Hey guyssss! If you’re all about them cute desserts that taste just as good as they look, you’re totally gonna obsess over these Ombré Pandan Cheesecake Cups with Strawberry Jam. Think creamy, dreamy cheesecake meets that vibrant, tropical pandan flavor, topped off with sweet and juicy strawberry jam. Honestly, these cheesecake cups are such a mood—and they’re low-key easier than you think!
So grab your apron, cue your fave playlist, and let’s make mini cheesecakes! ✨🍓
📌 Recipe Overview:
- Servings: 12 mini cheesecakes
- Prep Time: 40 minutes
- Bake Time: 20 minutes
- Chill Time: 4 hours (I know, patience!)
- Total Time: About 5 hours
🛒 What You’ll Need (Ingredients)
🍪 Graham Cracker Crust
- 1½ cups graham cracker crumbs (about 12 crackers)
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
🌿 Pandan Cheesecake Filling
- 2 blocks (16 oz total) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup heavy cream
- 2 tbsp fresh pandan juice (blend fresh pandan leaves with water, strain)
- 1 tsp pandan extract
- 1 tsp vanilla extract
- Green food coloring (optional)
🍓 Thickened Strawberry Jam Topping
- 1½ cups fresh strawberries, chopped
- ⅓ cup granulated sugar
- 1 tsp lemon juice
- ½ tsp cornstarch mixed with 1 tbsp water (to thicken things up)
- ½ tsp unflavored gelatin bloomed in 1 tbsp water (keeps the jam thick & stable!)
🔪 How to Make Your Ombré Pandan Cheesecake Cups
✅ Step 1: Graham Cracker Crust
Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
Mix graham cracker crumbs, melted butter, and sugar in a bowl until it feels like wet sand. Scoop about 1 tablespoon into each cupcake liner, pressing it down firmly with the back of a spoon or measuring cup. Bake for 5 minutes and set aside to cool.
✅ Step 2: Ombré Pandan Cheesecake Filling
Grab a large bowl and whip together the softened cream cheese and sugar until it’s silky smooth. Add in your eggs, one at a time, mixing after each one until combined.
Next, add heavy cream, vanilla extract, and pandan juice. Mix it up gently until smooth. Divide your cheesecake batter into two equal bowls:
- Lighter Layer: Leave one bowl untouched for that soft pastel green.
- Darker Layer: Add pandan extract and a drop or two of green food coloring to the second bowl, giving it that deep, vibrant shade.
✅ Step 3: Get That Ombré Look & Bake
Start with your darker batter, spooning it evenly into each cupcake liner, filling them halfway. Gently layer the lighter pandan batter right on top (careful not to swirl it around too much!). Use the back of a spoon to spread it nice and even.
Pop your muffin tin into the oven and bake for 18-20 minutes. Your cheesecakes should look set around the edges but slightly jiggly in the center (that’s perfect!).
Pro tip: When done, turn off your oven, crack the door open slightly, and let the cheesecakes chill in there for about 10 minutes to prevent any cracking drama.
After that, move them to a cooling rack and once completely cool, refrigerate them for at least 4 hours (overnight works too!) to fully set.
✅ Step 4: Thickened Strawberry Jam Topping
In a saucepan, toss your fresh strawberries, sugar, and lemon juice. Cook on medium heat, stirring occasionally, for 5-7 minutes or until strawberries break down and release their juice.
In a small bowl, mix cornstarch with water until smooth. Add this into your strawberry sauce and let it simmer for another 2 minutes, stirring constantly—it should thicken nicely.
In another small bowl, sprinkle gelatin over a tablespoon of water and let it sit (aka “bloom”) for 5 minutes. Stir this bloomed gelatin into your warm strawberry mixture until fully dissolved.
Cool your strawberry jam in the fridge until completely chilled.
✅ Step 5: Assemble
Once your cheesecakes have chilled out in the fridge, spoon about 1-2 teaspoons of your homemade strawberry jam on top of each one.
That’s it! Serve ’em right away or keep them cute and cozy in an airtight container in the fridge for up to 3 days. They’re honestly even better the next day.
🚨 Troubleshooting & FAQ’s (Don’t Panic!)
Q: Why did my cheesecake crack on top?
A: Cheesecake cracks usually happen due to sudden temperature changes. Next time, remember the oven-door-open trick after baking, and avoid overmixing your batter.
Q: My cheesecake turned out grainy. What gives?
A: This happens if the cream cheese isn’t soft enough. Let it sit out at room temp for about 30-60 mins beforehand—it’ll blend smoother and creamier.
Q: The strawberry topping is too runny. SOS!
A: No worries! Simmer the sauce a bit longer or add an extra pinch of cornstarch mixed with water to thicken it more. Gelatin is your friend here too—add a tiny bit more if needed.
Q: How can I make the ombré layers stand out more?
A: Easy—add a few extra drops of food coloring to the darker layer for a more dramatic contrast. Don’t go too wild though—less is more!
Q: Can I freeze these cheesecakes?
A: Yup! Just freeze without the strawberry topping. Defrost them overnight in the fridge, then top with fresh jam right before serving.
🌟 Final Thoughts
These Ombré Pandan Cheesecake Cups with Strawberry Jam aren’t just super delicious—they’re total show-stoppers. Perfect for impressing friends, family, or your IG followers. LOL. Trust me, you’ll definitely wanna get some pics before you get into it.
Give these cheesecakes a try, post your creations, and don’t forget to tag me—I wanna see all your beautiful ombré cheesecake masterpieces! Happy baking, besties! 💚🍓✨
How to make Ombré Pandan Cheesecake Cups with Strawberry Jam
Course: DessertCuisine: asian, american, vietnamese, vietnam, vietDifficulty: Easy12
servings40
minutes20
minutesIngredients
- Graham Cracker Crust
1½ cups graham cracker crumbs (about 12 crackers)
5 tbsp unsalted butter, melted
2 tbsp granulated sugar
- Pandan Cheesecake Filling
2 blocks (16 oz total) cream cheese, softened
½ cup granulated sugar
2 large eggs
½ cup heavy cream
2 tbsp fresh pandan juice (blend fresh pandan leaves with water & strain)
1 tsp pandan extract
1 tsp vanilla extract
- Thickened Strawberry Jam Topping
1½ cups fresh strawberries, chopped
⅓ cup granulated sugar
1 tsp lemon juice
½ tsp cornstarch mixed with 1 tbsp water½ tsp unflavored gelatin bloomed in 1 tbsp water
Directions
- Graham Cracker Crust
Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
Mix graham cracker crumbs, melted butter, and sugar in a bowl until it feels like wet sand.
Scoop about 1 tablespoon into each cupcake liner, pressing it down firmly with the back of a spoon or measuring cup. Bake for 5 minutes and set aside to cool. - Ombré Pandan Cheesecake Filling
Grab a large bowl and whip together the softened cream cheese and sugar until it’s silky smooth.
Add in your eggs, one at a time, mixing after each one until combined.
Next, add heavy cream, vanilla extract, and pandan juice. Mix it up gently until smooth.
Divide your cheesecake batter into two equal bowls:
Lighter Layer: Leave one bowl untouched for that soft pastel green.
Darker Layer: Add pandan extract and a drop or two of green food coloring to the second bowl, giving it that deep, vibrant shade. - Get That Ombré Look & Bake
Start with your darker batter, spooning it evenly into each cupcake liner, filling them halfway. Gently layer the lighter pandan batter right on top (careful not to swirl it around too much!). Use the back of a spoon to spread it nice and even.
Pop your muffin tin into the oven and bake for 18-20 minutes.
Your cheesecakes should look set around the edges but slightly jiggly in the center (that’s perfect!).
Pro tip: When done, turn off your oven, crack the door open slightly, and let the cheesecakes chill in there for about 10 minutes to prevent any cracking drama.
After that, move them to a cooling rack and once completely cool, refrigerate them for at least 4 hours (overnight works too!) to fully set. - Thickened Strawberry Jam Topping
In a saucepan, toss your fresh strawberries, sugar, and lemon juice. Cook on medium heat, stirring occasionally, for 5-7 minutes or until strawberries break down and release their juice.
In a small bowl, mix cornstarch with water until smooth. Add this into your strawberry sauce and let it simmer for another 2 minutes, stirring constantly—it should thicken nicely.
In another small bowl, sprinkle gelatin over a tablespoon of water and let it sit (aka “bloom”) for 5 minutes. Stir this bloomed gelatin into your warm strawberry mixture until fully dissolved.
Cool your strawberry jam in the fridge until completely chilled. - Assemble
Once your cheesecakes have chilled out in the fridge, spoon about 1-2 teaspoons of your homemade strawberry jam on top of each one.
That’s it! Serve ’em right away or keep them cute and cozy in an airtight container in the fridge for up to 3 days. They’re honestly even better the next day.
