Mini vanilla cheesecakes - the perfect party dessert

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Today I'd like to share a recipe for a simple dessert that is just perfect for family gatherings. We'll prepare melt-in-your-mouth mini cheesecakes on crunchy oat biscuit base.


The cheesecakes come out creamy and fluffy, almost mousse-like in texture. They are delicately sweet and vanilla in flavour, while blueberries bring a bit of freshness. You simply have to prepare them for your next house party!

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients

Base

  • 200 g oat biscuitis
  • 80 g cool melted butter

Cheesecake

  • 120 ml hot water
  • 12 g powdered gelatin
  • 200 ml whipping cream
  • 1/2 cup (~70 g) icing sugar
  • 1 tsp vanilla paste
  • 500 g low salt creamy cheese, such as ground curd cheese or drained ricotta

Decoration

  • 150 ml whipping cream
  • 80 g mascarpone cheese
  • 1 heaped tbsp icing sugar (~15 g)
  • 1 tsp vanilla paste
  • 80 g blueberries

Method

  1. Put 200 g oat biscuits into a large ziplock bag. Close it almost completely, leaving just a small slit for air to escape. Crush biscuits with a rolling pin until they resemble breadcrumbs. Add 80 g melted and cooled butter. Squeeze the contents of the bag a few times to distribute butter in the biscuits, until they look like wet sand.
  2. Divide the biscuits between 8 small cake rings. My rings are 8 cm in diameter and 5 cm tall; I lined them with acetate foil. I also recommend putting baking paper discs in the bottom. Spread biscuits evenly and press them down to get a set of compact bases. Put the bases into a fridge as you work on the cheesecake layer.
  3. Pour 120 ml boiling water into a small bowl and add 12 g powdered gelatin. Stir them together with a whisk until gelatin dissolves and set it aside for a few minutes to cool.
  4. Pour 200 ml cold whipping cream into a separate large bowl and add 70 g icing sugar as well as a solid teaspoon of vanilla paste. Beat the cream with an electric mixer until cream becomes fluffy and increases in volume, but does not hold shape yet.
  5. Add 500 g cream cheese to whipped cream. Do it in batches, 1 tbsp at a time, mixing it in thoroughly before the next batch.
  6. Add 1 tbsp of cheese mixture to gelatin to temper it. Whisk it energetically in until smooth. Trickle tempered gelatin into cheese while mixing it with a mixer at low speed. Once all of gelatin is in make sure there is no unmixed cheese in the bottom of the bowl.
  7. Divide cheese mixture equally between 8 rings with biscuit bases. Put the desserts into a fridge for at least 2 hours, or best overnight, to set.
  8. Prepare decoration. Pour 150 ml cold whipping cream into a bowl and add 80 g cold mascarpone cheese, 1 tbsp icing sugar and a scant tsp of vanilla paste. Beat the contents of the bowl together with an electric mixer until stiff and thick. 
  9. Transfer the cream into a piping bag fitted with a star-shaped tip and pipe it out onto the cheesecake. Finish with cocoa or some fruit: blueberries, raspberries or strawberries.
  10. Enjoy!

Approximate nutritional value

100 g

  • 300 kcal
  • Carbs: 21 g 
  • Fat: 22 g
  • Protein: 5 g
  • Fibre: 1 g

1 mini cheesecake (recipe makes 8 mini cheesecakes)

  • 474 kcal
  • Carbs: 34 g 
  • Fat: 34 g
  • Protein: 7 g
  • Fibre: 2 g

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