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!