Miniature baked cheesecakes

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)

Easy cheese taco pockets

Methods :

Break the biscuits into a bowl and crush them with a pestle to obtain crumbs. You can also put the cookies in a freezer bag and °crush them with a rolling pin.

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

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

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 the stretch wrap in your metal mold.

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