Mini Cheesecake Baskets - 4 Flavours

Free

Difficulty: Low
Time: 30 min
Quantity: 12 baskets
Type: Snacks and Small Pastries
Dietary requirements: Nut-free Gluten-free Sugar-free Vegan

Ingredients

CRUMBLE

170 g dry cookies

90 g margarine

CREAM

100 g plant-based spreadable cheese

220 g vegetable whipping cream

Juice of 1/2 lemon

25 g plant-based milk

FOR DECORATING

50 g dark chocolate

Cocoa nibs

50 g pistachio spread*

Chopped pistachio

2 strawberries

3 blueberries

1 kiwi

In this recipe we will see how to make these mini cheesecake baskets that can be eaten in one bite. They are very simple and quick to make, all made with the same cookie crumble base, with a lemon-flavored cheesecake cream and then decorated in 4 different ways: - dark chocolate and cocoa nibs - pistachio spread and chopped pistachio - strawberries and blueberries - kiwi Perfect for a summer snack with friends, fresh and beautiful to serve. There are now several spreadable vegan cheeses; the one used for this recipe is Valsoia, but you can also make spreadable cheese at home following this recipe, it's very easy. They can be decorated as you prefer so without pistachio if you want a nut-free version, and for the gluten-free version you just need to use gluten-free dry cookies.

Method

Prepare the base. Melt the margarine in the microwave or in a small saucepan and transfer it to a bowl. Finely chop the cookies. You can use different methods: use a food processor, or put the cookies in a bag, close it and hit with a rolling pin to break them, or break them inside a bowl.

Pour the crushed cookies into the bowl with the margarine and mix well with a spatula.

Take a 12-cup muffin tin, place a paper muffin liner in each cavity. In each liner add about 20 g of crumble (cookies + margarine).

With a small bowl (or with a teaspoon) press the crumble well so that it goes slightly up the sides, this way you will easily and quickly form crumble baskets. Place in the freezer for at least 20 minutes.

When frozen, remove the baskets, gently remove the paper liners, place the crumble baskets on a plate and keep in the refrigerator.

In a bowl weigh the spreadable cheese, the milk, add the cream, add the lemon juice. Whip with electric beaters or in a planetary mixer with the whisk, at medium speed, for a couple of minutes.

The cream must be well whipped and stable. Transfer it into a piping bag.

Prepare everything needed for the 4 decorations. Wash the fruit. Cut strawberries and blueberries in half. Peel the kiwi, cut it into slices and cut each slice in half and then into 4 little triangles. Melt the dark chocolate in a bain-marie or in the microwave and transfer to a piping bag. Also transfer the pistachio cream into a piping bag. Also prepare the cocoa nibs and chopped pistachio. Take back the plate with the crumble baskets.

Fill each basket with a dollop of cream, about 25-30 g. Start decorating, cut the tip of the bag with the chocolate and decorate 3 baskets, before the chocolate solidifies add some cocoa nibs.

Decorate 3 baskets each with 4 kiwi wedges. Decorate another 3 baskets with a spiral of pistachio cream and chopped pistachio.

Finally decorate the last 3 baskets each with 1 half strawberry and 2 half blueberries. The baskets are now ready to be enjoyed.

Storage

Store in the refrigerator for 2-3 days.

Tips

You can make the pistachio cream following this recipe. Alternatively you can use classic pistachio paste, purchased or homemade following this recipe, or make hazelnut cream following this recipe. It is recommended to read these articles: - which ingredients to use - where to buy pastry ingredients and products