Cheese and chocolate cream tarts
I tested the new stainless steel ring with some little cakes with cream cheese and chocolate. I wanted something quick and no-bake. The ingredients are simple and quite handy, so there was no need for special planning. The cookie base is made in a few minutes, the cream is light, and the chocolate glaze is added at the end, after they set in the fridge. I have followed the recipe several times, and it turns out the same every time. Quick Info Total time: about 4 hours (including chilling) Preparation time: 30-40 minutes Servings: 4 cakes of 9 cm diameter Difficulty: easy Recipe type: dessert, no-bake Ingredients Base: 120 g plain cookies 35 g melted butter 2 tablespoons milk 1 tablespoon sugar 1 tablespoon cocoa Cream cheese: 250 g creamy cottage cheese 5 tablespoons sugar 1 packet vanilla sugar 1 teaspoon gelatin + 2 tablespoons cold water 130 ml liquid cream Glaze: 90 g milk chocolate 3-4 tablespoons liquid cream Preparation steps 1. Crush the cookies with a food processor or rolling pin until they are as fine as possible. Add sugar and cocoa. Pour in the melted butter and the 2 tablespoons of milk. Mix until it binds and forms a homogeneous, easy-to-press mixture. 2. Divide the cookie mixture into 4 equal portions. Place each portion inside a 9 cm metal ring, set on a small plate or platter. Press down with the back of a spoon to create a compact base. Repeat with the other three cakes. 3. For the cream, place the cottage cheese in a bowl along with the sugar and vanilla sugar. Mix for a few minutes until the sugar dissolves and the cheese becomes smoother. 4. Hydrate the gelatin in a small bowl with 2 tablespoons of cold water. Let it sit for a few minutes. Then melt the gelatin in the microwave or over a double boiler, without boiling it. Immediately add it to the cream cheese and mix well. 5. Whip the liquid cream until soft peaks form, without it becoming stiff. Add the cream cheese with gelatin on top. Gently fold with a spatula until you have an airy and uniform cream. 6. Divide the cream into four and place it over the cookie bases, directly in the rings. Level it out. Leave the cakes in the fridge for at least 3 hours to set the cream. 7. Once the cream has set, make the glaze: melt the chocolate with 3-4 tablespoons of liquid cream (over a double boiler or in the microwave). Mix until smooth. 8. Spread the glaze over each cake while it is still soft. Return to the fridge until the glaze sets, usually another 30 minutes. Why I make this recipe often This recipe doesn’t require baking or complicated ingredients. I like that I can prepare it in advance and portion it easily. It has a balanced taste, not overly sweet. It keeps well in the fridge for a few days without spoiling. Tips and variations Tips Do not melt the gelatin at high temperatures, as it will no longer bind the cream. For a clean appearance, leave the cakes in the fridge long enough before removing the rings. If the cookies are too dry, add another tablespoon of milk. Substitutions Creamy cottage cheese can be replaced with mascarpone or cream cheese, but the texture will be slightly different. Milk chocolate can be substituted with dark chocolate if you want a more intense flavor. Variations You can add small pieces of fruit (strawberries, raspberries) directly into the cream for an extra freshness. You can sprinkle chocolate flakes on top of the glaze immediately after pouring it. Serving ideas They can be served at the end of a meal as a refreshing dessert or as a sweet afternoon snack. They can also be made in smaller shapes, like mini-cakes. Frequently asked questions 1. Can I use gelatin powder instead of sheets? Yes, gelatin powder works. Follow the same steps: hydrate it in cold water and melt it gently without boiling. 2. What cookies are suitable for the base? Plain cookies like Petit Beurre or popular ones. Digestive biscuits also work. 3. Can it be made without a stainless steel ring? You can use small silicone molds, ramekins, or even transparent glasses. The important thing is to have a removable form. 4. What if I don’t have liquid cream? Whipped cream from a can or heavy cream is an alternative. Do not use vegetable cream if you want a natural taste. 5. How can I remove the cakes from the ring without damaging them? You can gently run a thin knife around the edge of the ring or warm the ring for a few seconds between your palms. Nutritional values Approximately, one cake has about 370-400 kcal. Approximate macros per piece: 25 g carbohydrates, 26 g fat, 7 g protein. Values depend on the exact type of cookies, cheese, and chocolate used. Storage and reheating The cakes can be stored in the fridge, covered, for up to 3 days. Freezing is not recommended as the texture of the cream changes. No reheating is needed; they are served cold directly from the fridge.
Preparation
I finely crushed the biscuits. I added the sugar, cocoa, melted butter, and milk, and mixed well until I obtained a homogeneous and easy-to-spread mixture. I divided the mixture into 4 equal parts. On a small plate, I placed the stainless steel ring and then pressed the mixture well. I did the same with the other small cakes. For the cream, I mixed the cottage cheese with the sugar and vanilla sugar until the sugar dissolved. I hydrated the gelatin in cold water and then gently melted it (be careful not to boil). I added the gelatin to the cottage cheese and mixed well. I whipped the cream, then added the cottage cheese and homogenized it (it will result in a fluffy and delicious cream). Again, using the ring, I placed the cream on each biscuit base. I refrigerated the small cakes for at least 3 hours. I melted the chocolate with liquid cream and then glazed each small cake. I refrigerated again until the glaze hardened.
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