White Chocolate Cheesecake Cups

Recipe by THOMAS SCHNETZLER, Lindt Maître Chocolatier


  • Chocolate Cups
  • 400g Lindt Excellence Extra Silky, tempered
  • Cheesecake
  • 400g Cream cheese
  • 200g Cream
  • 1tsp Vanilla bean paste
  • 300g Lindt Excellence Extra Silky
  • 1punnet Strawberries, washed and quartered
  • Serves: 10-12 portions
  • Cooking time: 30 minutes for cups, cheesecake 5 minutes plus 4 hours setting time.
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  • 1. To create a stencil, wrap some plastic freezer bags around a plastic cup and secure with a second cup in the back.
  • 2. This should coat the outside of the mould with a rough, fluted layer of plastic. Repeat with more cups.
  • 3. Temper the white chocolate and then gently dip the plastic covered cup in the chocolate, making sure there are no gaps.
  • 4. Place on a, with baking paper lined tray and place in the fridge and allow to set for approx. 10 minutes.
  • 5. Gently remove the cup and peel off the plastic. Set chocolate cups aside.


  • 1. Place the cheese in the bowl of your electric mixer with a paddle attachment.
  • 2. Mix on until cheese is soft and smooth. Stop the machine and scrape down sides to avoid lumps.
  • 3. In the meantime, place cream and vanilla into a bowl and bring to the boil.
  • 4. Once boiling, take of the heat and pour over chocolate. Mix to a smooth, silky ganache.
  • 5. Slowly mix the ganache into the cream cheese, again, scraping the sides to avoid lumps.
  • 6. Fill into the chocolate cups and allow to set in the fridge. Before serving top with strawberries and some pistachio.

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