I love cheesecake. This recipe for mini cheesecake mess is a great way of using up almost anything sweet you’ve got hanging around and, if I do say so myself, look pretty cute too. A lovely little sweet treat for lunch or after dinner. Have you ever tried to make cheesecake (or cream cheese icing) with low fat soft cheese? It never seems to work for me and just ends up all runny and no good at all. I thought I’d give it a try with some Laughing Cow Extra Light to see if that would work, and use up some leftover festive food in the cupboards, and I was so pleased with how they turned out!
- 280g (two packs) Laughing Cow Extra Light Cheese
- 30g icing sugar
- 100g digestive (or other) biscuits
The leftover ingredients I used were:
- Chocolate – a grating
- 2 tbsp raisins, 2 tbsp sloe gin
- 1 apple, a large knob of butter, 1 tbsp soft brown sugar
Take the cheese out of its wrappers and put into a bowl. Sift the icing sugar in and give it all a quick mix. Crush up the digestives then stir these into the cheese mix. Divide between sixteen mini cases then pop into the fridge for half an hour or so.
While the mix is in the fridge you can get the toppings ready.
Take the raisins and put them in a small dish, add the sloe gin (or brandy, port etc.) and leave to soak. For the apple topping, dice the apple up then place in a small pan with the butter. Fry gently for 3-4 minutes until softened then the sugar and let the apples caramelised. Remove from the heat and allow to cool slightly.
Remove the cheesecakes from the fridge and divide the toppings between them. Simply grate the chocolate over a few.
These are such a good way to use up a few leftover chocolates from the box you never finished, a dribble of liqueur (you could also use tea if you wanted to), a couple of biscuits and whatever else you have. I think the best of the three (they were all rather tasty) was the caramelised apple one: cheesecake and caramel are so good together as are apple and the tang from the cheese, this one is definitely worth a go. The chocolate one is certainly the easiest and this topping, along with the soaked raisins, means they are then no-cook cheesecakes. I love it when a recipe falls together like this that is both delicious and makes the most of what you already have.
This is a sponsored post and I was reimbursed for my time and ingredients. All opinions and words are my own. Thank you for supporting the brands that support me.n.