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Mini cheesecakes

• Linzi Pucino

Published: July 20, 2023 at 11:25 AM

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Serves 6

Easy

Prep: 10 mins

plus chilling

A star rating of 5 out of 5.6 ratingsRate

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These individual cheesecakes can be served with whichever fruits or nuts you prefer

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Try these mini cheesecakes, then check out our no-bake cheesecake, lime cheesecake, vegan cheesecake and more cheesecake recipes. Looking for a dessert sharing idea? Put together our easy but impressive dessert board.

How to make the perfect mini cheesecake: cook's tips

• Swap lemon zest for mint sprigs, fruit coulis, compote or a drizzle of chocolate for a twist.

How to store mini cheesecakes: Will keep covered in the fridge for 2-3 days.

Can it be made in advance? Make ahead and keep chilled for up to 2 days.

Mini cheesecakes recipe

Ingredients

Nutrition

• 150g digestive biscuits

• 75g unsalted butter

• 300g full-fat soft cheese

• 75g golden caster sugar

• 1 tsp vanilla extract

• 1 lemon

  zested

• seasonal berries

  to serve

Nutrition: per serving

• kcal391
• fat27.8g
• saturates16.4g
• carbs29.7g
• sugars18.3g
• fibre1.1g
• protein4.4g
• salt0.68g

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Method

• step 1

  Put the biscuits in a food processor and blitz to a fine crumb. Add the butter and blitz again to combine. Split between six dessert glasses or ramekins, press down firmly with the back of a spoon, then chill in the fridge while you make the topping.

• step 2

  Whisk the soft cheese in a large bowl using an electric whisk until smooth. Add the sugar, vanilla and most of the lemon zest, then whisk again.

• step 3

  Spoon the cheesecake mixture over the biscuit bases, then smooth out with a teaspoon. Chill for at least 3 hrs until set. Sprinkle over the remaining lemon zest and berries to serve.

Find more cheesecake recipes

Authors

Linzi Pucino

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