Berry and lemon mini cheesecakes
A scrumptious bite-size delight, these berry and lemon mini cheesecakes require no baking, are light, fresh and seriously easy to make.
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Prep Time
20 Minutes -
Makes
12 Mini cheesecakes
Ingredients
- 500g soft cream cheese
- 80g icing sugar
- juice and zest of two large lemons
- 1 teaspoon vanilla essence
for the base
- 200g digestive or granita biscuits
- 80g butter, melted
for the topping
- 125g punnet blueberries
- 12 large strawberries, hulled and quartered
- 2 tablespoons icing sugar, for dusting
You'll Need
- Multix Resealable Sandwich bag or large freezer bags
- Multix large Foil Patty Pans
Method
- Place the biscuits in a large Multix Slider Bag and bash with a rolling pin until they are in fine crumbs.
- Add the melted butter to the bag mix through well until they form a slightly sticky consistency. In a large bowl add the cream cheese, icing sugar, lemon zest and juice and vanilla essence and beat with an electric beater until the mixture is smooth and aerated, with the lemon zest and juice combined well throughout.
- Line a 12 cup muffin tray with Multix Foil Patty Pans and place a tablespoon of the biscuit mix into the bottom then press down with the back of a spoon until compact and flat.
- Once all of the bases of the patty pans have been filled spoon the cream cheese mixture over the top until filled. With a flat knife or spatula smooth cream cheese until flat.
- Refrigerate for 2 hours. Once cooled and firm, remove the filled patty pans from muffin tins and decorate with the strawberries and blueberries and return to the fridge until ready to serve.
- Serve chilled, dusted with sieved icing sugar.
Tip: You can use any berries you like for this dish.