Mini Cheesecakes with Strawberries
For a sweet cheesecake recipe, you can't beat these Mini Cheesecakes with Strawberries. A bite-sized dessert idea that's sure to get the family's approval.
Ingredients
- 250 grams cream cheese, softened
- 1 tablespoons caster sugar
- 50 grams butter, melted
- 4 sheets filo pastry
- 125 grams strawberries, thinly sliced
- 1 teaspoons gelatine
- 1 lemon, zest finely grated
- 1 teaspoons vanilla essence
- 1/2 cup sour cream
- 2 passionfruits, pulp only
- 250 grams cream cheese, softened
- 1 tablespoons caster sugar
- 50 grams butter, melted
- 4 sheets filo pastry
- 125 grams strawberries, thinly sliced
- 1 teaspoons gelatine
- 1 lemon, zest finely grated
- 1 teaspoons vanilla essence
- 1/2 cup sour cream
- 2 passionfruits, pulp only
- Step 1 of 6Preheat oven to 180°C (160°C fan-forced. Lightly grease a 24-hole mini muffin pan.
- Step 2 of 6Layer filo sheets, brushing each sheet with butter and sprinkling with a little sugar (1 tablespoon to be used across all 3 layers). Brush top layer with butter. Cut filo stack into 24 equal squares. Line muffin holes with pastry, buttered side down.
- Step 3 of 6Bake for 6-8 minutes until lightly golden and crisp. Cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.
- Step 4 of 6In a small bowl, using an electric mixer, beat cream cheese, sour cream, remaining sugar and vanilla essence until smooth. Beat in lemon zest and juice.
- Step 5 of 6Place 1 Tbsp boiled water into a small jug. Sprinkle gelatine over and whisk vigorously with a fork to dissolve. Whisk into cream cheese mixture.
- Step 6 of 6Divide mixture between each case to fill, then chill for 1-2 hours until set. Top with strawberries and passionfruit to serve.
Method
- Step 1 of 6Preheat oven to 180°C (160°C fan-forced. Lightly grease a 24-hole mini muffin pan.
- Step 2 of 6Layer filo sheets, brushing each sheet with butter and sprinkling with a little sugar (1 tablespoon to be used across all 3 layers). Brush top layer with butter. Cut filo stack into 24 equal squares. Line muffin holes with pastry, buttered side down.
- Step 3 of 6Bake for 6-8 minutes until lightly golden and crisp. Cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.
- Step 4 of 6In a small bowl, using an electric mixer, beat cream cheese, sour cream, remaining sugar and vanilla essence until smooth. Beat in lemon zest and juice.
- Step 5 of 6Place 1 Tbsp boiled water into a small jug. Sprinkle gelatine over and whisk vigorously with a fork to dissolve. Whisk into cream cheese mixture.
- Step 6 of 6Divide mixture between each case to fill, then chill for 1-2 hours until set. Top with strawberries and passionfruit to serve.
Nutrition per serving
337 Kilojoules
Protein1 grams
Fat7 grams
Carbs6 grams
Sugars2 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6Preheat oven to 180°C (160°C fan-forced. Lightly grease a 24-hole mini muffin pan.
- Step 2 of 6Layer filo sheets, brushing each sheet with butter and sprinkling with a little sugar (1 tablespoon to be used across all 3 layers). Brush top layer with butter. Cut filo stack into 24 equal squares. Line muffin holes with pastry, buttered side down.
- Step 3 of 6Bake for 6-8 minutes until lightly golden and crisp. Cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.
- Step 4 of 6In a small bowl, using an electric mixer, beat cream cheese, sour cream, remaining sugar and vanilla essence until smooth. Beat in lemon zest and juice.
- Step 5 of 6Place 1 Tbsp boiled water into a small jug. Sprinkle gelatine over and whisk vigorously with a fork to dissolve. Whisk into cream cheese mixture.
- Step 6 of 6Divide mixture between each case to fill, then chill for 1-2 hours until set. Top with strawberries and passionfruit to serve.