Today we are making Mini Lemon-Scented Pavesini Cheesecakes together, a fresh and quick dessert, without needing to turn on the oven. I love this recipe because it combines the crunchiness and lightness of Pavesini with a soft and fragrant cream, made even more delicious by dark chocolate flakes. It’s the perfect dessert for hot days or when we want to impress with little effort. I serve them cold, decorated with a few mint leaves: they always make a great impression.
If you’re looking for a fresh, quick, and irresistible dessert, these mini cheesecakes are perfect for you. Let me know if you try them.
Anna – lappetitovienmangiando
Here are the links to other delicious yet easy-to-make desserts, ideal for the summer:
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4 mini cakes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.6 oz Pavesini (3 packages)
- 2.12 oz coconut oil (coconut butter)
- fresh whipping cream
- 2.12 oz powdered sugar
- Half lemon juice and grated zest
- 1.76 oz water
- 0.07 oz agar agar
- to taste fresh mint
- to taste dark chocolate flakes
Tools
- 1 Muffin Mold silicone
- 1 Small Pot
- 1 Chopper
- 1 Whisk
Preparation
Break the Pavesini into pieces and place them in the chopper. Grind them and pour them into a bowl.
Add the coconut oil and mix well. Divide the mixture into 4 parts and use a spoon to press it gently into the molds. Continue pressing with a teaspoon or your fingers. Once done, place in the fridge and start on the cream.
In a small pot, pour the fresh whipping cream, powdered sugar, juice and zest of half a lemon, agar agar, water, and mix everything well (unfortunately, the video does not show when I add the thickener because I forgot to turn on the camera, and therefore it was not possible to include this step in the description). Place it on medium-high heat and once it reaches a boil, cook for no more than 3 minutes.
Remove the molds from the fridge, immediately pour the cream over them, and once they cool down, place back in the fridge for at least two hours. If you want to enjoy them as a kind of semifreddo, you can put them directly in the freezer.
Serve the Mini Lemon-Scented Pavesini Cheesecakes individually and decorate with fresh raspberries, dark chocolate flakes, and fresh mint leaves.
Advice, Variations, and Storage
The mini cheesecakes can be stored in the refrigerator, well-covered, for 2-3 days.
They can also be frozen and thawed in the refrigerator before serving.
For a fruitier variation, just add small fruit pieces, whichever we prefer, on top of the cream before setting in the refrigerator.
Instead of Pavesini, we can use plain biscuits or digestive cookies.
Coconut oil can be replaced with melted butter.
FAQ (Questions and Answers)
Can I use another citrus fruit instead of lemon?
Yes, orange or lime will give a different but still fresh touch.
Can I make them without agar agar?
The cream will be softer, but we can serve them in cups instead of unmolding them.
Can they be made in a larger size?
Absolutely, just use an 18 cm cake pan and double the quantities.
