Project Description

Mini Cheesecake


For the base

  • Biscuits (we used ginger nuts)

For the filling

  • 180g Full Fat Cream Cheese  – 61%
  • 30g Icing Sugar  – 10.20%
  • 85g Double Cream – 28.8%


Lemon Curd HD9999 @ 0.1%


Passionfruit Martini HD9975 @ 0.15%

Mini Cheesecake Recipe

Our naturally fabulous mini cheesecake recipe is incredibly easy to make! They’re extra creamy and lightly sweetened.


1. Place the biscuits into a click seal food bag and crush with a rolling pin until you have crumbs

2. Use the crumbs to fill the bottom of 50ml tasting cups, use the bottom on a knife to compact the crumbs together

3. In a large bowl add the icing sugar and cream cheese, using an electric whisk beat on a low speed until incorporated

4. Next add the double cream and whisk again until fully combined but still slightly loose

5. Add the flavour and colour if using and whisk again until slightly thicker

6. Transfer the cheesecake mixture into a piping bag fitted with a round nozzle and pipe onto of the biscuits in the tasting cups until you reach the top

7. Add any decorations if required and keep in the fridge