Mini Fruit Mince Cheesecakes
Elevate your holiday dessert game with these delightful Mini Fruit Mince Cheesecakes! Perfectly portioned for individual servings, these festive treats feature a buttery digestive biscuit base topped with velvety cream cheese filling and a spiced fruit mince topping that captures the essence of the season. With a prep time of just 20 minutes and a straightforward baking process, they're as simple to make as they are stunning to serve. Ideal for Christmas parties or any occasion that calls for a sweet, festive bite, these mini cheesecakes can be garnished with whipped cream and fresh mint leaves for an elegant finish. Whether you're hosting a gathering or looking for a make-ahead dessert, these creamy, spiced delights are bound to impress!
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Recipe Information
Ingredients
- 150 grams Digestive biscuits
- 75 grams Unsalted butter
- 250 grams Cream cheese, softened
- 100 grams Caster sugar
- 1 teaspoon Vanilla extract
- 2 Eggs
- 100 grams Sour cream
- 200 grams Fruit mince (store-bought or homemade)
- 100 grams Whipped cream (optional, for garnish)
- 12 pieces Fresh mint leaves (optional, for garnish)
Instructions
Preheat the oven to 160°C (320°F) and line a standard 12-cup muffin tin with paper cupcake liners.
Place the digestive biscuits in a food processor and blitz until they form fine crumbs. Alternatively, place them in a sealed plastic bag and crush with a rolling pin.
Melt the butter in a small saucepan or in the microwave, then mix it with the crushed biscuits until the mixture resembles wet sand.
Spoon approximately 1 tablespoon of the biscuit mixture into each cupcake liner and press it down firmly with the back of a spoon to form a base. Place the tin in the fridge to chill while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and caster sugar together until smooth and creamy.
Add the vanilla extract and eggs, one at a time, beating well after each addition.
Mix in the sour cream until fully incorporated, ensuring the filling is smooth and lump-free.
Remove the muffin tin from the fridge and divide the cream cheese mixture evenly among the 12 liners, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the cheesecakes are just set in the center. They may still have a slight wobble, which is fine.
Remove the cheesecakes from the oven and let them cool to room temperature in the tin, then transfer them to the fridge to chill for at least 2 hours or overnight for best results.
Once fully chilled, spoon a generous amount of fruit mince on top of each cheesecake.
Optional: Garnish each cheesecake with a dollop of whipped cream and a fresh mint leaf for an extra festive touch before serving.
Serve chilled and enjoy these festive mini treats!
Nutrition Facts
Calories |
3721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.6 g | 315% | |
| Saturated Fat | 145.1 g | 726% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 965 mg | 322% | |
| Sodium | 1886 mg | 82% | |
| Total Carbohydrate | 359.1 g | 131% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 258.2 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 667 mg | 51% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 788 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
