Mini Raspberry Cheesecakes

Just the right size! Cute little cupcake sized cheesecakes to ensure you get the perfect individual serve that are quick and very easy to make.

Makes: 9 individual serves
Cook time: 15 minutes prep, 3 hours (or overnight) in the fridge
Pan: 9 cupcake patty pans in cupcake tray

Ingredients – Base:
5 gingernut biscuits or 8 biscotti biscuits (or any of The Sugar Breakup biscuit recipes)
2 tablespoons of melted butter

Ingredients – Filling:
250g cream cheese
1 ½ teaspoons gelatine
2 tablespoons boiling water
½ cup (125ml) thickened cream
½ cup The Sugar Breakup Organic Golden Rice Malt Syrup
27 fresh or frozen raspberries

Get making, not baking!

Place cupcake pans in cupcake tray
Dissolve gelatine in 2 tablespoons of boiling water, set aside to cool slightly
To make the base – crush biscuits in a food processor, combine biscuit crumbs with melted butter.
Distribute crumbs between patty pans, about 1 tablespoon per pan. Using your fingers press crumbs into base of pans, place in the fridge whilst making filling
To make filling – in a food processor blend cream cheese with Rice Malt Syrup until smooth, add dissolved gelatine and blend
Scrap filling into a bowl
In a separate bowl whip cream to stiff peaks
Gently fold whipped cream into cream cheese mix until combined
Remove bases from the fridge. Place 3 berries in each pan, top with filling
Gently tap cupcake tray on bench to settle filling
Place in the fridge for 3 hours or overnight

4 thoughts on “Mini Raspberry Cheesecakes”

Its easy to make a no bake crust with rolled oats, nuts or coconut, dextrose and butter. Melt the butter. Chop other ingredients in food processor. Mix together and spoon into moulds. Put briefly in freezer to firm. Add cocoa for a chocolate version.

Once upon a time making cheesecake never required gelatine. Now it seems that every cheesecake recipe I find has gelatine. I think I might have to try and make this without the gelatine. I might try and combine an old recipe with this one and see what I come up with. Thank you for the inspiration. :)

I’ve read elsewhere that if you place a whole biscuit over each dent in the patty pan and heat for few minutes the biscuits will soften enough to be gently pressed down, without the need for crumbing and butter.