Mini Cheesecakes with Berry Garnishes and Chantilly Cream Recipe

Introduction

Mini cheesecakes are delightful bite-sized treats perfect for any occasion. With a crumbly biscuit base and a smooth, creamy filling, these little desserts are both elegant and easy to make at home.

Ingredients

• 150g (5 oz) digestive biscuits (10 pieces) or Graham Crackers (20 squares)
• 60g (4 tbsp) unsalted butter, melted
• 1 tbsp caster sugar (superfine sugar)
• 1/8 tsp cinnamon powder (optional)
• Pinch of salt
• 375g (12 oz) cream cheese (block), at room temperature
• 1 1/2 tbsp plain (all-purpose) flour
• 1 tsp vanilla extract
• 1/2 cup sour cream, room temperature (or plain yogurt)
• 1/2 cup caster sugar (superfine sugar)
• 1 1/2 tsp lemon zest (from 1 lemon)
• Pinch of salt
• 2 large eggs, at room temperature
• 1 1/2 cups thickened (heavy) cream
• 1/2 tsp vanilla extract
• 15g (2 tbsp) icing sugar (powdered sugar), sifted (or 1 tbsp caster sugar)
• Small strawberries, blueberries, and raspberries for decoration
• 12 small sprigs of mint
• Icing sugar (powdered sugar) for dusting

Instructions

1. Step 1: Preheat your oven to 160°C (325°F), or 140°C (285°F) fan-forced, and place the oven rack one third from the bottom. Line a 12-hole standard muffin tin with paper muffin liners.
2. Step 2: Prepare the base by breaking the biscuits or crackers into pieces by hand. Blitz them in a food processor until they form fine crumbs, about 10 seconds.
3. Step 3: Add the melted butter, caster sugar, cinnamon powder (if using), and a pinch of salt to the crumbs. Blitz again until combined and the mixture feels like wet sand.
4. Step 4: Evenly divide the crumb mixture between the muffin cups. Press firmly and flat using a flat, round object—about the size of a 1/3 cup measure works well.
5. Step 5: Bake the bases for 7 minutes, then let them cool for 5 minutes before adding the filling.
6. Step 6: For the filling, beat the cream cheese on medium speed just until smooth, about 10 seconds.
7. Step 7: Add the flour, vanilla extract, sour cream, caster sugar, lemon zest, and a pinch of salt. Beat again for about 10 seconds until combined.
8. Step 8: Add the eggs one at a time, beating just until incorporated after each addition. The mixture should have a thick pancake batter consistency.
9. Step 9: Divide the filling evenly between the muffin cups, filling close to the rim (within about 3mm). The filling won’t rise much during baking.
10. Step 10: Bake for 20 minutes. After baking, let the cheesecakes cool in the tin at room temperature for 1 hour.
11. Step 11: Cover the cooled cheesecakes loosely with parchment paper and cling wrap. Refrigerate for at least 6 hours, preferably overnight, until the liners peel off cleanly.
12. Step 12: To serve, remove cheesecakes from the fridge 30 minutes beforehand to take the chill off for a better texture.
13. Step 13: Make the chantilly cream by beating the thickened cream, vanilla extract, and sifted icing sugar on high speed until thick enough to pipe or dollop.
14. Step 14: Decorate each mini cheesecake with a dollop or pipe of chantilly cream, fresh berries, and a sprig of mint. Dust with icing sugar before serving.

Tips & Variations

• Use plain yogurt as a substitute for sour cream if needed, for a lighter tanginess.
• Try different biscuit bases such as oat cookies or chocolate graham crackers for a flavor twist.
• Allow the cheesecakes to come to room temperature before serving for the best texture and flavor.
• Add a teaspoon of lemon juice to the filling for extra brightness if desired.

Storage

Store mini cheesecakes in an airtight container in the refrigerator for up to 3 days. They can also be frozen without decoration for up to 1 month; thaw overnight in the fridge before serving. Add fresh cream and berries just before serving after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of biscuit for the base?

Yes, you can swap digestive biscuits or graham crackers with similar types like oat cookies or chocolate-flavored crackers to change the flavor profile.

Why should the eggs and cream cheese be at room temperature?

Room temperature eggs and cream cheese combine more smoothly into the batter, preventing lumps and ensuring a creamy texture in the final cheesecake.

Mini Cheesecakes with Berry Garnishes and Chantilly Cream Recipe

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★★★★★

4.8 from 103 reviews

These mini cheesecakes feature a delicate digestive biscuit base with a smooth, creamy cream cheese filling, baked to perfection and topped with fresh berries and chantilly cream. Perfectly portioned for individual servings, they offer a deliciously rich dessert that’s easy to prepare and impresses guests with beautiful presentation.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 27 minutes
• Total Time: 7 hours 47 minutes
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Base

• 150g / 5 oz digestive biscuits (10 pieces) or Graham Crackers (20 squares)
• 60g / 4 tbsp unsalted butter, melted
• 1 tbsp caster sugar (superfine sugar)
• 1/8 tsp cinnamon powder (optional)
• Pinch of salt

Filling

• 375g / 12 oz cream cheese (block), at room temperature
• 1 1/2 tbsp plain/all-purpose flour
• 1 tsp vanilla extract
• 1/2 cup sour cream (room temperature) or plain yogurt
• 1/2 cup caster sugar (superfine sugar)
• 1 1/2 tsp lemon zest (from 1 lemon)
• Pinch of salt
• 2 large eggs, at room temperature

Chantilly Cream & Garnish

• 1 1/2 cups thickened/heavy cream
• 1/2 tsp vanilla extract
• 15g / 2 tbsp icing sugar/powdered sugar, sifted (or 1 tbsp caster sugar)
• Strawberries (small), blueberries, and raspberries
• 12 small sprigs of mint
• Icing sugar/powdered sugar for dusting

Instructions

1. Preheat Oven: Preheat your oven to 160°C/325°F (140°C fan) and position the oven shelf 1/3 from the bottom. Line a 12-hole standard muffin tin with paper liners to prepare for the crust.
2. Prepare Base Crumbs: Break the digestive biscuits or Graham crackers into pieces, then blitz them in a food processor until you get fine crumbs resembling wet sand texture after adding melted butter, caster sugar, cinnamon (if using), and a pinch of salt.
3. Press Base: Evenly divide the crumb mixture between muffin holes and press firmly using a flat, round object like a 1/3 cup measure to create a compact base layer.
4. Bake Bases: Bake the crust bases in the oven for 7 minutes, then allow them to cool for 5 minutes before adding the filling.
5. Make Filling: Beat the cream cheese on medium speed until smooth, then add flour, vanilla extract, sour cream, caster sugar, lemon zest, and salt. Beat until just combined. Incorporate the eggs one at a time, mixing until incorporated and the batter achieves a thick pancake batter consistency.
6. Fill and Bake: Pour the filling mixture evenly over the bases in the muffin tin, filling nearly to the rim (within 3mm). Bake for 20 minutes until set.
7. Cool and Chill: Cool the cheesecakes for 1 hour at room temperature in the tin. Then cover with baking/parchment paper and loosely with cling wrap. Refrigerate for at least 6 hours or preferably overnight until the liners can be removed cleanly.
8. Prepare Chantilly Cream: Prior to serving, beat the thickened cream, vanilla extract, and sifted icing sugar on high speed until thick enough to pipe or dollop.
9. Decorate: Remove cheesecakes from the fridge 30 minutes before serving to take the chill off. Pipe or dollop chantilly cream on top, arrange fresh strawberries, blueberries, and raspberries, garnish with mint sprigs, and dust with icing sugar.

Notes

• Use digestive biscuits or Graham crackers as the base for best flavor and texture.
• Make sure cream cheese and eggs are at room temperature for a smooth filling.
• Blitz the biscuit crumbs just until fine; avoid over-processing to retain a good crumb texture.
• Chilling overnight helps flavors to meld and improves texture, allowing clean removal from liners.
• Optional cinnamon in the base adds a warm spicy note but can be omitted.
• If you don’t have sour cream, plain yogurt is a suitable substitute.
• Ensure not to overbeat the filling mixture to avoid cracks on baking.

Keywords: mini cheesecakes, dessert, cream cheese, baked cheesecake, individual cheesecakes, easy dessert, berry topped dessert