Mini cheesecakes with raspberries and blueberries. Try this delicous muffins!
Ingredients
- Oreo or Neo cookies, 150 g
- Cheesecake curd, 500 g
- Mascarpone or ricotta, 250 g
- Sugar, 2/3 cup
- Vanilla pudding mix (powder), approx. 35-60 g
- Vanilla sugar, 1 package
- Egg, 1
- Optional: grated lemon or orange zest, 1 teaspoon
Additionally
- To spread on top: condensed milk from a tube, 4 tablespoons or white chocolate, 50 g or fruit preserves
- Fruits: raspberries and/or blueberries
- Mint leaves for decoration
Preparation:
Prepare a muffin tin for 12 muffins and line it with paper liners. Preheat the oven to 180°C (top and bottom heating, no fan). Coarsely chop the cookies on a board and place them in the liners.
Put the ground cheesecake curd in a bowl, add the ricotta, sugar, pudding powder, vanilla sugar, and citrus zest if using. Mix until smooth or stir thoroughly with a spoon. Add the egg and mix again until combined.
Spoon the mixture onto the cookies up to the height of the liners. Place in the oven and bake for about 15 minutes until the mixture sets. Remove from the oven and let cool.
Spread a thin layer of condensed milk, melted chocolate, or fruit preserves on top and arrange the fruits. Decorate with mint leaves.
