Mini Lucky Charms Cheesecakes | ミニラッキーチャームスのチーズケーキ



Mini Lucky Charms Cheesecakes | ミニラッキーチャームスのチーズケーキ

Ingredients (makes 3 mini cheesecakes)

50g lucky charms cereal (marshmallows removed)
30g unsalted butter, melted

400g cream cheese, room temperature
80g granulated sugar
400ml whipping cream
¼ cup lemon juice (from about 1 lemon)
1 tsp vanilla extract
2 tsp powdered gelatin
2 ½ tbsp cold water
pink, yellow and blue food colouring
lucky charms marshmallows (+ extra for topping)
whipped cream


1. First, make the base of the cheesecake. Pulse the lucky charms cereal in a food processor until finely ground. Add the melted butter, then press them into the bottom of three 4-inch spring form pans. Place these in the fridge while you make the filling.
2. To make the filling, place the cream cheese in a bowl and beat with an electric mixer until smooth. Add the whipping cream, lemon juice, vanilla extract and sugar and mix until smooth. Mix together the gelatin and water in a small bowl and microwave for 30 seconds. Add the gelatin to the filling, and mix together with an electric mixer until fully combined. Divide the mixture into 3 bowls and dye them pink, yellow and blue.
3. Divide the pink filling between the pans and smooth the surface. Sprinkle some lucky charms marshmallows on top and gently press down with a knife. Place in the freezer for 15 minutes, or until the surface is firm. Repeat with the yellow layer, adding some more marshmallows. Freeze for 15 minutes. Smooth the blue layer on top and place the cheesecakes into the fridge (not freezer) for 2-3 hours, or overnight.
4. Carefully remove the cakes from the spring form pan by running a sharp knife around the edges of the cake, then release the sides of the pan and carefully slide off the cake.
5. Dollop some whipped cream on top and decorate with lucky charms marshmallows. Enjoy!


Mini Lucky Charms Cheesecakes | ミニラッキーチャームスのチーズケーキ


❤ラッキーチャームスのシリアル(マシュマロ抜き) 50g

❤クリームチーズ(室温に戻した) 400g
❤砂糖 80g
❤生クリーム 400ml
❤レモン汁 カップ1/4
❤バニラエッセンス 小さじ1
❤粉ゼラチン 小さじ2
❤水(冷たい) 大さじ2.5


②チーズケーキの具を作る。クリームチーズをボウルに入れ、泡だて器で滑らかになるまで混ぜる。生クリーム、レモン汁、バニラエッセンスと砂糖を加え、滑らかになるまで混ぜる。 小さなボウルでゼラチンと水を混ぜ、電子レンジで30秒加熱する。ゼラチンを生地に加え、混ぜ合わせる。  3等分に分け、ピンク色、黄色と青色に着色する。
③ ピンク色の具を焼き型に分け、表面を平らにする。ラッキーチャームスのマシュマロを振り、ナイフで具につける。冷凍で15分冷やす。黄色の具を入れ、マシュマロを振る。15分冷やす。 青色の具を入れ、表面を平らにし、冷蔵庫に入れ、2~3時間冷やす。


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