Mini Cheesecake Cups

Name: Mini Cheesecake Cups
Ingredients: 4 cup butter cookies or graham crackers finely crushed; 10 1/2 tbsp unsalted butter melted; 2 cup quark, 20% fat; 17.6 oz mascarpone cheese; 10.5 oz cream cheese; 2 1/2 cup heavy whipping cream; 2 1/2 cup powdered sugar; 1/2 whole lemon juiced; 1 tsp ground vanilla or vanilla extract; pistachio cream; chopped pistachios; fresh raspberries; Biscoff cookie butter; crushed Biscoff cookies; fresh strawberries; cherry compote or cherry topping; fresh mint; fresh blueberries; lemon curd; fresh lemon slices; chocolate hazelnut spread; Kinder Bueno pieces

Serves 1

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Mini Cheesecake Cups

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Serves 1

Directions

1Crush the cookies into fine crumbs and mix with the melted butter until evenly coated.
2Add about 1 tablespoon of the cookie mixture to the bottom of each 3 oz dessert cup.
3In a large bowl, combine the quark, mascarpone, cream cheese, heavy cream, powdered sugar, vanilla, and lemon juice.
4Beat until the cheesecake filling is thick, smooth, and creamy.
5Transfer the filling to a piping bag and pipe it evenly into each dessert cup.
6Divide the Mini Cheesecake Cups into five groups and decorate each group with a different topping.
7For the pistachio version, spoon pistachio cream over the cheesecake and finish with chopped pistachios and a fresh raspberry.
8For the Biscoff version, add slightly warmed Biscoff spread, crushed cookies, and a strawberry.
9For the berry cherry version, add cherry topping and garnish with mint, raspberries, and blueberries.
10For the lemon version, spoon lemon curd over the top and decorate with a small lemon slice and fresh mint.
11For the hazelnut version, add chocolate hazelnut spread and finish with pieces of Kinder Bueno.
12Chill the Mini Cheesecake Cups before serving.

Ingredients

4 cup butter cookies or graham crackers, finely crushed
10 1/2 tbsp unsalted butter, melted
2 cup quark, 20% fat
17.6 oz mascarpone cheese
10.5 oz cream cheese
2 1/2 cup heavy whipping cream
2 1/2 cup powdered sugar
1/2 whole lemon, juiced
1 tsp ground vanilla or vanilla extract
pistachio cream (optional)
chopped pistachios (optional)
fresh raspberries (optional)
Biscoff cookie butter (optional)
crushed Biscoff cookies (optional)
fresh strawberries (optional)
cherry compote or cherry topping (optional)
fresh mint (optional)
fresh blueberries (optional)
lemon curd (optional)
fresh lemon slices (optional)
chocolate hazelnut spread (optional)
Kinder Bueno pieces (optional)

Equipment

piping bagmixing bowldessert cup

Tips

For smoother toppings, gently warm the pistachio cream, Biscoff spread, or chocolate hazelnut spread for a few seconds before spooning them over the cheesecake.

Mini Cheesecake Cups

Serves 1

facebook.com

Mini Cheesecake Cups

facebook.com

Serves 1

Directions

1Crush the cookies into fine crumbs and mix with the melted butter until evenly coated.
2Add about 1 tablespoon of the cookie mixture to the bottom of each 3 oz dessert cup.
3In a large bowl, combine the quark, mascarpone, cream cheese, heavy cream, powdered sugar, vanilla, and lemon juice.
4Beat until the cheesecake filling is thick, smooth, and creamy.
5Transfer the filling to a piping bag and pipe it evenly into each dessert cup.
6Divide the Mini Cheesecake Cups into five groups and decorate each group with a different topping.
7For the pistachio version, spoon pistachio cream over the cheesecake and finish with chopped pistachios and a fresh raspberry.
8For the Biscoff version, add slightly warmed Biscoff spread, crushed cookies, and a strawberry.
9For the berry cherry version, add cherry topping and garnish with mint, raspberries, and blueberries.
10For the lemon version, spoon lemon curd over the top and decorate with a small lemon slice and fresh mint.
11For the hazelnut version, add chocolate hazelnut spread and finish with pieces of Kinder Bueno.
12Chill the Mini Cheesecake Cups before serving.

Ingredients

4 cup butter cookies or graham crackers, finely crushed
10 1/2 tbsp unsalted butter, melted
2 cup quark, 20% fat
17.6 oz mascarpone cheese
10.5 oz cream cheese
2 1/2 cup heavy whipping cream
2 1/2 cup powdered sugar
1/2 whole lemon, juiced
1 tsp ground vanilla or vanilla extract
pistachio cream (optional)
chopped pistachios (optional)
fresh raspberries (optional)
Biscoff cookie butter (optional)
crushed Biscoff cookies (optional)
fresh strawberries (optional)
cherry compote or cherry topping (optional)
fresh mint (optional)
fresh blueberries (optional)
lemon curd (optional)
fresh lemon slices (optional)
chocolate hazelnut spread (optional)
Kinder Bueno pieces (optional)

Equipment

piping bagmixing bowldessert cup

Tips

For smoother toppings, gently warm the pistachio cream, Biscoff spread, or chocolate hazelnut spread for a few seconds before spooning them over the cheesecake.