Ingredients:
For the base:
- 150 g digestive biscuits (or other dry biscuits)
- 60 g of melted butter
For the cheesecake filling:
- 250 g of spreadable cheese (Philadelphia type), at room temperature
- 100 g of icing sugar
- 1 teaspoon vanilla extract
- 200 ml fresh cream (whipping cream)
- Juice and grated zest of 1/2 lemon
- Base preparation:
- Start by preparing the base of the mini cheesecakes. Chop the digestive biscuits finely, you can do this with a food processor or by placing them in a bag and crushing them with a rolling pin.
- Mix the crushed biscuits with the melted butter until smooth.
- Distribute the biscuit mixture into the mini cheesecake molds (you can use paper cups or single-portion moulds).
- Press the biscuit mixture well onto the bottom of the molds to create a compact base. Refrigerate while you prepare the filling.
- Preparing the cheesecake filling:
- In a large bowl, whisk the cream cheese with the powdered sugar and vanilla extract until smooth.
- Add the lemon juice and grated zest to the cream cheese and mix well.
- In another bowl, whip fresh cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese, mixing from bottom to top until everything is well blended.
- Assembly:
- Take the cookie cutters from the fridge.
- Spoon the cheesecake filling into the molds, filling them 3/4 full.
- Level the surface with a spatula or teaspoon.
- Place the mini cheesecakes in the refrigerator and let them cool for at least 4 hours, preferably overnight, so that they solidify well.
- Preparation of the strawberry sauce:
- Chop the fresh strawberries with the sugar and lemon juice until you obtain a smooth sauce.
- Pass the sauce through a sieve to remove the seeds and obtain a smooth consistency.
- Store the sauce in the refrigerator until ready to serve.
- Service:
- Before serving, gently turn the mini cheesecakes out of the molds.
- Decorate each mini cheesecake with the prepared strawberry sauce or sliced fresh strawberries.
- These mini strawberry cheesecakes are perfect for enjoying as miniature desserts, ideal for parties or for a sweet end to a meal. Enjoy your meal!
For the strawberry sauce:
- 200 g of fresh strawberries
- 30 g of sugar
- Juice of 1/2 lemon