Yup these really are as good as they sound. The perfect dessert for entertaining guests. Not only do they look pretty special and cute (don’t you think?), they are mouth-wateringly tasty. I’m so happy with how they turned out and I hope you enjoy them as much as my friends and I did.
I made these the day before I was having some girl-friends for dinner and kept them in the fridge overnight. A great time saving dessert right there – no faffing around with an oven needed.
Ingredients for 3 jar-fulls:
8 gingernut biscuits smashed up (I used these lower sugar, oat biscuits)
2-3 tsp organic butter
100g medium-fat cream cheese
130g skyr 0% icelandic yoghurt
1 tsp lemon extract
1 lemon – whole of zest grated and juice of 1/2
1 tsp granulated stevia
150g mixed frozen berries
1/2 lemon – juice
1 tbsp water
2 tsp chia seeds
1/3rd tsp stevia
Start by crushing the biscuits (either put in a plastic bag and whack against a hard surface… or blitz in a food processor)
Once a crumbly texture has formed, transfer into a bowl and add the butter. Rub in with your hands until it becomes more clumpy and dense. Add a tsp water or 2 to help bind further if needed. Press down into the glasses/jars for your biscuit base.
Now for the filling! Put the cream cheese and yoghurt into a bowl with the lemon zest + juice, extract and stevia and blend with an electric whisk for a few moments until it thickens. Spoon the mixture into the jars on top of the ginger biscuit base.
Pop the semi-finished jars into the fridge to set whilst you start the final layer…
In a saucepan, add the frozen berries, water, lemon juice and stevia and let thaw on a low heat for around 10 mins, gently breaking bigger pieces down with a wooden spoon. Once your beautiful berry sauce is ready, pour it into a bowl and stir in the chia seeds. The seeds will make the sauce thicken up for a more gelatinous top layer. LET THIS COOL COMPLETELY before spooning it on top of the cheesecake filling, otherwise the layers will bleed into one another instead of having defined sections.
Once the sauce has cooled and thickened, spoon onto the top of the cheesecake filling for that final touch. Store your mini cheesecakes in the fridge and take out 20 mins before serving to take the chill off slightly.