Mini Cheesecakes With Strawberries Recipe

Name: Mini Cheesecakes With Strawberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 digestive biscuits; 3 1/2 tablespoons butter; sugar if needed; 1 1/16 cups cream cheese; 15/16 cup caster sugar; 2 eggs; 1 tablespoon fresh lemon juice; 1/2 tablespoon vanilla extract; 7 tablespoons plain flour; fruits for decoration, I used Strawberries

Servings: persons

1
1. Preheat oven to Gas mark 3-4 (180u00b0C?). Line muffin pans with paper cases (I doubled each of them up).
2
2. Start with the base. Crush biscuits until crumbly (whichever method is good as long as it gets you there!). Melt butter and mix in with the biscuits. Put a tablespoon of biscuits in each of the cupcake cases and press down firmly (to make a tight, secure base). You could pop this in the oven for a few minutes, or you could leave this in your fridge. I left mine in the fridge because I'm lazy. =P
3
3. On to the filling. Use your mixer (on low speed) and beat the cream cheese until soft, add sugar until combined.
4
4. Beat eggs in, one at a time until combined.
5
5. Add Flour, mix until combined.
6
6. Add vanilla and lemon juice until light and creamy.
7
7. Take your biscuit bases and top them up with the cream cheese mixture.
8
8. Bake for 20 minutes or until slightly risen, you may notice little cracks on the surface.
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9. Leave them in the pan to cool down for 10 minutes. Transfer them to a wire rack to cool completely.
10
10. Refrigerate for 1 hour or until chilled. Decorate with strawberries (or topping of your choice) and serve!!

661

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 digestive biscuits, 3 1/2 tablespoons butter, sugar if needed, 1 1/16 cups cream cheese, and more.

Yes, Mini Cheesecakes With Strawberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Cheesecakes With Strawberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions