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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17th Aug, 2012
I doubled the recipe and used cupcake trays and liners and managed to make 24 out of the mix. They went down very well with my colleagues. I saw someone else on another website had the genius idea of using the bottom of a glass to squash down the digestive crumb mix, that saved loads of time.
16th Aug, 2012
Iv'e made these several times and they look very impressive they also taste good, last time I made them for a cake sale i made the mistake of leaving them overnight in the tin.... big mistake the cases stuck and as i tried to take them out they broke apart, so no cakes for the sale!! next time i will use 2 cases
16th Aug, 2012
i do this with standard mint aero cheesecakes they are great in a picnic and dont need cooking
16th Aug, 2012
Will these freeze?


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