If you ever ask me what I want for dessert, I’m always going to start with cheesecake. As a dietitian, I have an “All foods fit” policy. We eat for so many reasons and celebrating together with friends is an important one.
Mini cheesecakes are the perfect decadent but no bake and make ahead dessert for celebrating with loved ones. You can make them the day before and then after a few wines, it’s as simple as transporting them from the fridge to the table.
This recipe is full of creamy and fluffy goodness on top of a crunchy base packed with gut healthy dietary fibre. It works out to just under 1 tsp of Kfibre per serve, so not only are you rewarding your taste buds, you’re also rewarding your gut bugs at the same time
- Prep time: 15 minutes
- Chill time: 1 hour +
- Serves: 8
You will need:
Filling:
- 1 cup (8oz) heavy cream
- 450g (16oz.) cream cheese, softened
- ¼ cup (2oz) sour cream
- 1 cup icing sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
- Pinch of salt
- 200g (7oz) raspberries, plus extra to serve
Base:
- 200g (7oz) gingernuts, crushed
- 2 tbsp Kfibre
- 100g (3.5oz) butter, melted
Make it:
- Grease and line 8 ramekins
- In a medium bowl combine gingernut biscuits or graham crackers, melted butter and Kfibre. Mix well to combine and press 2 tbsp of mixture into the bottom of the greased ramekins to form a crust. Place in the refrigerator to chill.
- In a large bowl beat cream cheese & sour cream until smooth. Add icing sugar, vanilla, lemon juice and salt. In another bowl, beat heavy cream until stiff peaks form. Fold whipped cream and raspberries into cream cheese mixture. Divide mixture between ramekins and chill for at least 1 hour. Serve with fresh berries.
Modifications:
Low FODMAP:
- Use lactose free cream, cream cheese & sour cream
- Use low FODMAP cookies
Dairy free:
- Use dairy free cream, cream cheese & sour cream
- Use dairy free spread
Gluten Free: Use gluten free gingernuts
By Joanna Baker (APD | RN)
