Mini Strawberry Cheesecakes
Strawberry, vanilla and honey make such a great flavour combination and I find them scrummy. These pretty pink mini cheesecakes will delight both children and grown-ups. Children will love making these cheesecakes with you, and thanks to their creamy texture and scrumptious strawberry flavour, you might have a hard time keeping them from being gobbled up.
Oatcakes, honey and butter make the base which is so simple and quick. They are lightly set with gelatine, which adds some sneaky bit of extra collagen too! See the dairy-free, gluten-free and vegetarian versions in the notes below.
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Mini Strawberry Cheesecakes
Ingredients
Topping
- 5 g Gelatine (sheet or gelatin powder)
- 200 g Cream Cheese (full fat)
- 1 tsp Vanilla Extract
- 2 tbsp Honey (runny)
- 120 g Strawberries
Decoration
Instructions
- Put the gelatine sheet into cold water and leave to soak for 5 minutes.
- Place the oatcakes into a blender and whizz to create crumbs.
- Melt the butter and honey in a small saucepan.
- Add the melted butter and honey to the crumbed oatcakes, mix well in the blender and divide between the ramekins and press down well to create the cheesecake base. Set aside.
- Squeeze the excess water out of the gelatine sheet. Put it back into the bowl and add a few teaspoons of boiling water. Stir briskly to break up the gelatine.
- Wash out the blender, then make the topping by adding the cream cheese, vanilla extract, honey, strawberries and gelatine. Whizz the ingredients until smooth, then pour over the prepared bases. Place the ramekins into the fridge for 3 hours to chill.
- Slice the remaining strawberries and, if you want wish, use a small heart cutter to make mini strawberry hearts. Top the cheesecakes with the strawberry slices and serve!
Notes
- The number of cheesecakes may vary depending on the size of your ramekins/jars. For this recipe I used quite deep ramekins.
- Ideally choose cream cheese that does not contain emulsifiers. Often supermarket own brand cream cheese is emulsifier-free, whereas the bigger brands do contain UPF ingredients.
- Gluten-free – Use gluten-free oatcakes.
- Dairy-free – Use a good quality vegan spread instead of butter. To switch the cream cheese, soak 100g cashews in water for at least 2 hours. Discard the water and then add 50ml fresh water. Whizz the cashews and water up in the blender for at least a minute until the mixture is smooth.
- Vegetarian – Use the same weight of agar agar flakes instead of gelatine sheets.
- These little cheesecakes store in the fridge for up to 3 days. Add the strawberry slices just before serving.
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