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.
12 ginger nuts, vanilla shortbread or amaretti biscuits
450g cream cheese, softened
2 tablespoons lemon juice
125g caster sugar
600g cherry fruit filling
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Method Prep:15min › Cook:15min › Extra time:30min › Ready in:1hr
Preheat oven to 180 C / Gas 4.
Line muffin tins with 12 paper cases. Place a biscuit in each one.
In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice and sugar. Beat until smooth and thoroughly combined.
Fill each case 2/3 full with cream cheese mixture.
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.