Little strawberry cheesecakes

Little strawberry cheesecakes

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(13 ratings)

Prep: 40 mins Cook: 35 mins


Makes 6

Individual portions will save fights over the biggest slice of this creamy ricotta pud with fruity compote

Nutrition and extra info

Nutrition: per cheesecake

  • kcal378
  • fat29g
  • saturates17g
  • carbs21g
  • sugars15g
  • fibre0g
  • protein7g
  • salt0.5g


  • 50g butter



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

  • 6 digestive biscuits, finely crushed

For the filling

  • 250g tub ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 50g icing sugar
  • zest 1 lemon, juice of ½



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 egg and 1 yolk



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

  • ½ tsp vanilla extract
  • 150ml double cream

For the topping

  • 2 tbsp strawberry jam, melted
  • 3 strawberries, halved



    Once available in Britain for just a brief period during the summer, strawberries are now a year…


  1. Heat oven to 150C/130C fan/gas 2 and line 6 muffin tin holes with muffin paper cases. Melt the butter, stir in the biscuit crumbs until well mixed, then press as firmly as you can into the bases of each paper case. Chill them while you make the filling.

  2. Beat the ricotta with the sugar, lemon zest and juice, whole egg, egg yolk and vanilla. In another bowl, whisk the cream until it just holds its shape, then fold into the cheese mixture. Spoon evenly into the paper cases, right up to the tops, then tap the tin on the work surface to flatten the filling. Bake for 30 mins, then turn off the oven and allow to cool completely inside.

  3. To decorate, top each cheesecake with 1 tsp jam and a strawberry half.

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Comments, questions and tips

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25th Sep, 2012
great recipe! I used hob nobs for the base, and will be making again for sure!
7th Sep, 2012
Oh how I wish I'd logged on and read the comments beforehand instead of just making them from the recipe in my magazine. I also had great difficulty removing them from the muffin tin as the paper cases started to tear. I did manage to ease them out and encase them in a new paper case each. Despite this, they were lovely.
4th Sep, 2012
very good!
2nd Sep, 2012
Not sure what went wrong with mine but they seem to have curdled! Shame because they do look good but as previous comments they are very difficult to remove from the muffin tin.
gfnatalie's picture
28th Aug, 2012
Hi Riley woo. I spoke to the cookery team regarding your query who said unfortunately the cheesecakes aren't freezable. All the best, Good Food web team
22nd Aug, 2012
Best and easiest cheesecake recipe I've made in ages. I used lemon curd on the top. I would also suggest double cases as they were just very soft and hard to handle.
22nd Aug, 2012
Yes they do freeze before decorating. Don't mind if they sink a little, makes room for the strawberry. They are delicious and look quite impressive too. Did double up on the muffin papers as suggested and worked well. Well worth a go.
19th Aug, 2012
I think they rise to start then sink a little, I think that's what they do! I had the "sticking in the tin a little" problem and also the cases becoming to wet, perhaps double lining is the way forward!
17th Aug, 2012
Once cooked and cooling in the oven, are the cheesecakes supposed to sink in the middle?? This is the first time I have made them. If they are not supposed to sink how do I stop the sinking for next time please?
starlucy100's picture
17th Aug, 2012
I've made these several times now and they're delicious. They're also in demand with people asking me to make them for them. I've also experimented with different flavours now too: lemon & blueberry, and macademia nut & white chocolate.


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