These individual cheesecakes can be served with whichever fruits or nuts you prefer
How to make the perfect mini cheesecake: cook’s tips
- Swap lemon zest for mint sprigs, fruit coulis, compote or a drizzle of chocolate for a twist.
How to store mini cheesecakes: Will keep covered in the fridge for 2-3 days.
Mini cheesecakes
Ingredients
- 150g digestive biscuits
- 75g unsalted butter
- 300g full-fat soft cheese
- 75g golden caster sugar
- 1 tsp vanilla extract
- 1 lemon, zested
- seasonal berries, to serve
Method
- STEP 1
Put the biscuits in a food processor and blitz to a fine crumb. Add the butter and blitz again to combine. Split between six dessert glasses or ramekins, press down firmly with the back of a spoon, then chill in the fridge while you make the topping.
- STEP 2
Whisk the soft cheese in a large bowl using an electric whisk until smooth. Add the sugar, vanilla and most of the lemon zest, then whisk again.
- STEP 3
Spoon the cheesecake mixture over the biscuit bases, then smooth out with a teaspoon. Chill for at least 3 hrs until set. Sprinkle over the remaining lemon zest and berries to serve.