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Recipe of: © Monsieur Cuisine

Mini blackberry cheesecakes

MC plus
4 portions
Ready in: 2:40 h
Preparation time: 10 min.
Created on: 01.06.2017
Last changes: 14.02.2018


  • 35 g butter
  • 70 g butter biscuits
  • 350 g blackberries
  • 1 tsp lemon juice
  • 85 g raw cane sugar
  • 10 g agar-agar
  • 200 g cream cheese
  • 100 g full-fat yogurt


  • 4 cooking rings (approx. 7 cm in diameter)
  • a few blackberries, for garnishing


Per portion:

  • calorific value
    1650 kj / 394 kcal
  • protein: 7 g
  • carbohydrates: 44 g
  • fat: 21 g
Preparation time
10 min.
Ready in
2:40 h
  1. Place the cooking rings on a tray lined with baking paper. Melt the butter. Break the butter biscuits in half and crush them in the blender jug for 8 seconds/speed setting 6. Add the butter and mix together with the biscuit crumbs for 45 seconds/speed setting 4. Press the crumbs into the rings to form the base. Rinse out the blender jug.
  2. Wash the blackberries, place in the blender jug together with the lemon juice and sugar, and bring to the boil for 10 minutes/100 °C/speed setting 1, with the measuring beaker in place. Purée the mixture for 25 seconds/speed setting 4. Then pass the mixture through a fine sieve. Place the fruit paste back in the blender jug and simmer together with the agar-agar for 4 minutes/100 °C/speed setting 1. Then leave to cool until lukewarm. Add the cream cheese and the yogurt and mix for 45 seconds/speed setting 5. Use the spatula to scrape the mixture from the sides and repeat the process if necessary. Divide the mixture of blackberry and cream cheese among the cooking rings and chill for at least 2 hours.
  3. Remove the mini cheesecakes from the cooking rings, arrange on the plates and garnish with fresh blackberries.


Instead of cooking rings you can also make the mini cheesecakes in small glasses or preserving jars.


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