Hey guys,
Hope you’ve had a lovely weekend?
We moved into our shiny new flat on Monday and I ambitiously set myself the task of having everything completely unpacked and in it’s proper place by the end of the weekend. I should have known that after an exhausting week at work it was unrealistic – definitely failed on all accounts. We’re still living out of suitcases and constantly rifling through boxes to find things. It sucks. And yes, I’m lazy. But moving is such a chore and whilst packing is a nightmare, if you ask me, unpacking is ten times worse.
But once I’m eventually properly set up, I’m looking forward to cooking up a storm in my new, bigger kitchen, getting my camera out (where ever it is!!) and sharing loads of new exciting recipes with you guys…
In the meantime, I’m sharing something I made a few weeks ago – these super cute, individual berry cheesecakes!
These are the best thing, ever.
Fresh berries and a generous helping of zingy coulis on a creamy, velvety cheesecake mix, all on a bed of buttery, biscuit base.
To be honest, the only downside is that they’re small. But as it’s new years and stuff, most people are still on a diet, right? Which makes the mini desserts a good thing…?
I’ve given myself food cravings now. I’m definitely making more of these soon. You should too!
Enjoy,
– Kay
Ingredients
Cheesecakes
- 150g digestive biscuits
- 90g unsalted butter, softened
- 250ml double cream
- 315g cream cheese
- 80g icing sugar
- 1 vanilla pod
- 1 tsp lemon juice
Berry coulis
- 250g mixed berries
- 1 tbsp icing sugar
- 1 tsp lemon juice
Instructions
Cheesecakes
- Add the biscuits to a sandwich bag and seal. Use a rolling pin to crush into crumbs. You can also use your hands, but expect sore thumbs!
- Place these in a bowl with the softened butter and use your hands to combine thoroughly.
- Separate the mixture out into your mini cake tray, press down with a teaspoon so that it covers the bottoms evenly.
- Add the double cream to a large mixing bowl and soft whip with an electric whisk. Add the cream cheese, vanilla seeds, lemon juice and icing sugar and whisk until smooth, around 2 minutes.
- Spoon over the creamy cheesecake mix onto the digestive bases using a tablespoon and smooth the tops.
- Leave in the fridge to set overnight. (Minimum 4/5 hours).
Berry coulis
- Add all the ingredients into a small saucepan and heat on medium for about 10-15min until the berries have completely broken down.
- Allow the mixture to cool before passing through a sieve to remove pips and seeds.
- Store in the fridge until ready to serve.
To assemble
- Release the mini cheesecakes using the loose bottomed tins. Carefully remove and plate up.
- Top with berry coulis and fresh berries to taste.
This looks absolutely indulgent πππ
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Thank you!! =)
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Yoir welcome!!
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Lovely Kay – and I hope you’re now all unpacked and settled – I’ll be moving soon and have decided to take 2 weeks off work so I can unpack without the usual stresses!
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Thanks Laura. Yes, more or less done now! (Finally!) That’s such a good strategy – I hope your move went smoothly. =)
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These minis are adorable! Any chance you know your way around a baked cheesecake? I’ve been wanting to try for ages, but the one time I did, it cracked and didn’t have the airy, luscious quality a proper bake has. Would love to know!
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Thanks Kiran! I’ve yet to make a baked cheesecake, I’ve always taken the easier route! When I eventually get round to it, you’ll be the first to know!
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It looks so adorable! This cheesecake is so creamy and looks very delicious!
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Thank you – glad you like it! =)
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These look AMAZING and so delicious!! Thanks for sharing, can’t wait to try it out myself π
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Thank you for your comment! Hope they turn out well for you! =)
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