Mini Summer Fruit Cheesecakes – a delicious recipe with digestive biscuits, butter, clear honey, lemon, Philadelphia Cream Cheese, icing sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Crush the biscuits into small pieces and combine with the soft butter and honey.
2
Place this mixture into one small metal cutter ring and press firmly and evenly on the bottom of the ring.
3
Add the lemon juice and icing sugar to the cheese, whisk for around 2 minutes, being careful not to over whisk as this can cause the mixture to split.
4
Spoon the mixture into the rings and using a flan/palette knife press the mix well into the ring to prevent air gaps.
5
Remove the ring with either a hot cloth or blowtorch.
6
TIP: If you find it difficult to remove from the ring, use a flat knife to cut around the cheesecake.
7
Place the cheesecakes onto a large plate or individual ones and decorate with the raspberries and blueberries and either serve immediately or leave in fridge until eaten.
508
kcal
Calories
42
g
Fat
29
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 digestive biscuits, 40 g soft butter, 4 teaspoons clear honey, 1 lemon, and more.
Yes, Mini Summer Fruit Cheesecakes 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.
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