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Makes 12



100g vanilla biscuits 

¼ cup (60g) butter, melted 

¾ tub (750g) SPAR Indulge Double Cream Yoghurt Strawberry & White Chocolate Flavour 

¾ tin (288g) condensed milk 

1 punnet (400g) SPAR Freshline Strawberries, washed and quartered


Serving suggestion:

Melted white chocolate 



  1. Line a medium muffin tray (12 holes) with cupcake liners.

  2. Add the biscuits to a resealable bag and crush using a rolling pin. Pour the biscuit crumbs into a bowl and stir through the melted butter. Add a heaped teaspoon of the mixture into each cupcake liner and press firmly. Refrigerate until needed.

  3. In a large microwave-safe bowl, combine the SPAR Indulge Double Cream Yoghurt Strawberry & White Chocolate Flavour with the condensed milk.

  4. Microwave the mixture on high for about 1½ minutes. Remove the bowl and whisk vigorously. Microwave another 1-1½ minutes and whisk again until smooth. *Chef’s Tip: Ensure not to overcook the mixture in the microwave. This recipe was tested in a 900W microwave. If your microwave has a lower wattage, then cook the mixture for 30 seconds – 1 minute longer.

  5. Divide the strawberry cheesecake filling evenly over the biscuit bases in the cupcake liners. Carefully place about 3 quartered strawberries onto each cheesecake. Refrigerate overnight until set.

  6. Remove the cheesecakes from the fridge and transfer them to a serving platter, casings removed. Garnish each cheesecake with a drizzle of melted white chocolate. Serve and ENJOY! *Chef’s Tip: Serve what is needed and place the remaining cheesecakes in an airtight container and keep in the freezer. These can be kept for up to a month in the freezer an can be enjoyed as froyo cheesecake cups!

Planning to try this?


If yes, please share your pictures with us on the Foodies Of SA Group on Facebook. We'd LOVE to see it! 😍

5-Ingredient Strawberry  'Cheesecake' Cups

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