36
These creamy mini cheesecakes are layered with a buttery speculoos crust, a smooth mascarpone filling, and a tangy passion fruit jelly topping. Perfect for a refreshing and elegant dessert!
📝 Ingredients:
(Serves 6)
- 🥭 6 passion fruits
- 🧀 500 g cream cheese
- 🧀 250 g mascarpone
- 🥛 15 cl heavy cream
- 🧈 100 g butter, melted
- 🍪 200 g speculoos biscuits
- 🍬 150 g granulated sugar
- 🍬 4 tablespoons cane sugar syrup
- 🌟 4 gelatin sheets
- 🌿 1 teaspoon agar-agar
📋 Directions:
- 🍪 Make the Crust:
- Blend the speculoos biscuits into a fine powder.
- Mix with the melted butter until it forms a sandy texture.
- Press the mixture into the bottoms of silicone mini muffin molds to form the crust. Refrigerate to set.
- 🥛 Prepare the Gelatin Mixture:
- Soak the gelatin sheets in cold water to rehydrate them.
- Heat the heavy cream in a saucepan and dissolve the drained gelatin into it. Stir well.
- 🧁 Make the Cheesecake Filling:
- In a mixing bowl, beat the cream cheese, mascarpone, and sugar until smooth.
- Add the warm cream and gelatin mixture and mix thoroughly.
- Spoon the filling over the chilled crusts, smoothing the tops. Refrigerate for 6 hours to set.
- 🥭 Prepare the Passion Fruit Jelly:
- Cut the passion fruits in half and scoop out the pulp.
- In a saucepan, combine the passion fruit pulp, agar-agar, cane sugar syrup, and 20 cl of water.
- Bring to a boil while whisking, then let it cool slightly.
- ✨ Add the Jelly Layer:
- Pour the cooled passion fruit jelly over the set cheesecakes.
- Refrigerate for another 4 hours until the jelly is firm.
- 🍽️ Serve and Enjoy:
- Carefully unmold the mini cheesecakes and serve chilled for a refreshing, tropical treat!
📊 Nutritional Information:
- ⏰ Prep Time: 30 minutes
- ❄️ Chilling Time: 10 hours
- ⏳ Total Time: 10 hours 30 minutes
- 🍽️ Servings: 6
- 🔥 Calories: High
#minicheesecakes #recettesbend #recipesbend #passionfruitdessert #tropicalflavors
