Want a quick and easy-to-prepare-ahead dessert that looks and tastes amazing? Well these Mini Strawberry Cheesecakes tick both boxes!
Then there are the crushed Oreos on the bottom. What did we do before Oreos? Really, I find it very difficult to bake using them because I eat so many while I’m doing it! So why not make the base out of something that’s already delicious all by itself?
There are so many delicious ruby red strawberries out at the moment that I can’t resist them any longer and had to make something with them. And what better than pairing them with some chocolate in mini cheesecakes? I mean mini cheesecakes – they’re like those evil mini Mars bars – just coz they’re tiny you think that you can actually have three (or four) and that’s perfectly OK! Yeah, I need to stop doing that…
I use this same foundation cheesecake recipe when I make one of my faves – Mango Ripple Cheesecake. It’s just a perfect cheesecake recipe to add different flavours to and it’s really easy to make. So get some ready for dinner tonight!
Mini Strawberry Cheesecakes
– 100g / 3.5oz melted butter
– 500g / 17.5 oz cream cheese at room temperature
– 3/4 cup caster / superfine sugar
– 1 tablespoon vanilla extract or the seeds from 2 vanilla beans
– 3 teaspoons powdered gelatin dissolved in 1/4 cup boiling water
– 1 cup cream for whipping
– 2 cups fresh strawberries cut into quarters
– 1/2 cup of seedless strawberry jam or coulis, warmed slightly
Line a cupcake tray with cupcake liners
Separate the 2 halves of the Oreos, scraping out the cream filling. Using a food processor, process the Oreos to fine crumbs. Add the melted butter and process until combined. Press a tablespoon full of the mixture into the bases of the cupcake liners. Refrigerate for around an hour.
Meanwhile, place the cream cheese and sugar in the bowl of an electric mixer and beat until nice and smooth and there are no lumps.
Make sure that there are no lumps in the gelatin mixture and beat it into the cream cheese mixture. Add the vanilla or vanilla bean seeds and beat gently until combined.
Whip the cream and fold into the cream cheese mixture gently until well combined.
Spoon 1/3 of a cup of cheesecake mixture into each cupcake liner. Refrigerate for at least 3 hours.
Remove the cheesecakes from the fridge and peel the cupcake liners off gently. You can either prepare them to serve immediately or pop them back in the fridge until you are ready to serve.
Arrange a few strawberry quarters on the top of each mini cheesecake then spoon a teaspoonful of strawberry jam or coulis on top.
Makes 12 mini cheesecakes.