Dinner Party Buffet: Mini Cheesecakes, Mini Hamburgers, Mini Pizzas, Gherkins and Salmon Tartare

Ingredients

• 200 g Speculoos biscuits (for the cheesecake base)
• 80 g Melted butter (for the cheesecake base)
• 250 g Cream cheese (Philadelphia style) (cheesecake filling)
• 50 g Powdered sugar (sweeten the cheesecake)
• 5 ml Vanilla extract (cheesecake flavor)
• 200 ml Heavy cream (to lighten the cheesecake)
• 200 g Fresh strawberries (for the strawberry variant)
• 50 ml Raspberry coulis (optional) (decoration)
• 100 g 70% dark chocolate (for the chocolate‑coffee variant)
• 1 teaspoon Instant coffee (for the tiramisu variant)
• 30 g Mini speculoos biscuits (verrine garnish)
• 500 g Magic dough (prepared) (for mini hamburgers and mini pizzas)
• 1 unit Egg (egg wash for mini burgers)
• 1 teaspoon Soy sauce (for the glaze)
• 1 tablespoon Poppy or sesame seeds (to decorate the mini burgers)
• 300 g Ground beef (filling for mini burgers)
• 150 g Cheddar (slices for mini burgers)
• 6 units Cherry tomatoes (slices for mini burgers)
• 12 units Wooden skewers (to hold the mini burgers)
• 150 ml Homemade tomato sauce (base for mini pizzas)
• 100 g Smoked chicken (topping for mini pizzas)
• 30 g Pitted black olives (for mini pizzas)
• 50 g Red bell pepper (for mini pizzas)
• 100 g Grated cheese (Emmental) (to gratinate the mini pizzas)
• 1 teaspoon Herbes de Provence (for finishing)
• 200 g Mini gherkins (appetizer)
• 100 g Soft cheese (type Saint‑Môret) (for the gherkins)
• 100 g Charcuterie (dry‑cured ham) (for the gherkins)
• 50 g Raisins (for the gherkins)
• 200 g Fresh salmon (sushi grade) (salmon tartare)
• 1 tablespoon Lime juice (tartare seasoning)
• 20 g Red onion (finely chopped for the tartare)
• 1 tablespoon Fresh chives (for the tartare)
• 100 g Guacamole (tartare accompaniment)
• 8 units Cocktail shrimp, peeled (to garnish the tartare)

Instructions

1. Prepare the mini cheesecake base

   Crush the speculoos biscuits in the processor, add the melted butter, blend until a homogeneous dough forms.

   Time: PT10M

2. Press the base into the verrines

   Distribute the dough into the bottom of each mini verrine using a spoon, press firmly with the back of a spoon to form an even layer.

   Time: PT5M

3. Prepare the cheesecake filling

   Soften the cream cheese at room temperature, add the powdered sugar, vanilla extract and cold heavy cream. Beat with an electric mixer for 5 minutes until a smooth, airy texture is achieved.

   Time: PT10M

4. Assemble the three mini cheesecake variants

   Divide the mixture into three equal parts. Pour the plain first part into the verrines, decorate the second with strawberry slices and a drizzle of raspberry coulis, and the third with melted chocolate mixed with instant coffee. Sprinkle mini speculoos biscuits over each verrine.

   Time: PT10M

5. Prepare the dough for mini hamburgers and mini pizzas

   Divide the magic dough into two portions: 500 g for mini hamburgers and 300 g for mini pizzas. On a lightly floured work surface, form balls the size of a walnut.

   Time: PT10M

6. Shape the mini hamburgers

   Flatten each ball with your hands then cut 5 cm disks using a cookie cutter. Place the disks on a baking sheet lined with parchment paper.

   Time: PT10M

7. Glaze and bake the mini hamburgers

   Brush the disks with a mixture of beaten egg, soy sauce and sprinkle with poppy or sesame seeds. Bake at 190°C for 20 minutes until golden.

   Time: PT20M

   Temperature: 190°C

8. Cook the ground meat

   Sauté the ground meat in a hot pan with a drizzle of oil, season with salt and pepper, cook 8‑10 minutes while breaking it up regularly.

   Time: PT10M

9. Assemble the mini hamburgers

   On each mini bun, place a small portion of meat, a slice of cheddar, half a cherry tomato slice and secure with a wooden skewer.

   Time: PT5M

10. Shape the mini pizzas

    Roll out the remaining dough into a thin layer, cut 6 cm circles with a cutter and place them on a parchment‑lined baking sheet.

    Time: PT10M

11. Top the mini pizzas

    Spread a teaspoon of tomato sauce on each disk, add smoked chicken, olives, red bell pepper and sprinkle a little grated cheese.

    Time: PT5M

12. First bake of the mini pizzas

    Bake at 190°C for 10 minutes until the dough begins to brown.

    Time: PT10M

    Temperature: 190°C

13. Second bake and gratin

    Remove the sheet, add a little more grated cheese, sprinkle with Herbes de Provence and return to the oven for an additional 15 minutes until the cheese is melted and lightly browned.

    Time: PT15M

    Temperature: 190°C

14. Prepare the appetizer gherkins

    Place in each small plate a mini gherkin, a piece of soft cheese, a slice of dry‑cured ham and a few raisins for the sweet‑salty contrast.

    Time: PT10M

15. Prepare the salmon tartare

    Dice the salmon very finely, add the lime juice, chopped red onion, chives, salt and pepper. Mix gently and let rest for 5 minutes.

    Time: PT15M

16. Plate the tartare

    Divide the tartare into small containers, add a spoon of guacamole on the side and garnish each portion with a cocktail shrimp.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

18 g

Fiber

2 g