About
This rich and savory mini cheesecake is like having cheese and biscuits – all in one!
A deliciously savory snack, perfect for an afternoon treat or post dinner. This is also great on its own served alongside a simple green salad.
Ingredients
- 5 ounce cream cheese spread
- 3 ½ ounce blue cheese
- ½ cup, halves walnuts
- ½ tablespoon unsalted butter
- ½ tablespoon rosemary, fresh
- ¼ teaspoon salt, sea salt
- ⅛ tablespoon black pepper
Instructions
- Add the rosemary to a food processor along with the walnuts, salt and pepper. Pulse to combine, forming a crumb.
- Melt the butter in a small pan over a gentle heat and add the crumb mixture, stirring well until coated in the butter. Set aside to cool slightly.
- Line a large ramekin with plastic wrap, so that it is overhanging the sides. Tip in the crumb mixture. Press down to form a firm and even layer. Transfer this to the fridge to set whilst you prepare the cheese.
- Add the cream cheese and blue cheese to a mixing bowl and mash together until thoroughly combined.
- Remove the set base from the fridge and spoon over the cheese layer. Return to the fridge for a further 30 minutes to firm up. Carefully lift the cheesecake out of the ramekin using the plastic wrap. Slice to serve.
Nutrition Facts
- Servings: 4
- Calories: 287.4kcal/1202.4kJ (per serving)
- Fat: 26.9g (per serving)
- Carbs: 3.7g (per serving)
- Protein: 9.8g (per serving)
