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Mini Jiggly-Wiggly Cheesecake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A simple and quick gelatin version of cheesecake. Great for kids, and for the kids in you!

A simple and quick gelatin version of cheesecake. Great for kids, and for the kids in you!

Ingredients

Serves: 24

Metric Cups
  • 1 packet digestive biscuits
  • 125 grams unsalted butter
  • 200 grams cream cheese
  • 200 grams sour cream
  • 250 millilitres sugar
  • 1 lemon (juiced or lime)
  • 2 tablespoons gelatine
  • 1 packet graham crackers
  • 4 ounces unsalted butter
  • 7 ounces cream cheese
  • 7 ounces sour cream
  • 1 cup sugar
  • 1 lemon (juiced or lime)
  • 2 tablespoons gelatine

Method

Mini Jiggly-Wiggly Cheesecake is a community recipe submitted by KellyBakingCo and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Crush the biscuits, add butter and rub into the biscuits Press the mixture into cupcake tins.
  • Put in the fridge for a while.
  • Mix cheese, sour cream, sugar and lemon/lime juice. Add more sugar if required.
  • Mix gelatin in a little warm water. Add to the mixture and mix well.
  • Pour mixture over the biscuit layer.
  • Allow to set in the fridge for 3 to 4 hours. Serve chilled.
  • Crush the biscuits, add butter and rub into the biscuits Press the mixture into cupcake tins.
  • Put in the fridge for a while.
  • Mix cheese, sour cream, sugar and lemon/lime juice. Add more sugar if required.
  • Mix gelatin in a little warm water. Add to the mixture and mix well.
  • Pour mixture over the biscuit layer.
  • Allow to set in the fridge for 3 to 4 hours. Serve chilled.
  • Additional Information

    You can use either cupcake tins (for mini versions) or a regular baking tin (for bigger versions).

    You can use either cupcake tins (for mini versions) or a regular baking tin (for bigger versions).

    Tell us what you think