Easy Vanilla Cheesecake Tarts for Mother’s Day

Mother’s day is almost here and like every year I’m excited for this day. It’s about the sweetest celebration possible in the universe and we see a lot of flowers and pink treats around, which makes me so happy!

The launch of the Kitkat Ruby couldn’t have come at a better time. Ever since Ruby chocolate was introduced by Callebaut, I’ve been meaning to get my hands on it. If you haven’t heard about Ruby chocolate, it is the 4th type of chocolate after dark, milk and white. And it’s absolutely beautiful with a berry like flavour.

These cheesecakes are very easy to make. There is no baking involved, no use of gelatine and everything comes together in minutes. After that, just let them chill in the fridge while you take pride in being so organised. Whether you are treating your Mum or your girlfriends or looking for a pretty looking dessert for any occasion, these are perfect.

So what are your plans for the day? Are you doing anything special to celebrate?
I’ve made a pretty looking cake to share with my family. Look out for my post on Sunday.

Vanilla Cheesecake Tarts
Serves 3-4

150 g digestive biscuits
75 g unsalted butter, melted
250 g cream cheese softened
3/4 cup icing sugar
1/2 cup thickened cream/heavy cream
1 tsp vanilla extract
pink food coloring
Kitkat Ruby wafers, to decorate
sugar flowers or edible flowers, to decorate

Place the biscuits in a food processor and pulse to form fine crumbs. Pour  the melted butter into the processor and pulse to combine. Press the biscuit mixture into the base and sides of six 10 cm loose-bottomed tart pans. Place the tart pans onto a baking tray for ease of movement into and out of the fridge. Chill until required.

Meanwhile, make the cheesecake filling. In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese  until smooth. Add the vanilla and icing sugar and beat until smooth. Gradually add the thickened cream and food colour and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency. In case you are using a brand of heavy cream that does not whip easily, then whip the cream separately to stiff peaks and fold it gradually into the cream cheese mixture. Refrigerate till needed.

When ready to serve, fill up a piping bag fitted with a round tip with the cheesecake filling. Pipe little cheesecake kisses on the base of the prepared crust. If desired, pipe a second layer between the kisses of the first layer. Top with Kitkat Ruby wafers and decorate with flowers. Serve chilled!