Cookie Mini Cheesecake

Name: Cookie Mini Cheesecake
Prep time: 150 min
Yield: 8
Cuisine: Mexicana
Ingredients: 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

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

Published: 28-07-2017

Preparation

2h 30 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.