Mini Cheesecakes 🍰

What’s Cooking Today? 👩🏻‍🍳

Here is a new take on the traditional way of making a cheesecake that is much more fun using ingredients everyone loves to eat. This recipe is unique because you can use one recipe to make five different flavours — Mango Pulp, Lemon Curd and Lemon Zest, Chocolate Chips, Aero Mint Chocolate, Strawberry Jam and Blueberries. Or, mix and match your own like me, where I mixed chocolate chips topped with aero mint chocolate.

Are you ready? Let’s get cooking!

Method 📖

To make the base:

1. Weigh the biscuits and 1 tablespoon of sugar together into a plastic sandwich bag.

2. Using a rolling pin, smash the biscuits until a fine crumb is formed.

3. Tip the mixture into the small bowl.

4. Blend in the butter and divide into the ramekins

5. Press the crumbs into the ramekins by pressing down gently with your fingers. Set aside.

6. In a medium bowl, add the cream cheese, sugar, vanilla extract, lemon juice and double cream and mix until all are well combined.

7. Once the texture looks well mixed, spoon onto the biscuit layer.

To make the toppings:

1. Slice the strawberry into very small pieces.

2. Spread a little strawberry jam onto the top of a mini cheesecake and add strawberry pieces onto the top.

3. Slice the blueberries into small ringlets and spread them out on top of your mini cheesecake.

4. Spread your lemon curd onto the top of a mini cheesecake and then grate the zest of the lemon on top.

5. Grate the Aero chocolate and add to the top of a mini cheesecake.

6. Spread the Mango Pulp onto the top of a mini cheesecake.

Put the mini cheesecakes in the fridge for 2 to 3 hours to allow them to “firm up”. A perfect treat for Shavuot!