White Chocolate & Strawberry Mini Cheesecakes

White Chocolate & Strawberry Mini Cheesecakes

Time

40 minutes (plus 4 hours setting time for cheesecakes)

Difficulty

Easy

Serves

10-12

Looking for the perfect sweet addition to any Summer party? Beabop Bakes has designed a deliciously moreish recipe for individual white chocolate cheesecakes that friends and family will love.

INGREDIENTS

For the Strawberry Compote:

1 tbsp cornflour

450g strawberries (chopped into quarters)

45ml warm water

Zest and juice from 1/2 lemon

50g caster sugar

For the Biscuit Base:

200g digestive biscuits

100g unsalted butter (melted)

For the Cheesecake Filling:

100g white chocolate (melted and slightly cooled)

300g cream cheese

50g icing sugar

150ml double cream

1 tbsp Luxury White Hot Chocolate Powder

METHOD

  1. First, make the strawberry compote by mixing the cornflour and water together until dissolved. Then place this, along with all the other ingredients (keeping aside 50g strawberries for decoration), into a pan over a medium heat. Continue to stir as you bring the mixture to a simmer, allowing to simmer for about 5 minutes. Then remove from the heat and cool, the mixture will thicken as it cools. Place in the fridge until you need to use it.
  2. Using a blender, blitz the biscuits into a powder and then combine with the melted butter. Spread the mixture evenly between each mini cake hole and then press down firmly, I used a loose-base mini cake tin but you can also use a cupcake tin, just make sure to line/grease the bottom. Place the tray in the fridge while you make the filling.
  3. Whisk the cream cheese, hot chocolate powder and icing sugar together until smooth, then add in the white chocolate.
  4. Whip the double cream into stiff peaks, then gently fold into the cream cheese mixture until combined.
  5. Spread the mixture evenly between each cake hole and smooth. Then set in the fridge for 4 hours.
  6. Once set, pop the cheesecakes out of the tin, you might need to smooth around the edge with a spatula. Then drizzle the strawberry compote on top and add a few chopped strawberries. Enjoy!

For the Strawberry Compote:

1 tbsp cornflour

450g strawberries (chopped into quarters)

45ml warm water

Zest and juice from 1/2 lemon

50g caster sugar

For the Biscuit Base:

200g digestive biscuits

100g unsalted butter (melted)

For the Cheesecake Filling:

100g white chocolate (melted and slightly cooled)

300g cream cheese

50g icing sugar

150ml double cream

1 tbsp white hot chocolate powder

  1. First, make the strawberry compote by mixing the cornflour and water together until dissolved. Then place this, along with all the other ingredients (keeping aside 50g strawberries for decoration), into a pan over a medium heat. Continue to stir as you bring the mixture to a simmer, allowing to simmer for about 5 minutes. Then remove from the heat and cool, the mixture will thicken as it cools. Place in the fridge until you need to use it.
  2. Using a blender, blitz the biscuits into a powder and then combine with the melted butter. Spread the mixture evenly between each mini cake hole and then press down firmly, I used a loose-base mini cake tin but you can also use a cupcake tin, just make sure to line/grease the bottom. Place the tray in the fridge while you make the filling.
  3. Whisk the cream cheese, hot chocolate powder and icing sugar together until smooth, then add in the white chocolate.
  4. Whip the double cream into stiff peaks, then gently fold into the cream cheese mixture until combined.
  5. Spread the mixture evenly between each cake hole and smooth. Then set in the fridge for 4 hours.
  6. Once set, pop the cheesecakes out of the tin, you might need to smooth around the edge with a spatula. Then drizzle the strawberry compote on top and add a few chopped strawberries. Enjoy!

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