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EASTER NO-BAKE MINI CHEESECAKES



INGREDIENTS

  1. 6 oz shortbread cookies approx. 12 round cookies
  2. ½ oz melted butter
  3. 1 packet unflavored gelatin (1/4 oz, or 2.5 tsp)
  4. 2 TBSP cold water
  5. 1 lb full-fat cream cheese at room temperature
  6. 3.5 oz granulated sugar (½ cup)
  7. ½ tsp lemon juice
  8. 1 tsp vanilla bean paste can substitute vanilla extract
  9. Pinch salt
  10. ½ cup heavy cream at room temperature
  11. ½ cup International Delight Sweet Cream creamer at room temperature
  12. Gel food colors
  13. ½ cup whipped cream
  14. Candy eggs and sprinkles to decorate


INSTRUCTIONS

  1. Place a jumbo silicone muffin pan on a baking sheet. Blitz the shortbread cookies in a food processor until they’re fine crumbs, or crush them in a plastic bag with a rolling pin until they’re finely crumbled. Mix them in a bowl with the melted butter.
  2. Divide the shortbread crumbs between the 6 cavities in the muffin pan, and press them firmly into the bottom of the pan to form your cheesecake crust.
  3. Place the cold water in a small bowl, and sprinkle the gelatin on top. Whisk them together, then let the bowl sit for 5 minutes so the gelatin can hydrate and absorb the water. Once it feels very firm, microwave it for 10-15 seconds, until fully melted and liquid.
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Full Instructions : Click Here


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