4 Delicious Recipes for Mini Cheesecakes WITHOUT AN OVEN
Mini Pineapple Cheesecake (Serves 3)
Ingredients
Base
50g crushed Maria biscuits
20g melted butter
Filling
100g cream cheese
50g Greek yogurt
30g icing sugar
50ml double cream (nata)
2.5g unflavored jelly (or 1 1/2 sheets)
10ml hot water
1 1/4 tsp vanilla essence
Pineapple Flavor
1 slice of pineapple in syrup (well drained), pureed
Extra pineapple pieces for decoration
Preparation
Mix the crushed biscuits with the butter and press onto the base of 3 molds. Refrigerate.
Beat the cream cheese with the sugar until creamy. Add the yogurt and vanilla.
Beat the double cream until semi-stiff and gently fold it into the mixture.
Dissolve the jelly in the hot water and stir it in.
Fold in the pineapple puree. Mix well.
Pour over the base and chill for 4 hours.
Garnish with pineapple chunks and a mint leaf.
Mini Raspberry Cheesecake (Serves 3)
Ingredients
Base
50g crushed biscuits
20g melted butter
Filling
100g cream cheese
50g Greek yogurt
30g icing sugar
50ml double cream
2.5g unflavored jelly
10ml hot water
1 1/4 tsp vanilla essence
Raspberry flavor
40g fresh or frozen raspberries, chopped (you can strain to remove the seeds)
Whole raspberries for decoration
Preparation
Prepare the base as you would for the pineapple.
Make the basic filling mixture.
Crush the raspberries and mix with the filling.
Pour over the bases and chill for 4 hours.
Decorate with a fresh raspberry and a little coulis if you want a more eye-catching finish.
Mini Blueberry Cheesecake (Serves 3)
Ingredients
Base
50g crushed biscuits
20g melted butter
Filling
100g cream cheese
50g Greek yogurt
30g icing sugar
50ml heavy cream
2.5g unflavored jelly
10ml hot water
1 1/4 tsp vanilla essence
Blueberry Flavor
40g fresh or frozen blueberries, crushed
Whole blueberries for decoration
Preparation
Prepare the base with biscuits and butter.
Make the basic filling mixture.
Crush the blueberries (you can leave them with pulp or cola). Add to the filling and mix.
Pour into the molds and refrigerate for at least 4 hours.
Decorate with fresh blueberries on top. Mini Lemon Cheesecake (Serves 3)
Ingredients
Base
50g crushed biscuits
20g melted butter
Filling
100g cream cheese
50g Greek yogurt
30g icing sugar
50ml double cream
2.5g unflavored jelly
10ml hot water
1 1/4 tsp vanilla essence
Lemon flavor
Zest of 1 1/2 lemon
1 tsp fresh lemon juice
Thin lemon slices for decoration
Preparation
Prepare the biscuit base and chill.
Beat the cream cheese with sugar, yogurt, and vanilla.
Whip the double cream and slowly stir in.
Dissolve the jelly and stir in.
Add the lemon zest and juice. Mix well.
Pour over the base and chill for 4 hours.
Garnish with a thin lemon slice or additional zest.
