Do we have leftover cookies? No problem! We'll use them as the base for our delicious mini mandarin cheesecakes. Each bite is an explosion of the aroma of this favorite citrus fruit, complemented by the rich and velvety texture of the cheesecake cream. All the flavor of mandarin in a glass, the perfect finale to any meal...
DIFFICULTY LEVEL
Easy
Easy
TIME IN THE REFRIGERATOR
3 - 4 hours
3 - 4 hours
QUANTITY
4 -5 glasses
4 -5 glasses
Ingredients
- 250 g biscuits or cookies
- 200 g mandarin spoon sweet
- 100 g melted butter, at room temperature
- 400 g couverture chocolate
- 400 ml cream
- 150 g cream cheese
- 4 -5 drops mandarin extract (optional)
- Mandarin spoon sweet for decoration
How to
- Crush the biscuits in a blender and do the same with the spoon sweet.
- In a bowl, combine the crushed cookies, spoon sweet and melted butter.
- Divide into glasses or small bowls and press with a spoon to make an even base.
- Transfer to the refrigerator.
- In a saucepan, add the cream and bring to a boil over medium heat.
- In a bowl, finely chop the couverture chocolate. Add the hot cream and leave for 3 min.
- Whisk until the cream is smooth.
- Allow to cool slightly and add the cream cheese, stirring until incorporated.
- Add the cream to the glasses, decorate with the spoon sweet and transfer to the refrigerator for at least 3 - 4 hours.
Note from Greek jar:
Instead of mandarin spoon sweet, you can choose orange spoon sweet or another spoon sweet of your preference or glazed fruits.
You can decorate the mini cheesecakes with spoon sweet or chocolate chips just before serving.
