No-Bake Cheesecakes
For the strawberry and raspberry jam:
For the mini cheesecakes:
For decoration:
Delicious mini baked cheesecakes with a buttery biscuit base and a smooth, creamy vanilla filling. Topped with homemade strawberry and raspberry jam, fresh strawberries and mint leaves, these individual desserts combine rich cheesecake flavour with fruity sweetness. Perfect for family gatherings, afternoon tea and special occasions.
Wash the strawberries, remove the stalks and gently crush them together with the raspberries.
Transfer the fruit to a saucepan, add Gellwe Konfiturex 3:1 and bring to the boil, stirring continuously.
Add the sugar, bring to the boil again and simmer over a low heat for 1 minute.
Remove the saucepan from the heat and continue stirring for approximately 1 minute, until the foam disappears.
Pour the hot jam into sterilised jars, seal tightly and turn upside down for 5 minutes.
Melt the butter and combine it with the finely crushed biscuits.
Divide the biscuit mixture evenly between 12 paper cases placed in a muffin tin, pressing it firmly into the bases.
Place the quark, mascarpone, egg, sugar, Gellwe Vanilla Extract and Gellwe Vanilla Flavour Pudding Mix in a mixing bowl.
Mix briefly until the cheesecake mixture is smooth and uniform.
Divide the cheesecake mixture evenly between the prepared paper cases.
Bake at 180°C for 15–20 minutes.
Once baked, leave the mini cheesecakes to cool completely.
Before serving, decorate with the strawberry and raspberry jam, fresh strawberries and mint leaves.
