Berry Mousse Mini Cheesecakes With A Hint of 'Time For Cake'
This is very simple no bake, 2 bowls and one pan mini cheesecake recipe that tastes incredible!
Ingredients
Crust
- 250 grams digestive biscuits
- ¼ cup unsalted melted butter
- 1 tablespoon brown sugar
Filling
- 1 cup sour cream
- ½ 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!
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