Little buttermilk cheesecakes with honey roast summer fruits served on a wire tray

Little buttermilk cheesecakes with honey roast summer fruits

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(5 ratings)

Prep: 20 mins Cook: 50 mins Plus at least 5 hrs cooling


Makes 9

These pretty miniature baked cheesecakes are so easy to make and serve. Adjust the toppings throughout the year, using whatever fruits are in season

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal331
  • fat20g
  • saturates12g
  • carbs30g
  • sugars24g
  • fibre1g
  • protein5g
  • salt0.66g


    For the cheesecakes

    • 100g digestive biscuits
    • 50g butter, melted



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 450g full-fat cream cheese
    • 150ml buttermilk
      Buttermilk pancake mixture in bowl with whisk



      There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

    • 100g icing sugar
    • 1 egg, plus 1 egg yolk



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 1 tsp vanilla extract

    For the fruits

    • mixture of stone fruits, halved or quartered and de-stoned (we used 2 apricots, 2 plums and 1 small peach)
    • 1 tbsp honey



      Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

    • 2 tbsp dessert wine or marsala
    • splash of vanilla extract
    • handful raspberries or blackberries
    • 9 tsp apricot jam


    1. Heat oven to 150C/130C fan/gas 2 and line nine holes of a muffin tin with muffin cases. Put the biscuits in a food bag and crush to fine crumbs using a rolling pin or use a food processor, then mix with the butter. Spoon into the muffin holes and use the back of a spoon to press the biscuits into a compact layer.

    2. Whisk the cream cheese, buttermilk, sugar, eggs and vanilla in a jug. Pour onto the biscuit bases, filling them right to the top. Bake for 20 mins, then turn the oven off and leave the cheesecakes inside for 2 hrs, or until the oven is completely cool. Once cool, chill for at least 3 hrs, or overnight if you can.

    3. Heat oven to 180C/160C fan/gas 4. Toss the stone fruit, honey, wine and vanilla in a roasting tin and cook for 15 mins, until the fruit starts to soften and caramelise in places. Add the berries to the tin and cook for another 2-3 mins until they look shiny and juicy. Leave to cool. When you’re ready to serve, place the cheesecakes on a platter or individual plates, then top each one with a spoonful of jam and some of the fruits, drizzling over any juice from the tin.

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    Comments, questions and tips

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    7th Feb, 2019
    Beautiful mini cheesecakes will definitely make them again!
    2nd Oct, 2019
    Is it possible to freeze this prior to adding the topping?
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