Food Stylist Payal Gupta has been using her culinary art and handcrafting amazing food photos. Her food styling method has inspired creative food photography and resulted in stunning food advertisements for over a decade.

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Strawberry And Blueberry Cheesecake Verrine Recipe

Images from his participation in the cooking competition

This version above was made by the Father -daughter  duo for a school competition .Salute to my dentist Dr.Aditya Kulkarni and his daughter. 💗

Christmas table setting


  • 125 gms One packet digestive biscuit crushed
  • 50 gms unsalted butter unsalted melted
  • 30 gms  powdered sugar
  • 300 gms cream cheese
  • 150 gms sweetened condensed milk
  • 300 gms of freshly whipped soya cream(Use Rich’s Cream)
  • 1/4 cup fresh lemon juice
  • Zest of 2 lemons
  • Vanilla beans to taste
  • Freshly cut strawberry


  1. Put biscuits in a plastic bag, and crush them with a rolling pin to get semi coarse crumbs
  2. Take crumbs into a medium bowl, stir in powdered sugar, add butter and mix till the mixture forms a ball
  3. Press the crumb mixture into a glass and chill for 10 min for it to set a bit
  4. Now in a bowl whip the fresh cream till thick and keep aside to chill
  5. Once the cream is chilled whisk the cream cheese filling in a large bowl till smooth, add condensed milk , lemon juice, lemon zest and vanilla beans. Finally fold in the whipped cream and then clingwrap the bowl and chill the mixture for 15 min
  6. To serve top it up with fresh strawberries and blueberries and put a sprig of mint leaf on top.You may avoid blueberry incase you are unable to arrange for the same
  7. To assemble put blueberry over biscuit and pipe the cream cheese filling into the glass over the fruit.Now repeat this pattern using strawberry chill for 15 min.

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