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.
Recipe by: Ginny
This is a lovely dessert for a dinner party. The recipe is for plain cheesecake; you can add any topping you choose.
Recipe by: DawnieeShaw
I wanted a fairly light version of a cheesecake for my first one so I used 0% Greek yoghurt and as a result got a light, mousse-like cheesecake. Play around with the biscuits you use for the base - you can use light digestives or amaretti. Both are lighter choices!
Recipe by: helenearm
If you love chocolate and cheesecake -- this chocolate cheesecake recipe is for you. It's extremely decadent and a purist's idea of what chocolate cheesecake should be!
Recipe by: JJOHN32
This cheesecake is so so easy to make. All you need are biscuits, packet of Angel Delight® (whatever flavour you like) and whipped cream.
Recipe by: peanutoscar
This is a delicious recipe that is perfect for an on-the-go snack.
Recipe by: meagan
This is an excellent recipe for mini cheesecakes. Leave them plain or top them with fruit, compote or fruit glaze. Perfect for dinner parties and picnics.
Recipe by: BRAT87
This honey sweetened cheesecake is made with eggs and ricotta cheese and flavoured with orange zest, lemon juice and bay leaves. If you're planning a toga party or just want a taste of ancient Rome, this is an authentic version of an ancient Roman cheese cake. Can be served either warm or cold.
Recipe by: Namaste Mama
A buttery sponge cake base is topped with a sweetened cream cheese mix. It's a very rich cake, with the topping tasting similar to cheesecake. Serve on its own or with fresh berries.
Recipe by: MARBALET
Raspberry cheesecake mix is spread between two layers of bread, before being dipped into beaten eggs and then pan-fried until browned. Serve as a decadent weekend brunch with fresh raspberries on the side.
Recipe by: LADYHEN76