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Gingerbread cheesecake ice-cube tray bites recipe
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Prep Time:
300 minutes
Cook Time:
Total Time:
300 minutes
Create delicious no-bake Christmas dessert with sweetened condensed milk, cream cheese, and 5 more ingredients using ice cube trays.
Ingredients:
  • 6.00 gm gelatine powder
  • 250g cream cheese, at room temperature, chopped
  • 395g can sweetened condensed milk
  • 60ml (1/4 cup) thickened cream
  • 280g Dutch spiced biscuits (speculaas)
  • 50g butter, melted, cooled
  • Golden syrup, to drizzle
Instructions:
  • Grease two 12-hole 40ml ice cube trays with a light touch. Cut 24 small strips of baking paper and line each cube tray, allowing the paper to hang over the long sides.
  • In a small microwave-safe bowl, add 2 1/2 tablespoons of water and sprinkle the gelatine over it. Let it sit for 2-3 minutes until the gelatine softens. Microwave for 20 seconds on High until hot. Whisk with a fork until the gelatine has dissolved. Allow it to cool slightly.
  • In a large bowl, use electric beaters to whip the cream cheese until smooth. Mix in the condensed milk until well combined. Gradually mix in the cream. Add the gelatine mixture and continue mixing until well blended.
  • Transfer the velvety cream cheese mixture into the chilled ice cube trays and allow it to rest in the fridge for 30 minutes, or until it reaches the perfect almost-set consistency.
  • In a food processor, blitz the biscuits until they form fine crumbs. Add the butter and blitz again until mixed. Spread the biscuit mixture over the cheesecake layer, then gently press it down with a teaspoon. Chill in the fridge for 4 hours until firm.
  • Gently use the paper to transfer the cheesecake bites onto a serving platter, then elegantly drizzle with golden syrup before serving.

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