A simple summer Irish delight you'll use over and over again.
Arrange eight 7.5cm wide x 4cm deep ring moulds on a tray and set aside. Melt the butter in a small pan on the hob or in a bowl in a microwave. Blitz the biscuits to a fine crumb in a food processor. Mix together and spoon into the bottom of each of the ring moulds, levelling it flat. Pop in the fridge for about 15 minutes until set.
Heat the chocolate in a heatproof bowl set over a pan of simmering water or in a bowl in a microwave until melted. Stir and set aside to cool to body temperature. Meanwhile, whip the cream and set aside. Then beat the cream cheese and mascarpone in a large bowl to loosen and soften. Fold in the whipped cream and then stir in the cooled, melted chocolate until well blended. Blitz the strawberries in a blender until smooth and then ripple the puree through the creamy mixture. Spoon the mixture into the ring moulds, levelling it at the top of each one. Refrigerate for at least 1 hour until set.
When ready to serve, carefully remove each mini cheesecake from the ring mould, slowly pushing the biscuit base up from underneath. Arrange in the centre of each serving plate and top with a selection of berries. Decorate with fresh mint leaves, scatter over some edible flowers and serve at once.
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