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| Ⓒ Provided by Gourmandize |
By Shilpa Vaidya, Gourmandize
Look at these beauties. Whether you prefer the rich decadence of cheesecake or the fresh burst from the cherries. We have the perfect recipe that brings you both. And guess what, there is no baking involved! Even your kids can make them with little help from you.
Yeild: 20 mini cheesecakes
More Recipe: Pumpkin Cheesecake Cupcakes with Salted Caramel Sauce Recipe
Ingredients
- 2 cups crushed graham crackers
- 4 ounces unsalted butter
- 1 egg
- 1/3 cup brown sugar
- 1/2 cup mascarpone cheese
- 1/2 cup Philadelphia cheese
- 1/2 cup half and half cream
- 1 lemon zest
- 5 cherries
- 3 handfuls of frozen berries
More Recipe: No-Bake Peaches-and-Cream Cheesecake Recipe
Instructions
- Break the crackers into a bowl and crush them with a pestle to obtain crumbs. You can also put the biscuits in a freezer bag and crush with a rolling pin .
- Add melted butter and mix well using your hands till the butter is nicely incorporated into the cracker mixture.
- Add one large tablespoon of the cracker butter mixture into mini muffin cases.
- Press with your fingers bringing the mixture around the edges, to create hulls. Cool and refrigerate for 2 hours and leave to to firm up . It is important to tightly pack the muffin cases with the cracker mixture. If the mold is not made of silicon, then cover it with a cling film.
- In a bowl , mix the cream cheese ( Philadelphia ), mascarpone and half and half cream . Then add the egg and lemon zest and mix well.
- Add the sugar and beat for a few minutes . Pour the mixture into a pastry bag with a fluted tip and let cool for at least two hours .
- Pit the cherries and cut them into quarters and set aside. Add the berries in a bowl and give a quick blend.
- Carefully take the mini cheese cake crusts out of their molds.
- Fill the mini cakes with the cheese topping using a pastry bag.
- Add 3/4 teaspoons of berry mixture garnish on the cheese topping.
- Top each cake with a piece of cherry. Once filled with topping, these mini cheesecakes will stay good for about 24 hours in a cool, dry place.
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