Miniature baked cheesecakes

A delicacy for gourmets to make even when it’s hot because these mini-cheesecakes are prepared without cooking.

*Ingredients :


°200g biscuits

°150g mascarpone

°120 g cream cheese or Philadelphia cream cheese

°12 cl liquid cream

°100g melted semi-salted butter

°1 egg

°50 g blond cane sugar

°5 cherries

°3 handfuls of red fruits

°1 lemon (zest)

°Break the biscuits into a bowl and crush them with a pestle to obtain crumbs. Y

ou can also put the cookies in a freezer bag and °crush them with a rolling pin.


* Methods : 


1 Add the melted butter and mix, until you can combine the mixture between your hands.


2 Add a heaping tablespoon of the cookie mix to each well of a mini cheesecake pan.


3 Pack with your fingers, making the mixture rise on the edges, to create shells. Refrigerate for 2 hours to firm them up. It is important to pack well. If your mold is not silicone, put stretch wrap in your metal mold.


4 In a bowl, mix the cream cheese (Philadelphia), the mascarpone and the liquid cream. Adding egg, lemon zest & blend.

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