Sunday, May 15, 2016


I've made this recipe a couple of times now...
It is actually a weightwatchers recipe but always is a hit when I take out it out or serve it...
I just don't let on that it is a healthier version of a cheese cake and I decorate to make it look a little flash..

But it does mean that I don't feel to guilty in indulging....

Tonight's desert
close up of the Cookies and Cream mini cheesecakes
served with fresh raspberries and mini oreo biscuit
and fresh chocolate mint fresh from the garden
Decided to share the recipe so that I have a permanent record of it....

225 G Weightwatcher's Chocolate Chip Cookies
2 teaspoons of powered gelatine
250g light cream cheese
1/4 cup of caster sugar
2 x 150g tubs diet vanilla yoghurt
75g dark cooking chocolate, melted.

Finely chop 125g biscuit and sprinkle evenly over bottom or muffin tin or in my case my mini cheese cake tin..  Coasely chop remaining biscuit and put aside.

Sprinkle gelatine over 2 tablespoons of boiling water in a small heatproof jug.  Stir with a folk until gelatine has dissolved.  Using electric beaters (or in my case the thermomix) beat cream cheese and sugar until smooth.  Beat in gelatine mixture and then fold through remaining chopped biscuits,

Divide cheese mixture  among muffin holes and smooth surface slightly.  Refrigerate for 3 hours or until set.  Life cheesecakes from tin.  Drizzle cheesecakes with chocolate..

To melt chocolate:
  • 200g chocolate
  • Optional (but necessary in my opinion) glass of milk
  1. Place 150g of chocolate in TM bowl and grate 4 sec / speed 9.
  2. Melt 4 mins / 50°C / speed 2.
  3. Half way through the 4 minutes, remove lid of TM bowl and scrape down any chocolate from sides or any that is on top of blades.
  4. At the end of the 4 minutes, add the remaining 50g of chocolate to the melted chocolate and mix 1 min / speed 2 (no temperature selected).
To clean Thermomix bowl after melting chocolate:

  6. Pour a glass of milk in TM bowl and mix 5 sec / speed 8.
  7. Heat milk 5 mins / 80°C / speed 4.
  8. Enjoy warm chocolate milk.
  9. No wasted chocolate! 
I then put this into a sandwich zip lock bag and cut the smallest piece from the corner of the bag and then pipe it over the top of the mini cheese cakes.

then I decorated the top with a couple of fresh raspberries, a mini oreo chocolate biscuite and a chocolate mint leave fresh from my garden.

I then made a lovely Raw Raspberry Coulis to serve with it.
This is lovely served icy cold and gives it a really fresh taste.
Fresh Raw Raspberry coulis  to serve with the cheesecakes
Ever so fresh and tangy
500g of frozen raspberries.
120g of honey
2 level desertspoons of lemon juice.

Place all ingredients in the TM  Bowl.  Mix 5 minutes/speed 2/Reverse.
Turn out and served frozen or thawed.

The uncooked coulis is thicker, fruiter and fresher tasting than a cooked coulis and retains the vitamins that would otherwise be lost through cooking..

We had a lovely evening out with friends this evening hearing all about their trip to Europe.  Makes me keen to want to go.  Desert was a hit and went over well.  This one never fails....


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