8 February, 2016

Baked mini cheesecakes

This is something I made for a potluck picnic. I had to think of something easy to make, easy to transport, doesn’t melt in the sun and still looks good on a plate. So I decided to make these mini cheesecakes, topped with strawberries.

I decided to add some chia seeds to the cheesecake mixture to give it some texture. I had always thought that chia and poppy seeds would be nice in a cheesecake, but I had never tried it. I was a bit worried as I thought the seeds might slid down to the bottom. But chia is different. It absorbs water and swells so it won’t be dropped to the bottom. I’m not so sure about the poppy though. I guess I will have to give it a go to know.

mini cheesecakes

I used a mini muffin tray lined with cupcake wrappers to bake the cheesecakes. So they came out in perfect bite (or two) size cheesecakes, all you have to do is peel the wrap and pop it in your mouth. You can use a size you want, it doesn’t matter. Bake at the same temperature but keep an eye on when the cakes are ready.

I needed the strawberries to really stand out, so I used some strawberry syrup to draw a doodle on the cheesecake, just to give it a pretty look. This is completely optional, you don’t see this once you top it with strawberries. Then I made a strawberry topping, by just chopping strawberries and mixing it with a little bit of melted apricot jam. Jam gives the topping a nice shine and helps bind the strawberry pieces together.

mini cheesecakes

I used a shortbread biscuit base for these. But you can use graham crackers, digestive biscuits or your favourite cheesecake base. As these are really tiny cheesecakes, you really don’t want a lot of crumb for the base, just enough to make a platform to carry the delicious payload.

mini cheesecakes

Baked mini cheesecakes
Yields 12
Mini bite sized cheesecake with strawberries.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. Handful of strawberries
  2. 2 tbsp. of apricot jam
  1. 250g cream cheese
  2. 100g sugar
  3. ½ tsp. vanilla
  4. 2 eggs
  5. 1/4 cups chia seeds
  6. 1 cup biscuit crumb
  7. 2 tbsp. melted butter
  8. Strawberry syrup (optional)
  1. Preheat oven to 180 °C.
  2. Line a 12 mini muffin (cheesecake) tray with cupcake cases.
  3. Mix the biscuit crumb with melted butter, spread a thin layer in each case and press firmly.
  4. Beet cream cheese, sugar and vanilla until creamy and smooth.
  5. Beat in one egg at a time.
  6. Mix in the chia seeds.
  7. Pour mixture on to prepared muffin cases.
  8. Drizzle some strawberry syrup on top if you like. (This is optional)
  9. Bake for about 20 minutes or until just set.
  10. Let the cakes cool down in the tray for 10 minutes and then place on a wire rack to cool completely.
  11. Refrigerate these at least for a few hours.
  12. Make the topping my chopping the fresh strawberries and mixing it with melted apricot jam.
  13. Once the cheesecake are cooled, serve them topped with the strawberries.
  1. Refrigerate cheesecake without topping in an airtight container up to 5 days.
Voddy's Kitchen http://voddyskitchen.com.au/

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