Cheesecake Bites
Cheesecake Bites are perfect little treats. The creamy filling with mascarpone and lemon is so delicious.You will make this recipe again and again!
INGREDIENTS (For 12 pieces)
FOR THE GROUND
100 g butter biscuits
50g butter
FOR THE FILLING
3 sheets of gelatin
350 g cream cheese (double cream level)
100g cream
100g mascarpone
80g sugar
1 tsp vanilla extract
Some lemon zest
ASIDE FROM THAT
200 g dark chocolate couverture
2 tbsp coconut oil
PREPARATION
1st step
Prepare a muffin tin (12 wells). For the base, chop the shortbread biscuits into fine crumbs using a multi-chopper. Melt the butter and mix with the cookie crumbs. Spread a good tablespoon of cookie crumbs into each well of the muffin tin and press the bottom down with a spoon.
2nd step
To make the filling, soak the gelatine sheets in cold water. Mix all other ingredients in a mixing bowl until smooth. Squeeze out the gelatine well and dissolve it over a hot water bath. Add 2-3 tablespoons of the cream cheese cream to the gelatine and stir until smooth, then add the mixed gelatine to the remaining cream cheese cream and mix everything well.
3rd step
Place the cream cheese cream on the biscuit base in the hollows, leaving approx. 2 mm edge free at the top for the chocolate layer. Let the cheesecake bites freeze for about 2 hours.
4th step
Finally, chop the couverture finely and melt it with the coconut oil over a water bath and stir well. Pour the melted chocolate onto the frozen cheesecake bites and place them in the freezer again for about 10 minutes.
5th step
Then carefully remove the bites from the mold and let them thaw in the refrigerator for about 1 hour. The recipe makes approx. 15 cheesecake bites, which will keep refrigerated for at least 3 days.
