Making Your Own Cheesecake-In-A-Cup With Seasonal Maltese Fruits

This week on BASIC(ally)...

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Picture this: you're in your hotel room, you're dying for room service, but you can't be bothered to pay that ridiculous fee for the minutest of nibbles - why not make your own fancy-ass cheesecake?

Except that it's in a cup. Because hotel rooms don't have kitchens. Unless yours does - in which case, can we be friends?

We're turning our BASIC(ally) videos into online recipes, because if there's one thing we all like looking up more than a half-pissed vaguely-constantly-annoyed person cooking stuff, it's reading terribly unhelpful recipes.

We decided to go full Pinterest for this week's BASIC(ally) and make a cheesecake-in-a-cup using seasonal Maltese fruits. So sit back, grab a glass of wine, and get reading.

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To make a cheesecake-in-a-cup you will need:

  • 2 biscuits
  • 1 tsp butter
  • 100 g cream cheese
  • 3 tsp sugar
  • 5 tsp condensed milk
  • seasonal fruit of your choice (we chose raspberries, even though they're technically out of season... and we technically grow mulberries not raspberries locally... they looked pretty, OK?)

If you really want to challenge yourself to make the cheesecake, limit yourself to using:

  • 2 glass tumblers
  • 1 teaspoon
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To kick things off dollop 1 teaspoon of butter into a cup and melt it. We used a hairdryer because (duh, hotel room?) but please use a microwave.

Then take your two biscuits and crush them up until you get fine crumbs. You need to add the crumbled biscuits to the melted butter and stir them in well, before moving on to compacting the biscuit-butter mix into a crust at the base of your cup.

In your second glass cup, throw in around 100 g of cream cheese and 3 teaspoons of sugar. We eyeballed this so don't blame us if your sugar levels begin to spike. The mixture needs to be completely smooth, so you'll probably be mixing for a little while. Once the sugar and cream cheese are completely combined, throw in some condensed milk (roughly 5 teaspoons) and mix well once again.

Now all that's left to do is add your sugar-cream cheese-milk blend over to the first cup over the crust and throw on some raspberries as a finishing touch. Then shove the cup in the fridge for around two hours.

Assuming you know your way around a fridge, there you have it! Your very own cheesecake-in-a-cup, and it only took you two hours to make. So.

Yep, definitely worth it.

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