Strawberry and Maple Syrup Trifle Cheesecake is a dessert by the glass inspired by the classic English trifle. A delicious no-bake mini portion of cheesecake, where layers of cream, crumble and geleé alternate for a fun play of flavors and textures.
A fresh, quick and nutritious dessert to offer as a dessert or for a healthy and wholesome snack.
Recipes for the whole family
Trifle cheesecake with strawberries and maple syrup
Ingredients
Ingredients for the mousse
- 250g mascarpone cheese
- 250g of Philadelphia
- 50g of MapleFarm Pure Maple Syrup – Dark
- 130g of powdered sugar
- 175g of soft butter
For the crumble:
- 100g coarsely chopped digestive cookies
- 2 tablespoons of brown sugar
- 1 tablespoon of MapleFarm Maple Sugar
- 3 tablespoons of MapleFarm Pure Peanut Butter
- 20 g of warm, melted butter
For the geleé
- 160 g strawberries cut in half
- 1 tablespoon of lemon juice
- 70 g sugar
- 1 tablespoon of cornstarch ( maize starch ) shaved
- 45 g of water
Instructions
- Begin by preparing the strawberry gelée. Put all the ingredients in a saucepan and place on the stove.
- Cook over medium heat, stirring continuously until it thickens and becomes glossy ( about 5/7 minutes ).
- Let cool, stirring occasionally, and keep aside.
- Prepare the crumble by mixing cookies, finely chopped, with peanut butter, sugar and melted butter.
- Mix the mixture well and place in the refrigerator until used.
- Make the cream by mixing the mascarpone with the Philadelphia.
- Combine the powdered sugar and maple syrup and incorporate them well into the mixture with the help of a spatula to make it smooth and velvety.
- Assemble the small glasses by placing three teaspoons of crumble on the bottom alternating with the mousse and strawberry gelée.
- Decorate with gelée, peanut butter crumble, maple sugar, a few salted peanuts, and red fruits to taste.
