Alex's Fruity single serve cheesecake cups

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Everyone knows it’s easier to eat delicious, sweet treats when they look small, these are a hit at potlucks


Ingredients

YIELD

12 cheesecake cups

1 (250 g) packet digestive biscuits (plain biscuits)

1 teaspoon fresh lemon rind

1 tablespoon lemon juice

75 g melted butter

12 cupcake cups


FILLING

2 teaspoons gelatin

2 tablespoons water

1 (250 g) container Meadow Fresh cream cheese

1 (250 g) container Meadow Fresh sour cream

1⁄2 cup sugar

2 tablespoons lemon juice

1 teaspoon fresh lemon rind

1 teaspoon vanilla essence


TOPPING

1 (560 g) can canned fruit, in syrup

1 teaspoon gelatin

2 tablespoons sugar

1⁄2 cup water



Method

BASE: Finely crush biscuits.

Combine biscuit crumbs, lemon rind, juice and butter.

Place cupcake cups into a cupcake tray

Line the base of each cupcake cup with biscuit mixture.

Chill while preparing filling.


FILLING: Dissolve gelatine over hot water.

Leave for 10 minutes.

Beat cream cheese until soft.

Add sour cream and beat until combined.

Add sugar, lemon juice, rind and vanilla.

Beat until sugar has dissolved.


Add gelatin & water to cheese mixture and stir.

Pour filling into cupcake cups and chill until set.


TOPPING: Arrange fruit pieces in a nice design on cheesecake.

Measure 1/2 cup of the left over syrup and put in a small saucepan.

Sprinkle gelatine over and leave for 5 minutes.

Gently heat the gelatine mixture, stirring until dissolved.

Stir in sugar, stirring until dissolved.

Remove from heat and pour over each cheesecake cup (the cheesecake cups should already be set and still in the tray).

Chill until set.



Features

Meadow Fresh Cream CheeseMeadow Fresh Sour Cream

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