Mini Cheesecake Bites with Fresh Berries and Chantilly Cream Recipe
These mini cheesecakes offer a perfect blend of creamy filling and a crunchy biscuit base, topped with fresh berries and whipped cream. Individually portioned in a muffin tin, they’re elegant yet easy to make, ideal for gatherings or a delightful dessert treat.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Total Time: 7 hours 42 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- 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
- Preheat Oven: Preheat your oven to 160°C / 325°F (140°C fan) and place the rack one-third from the bottom. Line a 12-hole standard muffin tin with paper liners to prepare for the bases.
- Prepare Base Mixture: Break the digestive biscuits or Graham crackers into pieces and blitz them in a food processor for about 10 seconds until you have fine crumbs. Add melted butter, caster sugar, cinnamon powder (if using), and a pinch of salt. Blitz again to combine into a texture similar to wet sand.
- Form Base: Divide the crumb mixture evenly among the 12 muffin holes and press down firmly to flatten using a flat, round object such as a 1/3 cup measure. This forms the crust for your mini cheesecakes.
- Bake Bases: Bake the crusts for 7 minutes. Then remove from oven and let the bases cool for 5 minutes before adding the filling.
- Make Filling: Beat the cream cheese on medium speed just until smooth (~10 seconds). Add plain flour, vanilla extract, sour cream, caster sugar, lemon zest, and a pinch of salt. Beat again on medium speed just until combined (~10 seconds). Then add eggs one at a time, beating gently until incorporated. The mixture should resemble a thick pancake batter.
- Fill and Bake Cheesecakes: Evenly divide the filling among the muffin holes, filling up close to within 3mm of the rim since the mixture won’t rise much during baking. Bake for 20 minutes until set.
- Cool and Chill: Remove cheesecakes from the oven and cool for 1 hour at room temperature in the muffin tin. Once cooled, cover with parchment paper and then loosely with cling wrap. Refrigerate for at least 6 hours or preferably overnight for best results and easier liner removal.
- Prepare Chantilly Cream: Just before serving, beat the heavy cream with vanilla extract and sifted icing sugar on high speed until it thickens enough to pipe or dollop.
- Decorate: Remove cheesecakes from the fridge about 30 minutes before serving to temper them to room temperature. Pipe or dollop the Chantilly cream on top, decorate with fresh strawberries, blueberries, raspberries, and mint sprigs. Dust lightly with icing sugar.
- Serve: Present your elegant mini cheesecakes proudly and enjoy a creamy, fresh dessert perfect for any occasion!
Notes
- Note 1: You can substitute digestive biscuits with Graham crackers if preferred.
- Note 2: Use block cream cheese and ensure it is at room temperature for the smoothest texture.
- Note 3: Eggs must be at room temperature to avoid curdling and achieve a silky filling.
- Note 4: Blitzing the biscuits ensures an even crumb texture and better binding with melted butter.
- Note 5: Do not overbeat the cream cheese mixture to prevent too much air incorporation which can cause cracking.
