Mint & Melon Cheesecake Cups
A delightful and easy dessert for when melons are in season.
[adrotate group="2"] [adrotate group="4"]- 225g/8oz Digestive Biscuits (Crushed)
- 110g/3.88oz Butter (Melted)
- 350g/12.3oz Philadelphia Cream Cheese
- 200ml Elmlea Double Cream ((heavy cream) whipped)
- 150g/5.3oz Caster Sugar
- 2 TBSP Fresh Mint (Finely Chopped)
- 2 TBSP Lemon Juice (Fresh)
- 400g/14.1oz Melon (Chopped)
- 100g/3.5oz Sugar
- 1 Tbsp (9g/0.3oz) Gelatin Powder (dissolved in 4 Tbsp water)
Mix the crushed biscuits with melted butter. Place on a baking sheet and bake in oven 180C/350F for 10 minutes.
Leave to cool and spoon them evenly into your dessert glasses.
In a large bowl beat the philadelphia cheese, caster sugar, lemon juice and mint till well combined and smooth.
Add the whipped cream. Pour into glasses and refrigerate for 2 hours or until firmly set.
Put the chopped melon and sugar in a blender. Leave for about 15 minutes so the melon will absorb the sugar and blend to a puree.
Pour into a large jug. Sprinkle the gelatin powder over the water and leave for a few minutes to absorb into the water.
Microwave a few seconds until dissolved. Leave to cool and stir into the melon puree.
Hold the back of a spoon over the cheesecake filling in the glass and slowly pour the puree onto the spoon so that it will hit the spoon first and slowly drip down onto the filling.
This way it will not disturb and mix into the cheesecake filling.
Refrigerate for 2 hours or until set.
Decorate as desired and enjoy!