Berries Cheesecake

This berries cheesecake is a different recipe to create the classic American dessert with some tasty nuances. In fact, they are mini portions of the cake with a tasty and fresh yoghurt filling.

A fresh and delicious dessert that will win over young and old and that, thanks to its small size, will also reduce waste: everyone will want to taste one!

Ingredients

FOR THE BASE

  • 500g dry biscuits;
  • 220g melted butter.

FOR THE YOGURT MOUSSE

  • 400ml fresh cream;
  • 170g Greek yoghurt;
  • 20g icing sugar.

FOR THE SAUCE

  • 250g berries (raspberries, blueberries, blackberries, currants)1 sheet of jelly;
  • 2 tablespoons icing sugar;
  • 1 tablespoon lemon juice.

Mini Cheesecake With Berries: Procedure

To start preparing our mini forest fruit cheesecake, cut the butter into pieces and melt it in a saucepan over a low flame or in the microwave. Put the biscuits in the robot and chop them finely. Transfer to a bowl, add the melted butter and mix well.

Pour a generous spoon of the mixture into the silicone muffin moulds, pressing well with your fingers first on the sides, then on the bottom so as to obtain a smooth and compact “wrapping”. This operation will take some time, but the result will be very nice. Put in the freezer for a couple of hours. Carefully remove the biscuit bases from the mould and store them in a closed container in the refrigerator.

Soak the gelatine in cold water. In the meantime, pour the berries into a saucepan over medium/low heat. Add the sugar and lemon juice. The filling of the berry cheesecakes should be compact, sweet but with a slight sour note.

Stir for about 5 minutes, lightly crushing the berries. Add the squeezed jelly, stir until it melts, then pour everything into a cold container. Let it cool, stirring occasionally.

Pour the cream, Greek yoghurt and icing sugar into a bowl. Whip with an electric whisk until you get a soft cream, neither too liquid nor too thick. Transfer it into a pastry bag with a smooth mouth and fill the mini cheesecakes to the edge. If you do not have the bag available, use a spoon, an ice-cream dispenser or create the sac à poche from a classic frozen bag.

Decorate with the previously prepared berry compote and keep the mini berry cheesecakes in the refrigerator until serving time.