Mini Cheesecakes by Sweetpea Pantry

  • Total Time

    30m
    • Prep Time

      10m
    • Bake Time

      20m
  • Makes

    8 Mini
  • Skill Level

    Easy
  • Dietary Needs

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This delicious cheesecake recipe from Sweetpea Pantry is a great dessert for children with nice protein from the cheese and eggs. Really quick and easy to make and delicious as mini bites or one large cake

Method

  1. Mix together your Giggles mix, melted butter and sugar and press firmly into loose-form cheesecake tins (can make 6-8 mini versions or 1 large).

    • 220g Sweetpea Pantry Ginger Giggles Biscuit Mix
    • 100g Melted Butter
    • 2 tbsp Dark Muscavado Sugar (We love Billington's)
  2. Whisk together your cheeses, cream, sugar and eggs until light and fluffy (easiest with an electric mixer). Lightly stir through your flour and lemon zest and juice until combined.

    • 200g Soft Cheese
    • 200g Mascarpone Cheese
    • 80g Unrefined Golden Caster Sugar (We like Billington's)
    • 50ml Double Cream
    • 1 Egg
    • 1 Egg Yolk
    • Juice and Zest Lemon
  3. Pour into tin/s and bake in pre-heated 180 oven until firm on top and only slightly wobbly (approx 35 minutes for one large cake and 15-20 minutes for small versions). Turn oven off and leave to cool in the oven to prevent sinking.

  4. Decorate with raspberries and natural yoghurt and a drizzle of raspberry coulis!

Let's Bake

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