Mini Spirulina Lemon Cheesecake
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 2hrs 20mins
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- Serves
- 12
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- Calories
- 214
These Mini Spirulina Lemon Cheesecakes are not only creamy and indulgent but also visually stunning. These cheesecakes are made with a biscuit base and a creamy filling made with cream cheese, lemon juice, and blue spirulina powder, which adds a lovely light blue hue to the dessert. The mini size of the cheesecakes makes them a perfect bite-sized treat to serve at parties or events.
recipe updated 13 May 2025
Ingredients
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- Biscuits
- 100 g
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- Unsalted butter
- 40 g
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- Cream cheese
- 350 g
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- Caster sugar
- 90 g
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- Lemon juice
- 35 g
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- Blue spirulina powder
- ¼ teaspoon
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- Lemon zest
- as needed
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- Blueberries
- as needed
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- Whipping cream
- 175 g
Tools
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Kmix
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Medium bowl
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Muffin pan - 12-hole
Step preview
- Add the ingredients into a medium bowl and mix until combined
- Transfer 1 tablespoon of the mixture into each of the muffin holes and press down firmly
- Chill in the fridge until ready to use
- Fit the Whisk Tool
- Add the ingredients into the appliance bowl, fit the splashguard
- Mix - 2 minutes, speed Max
- Then add the next ingredient
- Mix – 30 seconds, speed Max
- Slowly pour whipping cream while the machine is running - 2 minutes, speed Max
- Transfer the mixture into the muffin pan
- Spread the mixture into the sides of each muffin hole to remove any air pockets that might form
- Level the surface with a spatula
- Chill in the freezer until set – 2 hours
- Decorate if desired
- Serve