Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, berrylicious froyo cheesecake cups. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

White Chocolate Chip Berrylicious Cheesecake Dip. This Cheesecake Dip is a ridiculously easy, no bake, make ahead dessert perfect for all your parties! These little cookie cups are kind of perfect.

Berrylicious Froyo Cheesecake Cups is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Berrylicious Froyo Cheesecake Cups is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook berrylicious froyo cheesecake cups using 7 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Berrylicious Froyo Cheesecake Cups:

1. Take 1 packet digestive biscuits
2. Make ready 1/2 cup roasted walnuts
3. Get as needed Condensed milk
4. Get 1 packet blueberries
5. Get 1 packet strawberries
6. Take 4 bottles yakult
7. Get as needed Yogurt

I love making these No Bake Cheesecake Cups as a healthier version of the classic dessert. These individual cheesecakes are easy to put together, made lighter with Greek yogurt and finished with fresh strawberries. The creamy cheesecake filling is made from coconut milk, cashews, and your favorite summer berries. Decorate with more fresh fruit, add a drizzle of vegan white chocolate, and serve!

Instructions to make Berrylicious Froyo Cheesecake Cups:

1. FOR THE BASE LAYER: Make a powder of digestive biscuits and walnuts separately and put the mix in a bowl.
2. Add condensed milk to it as per your liking of sweetness (I used 4 tbsp) and mix it well till it reaches a crumbly consistency. The condensed milk will help in adding sweetness to the base mix and will help to bind it as well.
3. Take a muffin pan and line it with paper muffin cups, grease them from the bottom with ghee and put around 1.5 tbsp of the biscuit mix and flatten it evenly all around the base and put it in the fridge for half an hour to set. Your base is ready.
4. MIDDLE LAYER: Add frozen blueberries in a blender along with 5 tbsp of yogurt, condensed milk, and 2 bottles of yakult and blend.
5. Pour out into a bowl. Take the muffin tray out and pour two tbsp of blueberry smoothie into the muffin cups. Cover the tray with a foil and put it in the freezer for an hour.
6. FOR THE TOP LAYER: Follow the same step as given in step 4 and 5 with frozen strawberries this time. Take the muffin tray out and pour 2 tbsp of strawberry smoothie in each muffin cup.
7. Add some finely chopped strawberries over it, cover with the foil and put it back in the freezer for 3-4 hours.
8. Enjoy these chilled froyo treats once they are set.
9. A small note: add the condensed milk in both the berry layers depending on the sweetness of the berries.

Something about lemon says summer to me, perhaps it's the color? Although these are meant for dessert, I figured cream cheese, fruit and yogurt could easily be enjoyed for breakfast. And that is exactly what I did this morning. In small bowl, mix Crust ingredients. MORE+ LESS Birthday Cheesecake Cookie Cups.

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