Biscuit base mini cheesecakes

    Biscuit base mini cheesecakes


    365 people made this

    About this recipe: A digestive base is the norm when making cheesecake, but these mini cheesecakes are made with something different. Experiment with your favourite biscuits, or stick to digestives if you wish! For a pretty presentation, you can top each cheesecake with a rosette of cream cheese or whipped cream right before serving. And if you aren't fond of cherry, any flavour fruit filling or compote will do.

    Serves: 12 

    • 12 ginger nuts, vanilla shortbread or amaretti biscuits
    • 450g cream cheese, softened
    • 2 eggs
    • 2 tablespoons lemon juice
    • 125g caster sugar
    • 600g cherry fruit filling

    Prep:15min  ›  Cook:15min  ›  Extra time:30min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4.
    2. Line muffin tins with 12 paper cases. Place a biscuit in each one.
    3. In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice and sugar. Beat until smooth and thoroughly combined.
    4. Fill each case 2/3 full with cream cheese mixture.
    5. Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit filling. Pipe whipped cream or cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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