Mini Butternut Snap Cookie Cheesecakes

It’s easy to see why everyone is loving these easy and delicious Butternut Snap Cheesecake Tartlets and you will too. Get the recipe now.
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Wendy of Wendy’s Kitchen Table never fails to share a brilliant recipe with us and today is no exception. We know you’re going to love her Butternut Snap Cheesecake Tartlets.

Made with a classic cookie base, these mini morsels are heaven on a plate and taste great. There’s a reason that they have been so popular!

You can top them with blueberries or strawberries and they look so pretty when they are all plated up. They are ideal for morning or afternoon tea but be warned, one is never enough!

You better double your batch as they are a guaranteed crowd-pleaser! So let’s take a look at what you are going to need to recreate them at home.

Butternut Snap Cheesecakes Ingredients

  • 250g (8.8oz) packet Arnott’s Butter Snap Biscuits
  • 250g (8.8pz) cream cheese softened
  • 1 cup lemon curd (store-bought or home-made) See recipe below
  • 1 ½ teaspoon Edible Gelatine powder
  • ¼ cup hot water
  • Punnet blueberries or seasonal berries

via Wendy’s Kitchen Table

Butternut Snap Cheesecake Tartlets Instructions

Heat each biscuit for 40 seconds or until soft in the microwave. Press into a mini muffin pan or patty tin to make a case.

Leave to cool. Using a cake mixer or electric beaters beat cream cheese until smooth. Add the lemon curd and beat until smooth and combined.

Dissolve gelatine powder in hot water and add to cream cheese mixture, beat until combined.

Fill the cases with the mixture. Place seasonal berries on top. Refrigerate overnight or until set.

Dust with icing sugar just before serving.

via Wendy’s Kitchen Table

Lemon Curd Recipe

  • 2 eggs, plus 2 egg yolks
  • ¾ cup caster sugar
  • 80g (3oz) butter
  • zest and juice of 2 lemons

Lemon Curd Instructions

Whisk whole eggs, yolks, and sugar in a saucepan until smooth, then place over low heat. Add the butter, juice, and zest and stir continuously until thickened.

Pour into a sterilized jar. Some people like to strain the curd through a sieve into the jar but I like all the zest and pith in my curd.

Lemon curd lasts 2-3 weeks covered in the fridge.
Makes 1 ½ cups.

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