💕😋 Mini Cheesecakes Without Easter💕😋
📝 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:
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.
Nake 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.
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.
Decorate and serve:
Once the mini cheesecakes are firm, demolish them carefully.
Decorate with whipped cream and fresh fruits, and if you wish, a splash of melted chocolate.
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