Ingredients

The following ingredients have 24 Servings
  • 24 Mini Tart Shells
  • 250 grams Philadelphia Cream Cheese
  • 160 grams White Chocolate
  • 150 grams Confectioner's Sugar
  • 120 ml Heavy Cream
  • 2 tbsp Granulated Sugar
  • 2 tsp Vanilla Powder
  • Mint and Berries (to garnish)

Instruction

  • In a double boiler begin melting the white chocolate.
  • While the chocolate is melting, using a stand mixer on the whisk attachment cream together the cream cheese and confectioner's sugar. When they are mixed, add the vanilla powder.
  • Slowly pour in the melted white chocolate, scraping down the sides to make sure everything is well mixed.
  • Whip the heavy cream with the granulated sugar until it has about quadrupled in size. I used a graduated cylinder and a stick blender and ended up with about 500 ml of whipped cream.
  • Fold the whipped cream into the white chocolate cheesecake mixture carefully. Do not over-mix. Set in the fridge for at least 2 hours.
  • Spoon or pipe the white chocolate cheesecake mixture into the tart shells and garnish with blueberries and mint (or whatever you prefer really).