"Little Miracle" Panda Mini Cheesecake
This "Little Miracle" Panda Mini Cheesecake is simple, easy and fun to make. It tastes wonderfully creamy and delicious with a cute appearance!
Ingredients
The Crust
- 150 g Digestive Biscuits
- 60 g Butter, melted
- 1 tbsp Cocoa Powder
The Filling
- 400 g Cream Cheese, room temperature
- 100 ml Heavy Cream, cold
- 200 g Sweetened Condensed Milk
- 1 tsp Vanilla Paste
- Lemon Zest from half of a Lemon
- 2 tsp freshly squeezed Lemon Juice
Panda Face
- 100 g White Chocolate, melted
- 30-40 Dark/Milk Chocolate Chips, small button shape
Whipped Cream
- 180 ml Heavy Cream, cold
- 2 tbsp Granulated Sugar
- 1/2 tsp Vanilla Paste
Instructions
Prepare the Crust
- Put the Digestive Biscuits in a plastic bag and use a roller to crush them finely into crumbs. (Or you can use a food processor.)
- Transfer the crumbs to a mixing bowl. Add the Cocoa Powder. Mix well. Then add the melted Butter and mix well again.
- Divide the mixture into 12 portions and add it into 12 cupcake liners separately in a muffin tin. Then use the flat part of a glass/spoon to smooth out the crust.
- Refrigerate for 15-20 minutes to set.
Prepare the Filling
- In a mixing bowl, add the room temperate Cream Cheese and cold Heavy Cream. Use a stand mixer to mix until creamy. Add the Sweetened Condensed Milk and mix well again.
- Add the Lemon Zest, freshly squeezed Lemon Juice and Vanilla Paste. Combine well.
- Divide the filling into 12 portions and spoon smoothly on top of the crust. Shake the muffin tin gently to help it smoothen out.
- Freeze the Cheesecakes for at least 2 hours.
Prepare the Panda Face
- In a medium saucepan, bring the water to a simmer over medium-high heat. Once simmering, turn the heat down to low, place a heat-proof bowl inside the pan, and continue to simmer until the White Chocolate is melted. Remove and set aside to cool down a bit.
- Use a pencil or pen to draw 12 circles on a baking paper. You can use a coin or any circular form to help you with the circle. Then flip to the back side of the baking paper. You will be able to see the circles through the paper.
- Add the cooled melted White Chocolate to a piping bag. Then shape the Panda head according to the circle.
- Use two round Dark/Milk Chocolate buttons as Panda eyes, two for Panda ears. Cut one into a triangle as Panda nose.
- Freeze the Panda Faces for at least 15 minutes.
Assemble the Panda Mini Cheesecake
- In a mixing bowl, add the cold Heavy Cream and Granulated Sugar. Use a stand mixer to mix until creamy.
- Then add the Vanilla Paste. Continue to mix until stiff peak. Add the whipped cream into a piping bag with a round nozzle.
- Squeeze a small amount of whipped cream on top of the cheesecake. Then add the Panda Face on top. Repeat the same procedure with the rest.
- The Panda Mini Cheesecake is ready to enjoy!
Video
Notes
- Keep the leftover cheesecake in the freezer to maintain the best texture!
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