Today, a delicious recipe in collaboration with Biocop, a tasty dessert that you can enjoy any time of year: mini lime cheesecakes with oat and cinnamon cookies. This recipe is really fast to make because it doesn’t require any baking. You’ll be surprised at just how easy it is!
For the base
150 gr of Biocop oat and cinnamon cookies
80 gr unsalted butter
For the filling
250 gr mascarpone
150 gr ricotta
100 ml cream
100 gr powdered sugar
30 ml lime juice
6 gelatin leaves (10 gr) or 4 gr of agar-agar
Zest of two limes, for decoration
Cover a 22-cm mould with baking paper, or even better, use a mould with a removable base if you have one.
Crush the oat and cinnamon cookies or feed them into a mincer. Melt the butter over medium heat. Mix both thoroughly in a bowl and then place in the mould, creating a smooth and compact base with your fingers. Place in the fridge so it hardens.
To prepare the filling of our minicheesecakes, combine the mascarpone and the ricotta in a bowl, add the powdered sugar and the juice ot the two limes.
Whip the cream and put in the bowl with the mascarpone. To keep the cream from becoming dense, beat it moving it around from top to bottom with a spatula. This will keep it light.
Soak the gelatin sheets in cold water in a bowl or soup plate. Now, dissolve them completely in a saucepan over medium heat. Add this to the bowl with the mix and combine. Pour this into the mould and let it cool in the fridge for at least 2-3 hours.
Remove the base carefully and use big cookie moulds to create the shape of the mini cheesecakes.
Now, add the zest of the limes over the cheesecakes and enjoy!!
Are you going to prepare it? Don’t hesitate to tag me on Instagram.
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