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Five mini cheesecakes topped with mangoes or raspberries and placed on a cake stand. Tried & Tested

Mini fruit topped cheesecakes

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2.5 stars based on 4 ratings

Mini fruit topped cheesecakes ideal if you are hosting a dinner party, or perfect as a little treat to serve with afternoon tea.

 

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

For the bases

  • 125g 4½ oz Digestive biscuits
  • 1tbsp 1tbsp Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • 50g 1⅞ oz Butter (unsalted)

For the filling

  • 400g 14⅛ oz Cream cheese
  • 110g 4 oz Sour cream
  • 1 1 Egg(s) (free range) beaten
  • 150g 5⅜ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
  • 1 1 Lemon rind only, grated

For the topping

  • 150g 5⅜ oz Raspberries
  • 1 1 Mango peeled, stoned, and diced
  • 50g 1⅞ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180˚C (fan 160°C, gas mark 4). Line a muffin tin with 12 muffin cases.

  2. Classic mode Step 2

    Crush the digestive biscuits in a food processor. Stir in the light muscovado sugar.

    Ingredients for this step

  3. Classic mode Step 3

    Melt the butter and stir in the biscuit mixture then spoon 1 tbsp of the mixture into each paper case, press it down a little with a teaspoon.

    Ingredients for this step

    • 50g 1⅞ oz Butter (unsalted)
  4. Classic mode Step 4

    Place the cream cheese, sour cream, beaten egg, sieved icing sugar and lemon rind in a large bowl and whisk well until smooth.

    Ingredients for this step

    • 400g 14⅛ oz Cream cheese
    • 110g 4 oz Sour cream
    • 1 1 Egg(s) (free range) beaten
    • 50g 1⅞ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
    • 1 1 Lemon rind only, grated
  5. Classic mode Step 5

    Spoon the mixture into the paper cases on top of the biscuit base. Top the muffins with either raspberries or some diced mango (using half of the raspberries and mango). Bake for 20 minutes.

    Ingredients for this step

    • 75g 2¾ oz Raspberries
    • ½ ½ Mango peeled, stoned, and diced
  6. Classic mode Step 6

    Leave to cool in the muffin tin then remove to the fridge.

  7. Classic mode Step 7

    Whizz the remaining raspberries in a blender with half the icing sugar. Repeat with the remaining mango and remaining icing sugar.

    Ingredients for this step

    • 75g 2¾ oz Raspberries
    • ½ ½ Mango peeled, stoned, and diced
    • 50g 1⅞ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
  8. Classic mode Step 8

    When ready to serve, pour the mango or raspberry coulis over the corresponding cheesecakes.