Strawberries have been at their peak in Australia so I couldn’t help but whip up these MINI STRAWBERRY CHEESECAKES. They are the perfect way to enjoy fresh strawberries when adding them to a dessert. I had made these a little while back as a dessert treat for our guests. I started by using Amaretti Biscotti and butter as the base which has a delicious coconut flavour and beautiful texture. If you’ve never tried them , I suggest you do. So damn good! Then the filling is creamy with a perfect hint of vanilla and for the topping there is a soft and sticky but not too sweet strawberry jam. My husband got through 2 of them that night and was hoping to have a third but didn’t want to seem rude in front our guests! Lucky for him there were leftovers and he enjoyed a third one for breakfast! hahaha. Recipe is on the blog with step by step photos. If you would like to receive the recipes directly into your mailbox, then you can subscribe by email on my web page. Enjoy x

Preparation: 10 minutes

Cooking and Chilling Time: 4 hours

Makes 10 x 120g jars

Biscuit Base:

2 packets Orgran Amaretti Biscotti

80g butter, melted

Cream Cheese Filling:

250g cream cheese

1/2 tsp vanilla bean paste

100g icing sugar

100ml thickened cream

Strawberry Jam:

750g strawberries, washed and cut into quarters

1/2 cup rapadura sugar Or caster sugar Or raw sugar

2 tbs lemon juice

  1. Place the biscuits in a food bag and crush using a rolling pin. Transfer to a bowl and pour over the melted butter. Mix well. Pour them into the prepared glass bowls or jars and press into the base to create an even layer. Chill in the fridge for 20 minutes to set firmly.

  2. Now place the cream cheese, icing sugar and the vanilla paste in a bowl and beat with an electric mixer until smooth. Pour in the thickened cream and continue until the mixture is combined. Pour the cream cheese mixture onto the biscuit base. Smooth the top with the back of a dessert spoon. Leave to set in the fridge for 4 hours.

  3. In a heavy base saucepan add the strawberries, sugar and simmer over low heat until it starts to bubble and thicken. Then add the lemon juice and mix well stirring occasionally. Simmer for 10 minutes. Allow to completely cool while the cheesecake is setting in the fridge.

  4. Pour strawberry topping over cheese mixture in each jar and set back in the fridge for a further 30 minutes.

  5. Serve with a dollop of icecream, fresh berries, fresh mint leaves or just on its own. Enjoy x

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