for 10 mini cheesecakes
for the base
- 150 g Digestive biscuits
- 60 g butter
for the cream
- 450 g SKYR Mango-passion fruit
- 6 gelatine leaves
- mixed fruit, kiwi, orange and blackberries
Mini cheesecakes with SKYR and fresh fruit
Ingredients
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 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.
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