I made these Mini Cheesecakes for the first time a couple of weeks ago. Our primary school has a lovely tradition where the current prep parents, put on a dinner for the incoming prep parents in the November before their child starts in prep.
All current prep families contribute a part of the meal and either help set up the hall on the day, serve or tidy up on the evening. I wanted to make a dessert that wouldn’t require serving, so parents could just self serve – mini cheesecakes were perfect for this.
I always have it in my head that cheesecakes are time consuming, but this recipe was quick and easy to put together. You just need to make sure you have time for them to set in the fridge for four hours after baking.
Mini Cheesecakes
Base ingredients:
- 1 packet butternut snaps
Filling ingredients:
- 900 grams cream cheese
- 1 1/2 cups caster sugar
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
- 4 extra large eggs at room temperature
Swirl ingredients:
- 170 grams fresh Raspberries
- 2 tablespoons caster sugar
- 1 teaspoon freshly squeezed lemon juice
Method:
1.Cream cheese is easiest to work with when it is at room temperature, so make sure you have it out of the fridge a while before you start making them. The eggs also need to be a room temperature, so have them out too.
2. Preheat the oven to 160 Celsius. Place patty pans in muffin tins. I used double lined patty pan. Then place one whole butternut snap biscuit into each of the pans. They fitted perfectly into my tins.
3. In a jug add the raspberries, caster sugar, and lemon juice and puree using a stick blender or traditional blender.
4. To remove the seeds, pour the raspberry puree into a sieve and press through into a bowl. Set aside.
5. In a large bowl add the cream cheese, caster sugar, salt, vanilla, and eggs .
6. Beat with a hand mixer until completely smooth.
7. Place spoonfuls of the filling on top of the biscuits.
8. Add a couple of drops of the raspberry mix onto the filling.
9. Swirl the raspberry with a toothpick to blend. You will most likely have quite a bit of raspberry coulis left over. You can keep it for serving with the cheesecakes later if you wish.
10. Bake for about 20 – 25 minutes. My oven heats unevenly so I turned the trays around once during the cooking time.
11. Once cooked place them on a cooling rack and allow them to cool to room temperature before placing them in the fridge.
12. To fully set they need to be refrigerated for at least 4 hours before serving.
13. You could serve them still in the patty pans, but I took them out. Once set, the mini cheesecakes come easily out of the pans. Enjoy as they are or serve with the remainder raspberry coulis. Makes 24.
These mini cheesecakes were inspired by this recipe from Martha Stewart.
- 1 packet butternut snaps
- 900 grams cream cheese
- 1½ cups caster sugar
- ⅛ teaspoon salt
- 2 teaspoons vanilla extract
- 4 extra large eggs at room temperature
- 170 grams fresh raspberries
- 2 tablespoons caster sugar
- 1 teaspoon freshly squeezed lemon juice
- Cream cheese is easiest to work with when it is at room temperature, so make sure you have it out of the fridge a while before you start making them. The eggs also need to be at room temperature, so have them out too.
- Preheat the oven to 160 Celsius. Place patty pans in muffin tins. I used double lined patty pan. Then place one whole butternut snap biscuit into each of the pans. They fitted perfectly into my tins.
- In a jug add the raspberries, caster sugar, and lemon juice and puree using a stick blender or traditional blender.
- To remove the seeds, pour the raspberry puree into a sieve and press through into a bowl. Set aside.
- In a large bowl add the cream cheese, caster sugar, salt, vanilla, and eggs .
- Beat with a hand mixer until completely smooth.
- Place spoonfuls of the filling on top of the biscuits.
- Add a couple of drops of the raspberry mix onto the filling.
- Swirl the raspberry with a toothpick to blend. You will most likely have quite a bit of raspberry coulis left over. You can keep it for serving with the cheesecakes later if you wish.
- Bake for about 20 - 25 minutes. My oven heats unevenly so I turned the trays around once during the cooking time.
- Once cooked place them on a cooling rack and allow them to cool to room temperature before placing them in the fridge.
- To fully set they need to be refrigerated for at least 4 hours before serving.
- You could serve them still in the patty pans, but I took them out. Once set, the mini cheesecakes come easily out of the pans. Enjoy as they are or serve with the remainder raspberry coulis. Makes 24.
Our Family Menu Plan For This Week.
Day Meal Type | Sat Self Serve | Sun Meat and Veg | Mon Slow Cooker | Tue Pasta | Wed Soup | Thu Left Overs | Fri Fun Night |
|---|---|---|---|---|---|---|---|
| Week Starting: 1st Dec | Tacos | Lamb Chops and Veg Baking: No bake Lemon and Chia Balls | Slow Cooker Butter Chicken | Pasta Amatriciana | Beetroot Soup | Left Overs | Chicken Balls |
If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes. You might like to also check out Planning With Kids Menu Planning App.
The kid friendly menu planning app allows you to:
- Create weekly menu plans quickly, choosing as many meals per day as you would like to plan for.
- Generate the shopping list for all the meals selected.
- Modify the shopping list to check off items you already have at home.
- Email the shopping list to yourself and/or others.
The most popular recipes from the blog have been included and more will be added on a weekly basis. The app will notify you when new recipes have been added, so you will be able to deliver plenty of variety in your family’s menu plans. Each recipe lists the ingredients required, easy to follow instructions and a photo from the blog.
Do you have a favourite dessert to make for functions?