Mini strawberry cheesecakes recipe
Take a traditional cheesecake and top it off with an Eton mess twist of crunchy meringue, juicy strawberries and a zingy forest fruit coulis, to turn two classic treats into one deliciously amazing one.
See method- Serves 12 (make 12 cheesecakes)
- 30 mins to prepare, plus chilling
- 354 calories / serving
Ingredients
- 1 tbsp vegetable oil
- 75g unsalted butter, melted
- 150g (5oz) digestive biscuits, crushed
- 50g icing sugar
- 400g (13oz) cream cheese
- 100ml double cream
- 1 tsp vanilla extract
- 16 mini meringues, crushed
For the topping
- 200g (7oz) strawberries, hulled and sliced
- 3 tbsp forest fruits coulis
Each serving contains
- Energy
- 1470kJ 354.0kcal
- Fat
- 29g
- Saturates
- 17g
- Salt
- 0.5g
- Sugars
- 15g
of the Reference intake
Carbohydrate 21.4gProtein 2.5gFibre 1.1g
Method
- Lightly grease a 12-hole silicone muffin tray with the oil. Put the butter and digestives in a bowl and mix well to combine, then divide evenly between the muffin holes, pressing down flat with the back of a teaspoon.
- With an electric whisk, beat the icing sugar, cream cheese, cream and vanilla extract. Fold in ¾ of the crushed meringues.
- Spoon the cheesecake mixture evenly onto the biscuit bases and smooth the tops with the back of a spoon. Transfer to the fridge to set for at least 2 hrs.
- Run a knife around the edge of the cheesecakes to help ease them out. Smooth the edges with a palette knife, then top with the strawberries and the remaining crushed meringues. Drizzle with the coulis to serve.
- See more Cake recipes
- As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
