Enjoy this Christmas version of mini cheesecakes that will make your holiday more special; with their creamy, crunchy, and sweet flavor, you'll savor every last bite.
In a bowl, mix the flour with the butter and powdered sugar, gradually add the egg yolks, mixing well until fully incorporated and a dough forms. Refrigerate for 20 minutes.
Roll out the dough and cut out circles, place them in a cupcake mold and use a fork to poke the bottom. Place aluminum foil on top and add beans to prevent the dough from puffing up, bake for 15 minutes. Let cool and set aside.
For the cheese mousse, in a bowl mix the cheese with the yogurt and add the powdered sugar, mix well until completely combined, then gradually add the gelatin until integrated.
Place a little jam in each cookie cup and pour in the cheese mousse, refrigerate for 1 hour.
For decoration, mix the powdered sugar with the lemon juice until fully combined, separate the mixture into two portions and color one green and the other red.
Pour the preparation into two piping bags and decorate by placing three red dots, and with the green, draw a little leaf, let it dry and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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