Mini Cheesecakes with Forest Fruit Jelly (Easy Recipe)
Mini cheesecakes with a Biscoff cookie base, creamy cheesecake and forest fruit jelly swirl. Easy single-serve dessert for parties.
Ingredients
- 3½ oz. Biscoff Cookies
- ½ stick butter
- ½ cup cream cheese room temperature
- ⅓ cup sugar
- 1 egg size M
- 1 tablespoon sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 12 teaspoons forest fruit jelly
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to
380 °F - Grease a muffin mold with oil.
- Crush the cookies in a food processor.3½ oz. Biscoff Cookies
- Melt the butter and mix with the cookie crumbs.½ stick butter
- Divide the mixture over the 12 muffin cups and press down.
- Beat cream cheese and sugar for about 3 minutes at high speed.½ cup cream cheese, ⅓ cup sugar
- Add egg, sour cream, vanilla extract and lemon juice and mix another 3 minutes.1 egg, 1 tablespoon sour cream, 1 teaspoon vanilla extract, 1 teaspoon lemon juice
- Divide the cheesecake mixture over the 12 cups.
- Heat the forest fruit jelly until liquid.12 teaspoons forest fruit jelly
- Spoon 1 teaspoon of jelly on each cheesecake and swirl gently with the back of a spoon.
- Bake for 10 minutes.
- Turn the oven off and leave the cheesecakes inside with the door closed for 30 minutes.
- Transfer to the refrigerator and cool for at least 3 hours.
- Loosen with a spatula and remove from the mold.
NOTES
1. Cream cheese: Full-fat gives the best texture. Low-fat can make them watery or rubbery.
2. Biscoff cookies: they have enough flavor to get a delicious bottom. You could also use graham crackers, Dutch speculaas, or Speculoos.
3. Forest fruit jelly: Tastes delicious and gives a good contrast to the cheesecake. Plum and vanilla jam and blackberry jam with oregano work just as well. Use seedless jams without bits of fruit for the best result.
4. Storage
- Fridge: Keep covered in the refrigerator for up to 3 days.
- Serving: Serve chilled, straight from the fridge.
Nutrition
Calories: 160kcal | Carbohydrates: 16g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 97mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 280IU | Vitamin C: 1mg | Iron: 0.4mg
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