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Ingredients:
- 200 g BAM cheesecake mix
- 500 ml cold water
- 500 g unsweetened cream
- 1 teaspoon BAM vanilla paste
- 150 g biscuits
- 75 g butter
- BAM strawberry jam without added sugar
Mini cheesecake tarts
-
Preparation time:
1 h -
Difficulty:
-
Number of ingredients:
7
Instructions:
1. Step
Grind the biscuits and combine them with the melted butter in a large bowl. Stir well to moisten the biscuits evenly.
2. Step
Divide the cookie mixture between the paper cases in the muffin tin and press the mixture with the back of a spoon to form a firm base.
3. Step
Mix the BAM cheesecake mix with cold water and stir until smooth.
4. Step
In another bowl, whip the unsweetened cream until it is firm and gradually add it to the cheesecake mixture, whisking gently until you have a smooth, uniform mixture.
5. Step
Add 1 teaspoon of vanilla paste and mix well again.
6. Step
Divide the mixture evenly over the ground biscuits in the muffin tins.
7. Step
Place the baking tray in the fridge for at least 2 hours or in the freezer for at least 40 minutes to set the cakes.
Before serving, top the cakes with BAM strawberry jam without added sugar and add fresh fruit for decoration if desired.
Gluten free
Vegan
Best seller
Recipes for chocolate desserts 
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