No Bake Mini Cheesecakes
with Superberries
12
Twenty MinutesThese berrylicious mini cheesecakes with Superberries are the perfect dessert after a big meal! They’re light and creamy with a buttery biscuit crust. Best of all, they don’t need to be baked so they can be prepared in advance if you are having friends or family over.
Ingredients
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- 100g digestive biscuits
- 55g unsalted butter, melted
- 1 tbsp/packet unflavoured gelatin
- 120ml cup cold water
- 750g cream cheese, softened
- 170g caster sugar
- 2 tbsp Bioglan Superfoods Superberries
- 450g strawberries
- 150g blueberries
- 150g raspberries
- 120ml double or whipping cream
Method
For the base:
Blend the digestive biscuits into fine crumbs and combine with the melted butter. Press into the bottom of a cupcake or muffin tin. Set aside in the fridge to allow the biscuit base to firm up.
For the filling:
Add cold water to a small saucepan and stir in the gelatin, let it sit for one minute. Heat on low heat and stir until the gelatin dissolves completely. Allow it to cool slightly.
Add all the berries to a food processor and pulse until coarsely chopped, you don't want it to be a puree.
In a large bowl beat the cream cheese until it is fluffy. Next, beat in the sugar followed by the blended berries and the Superberries. Add the gelatin water and mix until combined.
Whip the cream to soft peaks and fold this into the rest of the filling. Spoon evenly over the individual biscuit bases and refrigerate for at least 6 hours.
Carefully lift the individual cheesecakes out of the muffin tin and serve. Garnish with fresh berries and raspberry coulis if desired.