Fruity berry cheesecake topped by a plain cheesecake layer and decorated with berry syrup swirls. These cute and easy mini cheesecakes are just divine!
Shavuot in the sunshine
In previous years, my lovely hometown of Cambridge has enjoyed numerous Shavuot garden parties for our community. We’ve been lucky enough to hold some of them in the gorgeous historic surroundings of Kings College Fellows’ Garden. With the sun above, a cool glass of Pimms, and a selection of tasty treats, we all had a thoroughly lovely time.
A few years ago I was called upon to provide some of the refreshments. The week before the party, I made brownies, mini Victoria sponge cakes, meringues, various flavours of ice-cream, and of course mini cheesecakes for about 60 people.
It was worth the effort though! Everything was delicious and by 7pm when the last stragglers made their way home, every last morsel had been devoured.
Individual mini cheesecakes
it wouldn’t be a Shavuot party without cheesecake, but I was concerned that slicing big cakes would be messy and time-consuming. To avoid all of that, I baked mini cheesecakes in cupcake cases. It worked brilliantly!
When I’ve made these before, I used a standard ‘crumb’ base for cheesecake. It’s not so bad when you’re only making six or a dozen, but the idea of pressing a crumb crust into 60 individual cupcake cases was quite daunting!
The brainwave came when I realised that a smallish biscuit (cookie, for the Americans) – say, a ginger nut or small shortbread – would fit nicely into the bottom of a paper case. This meant that all that faffing about crushing biscuits, mixing with butter, and pressing into each case could be avoided.
I just had to pop a biscuit into each paper case, and job done! They worked perfectly and made a tasty base for these mini cheesecakes.
Mini cheesecakes – plain or fruity
The individual cheesecakes that I made for the Shavuot garden party were plain – classic baked cheesecake with a little vanilla and a squeeze of lemon. However when I was making eight, not 60, I decided I had time to push the boat out and make them a bit fancier.
I divided the filling mixture and combined half of it with fresh berries, to create a fruity berry cheesecake layer. I then topped this with plain cheesecake, and added sweet berry syrup swirls for decorating.
Even with the extra stages, these individual mini cheesecakes were still easy to make. Total preparation time was just under 45 minutes, and I really wasn’t rushing. You could almost certainly do it in less.
If you’re really really pressed for time, you can simply mix all the filling ingredients, and skip the layers, to create mini cheesecakes that are fruity all the way through.
Cheesecake purists…
Of course, if you’re a real cheesecake purist and believe that there’s no place for fruit in your baked cheesecakes, simply leave it out! Divide the plain filling between the paper cases and then bake as instructed in the recipe below.
Ingredients in mini cheesecakes with berries
These delicious individual cheesecakes use a basic baked cheesecake recipe, enhanced with fresh summer berries. To make a batch yourself, you’ll need the following ingredients:
- Cream cheese – of course!
- Soured cream
- An egg
- Butter
- Sugar
- Cornflour – also called cornstarch
- Vanilla extract
- Lemon juice – freshly squeezed is best
- Mixed berries – I used raspberries, blackberries and blueberries
- Small biscuits such as shortbread, ginger nuts etc. for the cheesecake bases
Enjoy them al fresco!
While these delicious little cakes are good anywhere, indoors or out, they do seem to be extra tasty when eaten in the fresh air! Whether it’s at a fancy summer garden party, a Shavuot tea in the park, or just sitting on the patio with a cuppa.
We ate our mini berry cheesecakes in our sunshiny back garden. They were thoroughly enjoyed by me, my daughter Kipper and her friend, and her friend’s Mum. Kipper wolfed hers down in a matter of moments, which I took as a signal of approval. Her friend’s Mum was a little more dainty about it, but even her cheesecake didn’t last long.
Creamy, sweet, fruity, pleasantly tangy, with a crunch of biscuit on the bottom. These triple berry mini cheesecakes are everything I want to eat this Shavuot and through the summer! Try them!
Want deliciously easy, family-friendly recipes like this one delivered straight to your inbox? Simply click here to subscribe. (Of course, I’ll never pass on your email address to anyone.)
📖 Recipe
Triple berry mini cheesecakes
Ingredients
For the fruit compote and syrup
- 75 g mixed raspberries, blackberries and blueberries
- 1½ teaspoon lemon juice
- 1 tablespoon sugar
For the cheesecakes
- 8 small biscuits e.g. shortbread, ginger nuts etc.
- 1 egg
- 225 g cream cheese
- 25 g melted butter
- 25 g caster sugar
- 1 tablespoon cornflour (cornstarch)
- 75 ml soured cream
- ¼ teaspoon vanilla essence
- 1½ teaspoon lemon juice
Instructions
- First make the syrup and compote. Place the berries, 1½ teaspoon of lemon juice and 1 tablespoon 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.
- Preheat the oven to 180°C (350°F).
- 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.
- Separate the egg. Whisk the whites to soft peaks and set aside.
- 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.
- Add the whisked egg whites and gently fold in.
- 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.
- Carefully divide the plain cheesecake mixture between the cases, taking care to cover the berry layer. Again, tap gently to level.
- Drip dots of the berry syrup onto the surface of the mixture and use a toothpick to swirl or make patterns.
- Bake the cheesecakes at 180°C (350°F) for 12-13 minutes, until just set.
- Remove from the oven and allow to cool for a few minutes before transferring to a cooling rack until cold.
- Eat immediately or store in the fridge and consume within 2 days.
Notes
Nutrition
More delicious dairy dessert recipes
Other delicious dairy desserts and treats you might like include inside out cheesecake cookies (my favourite!), cheese blintz crepe cake, and goats cheese strudel with baklava inspired flavours.
If you’re after vegan treats for Shavuot, how about creamy vegan malabi, vegan panna cotta with roasted rhubarb, or a celebratory confetti fruit salad.
I’m linking this recipe up with Simple and In Season, hosted by Feeding Boys, since these are full of lovely seasonal berries. Also The Food Year Link-up at Charlotte’s Lively Kitchen, as these are made for Shavuot.
I’m also joining in with #CookBlogShare.
This post was originally published in May 2016. It was updated and republished in May 2022.
Kate
These are just SO pretty and summery, what a lovely treat for an afternoon garden party or dinner party dessert, swanky!
Helen
Thanks Kate! All we need now is the weather for a garden party….
Kat (The Baking Explorer)
They look so cute! Individual portions are so handy for parties too
Helen
Thanks Kat! I hope we manage to have some parties this year 🙂
Jenny DeRemer
I adore cheesecake and can basically guarantee that I will be jumping on this one today as I finally found a recipe that I happen to have all ingredients for! Thank you for my family’s dessert tonight!
Helen
Thanks Jenny! So happy to hear this, and I hope you all enjoy the cheesecakes!
Kate - Gluten Free Alchemist
Gorgeous and brilliant for summer. I love the beautiful swirl on the top too. I never think of cheese cakes as something you can make in little cake cases, but they are perfect!
Helen
Thanks Kate! I’m a big fan of individual portions – makes serving so much easier!
Janice Pattie
I love these individual portions, such a great idea especially for getting together with family and friends.
Helen
Thanks Janice. It does make them easier to serve.
Choclette
Oh, your cheesecakes are so pretty. It’s amazing what a difference that swirl makes. A summer party sounds wonderful!
Helen
Thanks Choclette! I’m really looking forward to having people over this summer – it’s been too long…
Sisley White - Sew White
These are calling to me! I love how they are perfect to avoid sharing! Thank you for the recipe
Helen
LOL! Yes, perfect individual portion sized 🙂
Corina Blum
These look delicous and individual portions are so convenient for entertaining – hopefully we’ll all get to do that this summer!
Helen
Thanks Corina! Yes, so much less faff than having to cut and serve 🙂
Chloe
This is brilliant, I’ve never thought about using cupcake cases for mini cheesecakes but they look perfect!
Helen
Thanks Chloe! It works really well 🙂
Margot
They would make perfect bake sale items. I need to remember this recipe when the summer will finally arrive 😉
Helen
Thanks Margot. I think you’re right! I love anything that comes in an individual size 🙂
Hayley (@SnapHappyBakes)
I never do baked cheesecakes, love the look of these YUM! Thanks for linking to #CookBlogShare
Helen
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.
Katie Bryson (@cookingkt)
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
Helen
Thanks Katie! I agree. Easier to eat 2 or 3 mini ones, too…
Charlotte Oates
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!
Helen
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…
jennypaulin
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
Helen
I think 2 at a time is entirely reasonable 🙂
Sarah Trivuncic, Maison Cupcake
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 !
Helen
Thanks Sarah. The leftover syrup made a deliciously sweet and sticky topping for our breakfast waffles, too 🙂
Foodie Quine (@foodiequine)
Love Cheesecake! Simply has to be a gingernut base for me. Nothing else quite cuts it.
Helen
Couldn’t agree more. Lovely gingery crunch is perfect with creamy delicious cheesecake.
Chris @thinlyspread
Ohhhh Cheesecake – I love cheesecake! They look so pretty, that one in the middle has a love heart – perfect!
Helen
Thanks Chris! You’re right! I’ll have to make hearts on future batches, too 🙂
Margot
They look amazing, thank you for sending them to our Inheritance Recipes.
Helen
Thanks Margot 🙂
Cathy @ Planet Veggie
So pretty. I love the swirl of compote on the top. Coincidentally enough, I just made compote today 🙂
Helen
Thanks Cathy. I managed to resist the urge to ‘over-swirl’ the tops. Phew!