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.

Easy

Sweetpea pantry ginger giggles biscuit mix

Melted butter

Billington's Unrefined Dark Muscovado Sugar

For the Base

Soft cheese

Mascarpone cheese

Double cream

Egg yolk

Billington's Unrefined Golden Caster Sugar

Plain flour

Lemon

For the Filling

This recipe makes a batch of 12 perfectly formed Mini Cheesecakes topped with fresh raspberries and mangos. Classic cheesecakes just tiny

Mini Cheesecakes | How to Make Mini Cheesecakes

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).

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.

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.

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

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Once they’re scone, they’re scone

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Mini Cheesecakes by Sweetpea Pantry

About the bake

Method

Ingredients

For the Base

For the Filling

Utensils

We'd love a slice of advice.

Ingredients

For the Base

For the Filling

Utensils

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