Quick Mini Lemon-Blood Orange Cheesecakes — variant b6496041 - photo 1
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Quick Mini Lemon-Blood Orange Cheesecakes — variant b6496041

Desserts Desserts for Kids 35 min Easy 3 wyświetleń ~38.63 PLN - (0)
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Description

A light, seasonal dessert served in small cups: a delicate cream made from ricotta and thick yogurt with a distinct lemon note, set on a buttery base of cookies and topped with a vibrant mousse of blood oranges. This dessert combines a creamy, slightly tangy texture with the intense, ruby sweetness of oranges, and the whole dish looks very impressive thanks to the layered contrast of colors. Perfect for a quick gathering, dinner, or as an elegant dessert with coffee; it pairs well with green tea or lightly sparkling dessert wine. It catches the eye with its layers and is easy to prepare even in a limited time.

Ingredients Used

Ingredients (12)

Servings:
6
  • Digestive biscuits 150 g
  • Butter 60 g
  • Ricotta cheese 500 g
  • Greek yogurt (thick, natural) 150 g
  • Powdered sugar 60 g
  • Vanilla extract 5 g
  • Lemon 1.3 szt.
  • Blood oranges 2 szt.
  • Gelatin (powder) 6 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Pistachios (optional) 30 g
  • Fresh mint (optional) 30 g
💰 Szacowany koszt dania: ~38.63 PLN (6.44 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Base

1

Prepare the base: place the digestive biscuits into a large plastic bag or bowl. If using a bag, seal it and crush with a rolling pin until you achieve fine, but not powdery crumbs (they should be the size of fine sand with a few smaller bits). If using a food processor, pulse 6–8 times. The total should yield about 150 g of crushed biscuits.

Ingredients: Digestive biscuits
Use a rolling pin and a flat board or a food processor with blades. Do not grind for too long – we want fine crumbs, but not a paste.
2

Melt the butter in a small saucepan over low heat or in the microwave (about 30–45 seconds) until it is liquid and smooth. Pour the melted butter into the cookie crumbs, and mix with a spoon until all the crumbs are slightly moist. The mixture should partially stick together when pressed with a finger — this is a sign that the base will hold its shape.

Ingredients: Butter, Digestive biscuits
Use a wooden spoon for mixing. The pan/pot should be dry and clean. If the mixture is too dry, add 5–10 g of butter.
3

Divide the cookie dough into 6 small cups or glasses (about 25 g of cookies per serving) and press the bottom firmly with a small spoon or the bottom of a glass to create an even, compact base. Set the cups in the refrigerator while preparing the cream (for at least 5–10 minutes).

Ingredients: Digestive biscuits
The best is a small teaspoon or the bottom of a measuring cup for pressing. Make sure the bottom is flat and compacted — this will prevent crumbling while eating.

Cream cheese

4

In a large bowl, transfer the ricotta (500 g) and Greek yogurt (150 g). Add 30 g of powdered sugar (half the amount) and 5 g of vanilla extract. Grate the zest of half a lemon (only the yellow part, avoiding the white part) and add it to the mixture. Whisk or stir vigorously with a whisk or spatula for 1–2 minutes until the mixture becomes silky and smooth. Finally, add a pinch of salt (1 g) — it will enhance the flavor.

Ingredients: Ricotta cheese, Greek yogurt (thick, natural), Powdered sugar, Vanilla extract, Lemon, Salt
Use a large bowl and a hand whisk or mixer on the lowest setting. Do not mix for too long — we want smoothness, not excessive aeration.

Orange mousse

5

Prepare the puree: peel the blood oranges with a knife to remove the white pith, then cut the segments over a bowl to separate them from the membranes. Collect the juice that drips out while filleting; we should obtain about 200–220 ml of juice and pulp.

Ingredients: Blood oranges
Use a sharp knife and a small bowl. Hold the fruit over the bowl and cut the skin down with the knife, then cut out the segments along the membranes.
6

Pour the obtained juice and pulp of the orange into a small saucepan and add the remaining 30 g of powdered sugar (the second half). Heat over medium heat for 2–3 minutes until it comes to a light boil and simmer gently for 1 minute, stirring to dissolve the sugar. Remove from heat.

Ingredients: Blood oranges, Powdered sugar
Use a small saucepan with a thick bottom to prevent burning. Stir with a wooden spoon.
7

Prepare the gelatin: sprinkle 6 g of gelatin into a small bowl and pour in 30–40 ml of cold water, mix and set aside for 2–3 minutes until it swells. Then heat the swollen gelatin in a water bath or in the microwave for 8–10 seconds (it should be liquid, not boiling). Add the liquid gelatin to the hot orange juice and mix well.

Ingredients: Gelatin (powder), Blood oranges
Use a small bowl for the gelatin. Never boil the gelatin — just dissolve it; if it gets too hot, it will lose its gelling properties.

Assembly and decoration

8

In each chilled cup, evenly spread the cream cheese mixture (about 110–120 g of cream per serving). Use a spoon or a piping bag with a wide tip to achieve a smooth layer. The cream should have a thick but soft consistency — if it is too runny, chill it for 5–10 minutes in the refrigerator.

Ingredients: Ricotta cheese, Greek yogurt (thick, natural), Powdered sugar
Use a piping bag or a large spoon. If you are serving portions at once, try to spread the cream evenly to the same height in each cup.
9

Carefully pour 40–45 g of warm orange mousse on top of the cream per serving, creating a nice, contrasting layer. Leave the dessert in the refrigerator for 10–15 minutes until the mousse gently sets and cools slightly.

Ingredients: Blood oranges, Gelatin (powder)
Pour the mousse slowly with a spoon to avoid breaking the cream with the layer of liquid. Cooling for 10–15 minutes is enough for the mousse to slightly set thanks to the gelatin.
10

Finishing: before serving, sprinkle the top of each portion with 5–6 g of coarsely chopped pistachios (optional) and decorate with 1–2 leaves of fresh mint (optional). If you want a glossier surface, you can lightly drizzle the mousse with a few drops of freshly squeezed orange juice.

Ingredients: Pistachios (optional), Fresh mint (optional), Blood oranges
You can briefly toast the pistachios in a dry pan (30–60 seconds) — this will enhance their aroma. Use kitchen tweezers or a teaspoon for decoration.

Serving

11

Serve chilled immediately after the mousse has set (10–15 minutes of cooling) or after a maximum of 2 hours in the refrigerator. The dessert is best enjoyed slightly chilled, not icy — this way the cream is velvety, and the mousse has an intense flavor.

Use a flat plate or tray when serving several cups. If preparing in advance - take the dessert out of the fridge 10 minutes before serving, so the cream softens slightly.

Fun Fact

💡

Blood oranges come from the Mediterranean basin and owe their color to anthocyanins — natural pigments that are more commonly found in berries than in citrus fruits.

Best for

domowe przyjęcie szybka kolacja kawa po południu

Tips

🍽️ Serving

Serve in clear cups to showcase the layers. Add contrast with green mint and pistachio sprinkles. You can serve with a small cup of strong coffee or Earl Grey tea.

🥡 Storage

Store in the refrigerator covered with plastic wrap or a lid for up to 2 days. Do not freeze - gelatin and cream ingredients lose their structure after thawing. Before serving, take it out 10 minutes in advance to let the cream warm up slightly.

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