No Cook Key Lime Mini Cheesecakes
Ingredients:
100 grams digestive biscuits
50 grams butter, melted
395 grams can sweetened condensed milk
250 grams cream cheese, softened
1/4 cup (60ml) lime juice
1 tsp finely chopped grated lime rind
2 tbs boiling water
2 tsp gelatine powder
Green liquid food colouring
270ml can coconut cream
1/2 cup (125ml) thickened cream
Finely grated lime rind, extra to serve
Direction:
1. Place biscuits in a food processor and process until well combined.
2. Lightly grease two 12 hole, 1 1/2 tbs (30ml) mini muffin pans with olive oil spray. Spoon the biscuit mixture evenly among the holes. Use the back of a teaspoon to press the biscuit into the bases. Place in freezer for 30mins to set.
3. Meanwhile, place the condensed milk, cream cheese, lime juice and lime rind in a clean food processor and process until smooth.
4. Pour boiling water into a heatproof glass. Sprinkle over gelatine and stir until gelatine dissolves. Add to the cream cheese mixture with a little green food colouring. Process until smooth. Spoon the mixture evenly among the prepared holes. Smooth the surface. Place in freezer for 2 hours or until firm.
5. While the cheesecakes are freezing, place the can of coconut cream in the fridge for 1 hour to chill.
6. Remove cheesecakes from freezer. Use a small knife to carefully run around the side of each cheesecake to release from pan. Transfer to a serving platter. Set aside for 15mins to soften slightly
7. Carefully open can of coconut cream. Spoon 1/4 cup (60ml) of the thick cream from the top of the can into a bowl. Add the cream. Use an electric mixer to beat until firm peaks form. Transfer cream mixture to a piping bag fitted with a 1 cm fluted nozzle. Pipe over cheesecakes. Sprinkle with the extra lime rind.
Make 24
Recipe from. Free Coles Magazine November 2019
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