The mini chessecakes with berries they are delicious single portions of dessert without cooking, perfect for hot summer days. The base is crunchy and crumbly, made with dry biscuits, butter and honey. On the basis it is placed a very soft cream cheese spreadable, icing sugar and fresh cream, filled with a jam of raspberries, blueberries, blackberries or wild strawberries. Berries complete the gluttony and freshness of this dessert. The mini cheesecakes with berries are very easy to make and they are ready in just 40 minutes, plus the time needed to firm up in the refrigerator. The only caveat is get some silicone muffin cases, in order to guarantee the perfect success of the recipe. And if you love cheesecakes even in maxi format, try our cheesecake cake with berries!

Preparation

1

Place the butter in a small glass bowl or cup and melt it for 40 seconds in the microwave, setting it to maximum power.

2

Grind the biscuits with an electric mixer for a few minutes, so as to obtain a rather fine, almost floury mixture.

3

Pour the melted butter and honey into the mixer with the crushed biscuits. Restart the mixer and blend until the mixture is sandy and moist.

4

Pour about 30 grams of mixture into 8 silicone muffin cups. Press well with the back of a spoon or with the bottom of a glass with a smaller diameter than that of the moulds, in order to flatten and compact the mixture on the bottom and on the sides. Leave to rest for 30 minutes in the refrigerator.

5

Let the gelatine leaves soak in cold water for 10 minutes. Meanwhile, pour the cream into the bowl, leaving 2 tablespoons aside in a small bowl. Whip it lightly with an electric mixer at low speed.

6

Also add the spreadable cheese and the icing sugar and continue to whisk with the electric whisk, always at low speed, until the mixture is creamy and well blended.

7

Heat the two spoonfuls of cream kept aside in the microwave for 30 seconds. Squeeze the excess water out of the gelatin with your hands and add it to the cream. The heat from the cream will melt the gelatin. Mix everything to mix the two elements perfectly.

8

Pour the gelatin mixture into the cream and mix with a spatula until evenly incorporated.

9

Take the cups out of the fridge. Pour the cream inside, filling each cup up to the edges. With the back of a teaspoon, form a small bowl in the center of the cream and place the cups back in the fridge for at least 4 hours.

10

Once the necessary time has elapsed, remove the cups and fill the mini cheesecakes with the chosen jam, filling the basin with the cream. Serve garnished with fresh berries to your liking.

Advice and tips

You can vary the cream of single-portion cheesecakes by using cow’s milk ricotta or Greek yogurt instead of spreadable cheese with 5% fat.

We strongly advise you to use silicone baking cups for this preparation, of any shape you prefer. However, they are not recommended paper cupsbecause they stick to the mixture, and the rigid molds, from which it is difficult to extract the mini cheesecakes.

You can make the jam with which you are going to fill the mini cheesecakes at home: try our recipe for blackberry jam, perfect for this preparation!

You can use dry biscuits or the digestive type.

You can add chocolate chips to the cream cheese spread, or use drops or slivers chocolate flakes to decorate the surface of your mini cheesecakes.

An idea for a savory version? Prepare a base with salted butter and crackers, fill with cream cheese blended with smoked salmon, compact everything inside a pastry ring and decorate with a light salmon tartare flavored with lemon peel and chives.

storage

The mini cheesecakes are kept in the refrigerator for up to 2 daysin a hermetically sealed container. We do not recommend freezing them.