Mini Summer Fruit Cheesecakes

May 08, 2023May 8, 20230 16

Delicious Mini Summer Fruit Cheesecake

by The Chefin Dessert

Prep

15 min

Cook

10 min

Ready In

2h 25min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

311

Sugar

20g

Fat

21g

These mini summer fruit cheesecakes are a perfect indulgent dessert to enjoy on a hot summer day. The combination of sweet, tangy and fresh fruit flavors in a creamy and smooth cheesecake is an ideal ending to any meal, picnic, or barbecue party. These mini cheesecakes are sure to impress your family and friends with their elegant look and delicious taste. The best part is that they are so easy to make that anyone can create them.

Instructions

1.	Preheat your oven to 180C/350F/Gas Mark 4.
2.	Crush the digestive biscuits in a bowl using a rolling pin and mix with the soft butter and honey.
3.	Press the biscuit mixture into the base of a muffin tin to make 12 mini cheesecake bases.
4.	Grate the lemon zest and put to one side. Beat the Philadelphia cream cheese with the icing sugar in a separate bowl until fluffy and light. Add the lemon juice and lemon zest and mix well.
5.	Spoon the cream cheese mixture onto of the biscuit bases and smooth using a spatula.
6.	Chill in the fridge for at least 2 hours to set.
7.	Before serving, top each cheesecake with raspberries and blueberries or your preferred fruit selection. Enjoy!

PROS

These mini cheesecakes are fun and easy to make and are perfect for summer entertaining.
They are deliciously creamy, sweet, and tangy, with a light biscuit base and a burst of fresh fruit on the top.

Each serving is also portion-controlled.

CONS

These mini cheesecakes are high in calories, fat, and sugar, so should be enjoyed in moderation.

HEALTH & BENEFITS

While this recipe is not exactly healthy, it does contain fruit, which provides essential vitamins and minerals. Raspberries and blueberries are also rich in antioxidants which may help to reduce inflammation and improve heart health.

	8 digestive biscuits
	40 g soft butter
	4 teaspoons clear honey
	1 lemon
	400 g Philadelphia Cream Cheese
	4 tablespoons icing sugar
	250 g raspberries
	100 g blueberries