Mini berry cheesecakes

Prep: 40 mins
Cook: 35 mins
Mini berry cheesecakes
Little mini cheesecakes for one make the perfect individual desserts loaded with creaminess and fruit flavours.

For the filling For the topping

50g butter

6 digestive biscuits, finely crushed

250g ricotta

50g icing sugar

Zest 1 lemon, juice of ½

1 egg and 1 yolk

½ tsp vanilla extract

150ml double cream

2 tbsp strawberry jam, melted

3 strawberries, halved

Preheat the oven to 150°C / 300°F / Gas mark 2.

Line 6 muffin tin holes with muffin paper cases.

Melt the butter in a pan, stir in the biscuit crumbs until mixed well then press firmly into the bases of each paper case and chill.

Beat the ricotta with the sugar, lemon zest and juice, whole egg, egg yolk and vanilla.

In another bowl, whisk the cream until it is slightly firm, then fold into the cheese mixture.

Spoon evenly into the paper cases, to their tops then tap the tin on the work surface to lower the filling.

Bake for 30 minutes, then turn off the oven and allow to cool completely in the oven.

Decorate, top each cheesecake with 1 teaspoon of jam and a berry of choice if you like.


Preparation Time
40 minutes

Cooking Time
35 minutes

Main ingredients
Dairy, Fruit, Eggs, Sugar

Recipe Type
Dessert, Cheesecake

Level of Difficulty
Moderately Easy


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