MINI CHEESECAKE BITES - NO BAKE!

Hello readers! I know I have been MIA for awhile now. I had gone home for the holidays. Now tummies full and back to routine................I had to drag myself to sit and type out this post. Not a very good post to detox after the holiday though.....LOL!

These Cheesecake bites are absolutely delicious! Don't they look cute too? Perfect for serving guests. They are not too too sweet and are sure to earn you a compliment or two!

They are super easy to whip up! Don't need an oven too! Now straight to the recipe..........

INGREDIENTS:

for the crust:

digestive biscuits - 6

icing sugar - 1 tbsp

unsalted butter, melted - -5 tbsps

pinch of salt

cream cheese layer:

cream cheese, room temperature-  8 oz 

icing sugar - 1/2 cup

lemon juice - 4 drops (optional )

vanilla essence - 1/4 tsp

pinch of salt 

mixed berries puree:

mixed berries - 1/2 cup (I used frozen blueberries,strawberries, rasberries and blackberries)

coarse sugar - 1 and a half tbsps

PROCESS:

• Take the biscuits in a zip loc bag. Seal it and beat it with a rolling pin till they become fine crumbs.
• Place the biscuit crumbs in a bowl. Mix in the icing sugar, salt and  melted butter till they feel like wet coarse sand.
• Ease a big piece of baking paper into a 4 by 6 inch pan (so that it is easy to pull out from the pan after the cheesecake is frozen)
• Place the biscuit crumb mixture in the pan and flatten and even out the surface using the back of a fork.
• Freeze till you make the cheesecake layer.
• Now to make the fruit puree, place the fruits in the blender or food processor and give it a good whizz till there are no bits and its completely smooth.
• Pass the puree through a thin mesh/sieve. Now mix the coarse sugar with the puree and keep aside.
• To make the cream cheese layer, whisk the cream cheese with a hand mixer till smooth. Add the icing sugar, lemon juice, vanilla and salt and whisk for a minute  till it all comes together.
• Take the pan out of the freezer and put the cream cheese mixture on top of the biscuit layer and even it out.
• Then pour the fruit puree over the cream cheese layer evenly.
• Freeze atleast 2 hours 
• When ready to cut, hold the baking paper from the side and pull out the cheesecake.
• Using a sharp knife cut it into small pieces.

NOTES:

• You could also follow the recipe till the cream cheese layer and then serve the chilled fruit puree separately in a bowl as a topping.
• you can cut off the uneven edges and then cut into small pieces before serving for a neat look.