Mini herb nuts cheesecakes with orange (no bake)

METHOD

How to make it

1. 01

   STEP 1

   Done

   Grind the 150 gr chocolate herb nuts all fine in the cooking machine or grinder and melt the 75 gr butter. First grease the muffin form with a very small amount of butter and then scoop the finely ground herb nuts through the melted butter until well mixed.

2. 02

   STEP 2

   Done

   Divide this over the 12 trays of the muffin shape and press with the bottom of a small glass. Put the shape in the refrigerator.

3. 03

   STEP 3

   Done

   Tip: I use a silicone muffin form (see also notes) for this. This ensures that the mini cheesecakes come out of shape very well after they are frozen. If you use a metal (or other hard) muffin form, then cover the bottom and edges first with baking paper so you can get them out well later. If you use paper muffins, you don't have to pay any attention. Please note that you use good quality muffin molds, otherwise the paper could be

4. 04

   STEP 4

   Done

   Mix the 200 gr cream cheese and 125 gr sour cream in a bowl with the 1 tbsp icing sugar, 1 tbsp vanilla extract, rasp of 1 orange + 2 tbsp orange juice. Beat everything with a guard.

5. 05

   STEP 5

   Done

   Beat the 200 gr whipped cream stiff with the 20 gr sugar and 1 bag of knock-fix. Spread through the cream cheese mixture until mixed. Divide this mixture over the bottoms in the muffins and divide evenly.

6. 06

   STEP 6

   Done

   Put the muffin mould for at least 4 hours in the refrigerator or 2 hours in the freezer if you are in a hurry.

7. 07

   STEP 7

   Done

   Mix the 250 gr apricot jam with the remaining orange juice (approximately 100 ml) in a saucepan and bring to the boil. Let something boil until it starts to poach and then pull through a metal sieve. Let cool to lukewarm, then it is still liquid.

8. 08

   STEP 8

   Done

   Tip: If you prepare it then you can keep the jelly in the refrigerator. Heat to lukewarm in the microwave before garnish so that the jelly becomes liquid again.

9. 09

   STEP 9

   Done

   Get the mini cheesecakes 1 hour before serving from the freezer or 15 minutes before serving from the refrigerator. Garnish the top with a spoon of jelly and put a herb nut on it. Or garnish with other decorations at your discretion.