- 45 min
Mini Cheescakes with Lactose Free Fresco Spalmabile and Kiwi
4 packs of Nonno Nanni lactose free Fresco Spalmabile
150 g of sugar
Grated zest of 1 organic lemon
125 g digestive biscuits
1 tablespoon cane sugar
100 g of butter
6 kiwis (green and yellow, if possible)
The appetising simplicity of Nonno Nanni Fresco Spalmabile is also available in the Lactose Free version.
Preheat oven to 160°C.
Purée the biscuits with the cane sugar into a powder. Add the melted butter and mix everything with a spoon. Line a tart pan with paper baking cups: distribute the mixture into the cups and flatten the bottoms with a spoon. In a large bowl, whip the lactose free Fresco Spalmabile with the sugar, grated lemon zest, egg and a pinch of salt.
Spoon the cheese mixture onto the biscuit crusts and bake the mini cheesecakes for about 22-25 minutes. In the meantime, dice the kiwis.
Remove from the oven, let the cheesecakes cool, cover with plastic wrap and chill in the refrigerator for at least 4 hours.
Before serving, garnish with the fruit.