Mini Jiggly-Wiggly Cheesecake
A community recipe by KellyBakingCoNot tested or verified by Nigella.com
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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.
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!
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Ingredients
Serves: 24
Metric
U.S.
- 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.
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).
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