Mini strawberry cheesecakes
Take a traditional cheesecake and top it off with an Eton mess twist of crunchy meringue, juicy strawberries and a zingy forest fruit coulis, to turn two classic treats into one deliciously amazing one.
- Lightly grease a 12-hole silicone muffin tray with the oil. Put the butter and digestives in a bowl and mix well to combine, then divide evenly between the muffin holes, pressing down flat with the back of a teaspoon.
- With an electric whisk, beat the icing sugar, cream cheese, cream and vanilla extract. Fold in ¾ of the crushed meringues.
- Spoon the cheesecake mixture evenly onto the biscuit bases and smooth the tops with the back of a spoon. Transfer to the fridge to set for at least 2 hrs.
- Run a knife around the edge of the cheesecakes to help ease them out. Smooth the edges with a palette knife, then top with the strawberries and the remaining crushed meringues. Drizzle with the coulis to serve.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
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