Mojito Cheesecakes

Individual White Chocolate and Lime Cheesecakes topped with a Rum and Mint Whipped Cream, creating 20 delicious Mini Mojito Cheesecakes perfect for a summer garden party!! 

Every year my mum and step dad celebrate their wedding anniversary by hosting a drunken affair in the garden with their nearest and dearest friends. This year was no exception and it was an even more boozy occasion than ever, alcohol made its way into the gummy bears, crisps and, most importantly, the cheesecakes.

Last year I made two large cheesecakes, an Eton Mess Cheesecake and a Strawberry Cheesecake. As delicious as they were, cutting and dishing them up was a pain in the bottom, and after a few tipples the last thing you want to be doing is cutting 30 identical slices so there isn’t a riot for the largest piece. My life has been made a lot easier with my 20 Hole Loose Based Mini Bites Desserts Baking Tin. It makes perfect bitesized treats that are ideal for catering a party and guarantees everyone will get a taste. Similarly you can use a muffin tin and cupcake cases, but the amount the mix makes might vary.

If you are looking for a boozy yet delicious party pudding, you will need a 20 hole loose based tin (mentioned above), two piping bags, a Wilton 1m nozzle.

Ingredients

For base:

• 12 ginger nut biscuits
• 4 digestives / graham crackers
• 50 grams of unsalted butter, melted

For filling:

• 300 grams of soft / cream cheese, room temperature
• juice of one small lime
• 75 grams of icing sugar
• 100 grams of white chocolate, melted
• 150 ml of double cream, chilled
• 1/4 tsp vanilla

For whipped cream:

• 150 ml of double cream, chilled
• 3 tbsp of rum
• 10 mint leaves
• 1 tbsp of icing sugar

For decoration:

• 20 raspberries
• 20 mint leaves

Method

Step 1: Place the digestives and ginger nut biscuits into a large mixing bowl, using the end of a rolling pin bash the biscuits into a fine crumb. Mix in the melted butter until thoroughly combined. Use a teaspoon to evenly distribute the buttery biscuits among the 20 moulds, using a press or a tea spoon pack the biscuits down. Place the tin in the fridge whilst you make the lime filling.

Step 2: Juice one lime into a bowl, using a lime lemon press. Tip the juice into a large mixing bowl with the soft cheese and icing sugar, using a spatula mix together.

Step 3: Into the same bowl add the melted white chocolate and mix together quickly. Next pour in the double cream and vanilla and stir together until thick. If it isn’t thickening, use an electric whisk on a medium speed until it thickens.

Step 4: Pour the white chocolate and lime mix into a piping bag and pipe into the 20 moulds. Level with a teaspoon, then pop the tin back in the fridge for two hours or until set.

Step 5: Once the cheesecakes have set, pour the rum and mint into a food processor and blitz until the mint is very fine. Pour the boozy mint into your mixer with the cream and icing sugar, using the whisk attachment whip until thick enough to pipe. Scoop the Mojito cream into a piping bag with the Wilton 1m piping nozzle. Remove the cheesecakes from the tin and pipe the cream on top in a mr whippy style. Then place a raspberry and mint leaf onto each Mojito cheesecake.

I hope you enjoy these boozy little treats. Make sure you tag me in your bake on social media, you can find me on:

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Enjoy

B x

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Biscoff Cookie Butter Cheesecakes

Creamy Bitesize No-Bake Lotus Biscoff Biscuit Cheesecakes topped with vanilla whipped cream, drizzled in biscoff cookie butter and finished with a Biscoff crumb. The Ultimate Lotus Biscoff Cookie Butter fix you will ever need!

Last week was a busy and exciting week for me, I finally got to meet Erica from Biscuits and Pieces, my boyfriend made a surprise visit, I watched Eurovision with my homies and my best friend returned from her world travels!!!!

In amongst all this fun, I finally made a cheesecake for my work colleagues. Many of you don’t know, unless you’ve seen me moaning on Twitter, I’ve been rather poorly for the last year. But now I’m finally on the mend and getting on with my life 🎉. One big step I’ve recently taken, has been returning back to work, although I’m not back full time yet! I started making cheesecakes as a hobby about 10 months ago and started my blog as a channel of giving me purpose and a distraction from my illness. That meant my work buddies had only ever seen my creations but hadn’t actually tasted them.

I thought I’d make mini bitesize cheesecakes, perfect for transporting to the office and less faff than cutting and dishing out a large cheesecake. And who doesn’t love Biscoff?! Thankfully they went down a treat, and as I only work in a small office, there were six left over. However, by the time I’d got home, the left over Biscoff cheesecakes had all been gobbled up by my sneaky step dad! So, 12 mini cheesecakes lasted a grand total of 8 hours. If that doesn’t scream MAKE ME I don’t know what does.

I have to pre-warn you so you don’t make the same mistake as I did, you might want to buy two jars of Biscoff cookie spread. One for you and one for the cheesecakes, trust me on this one. I learned this after two trips to Tesco because I ate the first Biscoff jar with a spoon. 👀

These were so delicious I made them twice last week! If you want to have a go at making these 12 miniature Biscoff cheesecakes you will need, a loose-based mini bites dessert tin, 3 piping bags and a 2D Wilton nozzle. If you don’t own this marvellous Lakeland tin, you could use a normal muffin tin and small cupcake cases but the amount the mixture makes might vary.

Ingredients 

For base:

• 14 lotus Biscoff cookies
• 3 tbsp of unsalted butter

For filling:

• 150 grams of soft/cream cheese
• 3 tbsp of icing sugar
• 4 tbsp of smooth Biscoff cookie butter spread
• 125 ml double cream
• 1/2 tsp vanilla extract

For decoration:

• 125 ml double cream
• 1 tbsp icing sugar
• 1/2 tsp of vanilla extract
• 1 tbsp of smooth Biscoff cookie butter spread, melted
• 6 Lotus Biscoff cookies, halved
• 1 Lotus Biscoff cookie, crushed

Step 1: If you are using a similar tin to mine, roughly cut 12 little squares of baking paper and pop in to the bottom of each mould. Next place the lotus Biscoff biscuits into a large mixing bowl, using the end of a rolling pin or tool of your choice, crush the cookies into a fine crumb. Add the melted butter, and mix until thoroughly combined. Use a teaspoon to distribute the crumbed biscuit between 12 of the holes. Using a press or teaspoon, pack the biscuits down.

Step 2: In a clean large mixing bowl, mix the soft cheese, icing sugar and Biscoff cookie butter together, using a spatula. Into the same bowl, using a spatula again, mix in the double cream. If it is too loose, whisk it using an electric whisk until thick. Finally, fold in the vanilla.

Step 3: I find it easier and less messy to pipe the cheesecake into the holes. So scoop the mix into a disposable piping bag, snip off the end and pipe into the 12 holes with Biscoff cookie bases. Place in the fridge for 2-3 hours or until set.

Step 4: Once the cheesecakes are set remove them from the individual moulds. Pour the double cream, icing sugar and vanilla into your mixer, using the whisk attachment whip the cream until thick enough to pipe. Scoop a quarter of the double cream into the piping bag with a 2D nozzle, at a time and pipe like a mr whippy. *If you put it all in the bag at once it becomes over whipped.

Step 5: Pour the melted Biscoff cookie butter into a piping bag, snip the tip of the piping bag off, and drizzle over each of the mini Biscoff cheesecakes. Cut six of the biscuit in half, place a half onto each cheesecake. Crush one lotus cookie into a fine crumb and sprinkle on top of each cheesecake. Keep them in the fridge until you want to eat them. *the Biscoff cookies go soft in the fridge so don’t put them on until you want to serve them.

I hope you enjoy these mini cheesecakes as much as my step dad did!

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Millionaire Cheesecake

Six rich Mini Millionaire Cheesecakes with a Caramel centre. Individual No-Bake Chocolate Cheesecakes with a delicious Caramel surprise, drizzled in double chocolate, more caramel, a sprinkle of crunchy caramel pieces and gold glitter. ✨

I’ve been planning on making a Millionaire Cheesecake for ages, but this week I made the executive decision to make individual ‘treat size’ ones. Recently, I’ve made a lot of large cheesecakes and, although I live in a household of three, they’ve only been taking 2-3 days to be devoured (due to our identical lack of willpower). However, we sometimes have help from visitors! This week I decided to be less naughty and only made SIX mini cheesecakes.

I’ve noticed some of you who have made my cheesecake recipes live in small households too, with only two or three people. You’ve either waited for an occasion to make one or halved my original recipe. These mini chocolate and caramel cheesecakes are perfect for a small family or a treat for two that won’t burst the belt buckles. If you want to make more than six bitesize Millionaire Cheesecakes (which I highly recommend) just double the mixture!

These indulgent Miniature Millionaire Cheesecakes are as aesthetically pleasing on the inside as they are on the outside and require little, if any, skill to recreate! For the oozy caramel centre I used Carnations. Obviously, you can use any pre-made caramel sauce you want, or if you’re feeling brave you could make your own. However, using a pre-made caramel makes these no-bake mini cheesecakes super quick and easy to create. What really gives them that luxurious edge is the drizzle of white and dark chocolate with some more caramel sauce, a dusting of gold glitter and some sprinkles.

Don’t be fooled by their miniature size, these cheesecakes won’t disappoint! To make these “treat sized” Millionaire Cheesecakes you will need five piping bags, and a loose-based mini bites dessert tin. If you don’t own one of these tins, you can use a cupcake tin and paper cases instead, but the amount the mixture makes might vary!

Ingredients 

For base:

• 75 grams of shortbread
• 25 grams of unsalted butter, melted

For filling:

• 25 grams of milk chocolate, melted
• 25 grams of dark chocolate, melted
• 75 grams of soft/cream cheese, room temperature
• 2 tsp of icing sugar
• 50 ml of double cream, chilled
• 1 tbsp of caramel sauce

For decoration:

• Salted caramel crunch sprinkles
• Golden crunch sprinkles
• Edible gold glitter
• 20 grams white chocolate, melted
• 20 grams dark chocolate, melted
• 20 grams of caramel sauce

Method

Step 1: Place the shortbread in a large mixing bowl, using the end of a rolling pin to crush them into a fine crumb. Then add the melted butter to the crushed shortbread, mix until thoroughly combined. Evenly distribute the buttery crushed shortbread between six of the mini moulds. Use a teaspoon to pack the biscuits down, once complete put the tin in the fridge whilst you make the cheesecake filling.

Step 2: In a large mixing bowl, mix the soft cheese and icing sugar together, using a spatula. Then add the sweet soft cheese mix into the melted chocolate, stir together quickly using a spatula. Pour the double cream into the same bowl as the chocolate cheese mixture, and stir together until thoroughly combined. There is no need to use a whisk as the chocolate will set it! 

Step 3: Scoop the chocolate cheesecake into a piping bag, then pipe it around edge of each individual mould, leave a hole in the middle for the caramel. Pour the caramel into a piping bag, then pipe it into the hole you left in the cheesecakes. Pipe the remainder of the chocolate cheesecake on the top, and even it out with a spatula. Pop in the fridge for 2 hours or until set.

Step 4: Push the cheesecakes out of the tin, and remember to remove the little metal disks if you are using the same tin as me. Place some sprinkles into the middle of the cheesecakes. Pour you melted caramel into a piping bag, snip a tiny bit of the end off and drizzle over the top, repeat this with the white and dark chocolate. Then place some more sprinkles on top and dust with gold edible glitter. Keep them in the fridge until you want to eat them! 

I hope you enjoy these treat sized Millionaire Cheesecakes. Make sure you follow me on:

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and tag me in your no-bakes!

B x

 

Hot Chocolate Cheesecake

No better excuse to get your Great Nan’s tea set out, Hot Chocolate and Maltesers Cheesecake dip topped with Marshmallow Fluff Cheesecake.

 

As you all know, last weekend was Mother’s Day (in the UK) and I’m sure if you forgot, your mum has been giving you the cold shoulder since. Luckily for me my Twitter feed was full of reminders, numerous bloggers, magazines and retailers were tweeting about the ‘perfect treat for your mum’ for a month prior to her big day.

If you follow Cooperative Food on Twitter you would have seen their promotions for a Mother’s Day #TwitterTeaParty, where bloggers and Cooperative Food shared epic foodie gift ideas. I replied to one of their tweets and Cooperative Food sent my mum some fair trade drinking chocolate as part of their #growingstories campaign.

We have four tea sets sitting in display cabinets around our house, and since I started my blog I have been wanting to incorporate them into a recipe but had no inspiration. The tea cups are made out of bone china and I didn’t want people hacking at the biscuit base, potentially breaking the cups I set out to inherite when I’m older. I thought that inspiration would never come until I had the genius idea of a hot chocolate cheesecake dip, thank you Cooperative Food!

If you’re looking to butter your mum up into forgiving you for forgetting Mother’s Day or you just want a cold cup of Hot Chocolate Cheesecake, these are fab idea! All you will need is; four tea cups and saucers, one piping bag and a Wilton 1m nozzle.

Ingredients 

For filling:

• 300 grams of soft cheese, room temperature
• 3 tbsp of fair trade drinking chocolate
• 3 tbsp icing sugar
• 25 grams of milk chocolate, melted
• 25 grams of dark chocolate, melted
• 200 ml of double cream, chilled
• 50 grams of malteasers

For decoration:

• 100 grams of soft cheese
• 1 tsp of vanilla
• 1 heaped dessert spoon of marshmallow fluff
• 150 ml of double cream, chilled
• mini marshmallows
• drizzle of caramel sauce
• 4 malteasers
• 12 Maryland cookies

Method

Step 1: Place the soft cheese, icing sugar and drinking chocolate powder into your mixer and mix on a medium-low speed until thoroughly combined. To prevent a cloud of chocolaty icing sugar taking over your kitchen, wrap a tea towel over the top of your mixer…

You’d think I would have learned by now. Into the same bowl, add the melted chocolate and stir in quickly to prevent it from splitting.

Step 2:  Pour the chilled double cream into your chocolatey cheese mixture, and whisk on a medium-high speed until it thickens. Before the mix gets too stiff, remove the bowl from the mixer, using a spatula fold in the malteasers. Dust off your tea cups and evenly distribute the cheesecake between the four cups.

Step 3:  Now to make the marshmallow fluff cheesecake decoration. Place the soft cheese, vanilla and heaped dessert spoon of marshmallow fluff into the mixer, and mix on a medium speed. Then add the double cream, and mix until thick enough to pipe. Place the mixture into a piping bag with the open star nozzle and pipe on top of chocolate cheesecake. 

Step 4: Decorate with malteasers, marshmallows and a drizzle of caramel. 

When ready to serve, serve with a biscuit of your choice and dunk ahoy!

Enjoy

B x

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Christmassy Coconut Mini Cheesecakes

It’s beginning to look a lot like Christmas.

Christmas finally arrived in my humble abode last week, which inspired me to get a bit festive with this month’s cheesecake recipe! The x-mas party season has quickly snuck upon us and I thought these mini coconut Christmas tree cheesecakes were perfect to make any Christmas party spread POP.

I recently stumbled across JustaTaste‘s Instagram account and her chocolate cupcakes influced me to decorate my mini festive cheesecakes in a similar way. However, I replaced pretzel sticks (that she used for the tree stump) with honeycomb matchmakers as a sweet alternative. For the christmas tree I used dark green candy melts, you can purchase them from either Hobbycraft or Lakeland (or probably Amazon). Don’t be put off by their vibrant colour, they taste like very sweet white choccy.

This recipe makes 10-12 mini coconut cheesecakes, I used my mini loose bottom cake tin from Lakeland. If you don’t own one of these (genius) tins you can use a normal muffin tin, make sure you line it appropriately for easy removal. You will also require a large lined baking tray and piping bag when making your mini Christmas trees.

Ingredients 

For base:

• 9 chocolate chip cookies
• 2 tbsp of unsalted butter, melted

For filling:

• 100 grams of soft cheese
• 3 tbsp of icing sugar
• 1 tsp of vanilla extract
• 150 ml of double cream, chilled
• 1 can of full fat coconut milk, chilled in fridge over night

For decoration:

• 100 grams of dark green candy melts
• 10-12 honeycomb matchmakers
• 1 pot of sprinkles
• 1 bag of baked coconut chips or grated coconut

Method

Step 1: Place the cookies in a large mixing bowl or zip lock bag, and crush into a fine crumb, using the end of a rolling pin. Similarly use a food processor (I used my new kitchen aid tool), and blitz the cookies until there are no big chunks left. Next add the melted butter to the cookie crumb, and mix until thoroughly combined.

Using a teaspoon, evenly distribute the buttery cookie mix between 10 moulds. Use the back of a teaspoon or press to gently pack the biscuit mix down. Then set the tray in the fridge to cool, whilst you make the cheesy coconut filling.

Step 2: Remove your coconut milk from the fridge (do not shake it). Once you have carefully opened the can, scoop out the thick coconut cream that has seperated to the top of the can, and place in a large mixing bowl. *Make sure you don’t scoop out any of the coconut water that has separated to the bottom of the can.* Into the same bowl as the coconut cream, add your chilled double cream. Using an electric whisk, whip the coconut and double cream until it forms soft peaks.

Step 3: In a different bowl, add the soft cheese, vanilla extract, and icing sugar. Beat the mixture together. Then pour the vanilla cream cheese mix into the whipped coconut cream and fold together until the mixes are thoroughly combined.

Step 4: Remove the tray from the fridge and evenly distribute the coconut mix between each of the moulds. Then set the tray back in fridge whilst you make the candy melt Christmas trees. 

Step 5: Now the fun part! You will need a couple of lined baking trays, a piping bag, honeycomb match makers, a sharp knife, dark green candy melts and last but not least SPRINKLES! 

First, you need to chop a bit off the end of each of the 10 matchmakers, then place them onto a lined baking tray. Next, place your candy melts into a microwave safe bowl and microwave for 1 minute or until completely melted. Pour the candy melts into a piping bag and snip off the end.

Then, simply zig zag back and forth over part of the matchmaker with the candy melt and sprinkle some sprinkles on straight after, as the candy melts set quickly. Once they are all done pop your baking trays in the fridge for five minutes, then remove them and the mini cheesecakes, pop one of them into the centre of each little cheesecakes. cheesecake. As a finishing touch sprinkle some coconut on top of the cheesecake.

I hope you and your guests enjoy these fun festive cheesecakes, make sure you let me know how you get on.

B x

Strawberry & White Chocolate Mini Cheesecakes

In May, earlier this year, I made two fruity cheesecakes for my mother and step father’s annual anniversary party. When it was time for pudding I was applauded as my mother showcased them around the room. Although I resembled a tomato, I owned the floor and thanked my adoring fans like a true rock star. Despite my slight over exaggeration of the circumstance, I was deeply complimented by a family friend, who asked if I would make a cheesecake for her and her husbands 30th wedding anniversary party, that took place yesterday.

As much as I love eating cheesecake, I enjoy making them more (probably because I know I get to have a slice, or two, or three..), so I happily obliged. I thought as a fun twist, to one of my favourite cheesecake recipes, I would make strawberry and white chocolate mini cheesecakes. Not only are mini cheesecakes perfect for parties, but it also meant I finally got to try out my new 20 loose bottom cake tin from Lakeland.

Don’t panic if you don’t possess one of these (genius) tins, any muffin / cupcake tin you have in your cupboard will suffice. However, you will need to line each mould individually, so you can easily remove each cheesecake once they have set.

This recipe makes 14-20 mini strawberry and white chocolate cheesecakes depending on the tin you use. Make sure your strawberries are small and are not longer than half the depth of the tin you are using.

Ingredients

For Base

• 125 grams of digestive biscuits
• 50 grams of unsalted butter

For Filling:

• 150 grams of white chocolate
• 200 grams of soft cheese
• 25 grams of icing sugar
• 50 ml of double cream, chilled
• 1/2 tsp of vanilla extract
• 1 punnet of small strawberries

For Decoration:

• 1/2 punnet of strawberries
• 200 ml of double cream, chilled
• 1 tbsp of caster sugar

Method

• Step 1: Place the digestive biscuits in a mixing bowl or a large zip lock bag. Use the end of a rolling pin, or tool of your choice, to crush the biscuits into a fine crumb.

• Step 2: Put the unsalted butter in a microwave safe bowl, heat on full power for 5 seconds, take it out and stir. Repeat this step until the butter is completely melted.

• Step 3: Pour the melted butter into the crushed digestive biscuits and mix it together.

• Step 4: Evenly distribute the buttery biscuit mix between each of the moulds.

Use the back of a teaspoon or a press to gently pack the biscuits down.

• Step 5: Pick out the smallest strawberries from both punnets. 

Cut the tops off of each of the strawberries.

Then cut the middle out of the strawberries like so..

Place the inside of the strawberries around the edge of the moulds. Keep repeating this until all the moulds have strawberries around the sides. Once they are all done place the tray in the fridge for the base to set, whilst you make the filling.

• Step 6: Boil the kettle, whilst you break the white chocolate into small chunks. Place the white chocolate into a glass or metal bowl. Once the kettle is boiled, pour an inch or so of water into a pan, that your bowl fits snugly on top of. Make sure the water in the pan is not touching the bottom of the bowl, otherwise the chocolate will burn. This method is called a double boiler.

Keep stirring the chocolate until it is completely melted. Once the chocolate has melted, remove it from the heat and place on the side to cool, whilst you resist the urge to dip your finger in.

• Step 7: Meanwhile, in a large mixing bowl, whip 50 ml of chilled double cream, using (preferably) an electric whisk, until it creates soft peaks. If you don’t have an electric whisk this step will take you a while, but don’t give up, keep whipping it until it is stiff 😉

• Step 8: Add the icing sugar into the same mixing bowl as the whipped cream, and fold them together. 

• Step 9: Now add the soft cheese and vanilla extract in to the creamy mix and beat together.

Pour the cooled melted white chocolate into the soft cheese mix.

And beat the mixture together for the last time, if your arm is starting to ache you know you are doing it right!! Plus you won’t feel guilty when you are tucking into these scrumptious cheesecakes because you’ve worked for it! But, try not to eat the filling yet, we’re almost at the finish line!!!!

• Step 10: Remove the tray from the fridge and evenly distribute the chocolate, creamy, cheesy (mmmmm. MUST RESIST!) mixture among each of the moulds.

Keep filling them until all the strawberries are covered. Once all the moulds are full place the tray back in the fridge for three hours or over night.

• Step 11: Run a pointed knife around the top of the mould and push the cheesecakes out. Remember to remove the metal bottom from all the cheesecakes if you are using a loose-based tin. Place the mini cheesecakes on to a large plate. 

• Step 12: Place 200 ml of chilled double cream into a large mixing bowl and stir in the tbsp of caster sugar. Next use an electric or hand whisk to whip the cream until it forms stiff peaks. Once the cream is whipped spoon it into a piping bag.

• Step 13: Pipe the whipped cream over the top of each cheesecake. I was very generous with the cream and piped it all over the top of each cheesecake.

• Step 14: Cut 10 strawberries in half and place one half on top of each of the mini cheesecakes. *Adjust the amount of strawberries for decoration accordingly to the amount of cheesecakes your batch made.

I hope you enjoy this recipe, as much as, my loyal fans (family friends) who proclaimed these cheesecakes to be the best they have ever eaten.

B x

Oreo Plant Pot Mini Cheesecakes

Mmmm Oreos! Who doesn’t like Oreos?!

If you don’t, I feel sorry for you because you won’t be able to enjoy this delicious recipe. But, as you’ve clicked on this post I’m going to assume you love them as much as I do.

I’ve been wanting to make an Oreo cheesecake for a while, but I’d been struggling to think of a creative way to decorate the top. Then, as luck would have it, I came across these bonnie, little, silicone plant pot cupcake cases yesterday, whilst I was aimlessly wandering around Dunelm with my mother.

They reminded me of Oreo plant cakes I had seen on Re & Fort’s Instagram, a garden café situated in Indonesia. Which inspired (slash overexcited) me to make my own Oreo Plant Pot Mini Cheesecakes.

This recipe makes six Oreo Plant Pot Mini Cheesecakes. If you don’t own these miniature silicone plant pots try using large, brown / orange, cupcake cases and a muffin tin, remember your batch may vary in size so allow for extra ingredients to decorate.

Ingredients

For Base:

• 8 Oreos
• 2 tbsp of unsalted butter

For Filling:

• 100 grams of soft/cream cheese
• 3 tbsp of icing sugar
• 1 tsp of vanilla extract
• 250 ml of double cream, chilled

For Decoration:

• 8 Oreos
• 6 sprigs of mint
• 6 lolly sticks

 

Method

• Step 1: Place 8 Oreos in a mixing bowl or a large zip lock bag. Use the end of a rolling pin to crush the oreos into a fine crumb.

•  Step 2: Place the unsalted butter in a microwavable bowl, heat on full power for 5 seconds, take it out and stir. Repeat this process until the butter it completely melted.

• Step 3: Add the melted butter into the crushed Oreo cookies and mix it all together.

• Step 4: Evenly distribute the buttery cookie mix between the six silicone plant pots and pack it down gently using a teaspoon. Then place them on to a small baking tray and put them into the fridge to set, whilst you make the cheesecake filling.

• Step 5: Add the chilled double cream into a large mixing bowl. Using a whisk (preferably an electric one, otherwise this step will take you some time), whip the cream until it forms stiff peaks.

• Step 6: Add the soft cheese, icing sugar and vanilla extract into the same bowl as the whipped cream and fold together.

• Step 7: Remove the silicone plant pots from the fridge, and distribute the cream cheese filling evenly, using a soup spoon and a tea spoon. Don’t worry about smoothing the tops out of the cheesecakes too much because in step 9 you will be covering them. Now lick your spoons, whisk and/or spatular, just to check it tastes right, of course 😉

• Step 8: Place the silicone pots back in the fridge for 4 hours or over night to set.

• Step 9:  Once the cheesecakes are set repeat step 1 – Place 8 Oreos in a mixing bowl or a zip lock bag, use the end of a rolling pin or kitchen utensil of your choice, to crush the Oreos into a fine crumb.

• Step 10: Spoon the crushed Oreo cookies onto the top of each of your mini cheesecakes, don’t flatten the biscuits you want it to be crumbly so it looks like soil. Make sure the cheesecake filling is completely covered.

• Step 11: Place one sprig of mint in the middle of each mini cheesecake. For added effect, write “Oreo Cheesecake” on 6 lolly pops and insert into each cheesecake. And there you have it, 6 Oreo Plant Pot Mini Cheesecakes.

I hope you enjoy making and eating these edible plant pot cheesecakes!

B x

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