Pistachio & Lemon Mini Kiri Cheesecakes
Pistachio

Preparation time 30 minutes

Total time: 30 minutes

Ingredients

Kiri® Cream

  1. 300 grams of Kiri® cream cheese (2 tubs of 150g)
  2. 300ml heavy cream
  3. 2 tablespoons lemon juice
  4. 1 1/2 tablespoons icing sugar

Cookie Crust

  1. 60g vanilla cookies
  2. 60g pistachios
  3. 50g butter, melted

Topping

  1. 4 tablespoons crushed pistachios
  2. Lemon slices

Directions

Prepare the crust

  1. In a food processor, place the vanilla cookies and pistachios and mix until the mixture has a sandy consistency.
  2. Place the cookie mixture in a bowl. Add the melted butter and mix to combine.
  3. In individual cheesecake molds of 6.5 cm diameter, place 1 tablespoon of the crust mixture and press it using a cup to smoothen it and spread it evenly. Refrigerate for 10 minutes.

Prepare the Kiri® Cream

  1. Place the Kiri®cream cheese in a large bowl, and using an electric eggbeater, mix until you have a smooth texture.
  2. Add the heavy cream, icing sugar, and lemon juice and mix until the mixture is fluffy and thick.
  3. Place the cream on top of the cookie crust and refrigerate for at least 4 hours or overnight until well set.
  4. Gently unmold your mini-cheesecakes and decorate with pistachios and lemon slices on top. Serve right away.

Cookie collection and updated privacy commitment

We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more