🍰 Mini Cheesecakes Without Easter 🐣 A recipe that you should not stop trying
📝 Ingredients:
For the base:
150 g of digestive cookies, crushed
75 g of melted butter
For filling:
400 g of cream cheese, at room temperature
100 g of sugar
1 teaspoon vanilla extract
200 ml of cream to mount
1 teaspoon of jelly powder
2 tablespoons of cold water
For coverage:
Fresh fruits (strawberries, blueberries, kiwi)
Melted chocolate (optional)
🔔 Instructions:
Stage 1: Prepare the base
- In a bowl, mix the cookies crushed with melted butter until you get a homogeneous mixture.
- Distribute the mixture in the bottom of molds for mini cheesecakes, firmly pressing to form a compact base. Reserve in the refrigerator while preparing the filling.
Stage 2: make the filling
- In another bowl, beat the cream cheese with sugar and vanilla extract until it is soft and creamy.
- In a small saucepan, heat the two tablespoons of water and add the jelly powder, stirring until it dissolves completely. Let cool a little.
- In a separate bowl, ride the cream until it forms soft peaks. Incorporate the cream mounted into the cream cheese mixture with enveloping movements.
- Add the jelly dissolved to the mixture and mix gently until everything is well combined.
Stage 3: Fill the molds
- Pour the cream cheese mixture on the cookie bases in the molds, filling them to the edge. Alisa the surface with a spatula.
- Cover the molds with transparent film and cool for at least 4 hours, or until they are firm.
Stage 4: Decorate and serve
- Once the mini cheesecakes are firm, demolish them carefully.
- Decorate with fresh fruits and, if you wish, a splash of melted chocolate.
Preparation time: 20 minutes | Refrigeration time: 4 hours | Total time: 4 hours 20 minutes | Portions: 12