no bake mini tangerine cheesecakes ❤

Recipe for 12 cakes (one muffin baking dish):

100 g butter cookies
2 tbsp. very soft butter (better not put it in the fridge)

600 g cream cheese
70 g icing sugar
5 tangerines + 1 to decorate
4 butter cookies for decorate

Crumble the butter cookies pretty finely with a food processor or a blender. Mix with the very very soft butter until you get a sandy but moist mass.

Lay in clingfilm (plastic wrap) into the muffin baking dish forms and fill each form with 1 tbsp. of cookie mass and press it down onto the bottom. Then but everything in the fridge.

Whip the cream cheese with the icing sugar. Split the tangerines and cut these into halves. Fold gently into the cream cheese cream.

Fill the muffin baking pan forms with the cream cheese tangerine cream and put the little cheesecakes in the fridge for at least four hours or overnight.

Crumble four butter cookies roughly in a freezer bag. Take one tangerine, split them and cut each part in half.

After that take the cakes and overturn them from the form. Garnish with a tangerine wedge and some butter cookie crumbs.

Enjoy – Bon Appétit! ❤️