This is a great way to make a good use of all the Easter cookies that tend to “remain” in your kitchen drawer. Click here for my Easter cookies recipe.
Ingredients
Crust-
,
- 2 cups ground Easter cookies ,
- 5 tablespoons butter - melted ,
- 3 tablespoons honey
-
,
- 250 g. cream cheese ,
- 150 g. whole milk ricotta ,
- 4 tablespoons honey
-
,
- strawberry jam (click here for my recipe)
Instructions
-
,
- Thoroughly mix all crust ingredients. ,
- Distribute between 6 cups. ,
- Press the crust mixture firmly into the bottoms of tins. ,
- Cool in freezer while prepping filling.
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,
- Blend all filling ingredients in food processor until mixture is thick and smooth. ,
- Spoon cheesecake mixture into cups. ,
- Refrigerate at least for 4 hours to set.
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- Add strawberry jam on top and decorate with an Easter cookie.
