From the girls at La Moda Stylist
Nothing says "I love you" more than these delectable mini cheesecakes. Cute as a muffin and definitely not a muffin, you will be reaching for the mix master faster than you can say "cream cheese" to make these sweet treats.
In my family, this would have to be our favourite go to dessert. Loved by all (except for one person..but he doesn't like mashed potato, I mean who doesn't like mashed potato? Okay, so his opinion is invalid) and also a winner at a dinner party. But for Valentine's Day I thought lets jazz it up. Let's give 'em the old pizazz!
So, I turned a tasty average looking cheesecake into cute little bite sized treats which are full of pizazz. This recipe is also fool proof, you simply can't get it wrong. Even a mannequin could make this. But just a warning...don't over beat the cream cheese while dancing around the kitchen listening to pure 80's. Vogue get's me every time!
If you make these for Valentine's Day or not, remember one thing "life is short, eat dessert first."
"I bought a ticket to the world but now I've come back again"
Always With Style,
La Moda Stylist
1/2 packet Granita biscuits
1 cup shredded coconut
50g unsalted butter, melted
500g Philadelphia cream cheese at room temperature
1/2 cup caster sugar
1/2 the juice of 1 lemon
1 x sachet gelatine
1 pint Fresh Raspberries + to serve
27.5 grams caster sugar
1/2 tablespoon lemon juice
Step 1 - Prepare crust
Line a muffin pan/ cupcake with glad wrap or baking paper. Glad wrap makes the cheesecakes easy to remove.
Process biscuits and coconut in a food processor until finely crushed. Add melted butter and process until well combined. Divide mixture and place in prepared tin. Press biscuits down firmly to form a base and sides. Then place in the refrigerator for approx. 1 hour to set.
In a bowl whip the cream until soft peaks form, then refrigerate.
Prepare the gelatine by placing 1 sachet into a small bow, add 4 tablespoons of boiling water to the gelatine. Stir until dissolved. Set aside to cool.
In a separate bowl, add the cream cheese, sugar and lemon juice. Using a mix master, beat on high until cream cheese mixture is smooth (do not over beat the cream cheese mixture).
Once combined, slowly pour the gelatine into the cream cheese mixture and reduce speed to low (ensure gelatine is cooled before it is added to the mixture).
Once mixture is combined, gently fold in the whipped cream (do not over beat).
Spoon the mixture into the muffin/cupcake tray that you prepared earlier. Cover with glad wrap and place in the refrigerator to set.
Step 9 - Raspberry Sauce
Combine all ingredients in a saucepan and cook for about 10 minutes or until raspberries are broken down. If desired, pass the sauce through a strainer to remove seeds.
Let it cool and serve over your mini cheesecakes. Top cheesecakes with some fresh raspberries.