Mini cheesecakes with apricot SKYR and fresh fruit

mini-cheesecake.jpg

Ingredients

for 10 mini cheesecakes


for the base

  • 150 g Digestive biscuits
  • 60 g butter

for the cream

  • 450 g SKYR Apricot
  • 6 gelatine leaves
  • mixed fruit, kiwi, orange and blackberries
mini-cheesecake.jpg

Preparation

Crush the biscuits in a mixer and blend with the melted butter.

Spread the biscuit mixture in silicone cupcake cups.

Fill in the base compactly and then place in the fridge for at least 30 minutes.

Soak the gelatine for 10 minutes in cold water. Afterwards heat slowly in a small saucepan until it melts and stir in a spoon of SKYR. Blend the mixture with the leftover SKYR and and spread over the biscuit base.

Chill for at least 3 hours in the refrigerator.

Take the cheesecakes out of the tin before serving and decorate them with fresh fruit.

Story

Stefano Cavada

read more
###sib.registration_error###
###sib.success###