This Mother’s Day, make mom feel extra special with a homemade dessert that’s unique and simply delicious! Most people will bake cookies, brownies or a chocolate cake. There’s nothing wrong with those favorites but why not go the extra mile this time and prepare something extra impressive like these mini white chocolate and raspberry cheesecakes?
These little cups of deliciousness are meant to be scooped up and enjoyed. Serve these as part of a decadent dessert buffet or as afternoon snack treats. Tip: you can even go ala mode and put a scoop of your favorite ice cream flavor on top!
Ingredients (serves 4 people)
1. FOR THE BASE
100g tennis biscuits
50g butter, melted
2. FOR THE FILLING
230g cream cheese
100g white chocolate, grated
150g white sugar
2 eggs, beaten
Juice and zest of 1 lime
Raspberries, to garnish
1. Preheat oven to 160ºC. For the base: mix the biscuits in a food processor until fine crumbs form. Add butter and stir well to combine. Press 1 tbsp biscuit mixture into the base of 14 muffin cups. Allow to rest in the fridge for 10 minutes.
2. For the filling: mix all ingredients (except the raspberries) in a food processor until smooth. Pour into prepared bases; bake for 15 minutes. Remove and allow to cool completely.
3. To serve: decorate with grated white chocolate flakes and raspberries and dust with icing sugar.
And voila! Gorgeous cupcakes for the family to enjoy! Don’t worry about the mess in the kitchen. A nifty trick is to use just a small amount of Joy dishwashing liquid soap at a time because it goes a long way in cleaning up your pots and pans. Bonus: it’s great for sensitive hands too because they keep them moisturized!
What are some of your favorite desserts to make at home? Share them below!