fbpx

This recipe for creamy mini mixed berry cheesecakes is so simple and perfect for a small crowd!

 INGREDIENTS

  • 1½ cups ginger biscuit crumbs
  • 100g butter, melted
  • 500g PHILADELPHIA Block Cream Cheese, softened
  • 3/4 cup caster sugar
  • 1 tablespoon gelatine dissolved in 1/4 cup boiling water
  • 1 cups cream, softly whipped
  • 1 teaspoon lemon zest

Topping

300 mls berry puree (Bakers)

2 teaspoon gelatine dissolved in 1/4 cup boiling water

  1. Combine the biscuit crumbs and butter then press into the base of 12 paddy cup Chill until firm.
  2. Beat the PHILLY and sugar with an electric mixer until smooth. Add the gelatine and lemon zest and juice mix until smooth then fold through the whipped cream.
  3. Pour over the cheesecake mixture into the paddy cups and chill for 3-4 hours or until set.
  4. Then mix the melted gelatine into the berry puree and top the 12 cheesecakes, chill until set.