Crunchy crust, delicate cheese filling, and homemade blackcurrant jelly! This is the perfect dessert for any occasion!
Ingredients
Wafer Crust
- Powdered sugar – 5 g
- Butter – 20 g
- Oil – 2 tablespoons
- Chocolate wafer tubes – 100 g
Cheese Filling
- Vanilla cream cheese – 250 g
- Heavy cream (30%) – 200 ml
- Water – 30 ml
- Gelatin – 4 g
Blackcurrant Jelly
- Powdered sugar – 50 g
- Blackcurrants – 100 g
- Water – 50 ml
- Water – 30 ml
- Gelatin – 4 g
Toppings
- Raspberries – 70 g
- Fresh mint leaves – 2 g
Preparation
Step 1: Prepare the Wafer Crust Prepare the molds – line them with thin strips of plastic wrap from the inside or lightly grease with oil and sprinkle with powdered sugar. Crush the wafer tubes, add softened butter, and mix thoroughly. Spread the prepared mixture on the bottom of the molds. Press down firmly to cover the entire bottom of the molds.
Step 2: Prepare the Cheese Filling Whip the well-chilled heavy cream and mix with the vanilla cream cheese. Dissolve the gelatin in water and add 2-3 tablespoons of the whipped cream mixed with the cream cheese to the hot gelatin. Then pour everything back into the larger portion of whipped cream mixed with the cream cheese. Mix thoroughly with a whisk. Transfer the mixed filling into a pastry bag and fill the molds evenly. Refrigerate for about 40-60 minutes until the cheese filling is completely set.
Step 3: Prepare the Blackcurrant Jelly In a small saucepan, bring the blackcurrants, water, and powdered sugar to a boil. Cook for 2-3 minutes. Add the soaked gelatin and blend. Allow to cool. When the mixture is cool but still liquid, pour it over the surface of the mini cheesecakes. Refrigerate again until completely set. Serve the mini cheesecakes chilled. You can decorate them with mixed berries and mint leaves.
