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Mini strawberry cheesecakes  recipe

Mini strawberry cheesecakes recipe

36 ratings

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. See method

  • Serves 12 (make 12 cheesecakes)
  • 30 mins to prepare, plus chilling
  • 354 calories / serving
  • Vegetarian


  • 1 tbsp vegetable oil
  • 75g unsalted butter, melted
  • 150g (5oz) digestive biscuits, crushed
  • 50g icing sugar
  • 400g (13oz) cream cheese
  • 100ml double cream
  • 1 tsp vanilla extract
  • 16 mini meringues, crushed

For the topping

  • 200g (7oz) strawberries, hulled and sliced
  • 3 tbsp forest fruits coulis

Each serving contains

  • Energy

  • Fat

    29g 42%
  • Saturates

    17g 85%
  • Sugars

    15g 17%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 21.4g Protein 2.5g Fibre 1.1g


  1. 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.
  2. With an electric whisk, beat the icing sugar, cream cheese, cream and vanilla extract. Fold in ¾ of the crushed meringues.
  3. 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.
  4. 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.

See more Cake recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

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