Mini Cheesecake Bites

Hi everyone! In today’s post, I am going to be sharing a mini cheesecake recipe that I have made quite a while back. I invented this recipe after experimenting with different cake styles, yet these worked out well to be yummy little tea-time snacks!

Notice how in the picture below, the soured cream is upside down… It’s because the bottom cracked as I was taking it out of the fridge! This recipe should make enough for 12 cupcake sizes and you will need the following…

  • 5 digestive biscuits
  • 25g butter, melted
  • 300g cream cheese
  • 1 tbsp plain flour
  • 88g caster sugar
  • Half a tsp of vanilla extract
  • A drop of lemon flavouring
  • 1 egg, plus 1 yolk
  • 71ml soured cream
  • Few drops of red food colouring
  • Milk chocolate
  • Heat the oven to 150C Fan/170C/Gas Mark 3. Place 12 cupcake cases into a muffin tin. Crush the digestive biscuits in a food processor (or bash in a plastic bag for less washing!). Mix with the melted butter and press into individual cupcake cases. Bake for 5 minutes then leave to cool.
  • Beat the cream cheese until soft then add the flour, caster sugar, vanilla extract, eggs, soured cream , lemon flavouring and food colouring individually until light and fluffy. If you wish, transfer the mixture into a jug which should make it easier to pour them in the cupcake cases. Bake in the centre of the oven for 20 minutes. Or until there is a slight wobble in the middle. 
  • Once the cheesecakes are completely cool, remove from the cases. So we can move on to assembly time!
  • To make the chocolate drizzle, melt enough chocolate in a bain-marie. But making sure that the water does not touch the bottom of the bowl! Leave the chocolate to cool slightly before drizzling on top of the cheesecake!
  • Top the mini cheesecakes with a strawberry then drizzle with the melted chocolate using a spoon. Now, try to do this bit as slowly as possible, otherwise the chocolate might drip down in a big blob!
These snacks are light, yummy and perfect for tea-time treats! For a healthier option, use a lighter version of the cream cheese. I use the Light Medium Fat Philadelphia cream cheese and they taste exactly the same as the full fat counterpart! 

Chocolate Almond Hearts

Wow, It’s been almost a month since I last posted here! I had the most gruelling exams for the past 2 weeks but the good news is, I’m now free and I am back! There’s about 15 posts that are well overdue so bear with me while I trudge through them. For now, here is the recipe for a delightful mini snack: Chocolate Almond Hearts with Ice Cream Filling.
This recipe was inspired by The Pink Whisk’s Valentines Hearts. After coming across her recipe, I felt that I had to try it as they are such unique little treats! This recipe will be my own take on the recipe so while some parts may be similar, some will also be different.
For the chocolate hearts:

  • 110g butter
  • 1 egg
  • 60ml milk
  • 190g caster sugar
  • 130g plain flour
  • 1/2 tsp bicarbonate of soda
  • 120ml boiling water
  • 2 heaped teaspoons of cocoa powder
  • 1 tsp almond flavouring
For the whipped cream frosting:
  • 1 pot of small heavy cream
  • 1 tsp vanilla flavouring
  • 50g granulated sugar
To assemble:
  • Any ice cream of your choice
  • Strawberries
  • Whipped cream frosting
You will also need a heart-shaped cake mould for this recipe. But if you don’t have any and would prefer to use a differently shaped mould, go ahead and use it! I’m sure it will work and taste just as well. I bought my silicone muffin mould in John Lewis for £12. It was, indeed, quite pricy plus the cake stuck to the bottom!
  • Lightly grease the muffin mould with a little oil and line with clingfilm. The oil will help the clingfilm stick neatly to the edges, avoiding it from crumpling into messy little balls. Fill each clingfilm pockets with ice cream, press down around the mould and seal.
  • Place the tray into the freezer and allow the ice cream to firm up. Then once they’ve properly formed into a heart shape, you may remove them from the tray and leave in the freezer until serving time!
  • Preheat the oven to 160C Fan/180C/Gas Mark 4. Grease the heart-shaped mould tray again. 
  • In a saucepan, mix the butter, boiling water and cocoa powder. Heat over a medium heat until the butter melts and it begins to bubble. Remove from heat after bubbling the mixture for 30 seconds.
  • Add the flour, sugar and bicarbonate of soda slowly to the pan to avoid lumps. Then add the milk, eggs and almond flavouring and mix well.
  • Pour the mixture into the mould tray, about 1/3 full. Pop in the oven and bake for 18 minutes. Leave the cakes to cool completely in the tray before attempting to take them out.
  • To make the whipped cream frosting, whip the cream until almost stiff. Add the sugar and vanilla extract and beat until cream holds peaks. 
  • Now, to assemble! Unwrap an ice cream and sandwich in between each half of the heart cake. Swirl the whipped cream with a piping bag and flower tip nozzle. Then, top it off with a fresh strawberry!
You will need to work really quickly when assembling the pieces together as the ice cream may melt! I had that problem with mine so some of my little treats wobbled as the ice cream in the middle were melting! As you can see on the right in the picture below…
One important tip is to prepare the ice cream in advance, allowing the ice cream to firm up for a good few hours. These were quite fun and messy to make! My cake stuck to the bottom of the mould tray so I had to give it quite a nudge to pop them out! As I was assembling the elements together, the ice cream also started to melt so I had to quickly unwrap them out the clingfilm with freezing hands! Yet, they were also super yummy and would make a lovely surprise for your loved one!

Easy Baked Raspberry Cheesecake

Hey everyone!!! For now I’m going to share with you guys, this super easy Baked Raspberry Cheesecake recipe!
So okay, let’s start…
  • 10 digestive biscuits (or the more, the better if you like a crumbly base)
  • 50g butter, melted
  • 600g cream cheese
  • 2 tbsp plain flour
  • 175g caster sugar
  • Vanilla extract
  • 2 eggs, plus 1 yolk
  • 142ml soured cream
  • 300g raspberries
  • Icing sugar
  1. Heat the oven to 180C/fan 160C/Gas Mark 4. Crush the digestive biscuits in a food processor (or put in a plastic bag and bash to fine crumbs). Mix with the melted butter and press into a 20cm springform tin, to bake for 5 minutes. Then, leave to cool.
  2. Beat the cream cheese, flour, caster sugar, a few drops of the vanilla extract, eggs and soured cream until light and fluffy. Stir in 150g raspberries and pour the mixture into the tin. Bake for 40 minutes, or until it’s set but slightly wobbly in the middle. Leave to completely cool before removing from the tin.
  3. Using the remaining raspberries, keeping a few for the top and put the rest in a pan. Heat with 1 tbsp of icing sugar until juicy, then squash with a fork. Push through a sieve and drizzle the sauce on top of the cheesecake along with the raspberries.
What did I say? It’s super easy! And it should be ready in roughly 2 hours! (Considering that the other hour is only to leave it to cool!) The top of my cheesecake is a bit cracked. But in order to avoid this, you MUST only open the oven door until the very end and remove the cheesecake from the tin when it’s completely cool!
My whole family had seconds straight after their first slice! And even requested for me to bake another one on the same day! Hehe. For a much healthier option, you can opt for the Light Philadelphia Cream Cheese, rather than the Full Fat option. It’s got much less fat, but still tastes pretty much the same!