These mini strawberry cream cheesecakes combine a buttery biscuit base with a smooth, creamy filling and fresh strawberries. A little lemon juice balances the sweetness, while the berries add colour and a juicy finish.
Baked in a muffin tin, they come in handy individual portions for sharing. Tennis biscuits give the base a familiar flavour, while Nice biscuits or ginger biscuits make easy alternatives.
Make them ahead to give the filling time to chill and firm up, then decorate just before serving. Enjoy them with afternoon tea or as a small dessert after dinner.
Ingredients
- 200 g Tennis biscuits, Nice biscuits or ginger biscuits
- 100 g salted butter, melted
- 250 g cream cheese, softened
- ⅓ cup caster sugar
- 1 large egg, at room temperature
- 1 tablespoon lemon juice
- 5 tablespoons cream with at least 35% fat
- 150 g fresh strawberries, washed, dried, hulled and sliced
How to make mini strawberry cream cheesecakes
- Heat the oven to 160°C conventional or 140°C fan and line a 12-hole muffin tin. Crush the biscuits, mix with the melted butter and press into the cases.
- Beat the cream cheese and sugar until smooth. Mix in the egg, then the lemon juice and cream, taking care not to overmix. Divide between the cases.
- Bake for about 20 minutes, until the edges are set and the centres have a slight wobble. Cool, then refrigerate for at least 2 hours until firm. Allow about 3 hours for cooling and chilling altogether.
- Remove the paper cases and decorate with fresh strawberries just before serving.
Serving suggestions
Serve chilled and freshly decorated, with extra strawberries or a small spoonful of whipped cream. Keep covered in the fridge for up to 3 days, storing the strawberries separately until serving.
Printable recipe
Easy Baked Mini Strawberry Cheesecakes
Ingredients
- 200 g Tennis biscuits
- 100 g salted butter melted
- 250 g cream cheese softened
- 1/3 cup caster sugar
- 1 large egg at room temperature
- 1 tablespoon lemon juice
- 5 tablespoons cream at least 35% fat
- 150 g fresh strawberries washed, dried, hulled and sliced
Instructions
- Preheat the oven to 160°C conventional or 140°C fan. Line a standard 12-hole muffin tin with paper cupcake cases.
- Crush the biscuits into fine crumbs and stir in the melted butter until evenly moistened.
- Divide the crumbs between the cases and press firmly into an even layer with the back of a teaspoon.
- Beat the softened cream cheese and caster sugar until smooth, scraping down the bowl.
- Add the egg and mix on low speed until incorporated. Add the lemon juice and cream and mix briefly until just combined. Avoid overmixing.
- Divide the filling evenly between the cases and smooth the tops.
- Bake for about 20 minutes, until the edges are set and the centres still have a slight wobble. They should not look liquid or need to brown.
- Leave in the tin for 30 minutes, then carefully transfer to a rack. Once cooled, refrigerate for at least 2 hours, or until firm. Allow about 3 hours in total for cooling and chilling.
- Peel away the paper cases and top with the sliced strawberries just before serving.