Ingredients for Mini Fruit Mince Cheesecakes
- Digestive Biscuits
- Unsalted Butter
- 250g (8 oz) cream cheese, softened
- 100g (1/2 cup) crème fraîche
- Icing Sugar
- Vanilla Extract
- Thickened Cream
- Dried Sweetened Cranberries
- 1 tablespoon brandy (optional)
- Mincemeat
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How to Make Mini Fruit Mince Cheesecakes
- Line a 12-hole muffin tin with plastic wrap, leaving an overhang to easily lift out the cheesecakes later.
- In a food processor, pulse 150g (1 1/2 cups) digestive biscuits until finely crumbed.
- Add 60g (1/2 cup) melted unsalted butter and pulse until just combined.
- Press the biscuit mixture firmly into the base and up the sides of each muffin cup using the back of a spoon.
- Place the muffin tin in the freezer while you prepare the filling.
- In a mixing bowl, beat together 250g (8 oz) cream cheese, 100g (1/2 cup) crème fraîche, 50g (1/4 cup) granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Gently fold in 150ml (1/2 cup) whipped heavy cream using a metal spoon or spatula. Be careful not to overmix.
- Spoon the cheesecake filling evenly into the prepared biscuit crusts.
- Freeze for at least 30 minutes, or until firm.
- While the cheesecakes are freezing, prepare the topping: In a small saucepan, combine 50g (1/2 cup) fresh or frozen cranberries and 1 tablespoon brandy (optional).
- Heat over low heat for 2-3 minutes, or until the cranberries are plump. Stir in 100g (1/2 cup) fruit mince and heat through for another 2-3 minutes.
- Remove from heat and set aside to cool slightly.
- To serve, carefully lift the cheesecakes from the muffin tin using the plastic wrap overhang. Top with the warm fruit mince topping and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
99g
Fat
78g
Carbs
14g