Sweet, creamy, and irresistibly festive—these No-Bake Mini Cheesecakes made with Zejd Extra Virgin Olive Oil are a must-have for your Christmas celebrations! 🎄 With a buttery cookie crust, luscious cream filling, and a tangy cranberry topping adorned with sugared cranberries, they’re both stunning and delicious. Elevate your holiday table with this easy yet show-stopping dessert!INGREDIENTS
INSTRUCTIONS
1. Prepare the Crust Combine the crushed cookies with Zejd Extra Virgin Olive Oil in a food processor or a mixing bowl. Press 2 tablespoons of the mixture firmly into the bottom of each small jar. 2. Make the Cream Filling Blend, using a hand mixer, the cream cheese, confectioners’ sugar, Zejd Extra Virgin Olive Oil, and vanilla extract in a mixing bowl until smooth. Whip the chilled heavy cream in a separate bowl, to stiff peaks. Be careful not to over-whip. Gently fold the whipped cream into the cream cheese mixture with a spatula until fully incorporated. 3. Assemble the Cheesecake Transfer the cream filling to a piping bag and evenly distribute it among the jars, allowing space for the cranberry sauce and topping. Spoon a layer of cranberry sauce over the cream filling. Chill the jars in the refrigerator for at least 1 hour or overnight for the best texture. 4. Prepare the Sugared Cranberries Combine ¼ cup sugar and water in a saucepan. Simmer for 2 minutes, then remove from heat. Toss the cranberries in the syrup, ensuring they’re fully coated. Let them sit for 10 minutes, then transfer them to a parchment-lined tray to dry for 30 minutes. Roll the cranberries in the remaining ¼ cup sugar until evenly coated. 5. Garnish and Serve Just before serving, top the jars with sugared cranberries and sprigs of rosemary for an elegant touch.
