Mini Cheesecakes
1 Reviews
About our mini cheesecakes recipe
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.
This 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.
If you loved this recipe, give our mini Victoria Sponge Cakes a try!
Ingredients
For the Base
- 220gSweetpea pantry ginger giggles biscuit mix
- 100gMelted butter
- 2 tbspBillington's Unrefined Dark Muscovado Sugar
For the Filling
- 200gSoft cheese
- 200gMascarpone cheese
- 50mlDouble cream
- 1Egg
- 1Egg yolk
- 80gBillington's Unrefined Golden Caster Sugar
- 2 tbspPlain flour
- Zest and juiceLemon
Method
Step 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).
Ingredients for this step
- 220gSweetpea pantry ginger giggles biscuit mix
- 100gMelted butter
- 2 tbspBillington's Unrefined Dark Muscovado Sugar
Step 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.
Ingredients for this step
- 200gSoft cheese
- 200gMascarpone cheese
- 80gBillington's Unrefined Golden Caster Sugar
- 50mlDouble cream
- 1Egg
- 1Egg yolk
- Zest and juiceLemon
Step 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.
Step 4
Decorate with raspberries and natural yoghurt and a drizzle of raspberry coulis!