Individual berry cheesecakes – a Shavuot treat!

Last year, Cambridge enjoyed its first Shavuot garden party, held in the gorgeous surroundings of Kings College Fellows Garden. The sun shone, Pimms was drunk, and a lovely time was had by all.

The week before the event, I had been busy busy busy, making brownies, mini victoria sponge cakes, meringues, various flavours of ice-cream, and of course CHEESECAKE, for about 60 people. Lots and lots of cheesecake… It was worth the effort though – everything was delicious (if I say so myself) and by 7pm when the last stragglers made their way home, every last morsel had been eaten.

To make life easier and avoid the mess of cutting up big cheesecakes into individual portions, I baked them in cupcake cases, and it worked so well that I think I’ll stick to making mini cheesecakes from now on! A huge time and effort saver was the realisation that a smallish biscuit (say, a ginger nut or small shortbread) would fit perfectly into the bottom of the paper case, and all that faffing about crushing biscuits, mixing with butter, and pressing into each case could be avoided πŸ™‚

Last year’s cheesecakes were plain, but since this time around I was only making eight (not 60), I decided to push the boat out and make them a bit fancier. Each one has a layer of fruity berry cheesecake topped by a plain cheesecake layer, decorated with berry syrup swirls. Even with the extra stages, these were still easy enough to make. Total prep time was just under 45 minutes, and I really wasn’t rushing. You could almost certainly do it in less.

Fruity berry cheesecake topped by a plain cheesecake layer, & decorated with berry syrup swirls. These cute & easy individual cheesecakes are just divine!

These were eaten in our sunny back garden by Kipper and her friend, and her friends Mum. Kipper wolfed hers down in a matter of moments, which I took as a signal of approval. Her friends Mum was a little more dainty about it, but her cheesecake still didn’t last long. Yum.

In case you’re wondering, the Jewish residents of Cambridge will be enjoying the second annual Shavuot garden party in a short while. This year though, I’m not catering single handed, and someone else has the ‘honour’ of making the cheesecake! Phew!

Fruity berry cheesecake topped by a plain cheesecake layer, & decorated with berry syrup swirls. These cute & easy individual cheesecakes are just divine!

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Triple berry mini cheesecakes
Yields 8
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Prep Time
45 min
Cook Time
12 min
Total Time
1 min
Prep Time
45 min
Cook Time
12 min
Total Time
1 min
219 calories
13 g
73 g
18 g
3 g
10 g
66 g
140 g
7 g
0 g
6 g
Nutrition Facts
Serving Size
66g
Yields
8
Amount Per Serving
Calories 219
Calories from Fat 155
% Daily Value *
Total Fat 18g
27%
Saturated Fat 10g
48%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 73mg
24%
Sodium 140mg
6%
Total Carbohydrates 13g
4%
Dietary Fiber 0g
2%
Sugars 7g
Protein 3g
Vitamin A
12%
Vitamin C
2%
Calcium
4%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the fruit compote and syrup
  1. 25g each of raspberries, blackberries and blueberries - 75g (1/2 cup) in total
  2. 1.5 tsp lemon juice
  3. 1 tbsp sugar
For the cheesecakes
  1. 8 small biscuits e.g. shortbread, ginger nuts etc.
  2. 1 egg
  3. 225g (1 cup) cream cheese
  4. 25g (2 tbsp) melted butter
  5. 25g (2 tbsp) caster sugar
  6. 1 tbsp cornflour (cornstarch)
  7. 75ml (1/4 cup) soured cream
  8. 0.25 tsp vanilla essence
  9. 1.5 tsp lemon juice
Instructions
  1. First make the syrup and compote. Place the berries, 1.5 tsp of lemon juice and 1 tbsp sugar in a small saucepan and simmer over a moderate heat for 2-3 minutes until soft. Strain into a jug and squash the fruit thoroughly. Reserve the syrup and the squashed fruit compote separately.
  2. Preheat the oven to 180C (350F).
  3. Use paper cupcake cases to line 8 muffin tins or mini pudding basins. Place a biscuit into the bottom of each cupcake case and set aside.
  4. Separate the egg. Whisk the whites to soft peaks and set aside.
  5. Put the egg yolk into a mixing bowl with the cream cheese, butter, caster sugar, cornflour, soured cream, vanilla and lemon juice. Beat well to combine into a thick, smooth batter.
  6. Add the whisked egg whites and gently fold in.
  7. Transfer half of the mixture to a separate bowl. Add the squashed berry compote to one of the bowls, and gently fold in. Now divide this mixture between the 8 prepared cupcake cases. Gently tap to level the mixture.
  8. Carefully divide the plain cheesecake mixture between the cases, taking care to cover the berry layer. Again, tap gently to level.
  9. Drip dots of the berry syrup onto the surface of the mixture and use a toothpick to swirl or make patterns.
  10. Bake the cheesecakes at 180C (350F) for 12-13 minutes, until just set.
  11. Remove from the oven and allow to cool for a few minutes before transferring to a cooling tray until cold.
  12. Eat immediately or store in the fridge and consume within 2 days.
beta
calories
219
fat
18g
protein
3g
carbs
13g
more
Family-Friends-Food http://family-friends-food.com/
I’m joining in with a lot of foodie link-ups with this recipe! They are:
Since they’re based on the cheesecake recipe I grew up, they’re perfect for Inheritance Recipes, organised by Pebble Soup and Coffee & Vanilla.
Simple and In Season, hosted by Feeding Boys, since these are full of lovely seasonal berries.
The Food Year Link-up at Charlotte’s Lively Kitchen, as these are made for Shavuot.
Tea Time Treats, organised by Lavender & Lovage and The Hedgecombers (who hosts this month) which is looking for colourful dishes.
Finally, I’m joining in with CookBlogShare, and Bake of the Week, hosted by Maison Cupcake and co-organised by Casa Costello. Phew!

     

23 Comments:

  1. They would make perfect bake sale items. I need to remember this recipe when the summer will finally arrive πŸ˜‰

  2. Pingback: Quick & easy cheesecake popcorn cups - Family-Friends-Food

  3. I never do baked cheesecakes, love the look of these YUM! Thanks for linking to #CookBlogShare

    • Thanks Hayley. Funnily enough, I usually do baked ones! Somehow a no-bake one isn’t quite a cheesecake for me. I guess it’s what you’re used to.

  4. Mini desserts are definitely the way forward – easier to eat, no need to faff about slicing things up and they always look so cute I think! Thanks for entering this lush recipe into this month’s Simple and in Season xxx

  5. I love the idea of using cupcakes cases to make the mini cheesecakes, so much easier and less washing up too. I’m glad to hear you’ve got some help with the catering, I don’t like cooking for more than 6, so I can’t imagine cooking for 60!

    • Thanks Charlotte! Cooking for 60 isn’t too bad. As long as you give yourself enough time. I spend the week before baking and freezing, so it’s quite manageable. More or less…

  6. i adore cheesecakes and I really like the idea of having cupcake size ones to eat! I might even have to have 2 in one go though! x

  7. I’m a huge cheesecake fan (who isn’t!!) and the berry swirls on these look enticingly sticky and sweet! Thanks for joining in with #BAKEoftheWEEK !

  8. Love Cheesecake! Simply has to be a gingernut base for me. Nothing else quite cuts it.

  9. Ohhhh Cheesecake – I love cheesecake! They look so pretty, that one in the middle has a love heart – perfect!

  10. Pingback: Inheritance Recipes Round-up – May 2016 Β» Coffee & Vanilla

  11. They look amazing, thank you for sending them to our Inheritance Recipes.

  12. Pingback: Inheritance Recipes – May 2016 Β» Coffee & Vanilla

  13. So pretty. I love the swirl of compote on the top. Coincidentally enough, I just made compote today πŸ™‚

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