Print

Mini Cheesecake with Fresh Berries and Chantilly Cream Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 1 review

These mini cheesecakes are a delightful treat featuring a crisp digestive biscuit base, a smooth and creamy lemon-flavored filling, and topped with fresh berries and chantilly cream. Perfectly portioned for 12 servings, they are baked to creamy perfection and chilled for the ideal texture. Great for parties or a special dessert.

Ingredients

Base

  • 150g/5 oz digestive biscuits (10 pieces) or Graham Crackers (20 squares)
  • 60g / 4 tbsp unsalted butter, melted
  • 1 tbsp caster sugar (superfine sugar)
  • 1/8 tsp cinnamon powder (optional)
  • Pinch of salt

Filling

  • 375g / 12 oz cream cheese (block), at room temperature
  • 1 1/2 tbsp plain / all-purpose flour
  • 1 tsp vanilla extract
  • 1/2 cup sour cream (or plain yogurt), room temperature
  • 1/2 cup caster sugar (superfine sugar)
  • 1 1/2 tsp lemon zest (from 1 lemon)
  • Pinch of salt
  • 2 large eggs, at room temperature

Chantilly Cream Topping

  • 1 1/2 cups thickened / heavy cream
  • 1/2 tsp vanilla extract
  • 15g / 2 tbsp icing sugar / powdered sugar, sifted (or 1 tbsp caster sugar)

Decoration

  • Strawberries (small), blueberries, and raspberries
  • 12 small sprigs of mint
  • Icing sugar / powdered sugar for dusting

Instructions

  1. Preheat Oven: Preheat your oven to 160°C / 325°F (140°C fan) and position the oven rack one third from the bottom. Line a 12-hole standard muffin tin with paper muffin liners to prepare for the cheesecake bases.
  2. Prepare Base Crumbs: Break the digestive biscuits or graham crackers into smaller pieces by hand and blitz them in a food processor for about 10 seconds until they become fine crumbs resembling sand.
  3. Mix Base Ingredients: Add melted butter, caster sugar, cinnamon powder (if using), and a pinch of salt to the crumbs and pulse in the food processor until the mixture combines and has the texture of wet sand.
  4. Press Base into Tin: Divide the crumb mixture evenly between the muffin tin holes and firmly press down using a flat, round tool such as a 1/3 cup measure to compact the base.
  5. Bake Bases: Bake the bases in the preheated oven for 7 minutes. Once done, let them cool in the tin for 5 minutes before adding the filling.
  6. Make Filling: Using an electric mixer on speed 5, beat the cream cheese just until smooth (around 10 seconds). Add flour, vanilla extract, sour cream, caster sugar, lemon zest, and a pinch of salt. Beat again just to combine (~10 seconds). Add eggs one at a time, beating just until incorporated. The consistency should be similar to thick pancake batter.
  7. Fill Tins: Spoon the filling mixture evenly into the muffin tin holes on top of the baked bases. Fill close to the rim (within 3mm), as the cheesecakes won’t rise much during baking.
  8. Bake Cheesecakes: Place the filled muffin tin in the oven and bake for 20 minutes until the filling is set but still slightly wobbly in the center.
  9. Cool and Chill: Remove from the oven and allow the cheesecakes to cool in the tin on the counter for 1 hour. Once cooled, cover with parchment paper, then loosely with cling wrap and refrigerate for at least 6 hours or preferably overnight for best results. The liners should peel off cleanly once fully chilled.
  10. Prepare Chantilly Cream: Before serving, beat the heavy cream, vanilla extract, and icing sugar on high speed until the cream thickens enough to pipe or dollop.
  11. Decorate: Remove cheesecakes from the fridge about 30 minutes prior to serving to take the chill off for better flavor. Pipe or dollop the chantilly cream on top of each cheesecake. Garnish with fresh strawberries, blueberries, raspberries, and a sprig of mint. Dust lightly with icing sugar.
  12. Serve and Enjoy: Serve these beautifully decorated mini cheesecakes proudly to your guests or enjoy them as a delightful dessert portion.

Notes

  • Digestive biscuits or graham crackers can be substituted with other similar-textured biscuits but avoid very hard or oily types.
  • Ensure cream cheese and eggs are at room temperature to prevent lumps and achieve a smooth filling.
  • The cinnamon in the base is optional but adds a nice warm note to the crust.
  • Do not overbeat the filling once eggs are added to avoid incorporating too much air, which can cause cracking.
  • Chilling overnight improves fiSetng and makes removal from liners easier.
  • If you don't have sour cream, use plain yogurt as a substitute.
  • Letting cheesecakes come to room temperature before serving enhances the creaminess of texture and flavor.

Find it online: https://dishcooks.com/mini-cheesecake-with-fresh-berries-and-chantilly-cream-recipe/