits, finely crushed
• 1 large egg white, lightly whisked

For Strawberry Mousse

• 525g fat-free, no-added-sugar strawberry yogurt (3 × 175g pots)
• 6 sheets leaf gelatine (approximately 10g total)
• A few drops of vanilla extract
• A few drops of pink food colouring, optional
• 1 level teaspoon granulated sweetener, or to taste
• 100g fresh strawberries, hulled and finely diced
• 6 tablespoons just-boiled water

Decoration

• 8 small fresh strawberries
• 4 small sprigs of fresh mint
• 1 level teaspoon icing sugar, optional

How to Make Strawberry Mousse Cheesecake Cups

Follow these simple steps to create delicious individual strawberry cheesecakes with a creamy mousse filling.

Step 1: Prepare the Biscuit Base

Preheat your oven to 180°C (160°C fan / Gas Mark 4).

Line a baking tray with baking parchment.

Place the digestive biscuits in a food processor and blend until they resemble fine breadcrumbs. Alternatively, place them in a food bag and crush them using a rolling pin.

Transfer the biscuit crumbs to a mixing bowl.

Lightly whisk the egg white, then gradually stir enough of it into the crumbs to create a slightly damp mixture that holds together when pressed.

Divide the mixture into four portions and press each into a small, flat disc on the prepared baking tray.

Bake for approximately 15 minutes, until lightly golden and firm.

Remove from the oven and leave to cool completely.

Once cooled, break the biscuit discs into small crumbs and divide evenly between four dessert glasses.

Gently press the crumbs into the bottom of each glass.

Step 2: Soften the Gelatine

Place the gelatine sheets in a shallow bowl of cold water.

Leave to soak for approximately 10–12 minutes, or according to the packet instructions, until softened.

Carefully lift the softened gelatine from the water and squeeze out any excess liquid.

Transfer it to a heatproof bowl and add 6 tablespoons of just-boiled water.

Stir until completely dissolved.

Allow the mixture to cool slightly, but do not let it begin setting.

Step 3: Make the Strawberry Mousse

Place the strawberry yogurt in a blender or large mixing bowl.

Add the vanilla extract, granulated sweetener and optional pink food colouring.

Blend or whisk until smooth.

Gradually add the dissolved gelatine while mixing continuously.

This helps distribute the gelatine evenly throughout the yogurt mixture.

Gently fold in the finely diced fresh strawberries.

The mixture should be smooth, creamy and lightly pink.

Step 4: Assemble the Cheesecake Cups

Arrange four dessert glasses on a tray.

Spoon the strawberry mousse mixture evenly over the prepared biscuit bases.

Smooth the tops gently using the back of a spoon.

Leave a little space at the top of each glass for decoration.

For the prettiest presentation, wipe away any mousse from the inside edges of the glasses.

Step 5: Chill Until Set

Cover the dessert glasses carefully and transfer them to the refrigerator.

Chill for 6–8 hours, or until the mousse is completely set.

For best results, prepare the cheesecakes the evening before serving.

The chilling time allows the gelatine to set the strawberry mousse, creating a smooth and delicate cheesecake texture.

Step 6: Decorate and Serve

Once the strawberry mousse cheesecakes are fully set, remove them from the refrigerator.

Decorate each glass with two small fresh strawberries and a sprig of mint.

If desired, finish with a very light dusting of icing sugar.

Serve chilled and enjoy!

Tips for Perfect Strawberry Mousse Cheesecake

1. Use Thick Strawberry Yogurt

A thick, smooth yogurt works best for this recipe.

If your yogurt is particularly runny, the mousse may have a softer texture.

2. Dissolve the Gelatine Completely

Make sure the gelatine has fully dissolved before adding it to the yogurt.

Any undissolved pieces can create lumps in the finished mousse.

3. Don’t Skip the Chilling Time

The cheesecakes need several hours in the refrigerator to set properly.

For the best texture, allow at least 6 hours before serving.

4. Use Fresh Strawberries

Fresh strawberries add natural sweetness, colour and a lovely fruity flavour.

Choose ripe, fragrant strawberries for the best results.

5. Prepare the Desserts Ahead

These cheesecake cups are ideal for making the day before a family meal or special occasion.

Simply keep them refrigerated and add the fresh decorations shortly before serving.

Easy Strawberry Cheesecake Variations

This strawberry mousse cheesecake recipe is easy to customise.

Mixed Berry Cheesecake Cups: Replace some of the strawberries with raspberries or blueberries.

Vanilla Strawberry Cheesecake: Add a little extra vanilla extract for a more pronounced vanilla flavour.

Raspberry Mousse Cheesecake: Use raspberry yogurt and fresh raspberries instead of strawberries.

Biscuit-Free Strawberry Mousse: Leave out the biscuit base for a simple strawberry yogurt mousse dessert.

Extra Fruity Cheesecake: Add a few extra diced strawberries to the mousse mixture before chilling.

Remember that changing the ingredients may affect the texture, nutritional values and setting time.

How to Store Strawberry Mousse Cheesecake Cups

Refrigerating

Keep the cheesecake cups covered in the refrigerator for up to 2 days.

For the freshest presentation, add the strawberry and mint decorations just before serving.

Can You Freeze Them?

Freezing is not recommended because yogurt-based mousse containing gelatine may change texture after thawing.

For the best results, enjoy these cheesecakes freshly chilled.

Frequently Asked Questions

Can I Make Strawberry Mousse Cheesecake Without Cream Cheese?

Yes! This recipe uses strawberry yogurt and gelatine to create a creamy, mousse-like cheesecake dessert without traditional cream cheese.

It’s a lighter alternative to classic cheesecake.

Can I Make These Cheesecake Cups Without Baking?

The strawberry mousse filling doesn’t require baking.

However, the biscuit base in this recipe is baked briefly because it contains egg white.

For a completely no-bake version, you would need to use a different biscuit base that doesn’t contain raw egg.

How Long Does Strawberry Mousse Cheesecake Take to Set?

Allow approximately 6–8 hours in the refrigerator.

The exact setting time depends on the size of your dessert glasses and the gelatine used.

Can I Use Frozen Strawberries?

Fresh strawberries are recommended for the best texture.

If using frozen strawberries, thaw and drain them thoroughly before adding them to the mousse.

Can I Make This Dessert the Night Before?

Absolutely!

These strawberry mousse cheesecake cups are perfect for preparing the night before.

Keep them covered in the refrigerator until you’re ready to serve.

Is Strawberry Mousse Cheesecake a Good Make-Ahead Dessert?

Yes. Because the mousse needs several hours to set, this recipe is especially convenient for entertaining.

Prepare the cups in advance and decorate just before serving.

Final Thoughts

These Strawberry Mousse Cheesecake Cups are a wonderful way to enjoy a creamy, fruity dessert made with simple ingredients.

With their golden biscuit bases, delicate pink strawberry mousse and fresh strawberry toppings, they look beautiful and taste delicious.

They’re easy to prepare, ideal for making ahead and perfect for sharing with family and friends.

Whether you’re planning a weekend treat, a special family dinner or simply fancy something sweet, this easy strawberry cheesecake recipe is definitely worth trying.

Creamy, fruity, refreshing and absolutely delicious! 🍓❤️

This baked egg custard is a comforting, gently spiced dessert with a smooth, creamy texture and a delicate hint of orange. Made with eggs, skimmed milk, vanilla and cinnamon, it is baked slowly in a water bath, then chilled and served with fresh mixed berries.

It is an easy make-ahead dessert for family meals, weekend lunches or whenever you fancy something simple and homemade.

Recipe Details

• Servings: 4
• Preparation time: 15 minutes
• Cooking time: 40–50 minutes
• Chilling time: At least 3 hours
• Total time: Approximately 4½ hours, including cooling and chilling

Ingredients

For the custard

• 4 large eggs
• 600ml skimmed milk
• 1 tsp vanilla extract
• 3 tbsp granulated sweetener suitable for baking, or to taste
• ½ tsp ground cinnamon, divided
• Finely grated zest of 1 orange
• A small pinch of ground nutmeg

To serve

• 200g mixed berries, such as raspberries, blueberries and strawberries
• 1–2 tbsp freshly squeezed orange juice, optional
• A little extra orange zest, optional

How to Make Baked Egg Custard

1. Prepare the oven and ramekins

Preheat the oven to 180°C/160°C fan/Gas 4.

Place four ovenproof ramekins, each with a capacity of approximately 200ml, in a deep roasting tin. Put the kettle on to boil.

2. Whisk the eggs

Crack the eggs into a large mixing bowl and whisk gently until combined. Avoid beating too much air into the mixture, as this can create bubbles on the surface of the custard.

3. Warm the milk

Pour the skimmed milk into a saucepan. Add the vanilla extract, granulated sweetener, half the cinnamon and most of the orange zest.

Warm over a low heat, stirring occasionally, until steaming but not boiling. Remove from the heat.

4. Combine the custard

Gradually pour the warm milk into the eggs, whisking continuously. Adding it slowly helps prevent the eggs from cooking too quickly.

Strain the mixture through a fine sieve into a pouring jug to remove any small lumps and create a smoother texture.

5. Fill the ramekins

Divide the custard mixture evenly between the four ramekins. Sprinkle each with a little nutmeg.

Carefully pour hot water into the roasting tin until it reaches approximately halfway up the sides of the ramekins. Take care not to splash water into the custard.

6. Bake gently

Transfer the roasting tin to the oven and bake for 40–50 minutes, checking from 35 minutes onwards. The custards are ready when the edges are set but the centres still have a gentle wobble.

The exact cooking time will depend on the size and depth of your ramekins. Avoid baking until completely firm, as the custard will continue to set as it cools.

7. Cool and chill

Carefully lift the ramekins out of the water bath and leave to cool. Once no longer warm, cover and refrigerate for at least 3 hours.

8. Serve with berries

If using the orange juice, gently toss it with the mixed berries just before serving.

Top each chilled custard with berries, the remaining cinnamon and a little reserved orange zest.

Tips for a Smooth Baked Egg Custard

• Use gentle heat. Warm the milk without boiling it, and add it gradually to the eggs.
• Strain the mixture. This removes any small pieces of cooked egg and gives the custard a finer texture.
• Do not skip the water bath. It provides gentler, more even heat and reduces the risk of a grainy texture.
• Look for a slight wobble. The centre should move gently when the ramekin is nudged, rather than appearing liquid.
• Allow enough chilling time. The custards become firmer as they cool.

Easy Flavour Variations

Vanilla and nutmeg: Leave out the orange zest and cinnamon for a more traditional baked egg custard.

Cardamom and orange: Replace the cinnamon with a small pinch of ground cardamom.

Summer berries: Serve with raspberries, strawberries or blueberries, depending on what is in season.

A little crunch: Sprinkle chopped toasted almonds over the custard just before serving, if preferred.

Can You Make Baked Egg Custard Ahead?

Yes. Prepare the custards the day before, allow them to cool and store them covered in the fridge. Keep the berries separate until serving so they stay fresh.

How to Store Baked Egg Custard

Cover the cooled custards and refrigerate promptly. Store at 5°C or below and enjoy within 2–3 days.

Keep any prepared fruit separately and add it just before serving. Freezing is not recommended, as thawing can spoil the smooth texture.

Frequently Asked Questions

Why has my baked egg custard turned watery?

Custard can become watery or grainy if it is cooked at too high a temperature or left in the oven for too long. A water bath and gentle baking help prevent this.

Can I use semi-skimmed milk?

Yes. Semi-skimmed milk can be used instead of skimmed milk and will produce a slightly richer custard.

Can I serve baked egg custard warm?

Yes. Although this orange and berry version is lovely chilled, you can also enjoy it slightly warm once the custard has set.

How do I know when the custard is cooked?

The edges should be set and the centre should wobble gently. It should not look runny when the ramekin is moved.

More Homemade Desserts to Try

If you enjoy homemade desserts, you might also like our Apple Betty for a comforting fruit pudding, or our Mini Egg Cheesecake for a more indulgent treat.

A Simple Make-Ahead Dessert

With its delicate orange flavour, warming spices and fresh berry topping, this baked egg custard is a lovely way to finish a family meal. Prepare it in advance and keep it chilled until you are ready to serve.

Explore More Recipes on MyNRecipes

For more affordable  family meals and everyday cooking inspiration, explore our Budget Family Meals UK guide and Healthy High-Protein & Fibre-Rich Recipes collection.

Allergen note: Contains eggs and milk. Check the labels of your chosen sweetener and any additional toppings for other allergens.

This Mini Egg cheesecake is a creamy, no-bake dessert with a crunchy digestive biscuit base, delicate chocolate swirls and a colourful Mini Egg topping. Made with Greek yoghurt and soft cheese, it is a lovely make-ahead treat for Easter gatherings, family celebrations or a weekend dessert.

The filling takes just a little time to prepare, then the fridge does the rest. For the neatest slices, make the cheesecake the day before you plan to serve it.

Recipe Details

• Servings: 10 slices
• Preparation time: 20 minutes
• Chilling time: At least 4–6 hours, preferably overnight
• Cooking time: Approximately 5 minutes to melt and warm the ingredients
• Equipment: 20cm springform cake tin

Ingredients

Biscuit base

• 10 wholemeal digestive biscuits (approximately 140–150g)
• 50g low-fat baking spread, melted

For the cheesecake filling

• 4 gelatine leaves, or the quantity recommended on the packet for setting approximately 750g of dairy filling
• 600g fat-free natural Greek yoghurt, divided
• 150g extra-light plain soft cheese
• 1 tsp vanilla extract
• 2 tbsp granulated sweetener suitable for cold desserts, or to taste
• 30g milk chocolate, melted and cooled slightly

For the topping

• 10 Cadbury Mini Eggs, roughly chopped

How to Make Mini Egg Cheesecake

1. Prepare the biscuit base

Line the base of a 20cm springform cake tin with baking parchment.

Crush the digestive biscuits into fine crumbs using a food processor or a rolling pin. Mix with the melted spread until evenly coated.

Press the mixture firmly into the base of the tin using the back of a spoon. Refrigerate for at least 30 minutes while you prepare the filling.

2. Soften the gelatine

Place the gelatine leaves in a bowl of cold water and leave to soak for approximately 5 minutes, or according to the packet instructions.

Once softened, lift them out and gently squeeze away the excess water.

3. Prepare the cheesecake filling

Place 400g of the Greek yoghurt in a large mixing bowl. Add the soft cheese, vanilla extract and sweetener, then whisk until smooth and creamy.

Put the remaining 200g of yoghurt in a small saucepan and warm gently over a low heat. Do not allow it to boil.

Remove the saucepan from the heat. Add the softened gelatine and stir until completely dissolved. Allow the mixture to cool slightly, but do not leave it long enough to begin setting.

4. Combine the filling

Gradually whisk the warm gelatine mixture into the bowl of cheesecake filling until thoroughly combined.

Make sure the gelatine is evenly distributed, as this will help the cheesecake set consistently.

5. Create the chocolate swirls

Spoon a little of the cheesecake filling into a separate bowl and gradually stir it into the melted, slightly cooled chocolate until smooth.

Pour the plain filling over the chilled biscuit base. Add small spoonfuls of the chocolate mixture across the surface.

Use a skewer or the tip of a knife to gently swirl the chocolate through the filling. Avoid overmixing so the pattern remains visible.

6. Chill until set

Smooth the surface if needed, then cover the tin and refrigerate for at least 4–6 hours, preferably overnight.

The cheesecake should feel firm and hold its shape before you remove it from the tin.

7. Decorate and serve

Carefully release the springform tin and transfer the cheesecake to a serving plate.

Scatter the roughly chopped Mini Eggs over the top just before serving. Slice into 10 portions using a sharp knife, wiping the blade between cuts for a neat finish.

Tips for the Best No-Bake Cheesecake

• Check your gelatine packet. Leaf size and setting strength vary between brands, so follow the manufacturer’s guidance for the amount of filling.
• Do not boil the yoghurt. Gentle heat is enough to dissolve the softened gelatine.
• Avoid adding very hot chocolate directly to cold yoghurt. Mixing it with a little filling first helps create smoother swirls.
• Chill overnight if possible. This makes the cheesecake easier to remove from the tin and slice.
• Add Mini Eggs just before serving. This keeps their colourful shells looking fresh and prevents them from softening in the fridge.

Easy Variations

Extra chocolate: Add a little grated milk chocolate over the top alongside the Mini Eggs.

Vanilla cheesecake: Leave out the melted chocolate for a simple vanilla filling with a Mini Egg topping.

Different biscuit base: Replace the wholemeal digestives with regular digestive biscuits, using approximately the same weight.

Seasonal topping: Outside Easter, replace the Mini Eggs with fresh berries or a little chopped chocolate.

Can You Make Mini Egg Cheesecake Ahead?

Yes. This cheesecake is ideal for preparing the day before serving. Leave it covered in the fridge overnight and add the Mini Egg topping shortly before bringing it to the table.

How to Store Mini Egg Cheesecake

Store the cheesecake covered in the fridge at 5°C or below and enjoy within 3 days. Keep any leftover slices refrigerated rather than leaving them at room temperature.

Freezing is not recommended, as the yoghurt-based filling may become watery or grainy when thawed.

Frequently Asked Questions

Does Mini Egg cheesecake need baking?

No. This is a no-bake cheesecake. The gelatine helps the yoghurt and soft cheese filling set in the fridge.

Why has my cheesecake not set?

The gelatine may not have dissolved fully, or the quantity may not have been sufficient for the particular brand used. Check the packet instructions and allow the cheesecake enough time to chill.

Can I use regular Greek yoghurt?

Yes. Full-fat Greek yoghurt can be used for a richer filling, although the finished texture may differ slightly.

When should I add the Mini Eggs?

Add them just before serving for the best appearance and crunch.

More Homemade Desserts to Try

If you enjoy easy homemade desserts, try our Baked Egg Custard with Orange and Berries for a gently spiced make-ahead pudding, or our Apple Betty for a comforting fruit dessert.

A Lovely Easter Dessert to Share

With its creamy vanilla filling, chocolate swirls and colourful topping, this Mini Egg cheesecake makes an inviting centrepiece for an Easter table. Prepare it ahead of time, then decorate and slice when you are ready to serve.