713- Cheesecake Mojito Verrines / كؤوس التشيزكيك بالنعناع والحامض

Ingredients

Biscuit:
50 g biscuit Petit Beurre Carrefour
20 g dried shreded coconut, toasted
35 g butter

Cheesecake cream:
150 g spread cheese
200 ml heavy cream
50 g icing sugar
Zest of 2 lemons
Juice of 1/2 lemon
10 mint leaves

Directions

Step 1: Biscuit
1- In a food processor, place the biscuit and mix until you have a fine powder.

2- Melt the butter, add it along with the dried shredded coconut to the mixture and mix.

3- Put a thin layer in the dessert jars. Set a side.

Step 2: Cheesecake
4- In a saucepan over medium heat, heat 50 ml of heavy cream. Remove from the heat, add the mint leaves and let it infuse for 10 minutes.

5- Put the heavy cream with mint leaves in the fridge for 15 minutes.
6- In a bowl, place the cheese, icing sugar, and heavy cream.

7- Using an electric egg beater, mix everything and you have a thick cream.

8- Strain the heavy cream to remove the mint leaves and add it to the bowl along the lemon juice and zest. Mix.

9- Pour the cream in the jars over the biscuit layer. Reserve in the fridge for at least 2 hours.

10- Top with some biscuits, lemon zests, and mint leaves.