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Mini strawberry shortcake cheesecakes


Makes: 12
timePrep time: 25 mins
timeTotal time:
Mini strawberry  shortcake cheesecakes
Recipe photograph by Kris Kirkham

Mini strawberry shortcake cheesecakes


Makes: 12
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
432Kcal
Fat
33gr
Saturates
20gr
Carbs
30gr
Sugars
21gr
Fibre
0gr
Protein
4gr
Salt
0.5gr

Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes

Ingredients

  • 100g unsalted butter, melted
  • 1½ tbsp granulated sugar
  • 200g shortcake biscuits, crushed
For the strawberry purée
  • 100g strawberries, hulled
  • 1 tbsp caster sugar
For the filling
  • 500g full-fat cream cheese
  • 2 tbsp cornflour
  • 175g caster sugar
  • finely grated zest of 2 lemons
  • 2 large eggs
  • 4 tbsp crème fraîche
To decorate
  • 12 small strawberries, sliced
  • a few baby mint leaves

Step by step

Get ahead
Make up to 2 days ahead and store in the fridge.
  1. Preheat the oven to 160°C, fan 140°C, gas 3. Line a muffin tray with 12 deep paper cases. Stir the melted butter and granulated sugar into the crushed biscuits and divide evenly between the paper cases. Press down with the back of a teaspoon. Bake for 10 minutes, then remove from the oven. Leave to cool.
  2. For the strawberry purée, put the berries into a mini food processor with the sugar and blend until smooth. Rub through a fine sieve into a bowl and discard the seeds.
  3. For the filling, beat the cream cheese, cornflour, sugar and zest together until smooth, then lightly beat in the eggs and crème fraîche. Transfer the mixture to a measuring jug so it's easy to pour.
  4. Add a little purée to the top of each biscuit base. Divide the filling equally between the paper cases, then drop ½ teaspoon of the remaining purée into the centre of the mixture and swirl with a cocktail stick. Bake for 25 minutes until puffed up and nearly set, but still slightly wobbly in the centre. They'll firm up as they cool. Chill for 4 hours.
  5. Decorate the cheesecakes with the sliced strawberries and baby mint leaves.

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