3 tablespoons of sugar
13 cream cracker crackers, whole wheat
1/2 cup (unsalted) butter at room temperature
300g cream cheese (type of creamy cheese) at room temperature
3/4 cup heavy cream
2/3 cup confectioner's sugar sifted
1 cup your preferred ice cream
1 cup whipped cream
3 tablespoons of sugar
13 cream cracker crackers, whole wheat
1/2 cup (unsalted) butter at room temperature
300g cream cheese (type of creamy cheese) at room temperature
3/4 cup heavy cream
2/3 cup confectioner's sugar sifted
1 cup your preferred ice cream
1 cup whipped cream
Prepare individual ramekins by lining with plastic wrap and reserving
Crush the cookies with a pastry blender to form crumbs
Mix in the butter until it forms a mass at room temperature
Line the bottoms of the ramekins with this mixture and place in the freezer while preparing the filling
Blend the cream cheese with the heavy cream and confectioner's sugar. Reserve
At part, whip 1 cup heavy whipped cream to stiff peaks and gently fold in the cream cheese
Spoon the filling into the prepared ramekins and freeze for an additional 30 minutes
Bake the icebox cheesecakes at a low temperature
Unmold and serve with your preferred ice cream
