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Copyright Beth Sachs 2018. Powered by Blogger.

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Mini Berry Cheesecake Hearts

Here's a cute little Valentines Day cheesecake recipe for you to try this weekend. Whilst spring cleaning my kitchen cupboards on Sunday I stumbled upon some foil heart baking cases in the cupboard that were crying out to be used in a heart shaped Valentines bake.....and who doesn't love a baked cheesecake, especially when they look so pretty?

If you haven't got any heart shape cases - don't panic. Muffin cases (placed in a muffin tin) work just fine too and once unpeeled leave a lovely edge to the cheesecakes. The ingredient amounts stated below make 12 of my heart shaped cheesecakes (my foil heart cases are about 6cm diameter) but if you are using the muffin cases it makes about 18. That might sound a lot but they keep in the fridge for about a week and you can also freeze them so you are never too far away from a yummy baked berry cheesecake.

Pin the Mini Berry Cheesecake Hearts for later ...
Mini Berry Cheesecake Hearts
Mini Berry Cheesecake Hearts
Why not treat your loved ones to this deliciously rich and creamy dessert? They will love you forever x


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Mini Berry Cheesecake Hearts

Mini Berry Cheesecake Hearts

Mini Baked Berry Cheesecakes in Heart Cases (you can also use muffin cases)
  • 12 Digestives
  • 75g Butter, melted
  • 600g Cream Cheese
  • 2 TBSP Flour
  • 175g Caster Sugar
  • 2 TSP Vanilla Extract
  • 2 Eggs, plus 1 yolk
  • 5 TBSP Soured Cream
  • 50g Raspberries
  • 50g Blueberries
Step 1: Preheat the oven to 180C/160C fan and put 12 foil heart cases on a baking tray or alternatively line 2 muffin tins with muffin cases (the mixture will make about 18-20 muffin size cheesecakes).Step 2: Mix together the crushed digestives and melted butter and spoon about 2 TSP of the mixture into the cases, press down with a spoon.Step 3: In a mixer beat together all other ingredients EXCEPT the berries until light and smooth.Step 4: Carefully fold in the berries then carefully spoon into the cases.Step 5: Bake for around 20-25 minutes (they should still have a little wobble on top) then take out of the oven to coo. Store in the fridge until ready to serve (you can also freeze some for later date if you wish).Step 6: Serve with extra berries and a dusting of icing sugar.

Prep time: Cook time: Total time:
Yield 12
Beth Sachs
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