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Mini frozen nectarine cheesecakes

Dessert375 minutes6 people161 calories
1/52/53/54/55/5 (34 votes)
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By Ascen Jimenez

You will like today's recipe if you want to prepare a special dessert but without getting too fiddled in the kitchen. They are some mini cheesecake  frost delicate flavor. We will make them with nectarine, ricotta, yogurt and biscuit. In the video you can see all the steps.

Once assembled we will put them in the freezer but do not forget to take them out about 15 minutes before serving.

If you want to surprise the children even more, mount the cheesecake in ice cream molds (for lolly), with its corresponding stick. They will have a cheesecake ice cream delicious.

Mini frozen nectarine cheesecakes

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A delicate dessert with fruit that the whole family will like.

Mini frozen nectarine cheesecakes
  • Ascen Jimenez
  • Kitchen: Modern
  • Recipe type: dessert
  • Calories: 161
  • Rations: 6
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the nectarine sauce:

  • 200 g of nectarines already peeled, pitted and cut into small pieces
  • 25 g of sugar

For the white cream:

  • 250 g of ricotta
  • 180 g plain unsweetened yogurt
  • 50 g icing sugar

For the cookie base:

  • 80g plain breakfast biscuits
  • 50 g butter at room temperature in pieces

Preparation

  1. To make the nectarine sauce, put the nectarines and sugar in the glass. We program 10 minutes, 100º, speed 1. We put the mixture in a bowl and let it cool down. We wash and dry the glass.

  2. For the white yogurt and cherry cream, put the ricotta, yogurt and icing sugar in the glass. We program 40 seconds, speed 4. We put the result in another bowl and reserve.

  3. To prepare the cookie base, we put the cookies in the glass. We program 10 seconds, speed 5. We lower with the spatula what has remained on the walls of the glass. Add the butter and mix 3 minutes, 50º, speed 1.

  4. We prepare the molds (approximately 6, although it will depend on their size). We start by putting a tablespoon of nectarine cream in each one. Then we put another of white cream and then another spoonful of biscuit. We alternate the three preparations as many times as we consider and end with the cookie.

  5. We put them in the frozen where they will be, at least, 6 hours.

  6. Fifteen or twenty minutes before serving we take them out of the freezer.

Notes

You can alternate the layers in lolly molds and we will have some original cheesecake lollies.

More information - Nocilla ice cream (milk, cocoa, hazelnuts and sugar)


Discover other recipes of: Egg intolerant, Desserts, Recipes for Kids

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