• Partnered with
  • Makes 18 Items
  • 25 mins prep
  • 35 mins cook

Mini cherry cheesecakes

Mini Cherry Cheesecakes

Mini cherry cheesecakes

Ingredients

Mini cherry cheesecakes

  • 250 g packet digestive biscuits
  • 120 g butter, melted
  • 1/2 tsp ground ginger
  • 180 g white chocolate melts, chopped
  • 1/2 cup cream
  • 500 g cream cheese, at room temperature
  • 3/4 cup caster sugar
  • 2 eggs, lightly whisked
  • 1 tsp vanilla essence
  • 200 g cherries, pitted, coarsely chopped, plus 18 extra
  • 300 ml thickened cream, softly whipped, to serve
  • icing sugar, to dust

Steps

Mini cherry cheesecakes

  1. Preheat oven to 150°C (130°C fan-forced). Line 18 holes of 2 x 12-hole (1/3-cup) muffin trays with paper cases. Process biscuits until fine crumbs form. Add butter and ginger; process to combine. Press crumb mixture evenly over base of holes. Chill until required.
  2. Place chocolate and cream in a small heavy-based saucepan over low heat. Cook and stir for 6 minutes or until chocolate has melted and mixture is smooth. Cool.
  3. Using an electric mixer, beat cream cheese, sugar, egg, essence and cooled chocolate mixture in a large bowl until well combined and smooth. Fold cherries into cream cheese mixture. Divide mixture into prepared holes; level tops. Bake for 25 minutes or until just set, swapping trays halfway through cooking. Transfer trays to a wire rack. Cool in trays. Remove paper cases for serving. Top cheesecakes with cream and extra cherries. Serve dusted with icing sugar.
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