MAISON DE KENNEDY

Mini Lemon Cheesecake Bites

🤍🤍🤍🤍🤍 (0/5) Tested by Untested — 2 hrs 25 mins (25 min prep, no bake) · Makes ~12

Ingredients

• 120 g Digestive Biscuits — crushed
• 50 g Melted Butter
• 200 g Cream Cheese — softened
• 60 g Powdered Sugar
• 120 g Greek Yoghurt
• 80 ml Light Cream
• 1 tbsp Lemon Juice
• 1 tsp Lemon Zest
• 5 g Gelatin — soaked
• 40 ml Hot Milk
• 150 g Lemon Curd
• Fresh Raspberries & Mint Leaves — for decoration

Method

1. Make the base: Mix crushed digestive biscuits with melted butter until well combined.
2. Press into moulds: Press the mixture firmly into cupcake moulds to form a compact base. Refrigerate for 30 minutes to set.
3. Beat the filling: Beat cream cheese and powdered sugar until smooth and creamy. Add Greek yoghurt, light cream, lemon juice, and lemon zest; mix until fully combined.
4. Dissolve the gelatin: In a small bowl, dissolve the soaked gelatin in hot milk, stirring until smooth. Pour into the cream mixture and mix well.
5. Fill & chill: Spoon the filling over the chilled biscuit bases, smoothing the tops. Refrigerate for at least 2 hours or until fully set.
6. Demould & top: Gently remove from moulds. Spread a layer of lemon curd on top of each cheesecake.
7. Garnish & serve: Top with fresh raspberries and mint leaves for a fresh, vibrant finish.

Notes

• Untested: Sourced online — give it a go and update the rating.
• No-bake: All setting is done in the fridge, no oven required.

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