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Mini lemon & raspberry cheesecakes with a biscuit base, lemon and raspberry cheesecake filling and much more scrumptious!
Once I say that these cheesecakes are mainly simply summer time in a particular person mini type I’m not mendacity… These little cheesecake nuggets are candy, enjoyable, simple to make and extremely moreish and I’m completely in love!
A biscuit base for a cheesecake like that is so easy to make, and I’ve used it many many instances earlier than as you’ll all know.
My go-to biscuit for a cheesecake base is a digestive as a result of I simply love them, however so many different biscuits additionally work. A scrumptious flavour you possibly can add to a cheesecake like that is ginger with gingernuts, or you would go fully mad and use Oreos and even custard lotions.
Usually after I use digestives I take advantage of a 2:1 ratio of biscuits to butter however typically you do want much less butter relying on what biscuit. Shortbread, stuffed biscu8its like oreos, chocolate lined biscuits and many others want about 2/3 of the quantity in any other case the biscuit combine might be too moist.
Lemon & Raspberry
So clearly the theme of the recipe is lemon and raspberry and its one of many lightest and fruitiest methods to take pleasure in a cheesecake and I’m obsessed. The sharpness of the lemon and raspberry additionally brings a sweetness and it’s only a superb mixture.
I have a tendency to make use of lemon extract in bakes as a result of its simple, there’s no fruit going to waste, and a bottle of extract lasts for ages… however lemon zest and juice works very well as effectively. You are able to do both, and outcomes are the identical! Nonetheless, in order for you it additional lemony, use all three!
For the raspberries I have a tendency to make use of contemporary raspberries as a result of frozen raspberries will typically produce liquid as soon as they’ve thawed, and this could forestall the cheesecakes from setting. You possibly can thaw frozen raspberries, take away the surplus liquid after which use them – however I might nonetheless say contemporary is greatest.
I additionally, as at all times, use freeze dried raspberries as a result of they’re tasty, and exquisite to brighten with.
The cheesecake itself is just like all no-bake cheesecakes I write about because it needs to be – solely full fats substances, and pretty easy substances at that. A full fats cream cheese, sugar and double cream create a extremely fundamental cheesecake, after which you possibly can combine up the flavours; the lemon and raspberry!
I have a tendency to make use of any full-fat mushy cream cheese, however some can have extra extra liquid floating within the packet which it’s good to take away. You may also use a full-fat mascarpone in the event you fancied one thing sweeter and fewer tart, and this work extremely effectively, additionally.
I stay within the UK so I take advantage of double cream, however you mainly want the fattest liquid cream that there’s in your space. I have a tendency so as to add the liquid cream into the combination and whip it till its thick, however you possibly can positively whip the cream individually to stiff peaks and fold by means of the combination in the event you desire.
As this can be a mini cheesecake recipe, I take advantage of the identical tin as at all times – this 12 gap mini cake tin. I discover this tin is likely one of the best issues to make use of because it has unusual edges, and is the proper dimension for the quantity of substances. Some 12-hole cake tins can fluctuate in dimension so watch out, however as they’re no-bake it doesn’t actually trigger an issue for these cheesecakes.
I don’t are likely to line the tin as a result of it will be too annoyingly to chop out so many small circles, however you 100% can if you want! I discover the non-stick a part of the tin makes it tremendous simple to get the cheesecakes out and in and off the bottom. Additionally, prime tip, you possibly can freeze the mini cheesecakes for 30-60 minutes earlier than eradicating simply to make it a smidge simpler.
For desserts like these mini lemon & raspberry cheesecakes its really easy to brighten them nonetheless you fancy. I do know mine look a bit fancy, however actually the ornament is so easy and I like it! Just a little swirl of freshly whipped cream, some contemporary raspberries, freeze dried raspberries and lemon zest simply look gorgeous!
I at all times have a tendency to make use of cream that I’ve whipped to mushy peaks myself because the UHT squirty cream deflates after minutes because it’s not designed for this form of factor, however if you’re serving them instantly then it’s completely fantastic!
Suggestions & Methods
These scrumptious mini lemon & raspberry cheesecakes are actually fast to make, however sure it’s a must to watch for them to set. Fortunately as they’re particular person they set far faster than the bigger counterpart cheesecakes corresponding to my common lemon and raspberry cheesecake!
If you wish to make every other mini cheesecakes you should utilize this submit as inspiration, or my mini chocolate orange cheesecakes or my mini easter cheesecakes.
For this recipe I take advantage of:
- 200 g digestives
- 100 g unsalted butter (melted)
- 300 g full-fat mushy cream cheese/mascarpone (room temp)
- 50 g icing sugar
- 150 ml double cream
- 1 tsp lemon extract or (zest & juice of half a lemon)
- 200 g raspberries
For the Biscuit Bases
Blitz the biscuits in a meals processor and blend the biscuits with the melted butter.
If you wish to line the mini cake tin, do that now. Portion the biscuit combination between the 12 mini cake moulds after which press down firmly with a spoon.
For the Cheesecake Filling
In a big bowl, whisk collectively the full-fat mushy cream cheese, icing sugar and lemon extract till easy.
Whip the double cream individually in one other bowl to stiff peaks and fold by means of the combination, or pour the double cream into the cheesecake combination and whip all of it collectively till thick.
Fold by means of the raspberries!
Pour/spoon the combination between the 12 cheesecakes and easy over.
Set the cheesecakes within the fridge for a minimum of 3-4 hours or the freezer for 2-3 hours.
For the Ornament
Fastidiously take away the cheesecakes from the tin.
Whip up the double cream and icing sugar till thick. Pipe onto your cheesecakes.
Sprinkle over some grated lemon zest, raspberries and freeze dried raspberries.
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