And they are tasty ones too. Not too sweet, and with only 140 calories in 3, that's about 50 calories each. And, they have some fiber in them too. They come in a resealable package, and with about 30 in each package, you can use 20 of them for a large cheesecake, and still have some leftover to snack on. And, they are great with yogurt for breakfast...just sayin'.
I got the Honey Fig ones in the mail, but have also tried the Cranberry ones, and they are just as good. I crushed up some of the Honey fig cookies to make a crust for this cheesecake below. If you want to make an 8" cheesecake, about 20 cookies crush into a bit over 2 cups of crumbs, which will give you a perfect crust for your cheesecake.
Now, I do want to talk a bit about this cheesecake recipe. I think black currants are a very under utilized berry in the US. And, I don't understand why. They are very tasty.
I used some black currant preserves to sweeten these individual cheesecakes, and they baked up perfectly. The honey fig cookie crust was a perfect accent to these little gems. And, some pureed raspberries were a great way to top off the entire thing.
For a printed recipe, click here.
Individual Black Currant Cheesecakes
For the crust:
10 Newton Fruit Thin cookies, crushed into crumbs
2 T. butter, melted
Combine both ingredients and mix until butter has been absorbed. Place 1 to 1.5 tablespoons of cookie crumbs in the bottom of each individual cheesecake tin. Press gently.
For the cheesecake:
8 oz. cream cheese, softened
3 T. black currant preserves
2 T. sugar
½ t. salt
Preheat oven to 325. In a medium size bowl, combine all ingredients and mix for 1-2 minutes until a uniform color and ingredients are fully mixed together. Divide evenly between 12 mini cheesecake tins you have put the crust in. Bake for 15-20 minutes, until just set. Cool completely.
For the raspberry puree:
1 cup raspberries
1 T. sugar
Puree raspberries and sugar together. Adjust sugar to taste. Spoon 1 T. on top of each mini cheesecake right before serving.