- 0:10 Prep
- Makes 12
- Easy
Don’t spend hours on preparing an elaborate dessert when you can make this 10 minute mini cheesecake instead.
Ingredients
- 2 butternut snap biscuits
- 250g block cream cheese, softened
- 1/4 cup honey
- 12 shortcrust pastry tartlets (see note)
- 300ml tub thickened cream, whipped
Method
- Step 1Place biscuits in a small food processor. Pulse until fine crumbs form.
- Step 2Using an electric mixer, beat cream cheese and honey until smooth.
- Step 3Spoon cheese mixture between pastry cases. Spoon cream into a piping bag fitted with a 1cm fluted nozzle. Pipe cream over cream cheese mixture. Sprinkle with the biscuit crumbs. Serve immediately.
- Low carb
- Low sodium
- Lower gi
- Vegetarian
Nutrition
1212 kj
Energy
22g
Fat Total
13g
Saturated Fat
4g
Protein
53mg
Cholesterol
185.07mg
Sodium
10g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s note: We used 2 x 150g packets pastry tartlets from the bakery section of the supermarket.
Variation: Replace pastry cases with butternut snap biscuits. Heat in a round based patty pan tin at 180C/160C fan-forced oven for 10 minutes.
- Author: Cathie Lonnie
- Image credit: Craig Wall & Andrew Young
- Publication: Super Food Ideas
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