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Pink lemonade mini cheesecakes

Serves   12 - 14
Prep time: 25 mins
Cooking time: N/A

Foodstuffs and Griffin’s have partnered to deliver limited-edition BCFNZ Pink Ribbon biscuits. $1 from every pack sold in May will go to benefiting Breast Cancer Foundation New Zealand. The biscuits are available at New World from 3 May 2021 while stocks last!

Pink lemonade mini cheesecakes

Ingredients

Method

Ingredients

  • 1 pack BCFNZ Pink Ribbon biscuits, crushed 
  • 115g butter, melted 
  • 500g cream cheese, softened  
  • ½ cup icing sugar, sieved 
  • ⅓ cup lemon curd  
  • Zest of 2 lemons  
  • ½ cup cream, whipped to soft peaks  
  • ½ cup fresh or frozen raspberries, defrosted  
  • Pink food colouring as desired 

Method

  1. In a food processor, pulse the biscuits until they reach a sandy consistency. Add the melted butter, then pulse until combined.  
  2. Spoon the biscuit mixture into a muffin tray lined with muffin papers, then use a spoon to lightly press into the base. Place into the fridge to set.  
  3. To prepare the cheesecake filling, place the softened cream cheese into a bowl and beat with an electric mixer until smooth. Add the icing sugar, lemon curd, lemon zest, raspberries and pink food colouring (if desired), and mix until well combined.  
  4. Using a spatula, fold the whipped cream through the cheesecake mixture. Spoon the cheesecake filling on top of the biscuit base, then smooth using a spoon.  
  5. Place into the fridge to set for a minimum of 2 hours, then once set, garnish with fresh berries, cream, crushed biscuits or sprinkles. Serve and enjoy.

TIP: Top these cheesecakes with your choice of edible sprinkles or freeze-dried fruit for a colourful twist!