Mini Cheesecakes by Sweetpea Pantry

  • Total Time

    30m
    • Prep Time

      10m
    • Bake Time

      20m
  • Makes

    8 Mini


Our recipe for Mini Cheesecakes is a great way to impress guests and not have the challenge of getting a large cheesecake to set. We've topped the Mini Cheesecakes with a simple fruit compote (raspberries and mango) but you could just as easily top with fresh strawberries or even chocolate. The recipe allows you to make the Mini Cheesecakes using a muffin tin and muffin cases, they are exactly the right size and make it easy to turn out the finished cheesecakes. Serve as part of a sweet buffet or summer party on a tiered cake stand.

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 Billington’s Unrefined Dark Muscovado Sugar
  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 Billington’s Unrefined Golden Caster Sugar
    • 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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