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Mini Cheesecakes with Fresh Berries and Chantilly Cream Recipe

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4.4 from 4 reviews

These mini cheesecakes feature a buttery biscuit base topped with a smooth, creamy cream cheese filling baked to perfection. Served chilled and decorated with fresh berries and whipped chantilly cream, they make an elegant and delicious dessert perfect for any occasion.

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, room temperature (or plain yogurt)
  • 1/2 cup caster sugar (superfine sugar)
  • 1 1/2 tsp lemon zest (1 lemon)
  • Pinch of salt
  • 2 large eggs, 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)

Decorating (Optional):

  • Small strawberries, blueberries, and raspberries
  • 12 small sprigs of mint
  • Icing sugar / powdered sugar for dusting

Instructions

  1. Preheat Oven: Preheat the oven to 160°C / 325°F (140°C fan) and position the shelf about one third from the bottom. Line a 12-hole standard muffin tin with paper muffin liners.
  2. Make the Base: Break the biscuits into pieces and blitz them in a food processor until fine crumbs form. Add melted butter, caster sugar, cinnamon (if using), and a pinch of salt, then blitz again until combined and the texture resembles wet sand.
  3. Press Base into Tin: Divide the biscuit mixture evenly among the muffin tin holes. Press down firmly to compact the mixture using a flat, round object or a 1/3 cup measure until firmly flattened.
  4. Bake Base: Bake the bases in the oven for 7 minutes, then remove and cool for 5 minutes before adding the filling.
  5. Prepare the Filling: Beat the cream cheese on medium speed using an electric mixer until smooth (about 10 seconds). Add flour, vanilla extract, sour cream, caster sugar, lemon zest, and a pinch of salt; beat just until combined. Add eggs one at a time, beating gently after each just until incorporated. The batter should have the consistency of thick pancake batter.
  6. Fill Muffin Tin: Divide the filling evenly over the biscuit bases, filling nearly to the rim but leaving about 3mm space as the cheesecakes will not rise much.
  7. Bake Cheesecakes: Bake in the oven for 20 minutes until set but still slightly wobbly in the center.
  8. Cool and Chill: Remove from the oven and cool on the counter for 1 hour in the muffin tin. Then cover loosely with baking/parchment paper and cling wrap, and refrigerate for at least 6 hours, preferably overnight, until liners can be peeled off cleanly.
  9. Prepare Chantilly Cream: Just before serving, beat heavy cream, vanilla extract, and icing sugar on high speed until thick enough to pipe or dollop.
  10. Decorate and Serve: Remove cheesecakes from fridge 30 minutes before serving for best texture. Pipe or dollop chantilly cream on top, garnish with fresh berries and mint sprigs, and dust lightly with icing sugar. Serve immediately and enjoy!

Notes

  • Digestive biscuits or graham crackers work best for the base. For graham crackers use 1 3/4 cup or 20 squares to equal 150g. Different biscuits may require adjusting the butter for proper binding.
  • Use block cream cheese rather than spreadable cream cheese for a firmer texture in the filling.
  • Use large eggs at room temperature to ensure smooth incorporation and avoid batter curdling.
  • If no food processor is available, place biscuits in a ziplock bag and crush with a rolling pin or heavy can until fine crumbs form.
  • Minimize beating of filling ingredients to reduce bubbles and cracking risk; ingredients should be at room temperature.
  • For neater removal of liners, freeze the cheesecakes for 30 minutes before peeling off the liners.
  • Decorate the cheesecakes close to serving time for best appearance. They can be stored in the fridge for up to 5 days.
  • For more stable whipped cream, substitute 1/4 of the cream with mascarpone before whipping.
  • Nutrition info excludes toppings and decorations.

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