Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mini Summer Fruit Cheesecakes Recipe
    Lost? Site Map

    Mini Summer Fruit Cheesecakes

    Mini Summer Fruit Cheesecakes. Photo by Kristie-cakes

    1/1 Photo of Mini Summer Fruit Cheesecakes

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    1 hr

    0 mins

    Kristie-cakes's Note:

    I've made these mini cheesecakes 3 times in 2 weeks already for various dinner parties. They've seemed to have gone down well and have had numerous compliments.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Crush the biscuits into small pieces and combine with the soft butter and honey. Place this mixture into one small metal cutter ring and press firmly and evenly on the bottom of the ring.
    2. 2
      Add the lemon juice and icing sugar to the cheese, whisk for around 2 minutes, being careful not to over whisk as this can cause the mixture to split.
    3. 3
      Spoon the mixture into the rings and using a flan/palette knife press the mix well into the ring to prevent air gaps. Remove the ring with either a hot cloth or blowtorch.
    4. 4
      TIP: If you find it difficult to remove from the ring, use a flat knife to cut around the cheesecake.
    5. 5
      Place the cheesecakes onto a large plate or individual ones and decorate with the raspberries and blueberries and either serve immediately or leave in fridge until eaten.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Mini Summer Fruit Cheesecakes

    Serving Size: 1 (243 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 594.5
     
    Calories from Fat 392
    66%
    Total Fat 43.6 g
    67%
    Saturated Fat 27.1 g
    135%
    Cholesterol 131.3 mg
    43%
    Sodium 355.6 mg
    14%
    Total Carbohydrate 48.0 g
    16%
    Dietary Fiber 6.8 g
    27%
    Sugars 35.3 g
    141%
    Protein 9.0 g
    18%

    The following items or measurements are not included:

    digestive biscuits

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes