Whipped Cheesecake Biscuit Crunch (Printable Version)
Creamy whipped cheesecake layered with roasted berries and crunchy biscuit topping, ready in just 30 minutes.
# Everything You’ll Need:
→ Whipped Cheesecake
01 -
8 oz full-fat cream cheese
02 -
1/2 cup powdered sugar
03 -
1/2 cup heavy cream
04 -
1/4 cup full-fat thick Greek yogurt
05 -
1 teaspoon vanilla extract
06 -
Zest of 1 lemon
→ Roasted Strawberries
07 -
1 lb strawberries, hulled and halved
08 -
2 tablespoons powdered sugar
09 -
1 teaspoon vanilla extract
→ Biscuit Crunch
10 -
3.5 oz shortbread biscuits, roughly chopped
11 -
1.75 oz nuts (hazelnuts or macadamias), chopped
12 -
1 tablespoon melted butter or olive oil
# Steps to Cook:
01 -
In a large bowl, beat cream cheese and powdered sugar until smooth and creamy. Add Greek yogurt, vanilla extract, and lemon zest, then beat until fully combined. Slowly whisk in heavy cream until mixture thickens, avoiding over-whipping.
02 -
Place the cheesecake mixture in the refrigerator to chill while you prepare the strawberries and biscuit crunch.
03 -
Combine strawberries, powdered sugar, and vanilla extract in a bowl, tossing thoroughly. Spread evenly on a lined baking tray.
04 -
Chop shortbread biscuits into 1/4-inch pieces and roughly chop nuts. Toss with melted butter or olive oil and spread in a separate baking dish.
05 -
Air Fryer: Preheat to 320°F. Roast strawberries for 15 minutes. Remove biscuit mixture after 5 to 7 minutes or when golden brown. If basket space is limited, roast in batches. Oven: Preheat to 350°F. Roast strawberries for 15-20 minutes and biscuits for 5-7 minutes until golden.
06 -
Remove strawberries and biscuit crunch from heat and allow to cool slightly before serving.
07 -
Spoon chilled cheesecake into serving dishes, top with roasted strawberries, and sprinkle biscuit crunch over the top.
# Extra Suggestions:
01 -
Avoid over-whipping the cream to maintain a light and fluffy texture.