Quick Mini Cheesecakes {Weekend Cookbook}

This is a recipe I stole from my hubby’s single man recipe book. He made it as an apricot cheesecake, but since I don’t like the gelatine layer I made it into a delicious plain cheesecake.

Apart from the setting time, it is a really quick cheesecake to make and since you don’t need to cook it there is almost no chance of it failing.

I often cook it as a whole cake but for this recipe I made little cheesecakes because we had them for a finger food party.

Quick  Mini Cheesecakes

(makes about 40  mini cheesecakes)

I made mine rustic looking but a piping them may be nicer.

Base:

½ pack of sweet biscuits, crushed (I used scotch finger)

3 tablespoons of butter melted

Filling:

250g of Philly cream cheese, softened
1/2 cup of caster sugar

300 ml of thickened cream

2 tablespoons of lemon juice

1.   Crush the biscuits in a small food processer then add the melted butter, making sure that the base stays a little bit crumbly. Push small spoons of biscuit mix into mini muffin cases.

2.   Using an electric mixer, mix the cream cheese and sugar and add the lemon juice.

3.   In a separate bowl, whip the cream until firm peaks form.

4.   Fold in the cream to the cheese mixture and fill the muffin cases. I just used a spoon but it would look nice if you used a piping bag.

5.   Allow to set in the fridge, then enjoy.

What have you been cooking this week?

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