Mini Cheesecakes

Mini Cheesecakes

These cheesecake are so yummy and easy to make you can use fresh or frozen berrys to make the berry swirl. They were a hit at our Mothers Day High Tea.

Individual Cheesecakes
(Adapted from Helens Jackson’s Kitchen)

250g Malt BIscuits
125g Butter, melted
500g Cream cheese
500g Sour cream
1 1/4cups Sugar
5 Eggs
2tsp Vanilla

Berry Swirl
3/4cup Fresh or Frozen Berries ( I used frozen Blackberries)
2tbls Sugar

Preheat oven 160c
To make base , crush biscuits and mix with butter. Press into cupcake lined tins ( I used the end of my rolling pin to press down biscuit base) place in fridge while preparing filling.
Place cream cheese, sour cream, sugar, eggs and vanilla in a mixing bowl and mix until smooth. Poor filling over biscuit bases.
Berry Swirl:
Place berries and sugar in a blender and blend until incorperated ( add abit of water if its abit thick)
Place a few drops on top of cheese filling then swirl with a tooth pick.
Bake for 20-25 mins until set around the outside but still wobbly in centre. They will puff up abit while baking thats when you knw there done. Cool the place in fridge for atleast 2 hours or over night.

Makes 32.


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