Hi!
Mini Raspberry Cheesecake with delicious raspberry mousse. Cheesecakes are my obsession. I could make and eat them. Each one is delicious to me. There are already recipes for really delicious cheesecakes on the blog.
Today I have a recipe for you for Mini Yogurt Cheesecake with Raspberry Mousse and delicate yogurt-based cream.
This delicate Mini cheesecake will be a really great option, especially if you use high-protein yogurt.
Of course, you can modify the entire recipe to make it perfect for you.
Ingredients:
Base
- 150 almond flour / you can use any cookies
- 60g melted butter
- grated orange peel
Cheesekake
- 70g of high-protein yogurt without sugar / you can use any yogurt
- 20g soft cheese / can be Philadelphia cheese
- 20g mascarpone
- 20g of heavy cream
- 12g of gelatin soaked in water
- 20g fresh raspberries + 10g freeze-dried raspberries without sugar
- 1 teaspoon of vanilla extract without added sugar.
- 70g xylito powder / use whatever you have (if you prefer it sweeter, add more sugar, it is important that it is in powder)
- almond flakes
Raspberry Mousse
- 150g frozen raspberries
- 12g gelatin – soaked
- 20g xylitol / honey (remember to add it on low so that it doesn’t burn while the mousse is cooking)
Instructions:
Combine frozen raspberries, sweetener and vanilla extract in a pot. Boil everything together until the fruit is completely cooked. Blend and press through a strainer to remove the seeds. Add the swollen gelatin, mix and set aside to cool – check that it does not set.
Mix the melted butter with almond flour, orange zest (with sweetener – if you add it). Wrap metal mini cheesecake molds with foil from the inside and line the bottom.
Pour the cooled raspberry mousse at the bottom and set aside in the fridge for 30 minutes (the consistency should set, but not completely, because the mousse must combine with the cheesecake mass)
In a bowl, beat the heavy cream (but not stiffly). In another bowl, combine the yogurt, mascarpone and soft cheese, sweetener and vanilla extra. Combine with the cream and mix gently.
Dissolve the gelatin again and add 1-2 tablespoons of the cheese mass (this will allow the mass to thicken so that it does not curdle) – mix. Add freshly crushed raspberries and freeze-dried raspberries – mix gently.
Pour the prepared mixture onto the raspberry mousse and put it in the freezer for 1-2 hours
Sprinkle almond flakes on top and decorate with cream and fruit.
Enjoy !