Colorful Kiri Ice Cream Cheesecakes

20 min

Mini ice cream cheesecakes with a digestive cookie crust topped with fruit flavored Kiri ice cream


For the Kiri Ice Cream Base

  • 1 Kiri Cooking Block 200g
  • 100 grams sweetened condensed milk
  • 2 tablespoons powdered sugar
  • 200 ml heavy whipping cream

For the Flavoring Options

  • Flavor 1: 1 tablespoon vanilla extract
  • Flavor 2: 1 tablespoon unsweetened cocoa powder
  • Flavor 3: 2 tablespoons mango puree and a large pinch of turmeric powder (optional for coloring)
  • Flavor 4: 1 tablespoon raspberry jam
  • Flavor 5: 1 tablespoon blueberry jam

For the Crust

  • 100 grams digestive biscuits
  • 50 grams butter, melted

For the Topping Options

  • 30 grams frozen blueberries
  • 30 grams fresh mango, cut into cubes
  • 30 grams frozen raspberries
  • 1 tablespoon chopped chocolate
  • Fresh mint leaves
Colorful Kiri Ice Cream Cheesecakes

Cooking steps

Preparing the Crust

  • 1In a food processor, mix the digestive biscuits until you get a crumbly texture. Place in a bowl.
  • 2Add the melted butter and with a spoon mix until well combined.
  • 3In a muffin silicone mold with 6 holes, place 2 tablespoons of the biscuit mixture in each whole (DxH: 7 cm x 4 cm) and press it into the bottom. Set aside in the fridge.

Preparing Kiri Ice Cream Base

  • 1In a medium bowl, place the Kiri Cooking Block and mix using an electric beater until creamy. 2. Add the powdered sugar and sweetened condensed milk and continue mixing until homogeneous.
  • 2In a separate bowl, beat the heavy cream using an electric beater until the cream doubles in size and gets a thick consistency.
  • 3Add the whipped cream to the Kiri cream 1/3 at the time mixing in between with a spatula until you get a smooth texture.

Flavoring the Kiri Ice Cream Base

  • 1Divide the Kiri ice cream base into 5 equal portions and add to each one of them the flavor of your choice: vanilla, unsweetened cocoa powder, mango puree and ground turmeric, raspberry jam, or blueberry jam. Mix well.
  • 2Pour each flavored Kiri mixture in the silicone muffin mold over the crust and spread it evenly. Freeze for 6 hours or until firm.
  • 3Unmold just before serving and top the Colorful Kiri Ice Cream Cheesecakes with different fruits and chocolate chunks and serve right away.

Cooking steps