These gorgeous little cheesecakes are the perfect size for a sweet treat on special occasions.  Because they're not as heavy or overpowering as your typical cheesecake, these minis are toddler and child friendly.  But don't let that fool you - these are delicious at any age! 

 

 

You'll need:

 

 

Silicon moulds or ramekins

 

Crust:

• 10 Ginger biscuits 

• 2 tbs butter, melted at room temperature

• 1 tsp cinnamon

 

Filling:

• 250 gm (3/4 cup) spreadable cream cheese, at room temperature

• 1 tbs lemon juice, freshly squeezed

• 1/4 - 1/2 cup of lemon curd

• 1/4 cup caster sugar

• 175g punnet of vanilla yoghurt

 

Steps:

 

1. If you have a food processor, mix all crust ingredients on low speed for two minutes, or until well combined.  If not, use a fork like I did and mash the crumbs until your mixture resembles fine bread crumbs

2. Once you are happy with the consistency, spoon into silicon moulds

3. To make the filling, combine the cream cheese, lemon juice and sugar and whip until a creamy consistency. 

4. Fold in the yoghurt, continuing to whip.  Your mixture should resemble thick cream.

5. Add in the lemon curd and have a little taste to make sure you have just the right amount of sweet and tang!

6. Spoon over the biscuit crumbs, wrap in plastic and leave in the freezer to set.  I left mine for about 2 hours, but you can leave them anywhere between 1 hour and four, depending on how cold your freezer is and how frozen you want these petites to be!

7. Once frozen, roughly chop your pistachios, by using the blunt side of a knife blade.

8. Sprinkle on top and serve still frozen!

 

 

 

Enjoy!  If you loved these, here are a few other child-friendly party recipes to try.

I love this recipe for mini no-bake lemon cheesecake from My Happy Place

and these baby cheesecakes from My Baking Addiction look devine.

And this one, light Strawberry Cheesecake from YumKid, comes with a stamp of approval from the kids!