No-Bake Cheesecake Bites with Chocolate and Lemon
Ingredients
Base
- 100 g butter cookies
- 50 g butter
Filling
- 3 sheets gelatin
- 350 g cream cheese
- 100 g heavy cream
- 100 g mascarpone
- 80 g sugar
- 1 tsp vanilla extract
- a little lemon zest
Chocolate coating
- 200 g dark chocolate
- 2 tbsp coconut oil
Preparation
Prepare a 12-cup muffin tin
Crush the butter cookies into fine crumbs using a food processor
Melt the butter and mix with the cookie crumbs
Distribute a generous tablespoon of cookie crumbs into each muffin cup
Press the base firmly with the back of a spoon
Soak the gelatin sheets in cold water
Beat the cream cheese, heavy cream, mascarpone, sugar, vanilla extract, and lemon zest until smooth
Squeeze the gelatin well and dissolve over a hot water bath
Add 2-3 tablespoons of the cream cheese mixture to the gelatin and stir until smooth
Add the gelatin mixture to the remaining cream cheese mixture and beat well
Pour the cream cheese mixture onto the cookie base in the cups, leaving about 2 mm space at the top
Freeze the cheesecake bites for about 2 hours
Chop the dark chocolate finely and melt with the coconut oil over a water bath, stirring well
Pour the melted chocolate over the frozen cheesecake bites
Place them back in the freezer for about 10 minutes
Carefully remove the bites from the mold
Let them thaw in the refrigerator for about 1 hour
Notes
This recipe yields about 15 cheesecake bites, which will keep refrigerated for at least 3 days
