The mini cherry cheesecakes, delightful treats, no-bake, in single-portion size, with a refined and delicious appearance.
The mini cherry cheesecakes are easy and quick to make, perfect for ending a dinner with friends on a sweet note, one leads to another.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 7 mini cherry cheesecakes
- Cooking methods: No-Bake
- Cuisine: Italian
Ingredients for the mini cherry cheesecakes:
- 3.5 oz Digestive biscuits
- 3.5 tbsp butter
- 5.3 oz mascarpone cheese
- 5.3 oz whipping cream (already sweetened)
- 2 tbsp whole milk
- 0.14 oz gelatin sheets
- 4 tbsp cherry syrup
- 7 candied cherries
- to taste cherry syrup (or cherry topping)
Tools for the mini cherry cheesecakes:
- 1 Electric whisk
- 1 Bowl
- 7 Cupcake liners
Steps for preparing the mini cherry cheesecakes:
Cut the butter into pieces and place it in a small pot, turn on the gas and melt it over low heat, stirring with a silicone spatula. Once melted, turn off the gas and let it cool slightly.
Finely blend the Digestive biscuits, place them in a bowl, add the butter and mix well so that the two ingredients combine well.
With the mixture obtained, place it in paper or silicone cupcake liners, about a couple of teaspoons, and press the mixture down well with the back of a teaspoon. Place the liners in the fridge for 30 minutes.
We recommend placing the liners inside a muffin tin, as it makes them easier to fill.
In a bowl, place the mascarpone, work it with the electric beaters for a few minutes, add the already sweetened whipping cream and the cherry syrup.
Whip the mixture well, then turn off the beaters.
In a small pot, place the whole milk, add the squeezed gelatin, and over very low heat, let it melt, let it cool slightly, and add it to the cheese and cream mixture, stirring well with the spatula.
Fill the liners with the obtained mixture and place them in the fridge for 3 to 4 hours before serving.
Remove the mini cheesecakes from the liners, decorate with a candied cherry or half as you prefer, and a little syrup or cherry topping.
If you don’t consume the mini cheesecakes immediately, store them in the fridge covered with cling film for up to 2 to 3 days.
