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Mini Cheesecakes Recipe

Mini Cheesecakes

A classic simple cheesecake recipe.

This is a recipe I got from a friend at work. It’s the best cheesecake recipe I have ever encountered; and although it may look a little difficult, it’s surprisingly easy to make. These cheesecakes are light and very soft and completely unlike most of the dense, heavy and overly sweet cheesecakes most of us are used to.

Mini cheesecake


300 grams of  digestive biscuits (I use McVitties if I can find them).

125 grams of unsalted butter

250 grams of cream cheese

200 grams of crème fraiche

½ a cup of pure icing sugar

1 teaspoon of vanilla extract

100 ml of thickened cream whipped

Ground nutmeg to sprinkle


Whip the cream to soft peaks cover with plastic wrap and put back in the fridge for use later in the recipe.

Line a 12 hole muffin pan with plastic wrap. I spray the pan with oil first, it helps to hold the plastic in place.


Process biscuits in a food processor until fine crumbs.

Add the butter and process until just combined you should be able to roughly mould the crumbly mixture in your hands if it is too dry add another teaspoon or so of butter. Press biscuit mixture into bases and sides of prepared muffin pans, using your clean hands to press the mix firmly into shape. Place the muffin pan in the freezer while you make the filling.

Place the cream cheese, crème fraiche, icing sugar and vanilla in the bowl of an electric mixer and beat until smooth. Use a metal spoon to fold in the whipped cream. I use the mixer sparingly to do this. If you work fast you can leave the filling mixture out, but for the first time making this I would recommend covering the bowl and putting it the fridge.

Gently cut the plastic wrap into sections around the bases. Use the wrap to gently pry the cases from the muffin pans and set the bases aside on a plate.

Fill a piping bag with the cream cheese mixture and pipe into the bases. Sprinkle the tops lightly with nutmeg then freeze for a further 30 minutes.

These are spectacular just on their own or served with fruit or thick berry sauces poured over the top. I also get good results from folding a few table spoons of a thick raspberry coulis through the cream mixture.

A coulis can be made by gently simmering a handful of raspberries, frozen is fine, with a couple of table spoons of sugar until you have a thick sauce. force the sauce through a fine sieve to remove the seeds, allow to cool and then use as a sauce or stir through minimally and you will get a stripe of fruit through your cheescakes.


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