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.
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!
This cheesecake is so so easy to make. All you need are biscuits, packet of Angel Delight® (whatever flavour you like) and whipped cream.
This is a delicious recipe that is perfect for an on-the-go snack.
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.
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!
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.
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.
If you love chocolate brownies and cheesecake, this is the recipe for you. A rich, chocolaty base is swirled with a cream cheese topping, then baked to perfection.
An easy cheesecake that requires no cooking! It's made with mandarin oranges and orange jelly. A great one to make with the kids.