Hey pixels, this has been my dessert today!! Mini cheesecakes!!! I love cheesecake, specially when it’s home made and it comes in individual portions, which are cute and lovely 🙂
Oh, and it’s Saturday: weekend!! 😉 Let’s celebrate it with cake: as a dessert, like me, or maybe as a part of your weekend brunch…
This recipe is very easy to make, it takes few time cooking and it has few ingredients. Oh, I serve the cakes with a few fruit cubes, to avoid the guilty of eating too much cake… lol, but this is optional, of course… I choose kiwi because it’s my favorite fruit but if you want you can change to another fruit (or don’t use any fruit at all).
And what about the cheese? First of all, I want to say this is not a sponsored post: no one has paid to me to use that kind of cheese. I simply used it because I really like kiri. But you can use whatever kind of cheese you prefer.
Ingredients (makes 6 mini cakes):
- about 12-14 cookies
- 4 tablespoons butter (melted)
- 5-6 kiri (depending on how strong you want the flavour)
- 1 greek yogurt (unsweetened)
- 1 egg (separated)
- 1 tablespoon cornstarch (not pictured)
- 4 tablespoon sugar
- 2 kiwis (peeled and cubed)
Preheat the oven at 180ºC
Grind up cookies and mix with the melted butter. Pour in cupcake molds. Prebake for 5-8′
Whip the egg whites to soft peaks. Set aside.
In a bowl, mix the yolk, kiri, yogurt, cornstarch and sugar. Finally, add the meringue.
Pour this mixture into the molds and bake for 35′. Allow to cool and unmold.
Decorate with kiwi cubes.