Shopping list
120g speculoos
50g butter, melted
120ml double cream
1 tablespoon caster sugar
250g plain cream cheese
2 tablespoons yogurt
1/2 teaspoon vanilla extract
Today is July 4th, Independence Day in the United States, so we are making something American to go with our tea. Everyone here loves mini cheesecakes, and they are quick to make. Especially if you choose the no-bake version, which is what we are doing today. We are making the topping red, white and blue—the colours of America and of the Netherlands as well!
Here is how to make the mini cheesecakes
Breakthe biscuits into pieces.
Grind the cookies into fine crumbs.
Knead the butter into the crumbs.
Place balls of cookie dough into the molds.
Press the crumbs firmly in, use your thumb.
Allow the bottoms to cool for 1 hour.
Meanwhile you can have a cup of tea or make the filling, or both ;))
Beat the cheese until creamy and add the cream.
Add the yogurt and the vanilla and beat.
Keep beating the mixture until it is smooth and firm.
We use silicone molds because you can easily push the mini cakes out, but paper molds work well too
Fill the molds with the cheese mixture.
Place them in the refrigerator to set in 4 hours.
Push the mini cheesecakes gently out of the molds.
We whipped some remaining cream and piped some on.
Then sprinkle the red, white and blue sprinkles on top...
Then we make the tea and wait for the monsters to arrive.
School's out and SURPRISE!
Happy Fourth of July!