Mini Desserts
For the chocolate biscuit bases:
For the cheesecake filling:
For the raspberry jelly topping:
These delicious no-bake mini cheesecakes combine a crunchy chocolate biscuit base with a smooth, creamy white chocolate cheesecake filling and a fruity raspberry jelly topping. Made with Gellwe Extra Dark Cocoa Powder and Gellwe Food Gelatine, they are perfect for family gatherings, summer celebrations or an elegant individual dessert.
Prepare the bases. Finely crush the biscuits or blend them into crumbs. Add the Gellwe Extra Dark Cocoa Powder and melted butter, then mix thoroughly. Divide the mixture between mini cheesecake moulds, pressing it down firmly. Refrigerate to chill.
Melt the white chocolate in a bain-marie or microwave and leave to cool slightly. Mix the cream cheese with the whipping cream, then add the melted chocolate and stir thoroughly until smooth and creamy.
Place the raspberries in a saucepan, add the sugar and lemon juice, and heat until the fruit breaks down. Dissolve the Gellwe Food Gelatine in the hot water, then add it to the warm raspberry mixture, stirring thoroughly.
Spoon the cheesecake filling over the chilled biscuit bases and smooth the surface. Carefully pour the raspberry jelly mixture over the top.
Refrigerate the mini cheesecakes for several hours, until completely set.
