Mini cherry cheesecakes

  • 25 mins preparation
  • 35 mins cooking
  • Makes 18 Item
  • Print


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


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.


Ensure cream cheese is at room temperature to avoid lumps in cheesecake.

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