Cheesecake dessert tartlets with biscuit base for Christmas

Cheesecake dessert tartlets with biscuit base for Christmas

Portions: 2 persons | Preparation time: 331 minutes

small cake with a biscuit base and cream cheese cream tastes delicious. The is easy to make and doesn’t need to be baked.

Please review recipe:

Ø 5 out of 5 stars ( 3 votes )
Cheesecake dessert tartlets with biscuit base for Christmas
Cheesecake dessert tartlets with biscuit base for Christmas

Portions: 2 persons | Preparation: 331 minutes

small cake with a biscuit base and cream cheese cream tastes delicious. The is easy to make and doesn’t need to be baked.

Please review recipe:

Ø 5 out of 5 stars ( 3 votes )

Season: Christmas | Region: Europe | Preparation: Cold preparation | Menu: Desserts, Recipes with Video | Cuisine: German recipes

Ingredients

Biscuit base

  • 20g butter, melted
  • 40g speculoos, crumbled
  • 10g breadcrumbs
  • Sugar, optional

Cream

  • 1 sheet of gelatine
  • 150g cream cheese
  • 15g sugar
  • 75g whipped cream, cold
  • ½ tsp orange peel
  • Vanilla extract, optional
  • 1/2 tsp cinnamon

Topping

  • 20 g dark chocolate coating
  • Spekulatius

Utensils

  • bowl
  • spoon
  • dessertrings
  • jar
  • handmixer
  • toothpick

Instructions

Biscuit base

  1. Add the biscuit crumbs and breadcrumbs to the melted butter and mix well.
  2. Mix with sugar if you like.
  3. Place the dessert rings on a board or tray covered with baking paper.
  4. Pour the biscuit mixture into the dessert rings and press down firmly with a glass .
  5. Place the biscuit base in the fridge for about 30 minutes.

Cream

  1. Soak a sheet of gelatine in the water.
  2. Whip the cream until stiff.
  3. Put the cream cheese in a bowl with the sugar.
  4. Add the orange zest, vanilla extract and cinnamon and mix everything well.
  5. Place the gelatine in a saucepan and heat up.
  6. Put some of the cream cheese mixture into the gelatine and stir.
  7. Mix the gelled cream cheese mixture with the remaining cream cheese cream.
  8. Stir in the cream.
  9. Fill the cream place the biscuit bases in dessert rings and smooth them out.
  10. Chill the finished dessert in the cold for 4-5 hours.
  11. Pipe fir trees out of dark chocolate and let them set.
  12. The dessert ring from the Des Remove the sert tarts.
  13. Top the dessert with speculoos, chocolate fir and orange zest.
  14. Cheesecake Sprinkle with cinnamon on the dessert and serve.