I wrote about the book The Green Kitchen – Vegetarian Everyday before, based on the immensely popular site Green Kitchen Stories. The Scandinavian David en Luise always inspire with their amazing photography and vegetarian recipes. I love their sweet dishes the most and recently made two recipes of this successful duo.
The frozen strawberry cheesecake from their book seemed like a great cool dessert for a warm spring day. But wouldn’t my fresh raspberries also taste delicious in that wild berry tart from the Green Kitchen Desserts App? I decided to make them both, but chose for mini versions. The result? Great little tarts!
The frozen mini cheesecakes reminded me of a regular cheesecake, but with a fresh filling similar to frozen yogurt. I used mixed nuts instead of sunflowers for the crust and that turned out to be delicious. Raspberries instead of strawberries worked great as well. Luise and David suggest letting the cheesecake thaw 20 minutes before serving, but my smaller cakes thawed a bit quicker. No problem at all, just make sure to serve them soon.
I chose to make the wild berry tart with raspberries and blueberries, and I put some fresh strawberries on top. The crust with oats seemed a bit plain at first, but that immediately changed after adding the fruit. A lovely fruity and satisfying tart this is. And even cuter in this mini version!
Check out the recipe for the mini frozen cheesecakes below. For the wild berry tart, visit the original post on The Green Kitchen. (note: I made six small tarts using the original recipe and baked them 10 minutes shorter than the large one)
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