White Chocolate & Strawberry Mini Cheesecakes
Time
40 minutes (plus 4 hours setting time for cheesecakes)
Difficulty
Showing off
Serves
10-12
Looking for the perfect sweet addition to any Summer party? Beabop Bakes has designed a deliciously moreish recipe for individual white chocolate cheesecakes that friends and family will love.
INGREDIENTS
FOR THE STRAWBERRY COMPOTE:
1 tbsp cornflour
450g strawberries (chopped into quarters)
45ml warm water
Zest and juice from 1/2 lemon
50g caster sugar
FOR THE BISCUIT BASE:
200g digestive biscuits
100g unsalted butter (melted)
FOR THE CHEESECAKE FILLING:
100g white chocolate (melted and slightly cooled)
300g cream cheese
50g icing sugar
150ml double cream
1 tbsp Luxury White Hot Chocolate Powder
METHOD
- First, make the strawberry compote by mixing the cornflour and water together until dissolved. Then place this, along with all the other ingredients (keeping aside 50g strawberries for decoration), into a pan over a medium heat. Continue to stir as you bring the mixture to a simmer, allowing to simmer for about 5 minutes. Then remove from the heat and cool, the mixture will thicken as it cools. Place in the fridge until you need to use it.
- Using a blender, blitz the biscuits into a powder and then combine with the melted butter. Spread the mixture evenly between each mini cake hole and then press down firmly, I used a loose-base mini cake tin but you can also use a cupcake tin, just make sure to line/grease the bottom. Place the tray in the fridge while you make the filling.
- Whisk the cream cheese, hot chocolate powder and icing sugar together until smooth, then add in the white chocolate.
- Whip the double cream into stiff peaks, then gently fold into the cream cheese mixture until combined.
- Spread the mixture evenly between each cake hole and smooth. Then set in the fridge for 4 hours.
- Once set, pop the cheesecakes out of the tin, you might need to smooth around the edge with a spatula. Then drizzle the strawberry compote on top and add a few chopped strawberries. Enjoy!
FOR THE STRAWBERRY COMPOTE:
1 tbsp cornflour
450g strawberries (chopped into quarters)
45ml warm water
Zest and juice from 1/2 lemon
50g caster sugar
FOR THE BISCUIT BASE:
200g digestive biscuits
100g unsalted butter (melted)
FOR THE CHEESECAKE FILLING:
100g white chocolate (melted and slightly cooled)
300g cream cheese
50g icing sugar
150ml double cream
1 tbsp Luxury White Hot Chocolate Powder
- First, make the strawberry compote by mixing the cornflour and water together until dissolved. Then place this, along with all the other ingredients (keeping aside 50g strawberries for decoration), into a pan over a medium heat. Continue to stir as you bring the mixture to a simmer, allowing to simmer for about 5 minutes. Then remove from the heat and cool, the mixture will thicken as it cools. Place in the fridge until you need to use it.
- Using a blender, blitz the biscuits into a powder and then combine with the melted butter. Spread the mixture evenly between each mini cake hole and then press down firmly, I used a loose-base mini cake tin but you can also use a cupcake tin, just make sure to line/grease the bottom. Place the tray in the fridge while you make the filling.
- Whisk the cream cheese, hot chocolate powder and icing sugar together until smooth, then add in the white chocolate.
- Whip the double cream into stiff peaks, then gently fold into the cream cheese mixture until combined.
- Spread the mixture evenly between each cake hole and smooth. Then set in the fridge for 4 hours.
- Once set, pop the cheesecakes out of the tin, you might need to smooth around the edge with a spatula. Then drizzle the strawberry compote on top and add a few chopped strawberries. Enjoy!
