So you may have noticed that things are looking a little different around here. That is because Cupcakes and Couscous has a brand new home on the web! How do you like our new space? We are still busy smoothing out a few details including streamlining the recipe index which has grown substantially over the years! All of your favourite recipes are still here but if you can’t find what you are looking for do let me know so I can point you in the right direction.
It has been a busy time on all fronts these last few weeks and delicious, easy food is definitely been prevalent on the menu at home. But what about a quick, easy and foolproof dessert recipe? If this idea appeals to you then these no bake mini lemon and ginger cheesecakes with lemon curd should do the trick!
I could probably make these smooth and creamy cheesecakes in my sleep. They are one of our all time favourite desserts at home, and always a hit with guests.
I recently made these mini cheesecakes on the SABC3 Expresso Show, you can check out the video below:
- use plain tea biscuits instead of ginger if you prefer.
- make the cheesecake the night before to save time.
- if you would prefer one large cheesecake simply make it in a greased 20cm pie dish rather than four ramekins.
MINI LEMON AND GINGER CHEESECAKES
- 150g ginger biscuits, crushed
- 60g butter, melted
- 250g tub smooth cream cheese
- 385g tin condensed milk
- ½ cup fresh lemon juice
- 3 tbsp lemon curd, to serve
- fresh raspberries or blueberries, to serve
1.) Place the crushed ginger biscuits and melted butter together in a small bowl and mix until well combined. Divide the mixture between four glasses or large ramekins and press down lightly. Pop the glasses in the fridge while you prepare the filling.
2.) Place the cream cheese in a mixing bowl and whisk to soften. Add the condensed milk and whisk until the mixture is smooth. Add the lemon juice and mix again until everything is combined.
3.) Divide the filling between the glasses. Pop them in the fridge until set. Before serving top each cheesecake with a heaped teaspoon of lemon curd and some fresh berries.