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Mini berry cheesecakes
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Prep Time:
190 minutes
Cook Time:
5 minutes
Total Time:
195 minutes
Prepare elegant no-bake mini cheesecakes a day early for convenience. Chill in the fridge until serving.
Ingredients:
  • 120g Arnott’s Granita biscuits
  • 50g butter, melted, cooled
  • 125g blueberries, plus extra, to serve
  • 125g raspberries, plus extra, to serve
  • 110g (1/2 cup) caster sugar, plus 2 tbsp extra
  • 375g cream cheese, chopped, at room temperature
  • 125ml (1/2 cup) thickened cream
  • 4.40 gm vanilla extract
  • 7.50 gm gelatine powder
  • Mint leaves, to serve
  • Edible flowers (optional), to serve
  • Pistachios, finely chopped, to serve
Instructions:
  • Cut 12 strips of baking paper, each about 2cm wide and 15cm long. Lightly spray a 12-hole muffin pan (80ml capacity per hole) with oil. Place a strip of paper into each hole, ensuring the ends extend above the sides.
  • Pulse biscuits in a food processor until coarsely crushed. Add butter and blend until mixed. Evenly divide mixture among muffin holes, then firmly press down with the base of a glass. Chill in the fridge until ready to use.
  • In a small saucepan over low heat, gently crush the blueberries using a potato masher and sprinkle with 1 tablespoon of extra sugar. Cook and stir for approximately 3 minutes until the juices release, the mixture is pulpy, and the sugar is dissolved. Strain the liquid into a heatproof bowl and let it cool. Clean the pan and do the same process with the raspberries and another tablespoon of extra sugar.
  • In a bowl, use electric beaters to blend the cream cheese and remaining 1/2 cup sugar until smooth. Add cream and vanilla, then beat until mixed. In a small microwave-safe bowl, combine 2 tablespoons of water with 2 teaspoons of gelatine. Let it sit for 2 minutes to soften, then microwave on High for 20 seconds to heat. Whisk with a fork until the gelatine dissolves. Let it cool slightly and add to the cream cheese mixture. Beat briefly to combine. Divide the mixture among 3 bowls.
  • Place 2 teaspoons of water in a microwave-safe bowl and sprinkle with the remaining 1/2 teaspoon of gelatin. Allow the gelatin to dissolve as before.
  • Gently fold the blueberry juice into one bowl of cream mixture along with half of the gelatine mixture. Then, repeat the process with the raspberry mixture and the remaining gelatine in another bowl of cream cheese.
  • Spread the vanilla cream cheese mixture evenly over the biscuit bases, then layer with blueberry and raspberry mixtures. Chill in the fridge for 2.5 hours until firm. Transfer to a serving platter using the paper to lift. Top generously with berries, halved blueberries, mint leaves, optional edible flowers, and pistachios.

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