Indulge in these delightful mini cheesecakes, each boasting a creamy texture and a variety of luxurious toppings that elevate this classic dessert to gourmet status. From rich hazelnut spread and tropical Bounty flavors to the comforting warmth of spiced Lotus (speculoos), these cheesecakes are perfect for those who love a little variety and sophistication in their sweets. Finished with a touch of strawberry puree, each bite offers a blend of creamy cheesecake and exquisite flavors.
Why You’ll Love This:
These mini cheesecakes are not only adorable and perfectly portioned, but their versatile toppings make them a hit for any occasion. The combination of flavors—from chocolatey to fruity—ensures that there is something for everyone. Plus, their small size makes them ideal for serving as a part of a dessert buffet or as a sweet treat at gatherings where you want to offer a little bit of everything.
Perfect Occasion:
These mini cheesecakes are a fantastic choice for celebrations such as birthday parties, bridal showers, or holiday gatherings. They are also great for potlucks, allowing guests to choose their favorite flavors. Whether it’s a formal event or a casual get-together, these cheesecakes will stand out for their elegance and variety.
Decoration Tips:
Each mini cheesecake can be decorated according to its topping for a personalized touch. Consider garnishing the hazelnut spread cheesecakes with whole hazelnuts, the Bounty spread cheesecakes with toasted coconut flakes, and the Lotus cheesecakes with crushed speculoos cookies. A dollop of strawberry puree can be artistically drizzled or placed as a vibrant spot of color on each cheesecake.
Ingredients:
- For the Base:
- 100g digestive biscuits, crushed
- 87.5g butter, melted
- For the Cheesecake Filling:
- 400g cream cheese, softened
- 87.5g granulated sugar
- 30g cornstarch
- 2 large eggs
- Toppings:
- Lotus speculoos spread
- Hazelnut spread
- Bounty coconut spread
- Strawberry puree
Instructions:
- Prepare the Base:
- Combine the crushed digestive biscuits with melted butter. Press the mixture into the bottom of mini cheesecake pans or muffin tins lined with cupcake liners.
- Make the Cheesecake Filling:
- In a mixing bowl, beat the cream cheese until smooth.
- Add sugar and cornstarch, mixing until well combined.
- Beat in the eggs one at a time until the mixture is creamy and smooth.
- Assemble the Cheesecakes:
- Pour the cheesecake filling over the prepared bases, filling each cup nearly to the top.
- Bake in a preheated oven at 175°C (350°F) for 20-25 minutes, or until the centers are just set.
- Add Toppings:
- Once the cheesecakes are cooled, add a spoonful of your chosen spread (Lotus, hazelnut, Bounty) to each one.
- Finish with a drizzle or dollop of strawberry puree for a burst of color and flavor.
- Chill and Serve:
- Refrigerate the mini cheesecakes for at least 3 hours before serving to allow them to set properly.
Enjoy these sumptuous mini cheesecakes, each a delightful treat with its own unique topping, perfect for impressing guests and satisfying all your dessert cravings!
