4-Flavor Cheesecake

In this recipe, we'll see how to make these mini cheesecake baskets that can be eaten in one bite.

They are very simple and quick to make, they are all made with the same biscuit crumble base, with a lemon-flavored cheesecake cream and then decorated in 4 different ways:

• dark chocolate and cocoa nibs
• pistachio cream and chopped pistachios
• strawberries and blueberries
• kiwi

Perfect for a summer snack with friends, fresh and beautiful to serve.

Nowadays there are several spreadable vegan cheeses, the one used for this recipe is the Valsoia one, but it is also possible to make spreadable cheese at home following the instructions  this recipe, it's very easy.

Cheesecake can be made in a thousand different variations, read  HERE the cheesecake category and try making them all.

Procedure

Prepare the base.

Melt the margarine in the microwave or in a saucepan and transfer it to a bowl.

Finely chop the biscuits. You can use a food processor, place the biscuits in a bag, close it, and beat with a rolling pin to break them up, or crush them in a bowl. 

Pour the crushed biscuits into the bowl with the margarine and mix well with a spatula.

Take a 12-cup muffin pan and place a paper muffin cup in each cavity.

Add about 20 g of crumble (biscuits + margarine) to each muffin cup.

Using a small bowl (or a teaspoon), press the crumble down well so that it reaches the edges a little. This will allow you to quickly and easily form crumble baskets.

Place in the freezer for at least 20 minutes.

Once frozen, remove the baskets, carefully remove the paper cups, arrange the crumble baskets on a plate and store in the refrigerator.

In a bowl, weigh the spreadable cheese and milk, add the cream, and add the lemon juice.

Beat with an electric whisk or in a stand mixer with the whisk attachment, at medium speed, for a couple of minutes.

The cream must be well whipped and stable. 

Then transfer it into a pastry bag.

Prepare everything you need for the 4 decorations.

Wash the fruit. Cut the strawberries and blueberries in half.

Peel the kiwi, cut it into slices, then cut it in half and then into 4 triangles.

Melt the dark chocolate in a bain-marie or in the microwave and transfer to a pastry bag.

Also transfer the pistachio cream into a pastry bag.

Also prepare the cocoa nibs and pistachios.

Take the plate with the crumble baskets.

Fill each basket with a dollop of cream, about 25-30 g.

Then start decorating, cut the tip of the piping bag with the chocolate and decorate 3 baskets, before the chocolate solidifies add a little cocoa nibs.

Decorate 3 baskets each with 4 kiwi slices.

Decorate 3 more baskets with a spiral of pistachio cream and chopped pistachios.

Finally, decorate the last 3 baskets each with 1 half strawberry and 2 half blueberries.

The baskets are now ready to be tasted.