No-bake summer berry mini cheesecakes
Ingredients
- 250g Dark chocolate finely chopped
- 1tbsp Coconut oil
- 225g Strawberries
- 2tbsp Sugar
- 16 The Laughing Cow Original triangles
- 1 can of Condensed milk
- 2tbsp Lemon juice
- 1tsp Vanilla
- 15g Digestive biscuits crushed
- 55g Unsalted butter melted
Method
- STEP 1
In a microwavable jug, add 500g chocolate and coconut oil. Microwave on high for 2 minutes until completely melted. Pour into each of the 2 ice cube trays and tilt tray in all directions, allowing chocolate to cover the sides. Flip trays upside down to let excess chocolate drip out. Then refrigerate for 5 minutes.
- STEP 2
Mix digestive biscuits and butter until combined. Set aside.
- STEP 3
Add strawberries and sugar to a pot. Cook over medium heat until reduced by half and thickened. Pass through a sieve to remove any large bits and seeds.
- STEP 4
Whisk together The Laughing Cow, strawberry puree, condensed milk, lemon juice and vanilla. Fill each ice cube mould ¾ way with cheesecake mix.
- STEP 5
Top with digestive biscuit mix. Seal with remaining coating. Chill all trays for about 15-20 minutes, until set.
- STEP 6
Pop chocolates out carefully and trim excess chocolate if needed.
