Mini strawberry cheesecakes

cake recipes Jun 9, 2022

  • Serves 12 (make 12 cheesecakes)
  • 30 mins to prepare, plus chilling
  • 354 calories/serving


  • 1 tbsp vegetable oil
  • 75g unsalted butter, melted
  • 150g (5oz) digestive biscuits, crushed
  • 50g icing sugar
  • 400g (13oz) cream cheese
  • 100ml double cream
  • 1 tsp vanilla extract
  • 16 mini meringues, crushed

For the topping

  • 200g (7oz) strawberries, hulled and sliced
  • 3 tbsp forest fruits coulis


  1. Using the oil, lightly butter a 12-hole silicone muffin tin. In a mixing bowl, combine the butter and digestives, then divide evenly between the muffin holes, pressing down flat with the back of a teaspoon.
  2. Mix the icing sugar, cream cheese, cream, and vanilla extract together with an electric mixer. 34% crumbled meringues should be folded in.
  3. Fill the biscuit bases evenly with the cheesecake mixture and level the tops with the back of a spoon. Refrigerate for at least 2 hours to allow flavors to meld.
  4. To gently ease the cheesecakes out, run a knife around the edge. Smooth the edges with a palette knife, then top with the remaining crushed meringues and strawberries. To serve, drizzle with the coulis.


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