Mini CheesecakesMakes 12 mini cheesecakes:If you are not lucky enough to have 2 bowls be sure to chop cherry ripe and then whip cream prior to commencing beating cream cheese and sugar.Ingredients:1pkt (only need 12 biscuits) chocolate, butternut or gingernut biscuits - placed in foil paper in muffin tray - push to base
12 foil muffin papers
250g cream cheese
150g castor sugar
2 tsp gelatine dissolved in 2 tabsp water
200ml thickened cream
additional 100ml cram for decorating
2 tabsp stawberry topping
55g cherry ripe bar - variations are listed below
Preparation: -
make castor sugar first if not stored in pantry1. Chop cherry ripe bar 3 sec speed 5 - set aside. Similarly whip cream 200ml - with
butterfly speed 4, 20 - 25 sec - set aside.
2. Beat cream cheese and castor sugar until smooth - 3 mins speed 5-6 - stop and scrape sides bowl during this time.
3. Dissolve gelatine with water - stand in a hot water bath until gelatine has dissolved.
4. Beat gelatine mixture into cream cheese -
20 sec speed 5.5. Add additional ingredients for chosen variety (see below) - I made cherry ripe cheesecakes today -
mix 20 sec speed 5.6. Add 200ml whipped cream - mix
speed 3 - 30 sec7. Fill muffin papers to the top - refrigerate until firm - decorate by piping a rosette whipped cream on each - may sprinkle with extra cherry ripe crumbs.
VariationsCoffee Cheesecake2 tsp instant coffee dissolved in 1 tabsp hot water
1 tabsp kahlua or tia maria
Boysenberry Cheesecake1/2 cup finely chopped canned boysenberries or black cherries
2 tabsp liquid from can
Honeycomb Cheesecake45g violet crumble bar finely chopped
2 tabsp caramel topping
Orange or lemon Cheesecakes2 tsp grated orange / lemon rind
2 tabsp orange / lemon juice
1 tabsp tia maria or kahlua
Honey Cheesecake2 tabsp sultanas soaked in 2 teasp rum
1 tabsp honey
Pineapple Cheesecake1/2 cup undrained crushed pineapple
Tips/HintsI cannot acknowledge the original source of this recipe nor the variations - we have been using them with senior hospitality classes forever - please claim ownership so that plagiarism is not an issuePaper muffin papers are fine - (we use the cheapest brand possible when the hospitality classes do these at school). The foil paper are a bit sturdier, so with care there is no need for a muffin tin - just place papers on a platter, plus it is a little easier to peel the cheesecakes from the foil.
These take a couple of hours to set and can be made a day in advance.
Members' CommentsKerrynN - I made these for dessert for guests last night and WOW! they were great!
I had planned on using cherry ripes from the box of 50 Cadbury fundraiser bars from school, only to discover that someone Roll Eyes had already eaten all but one of them, which wasn't enough for the recipe. So we made a last minute swap to crunchies as strangely there were enough of those left.
I have a heap of the silicone muffin cups and decided to use those instead of buying throwaway ones, but... the choc ripple biscuits wouldn't fit into the bottom of the cups. So we crushed the biscuits and mixed them with melted butter, pressed them into the bottom of the cups and baked them for 10 minutes first. Then after they had cooled I added the topping mix.
I used 5 Texas muffin cups for the grown ups, and 4 patty cake size for the kids. I sprinkled crushed Crunchie on top and served them with Easy (40 second) egg free ice-cream
http://www.forumthermomix.com/index.php?topic=3895.0 made with vanilla bean paste. The ice-cream hadn't quite set completely but nobody but me was bothered by that.
Needless to say we will be making these again for sure! We made these again for another set of guests, this time with Cherry Ripe rather than Crunchies. The family's verdict was that the preferred the Crunchie flavour. Either way they were yummy!
foodiepep - They were really lovely. Unlike maddy, I didn't eat ALL the cherry ripe bars. I bought 2 packets of the mini ones and hid one packet so there would be enough.
Katiej - I microwaved the biscuits for a few seconds each to make them softer, so then it's easier to make them fit in the patty pan case. Today I did the original cherry ripe version, but have tried the pineapple and lemon version before and they are also good. I've also made them plain and spooned lemon curd on top (Tenina's lemon curd recipe), yummy! Thanks again for posting this one.
Wonder - I've made these tonight for a BBQ tomorrow and would like to know if I will be able to peel off the paper case for serving?
johnro - Wonder that is exactly what I did when we did the dessert bar for the wedding.
CP - thank you for this wonderful recipe Johnro. My DD has made these before to take to work, and I made these for our bbq last night and everyone was simply raving about them.
KerrynN - My son would like a cherry ripe cheesecake for his birthday. Does anyone know if this recipe can be made as large cheesecake rather than muffin sized portions, or if any adjustments need to be made? Update - We tried it. The tin was probably too big for the mixture but it is still fine.
annied - I made this desert for a Melbourne Cup lunch today, PPEERRFFEECCTT! Can not wait to try the other flavours! Thank you.
haybray - Thank you so much for this fantastic recipe. I made the Cherry Ripe and the Honeycomb ones for a Melbourne Cup lunch. Everyone loved them. I used Crunchie instead of Violet Crumble and I would have to say I loved them both but Crunchie was my favourite. This is a really easy recipe and are made so quickly. Will make these very often.
cjdlperry - Sometimes Oreos are cheaper to buy than just the plainer bikkies, and being a little smaller they fit easily in the bottom of the patty cases. Just as yummy this way. Don't split them - just put them in how they are. You get a extra layer of creamy at the bottom. Some of my muffin trays are big & when I use these with the patty cases inside the tin the cheesecake filling can go outside the base of the oreo bikkie but it makes no more mess that a usual one. If you were wanting to serve them without the patty cases, use a muffin tray that fits the oreo exactly.
