Friday, 15 July 2011

Mini Cheesecakes

Cheesecakes don't need to be cake sized to be enjoyable. These mini cheesecakes make great finger food at parties or as an alternative to cup cakes.


  • 200g chocolate digestives, crushed
  • 100g butter, at room temperature
  • 500g cream cheese
  • 175g caster sugar
  • juice and rind of 2 lemons
  • 3 eggs
  • 100ml double cream
  • 12 strawberries, washed and cut in half


  1. Preheat the oven to 170 degrees.
  2. Mix the crushed digestives and butter together using a blender until evenly mixed.
  3. Place 12 cupcake liners into a cupcake dish.
  4. Divide the crushed digestives between the cupcake lines, pressing into a firm layer in the bottom.
  5. In a large bowl mix the cream cheese and caster sugar until well mixed.
  6. Add the lemon juice and rind and mix again.
  7. Add the eggs one at a time, mixing well between each egg.
  8. Once all the eggs have been added stir in the double cream.
  9. Divide the mixture between the 12 cupcake lines.
  10. Bake in the oven for 35 to 40 minutes.
  11. When the cheesecakes are firm turn off the oven and open the door a little, but let the cheesecakes cool in the oven.
  12. Once the cheesecakes are cooled garnish with the strawberry halves and serve.
Makes 12 mini cheesecakes.

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