No-bake summer berry mini cheesecakes
This summer berry cheesecake is a time saving winner. All you need is a microwave
Published:
Recipe courtesy of The Laughing Cow as a part of their ‘Summer Snacking’ campaign.
Ingredients
- Dark chocolate 250g, finely chopped
- Coconut oil 1 tbsp
- Strawberries 225g
- Sugar 2 tbsp
- The Laughing Cow Original triangles 16
- Condensed milk 1 can
- Lemon juice 2 tbsp
- Vanilla 1 tsp
- Digestive biscuits 15g, crushed
- Unsalted butter 55g, melted
Method
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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.
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Step 2
Mix digestive biscuits and butter until combined. Set aside.
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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.
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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.
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Step 5
Top with digestive biscuit mix. Seal with remaining coating. Chill all trays for about 15-20 minutes, until set.
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Step 6
Pop chocolates out carefully and trim excess chocolate if needed.
