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Cherry cheesecake tarts
Cherry cheesecake tarts
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Prep Time:
50 minutes
Cook Time:
Total Time:
50 minutes
Indulge in the delightful flavors of fresh, in-season cherries!
Ingredients:
  • 350g cherries, pitted
  • 20.00 ml brandy
  • 30.00 gm icing sugar mixture
  • 1/2 x 250g packet Choc Ripple biscuits
  • 70g butter, melted
  • 200g cream cheese, softened
  • 83.33 gm pure cream, whipped
Instructions:
  • Combine fresh cherries, a splash of brandy, and 2 teaspoons of powdered sugar in a bowl. Mix gently until well combined.
  • Grease four 2cm-deep, 10cm (top) round loose-based fluted flan tins. Blend biscuits until fine breadcrumbs form. Add butter and blend until combined. Divide mixture among tins and press firmly using a spoon. Chill in the fridge for 30 minutes until firm.
  • With an electric mixer, whip cream cheese and the rest of the icing sugar until velvety. Gently mix in the cream.
  • Gently take biscuit cases out of tins. Spoon cream cheese mixture into each case. Add cherry mixture on top. Serve and enjoy.

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