- Dry biscuits 100 grams
- Butter 40 grams (⅕ cup) • 717 kcal
- Fresh whipping cream 150 grams (1 cup and ⅓)
- Spreadable cheese 150 grams
- Powdered sugar 90 grams (¾ cup)
- Lime 1
- Isinglass 8 grams
- Vanilla Extract 1 teaspoon
- Lime 1
- Coconut flakes as much as is needed
Mini lime cheesecakes are delicious desserts presented in elegant single portions. Ideal to serve as a refined end of a meal, to surprise guests with a touch of exoticism, they are refreshing and delicious thanks to the combination of lime with coconut. Simple and ultra-fast, mini cheesecakes can be prepared in advance and preserved in the refrigerator until serving time. By following our recipe step by step, making mini lime cheesecakes at home will be very easy.
How to make mini lime cheesecakes
Prepare strips of parchment paper about 2 cm wide. Line muffin molds to form a cross (1).
Finely chop the biscuits, add the melted butter and mix well. Distribute the mixture in the mold (2) and then press, then put in the refrigerator and let it rest just long enough to prepare the filling.
Put the isinglass to soak in cold water for about ten minutes; when it is soft, squeeze it and let it melt for a few moments in the microwave oven. In a bowl, whip the fresh cream with an electric whisk; add the sugar and the spreadable cheese and work again. Pour in the warm isinglass (3) and stir in with a spatula.
Add the vanilla extract and lime juice (4) and mix carefully.
Pour the cream onto the biscuit bases (5) and refrigerate to harden for at least 4 hours.
After the resting time, take the mini cheesecakes out of the mold and transfer them to a serving dish. Decorate the edges with the flaked coconut and the surface with a wedge of lime and the grated zest and serve (6).
Mini lime cheesecakes can be preserved for 2-3 days in the refrigerator closed in a special airtight container or covered with a sheet of cling film.