Berry Mousse Mini Cheesecakes With A Hint of ‘Time For Cake’
These mini cheesecakes came out so wonderful and for a last minute bake they will definitely be made on repeat. If you are into simple and easy recipes with no baking time then these will not disappoint.
INGREDIENT QUANTITIES
Let me say now before you get to the recipe – the ingredients for this recipe were not measured (it was a guessing game that turned out spectacular!) however, please use my quantities as a guideline even though they are pretty much accurate I have to still make you aware.
There was absolutely no planning involved, no shopping lists and no recipe but here we are, we now have a recipe that I hope you will love too! 2 bowls, an electric hand mixer or whisk and a muffin pan that’s what you need besides the ingredients.
Thanks for trying it out if you do! And let me know in the comments below or tag me on Instagram!
MINI CHEESECAKES
Would you like to save this?
We'll email this post to you, so you can come back to it later!
I'd like to receive tips & recipes from Anosmic Kitchen.
ARE YOU ALL ABOUT CHEESECAKES TOO? HERE WE GO….
- Vegan Gluten Free Berry Cheesecake Recipe – Healthy and Delicious
- Mixed Berry Creamy Cheesecake
- No Bake No Freeze Chocolate Cheesecake
- Delicious Healthy Easy Chocolate Cheesecake
- Strawberry Sunday Cheesecake
More Delicious Recipes?
Subscribe to my newsletter for updates, tips & more and don’t forget to follow on Instagram @anosmickitchen
Don’t forget to check as you go along! The ingredient quantities I’ve given you are an estimate of what I added with what I had so give and take a few 🙂 Let me know how it turns out please!
Berry Mousse Mini Cheesecakes With A Hint of 'Time For Cake'
Ingredients
Crust
- 250 grams digestive biscuits
- 1/4 cup unsalted melted butter
- 1 Tbsp brown sugar
Filling
- 1 cup sour cream
- 1/2 cup cream whipping regular cream
- Rind of 1 lemon
- 2 Tbps blueberry compote see notes for alternatives
Instructions
Crust Method
- Break the biscuits (crackers) till fine crumbs.
- Add sugar and butter, stir together and press into the cupcake pan and bake on 180 for 6 to 8 minutes. Remove and let it cool.
Filling
- Mix the filling ingredients except the cream.
- Beat the cream using a hand held mixer. Don't over-beat, just stiff enough so that it doesn't fall if you try to turn the bowl side-ways. It must be stiff.
- Now mix the whisked, stiff cream into the rest of the filling ingredients. Fold together.
- Use a spoon to add equal parts to the crust that should be cool enough. Add coconut flakes, chocolate pieces and bits of lemon rind on the top for decor.
- Leave in the freezer for 3 hours to overnight.
Notes
- For the full recipe on how to make a berry compote you can take a look at this recipe here otherwise here's a basic recipe outline:
- Heat the berries in a pan and add sugar, lemon rind, juice and a little water. Let it all simmer till it reaches a thicker consistency depending on how thick or thin you want it. Once cooled, you can use it for baking, pancakes etc. It also stays nice and fresh for a couple of days in the fridge.
- The berry compote adds a beautiful light enough flavor and give off the pretty pink color.
- The longer it stays in the freezer the better it tastes. You will have to take them out a couple of minutes before serving because the will be frozen.
- They taste amazing!
