Gâteaux et beignets

Pistachio & Lemon Mini Kiri Cheesecakes

Ready in
30 minutes
Difficulty Level


  1. Kiri® Cream
  2. 300 grams of Kiri® cream cheese (2 tubs of 150g)
  3. 300ml heavy cream
  4. 2 tablespoons lemon juice
  5. 1 1/2 tablespoons icing sugar

  6. Cookie Crust
  7. 60g vanilla cookies
  8. 60g pistachios
  9. 50g butter, melted

  10. Topping
  11. 4 tablespoons crushed pistachios
  12. Lemon slices


  1. Prepare the crust

    1. In a food processor, place the vanilla cookies and pistachios and mix until the mixture has a sandy consistency.
    2. Place the cookie mixture in a bowl. Add the melted butter and mix to combine.
    3. In individual cheesecake molds of 6.5 cm diameter, place 1 tablespoon of the crust mixture and press it using a cup to smoothen it and spread it evenly. Refrigerate for 10 minutes.
  2. Prepare the Kiri® Cream

    1. Place the Kiri® cream cheese in a large bowl, and using an electric eggbeater, mix until you have a smooth texture.
    2. Add the heavy cream, icing sugar, and lemon juice and mix until the mixture is fluffy and thick.
    3. Place the cream on top of the cookie crust and refrigerate for at least 4 hours or overnight until well set.
    4. Gently unmold your mini-cheesecakes and decorate with pistachios and lemon slices on top. Serve right away.