Cookie Mini Cheesecake

Marinela
These mini cheesecakes will fascinate you because they have a crunchy cookie base, a creamy and smooth filling decorated with a juicy chocolate-covered strawberry, and finished with more chocolate. Amazing combination!
Reviewed by Editorial Team of Kiwilimón
4.666667
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Ingredients
8
Servings
  • 3 packages Marinela® sandwich cookies with hazelnut filling
  • 1/4 cups butter, melted
  • 2 packages cream cheese
  • 1/2 cups condensed milk
  • 1 tablespoon lime zest
  • 1 tablespoon lime juice
  • 2 envelopes unflavored gelatin powder, hydrated, 7g each
  • 150 grams bittersweet chocolate, melted
  • 8 strawberries
Preparation
2h 30 mins
0 mins
Low
  • Remove the filling from the Príncipe Avellana Tentación by Marinela®. Set aside.
  • Crush the plain cookies using a mortar and mix with the butter.
  • Place the mixture in rings and press down with a spoon, forming a base. Refrigerate for 15 minutes.
  • For the cheesecake, beat the cream cheese until smooth, add the condensed milk, lemon zest, lemon juice, and hydrated gelatin.
  • Pour over the cookie base and refrigerate for 2 hours.
  • Melt the dark chocolate and hazelnut filling in a double boiler.
  • Cover the strawberries with the previous preparation and let dry.
  • Unmold the cheesecake, grate with the chocolate mixture, and decorate with a strawberry.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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