Mini cheesecakes

Ingredients

• 100 gdigestive biscuits
• 2eggs
• 70 gsugar or erythritol
• 325 glow-fat quark
• 175 gcream cheese
• 100 mlwhole milk
• 1 tbspsweetened condensed milk cream
• 1 sachetvanilla sugar
• 10 gplain flour
• 12strawberries
• 12chocolate decorations, such as Dr. Oetker

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C using conventional top and bottom heat.

2. 2

   Line the tin

   Place paper cases in the wells of a muffin tin.

3. 3

   Make the bases

   Crush the biscuits, divide them between the paper cases and press them down firmly with the base of a glass.

4. 4

   Mix the filling

   Put all the remaining ingredients in a mixing bowl and whisk until smooth.

5. 5

   Fill the cases

   Divide the mixture between the biscuit bases.

6. 6

   Position the tin

   Place the muffin tin on a rack in the lower third of the oven.

7. 7

   Lower the heat

   Turn the oven down to 120°C.

8. 8

   Bake the cheesecakes

   Bake for about 60 minutes.

9. 9

   Prepare the strawberries

   Wash and pat the strawberries dry, slice them, then arrange the slices in a fan on the cheesecakes.

10. 10

    Add decorations

    Decorate with the chocolate ornaments.

11. 11

    Serve chilled

    Serve well chilled.

What are mini cheesecakes?

These are individual baked cheesecakes made in a muffin tin, with a crushed-biscuit base and a creamy quark and cream-cheese filling. Cheesecake has many regional traditions; this version uses quark, a fresh dairy cheese common in German-speaking kitchens.

The small format means each cake has its own base and topping. Fresh strawberries add a bright, fruity finish, while the chocolate decorations make them easy to dress up for serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 165 calories, 8g protein, 17g carbs, 8g fat.

The biscuit base, flour and added sugar provide most of the carbohydrates, while cream cheese, milk and butter in the biscuits contribute much of the fat. Quark, cream cheese and eggs supply most of the protein. Serve one cheesecake with extra fresh fruit for a more balanced plate.

Building a firm biscuit base

Crushed biscuits: distribute the crumbs evenly among the paper cases so the bases are similar in thickness.

Pressing: use the bottom of a small glass to compact the crumbs. A firmly pressed base is less likely to crumble when the cheesecakes are lifted from their cases.

Getting a smooth filling

Dairy: quark gives the filling its characteristic tang, while cream cheese adds richness. Whisk the mixture until no lumps remain before dividing it between the cases.

Sweetener: the recipe allows either sugar or erythritol. The choice affects the sweetness and flavour, so use the same quantity specified in the ingredients.

Baking gently

Temperature: start with the oven at 180°C, then turn it down to 120°C as directed before baking for about 60 minutes. This is a long bake at a low temperature, so allow enough time even though the stated total time is 30 minutes.

Doneness: the recipe does not give a separate visual test; follow its stated baking time and chill the cakes well before serving so they can firm up.

Adding the strawberry topping

Dry fruit: pat the strawberries dry after washing to avoid adding excess water to the tops.

Fan shape: slice each strawberry and arrange the pieces in a fan on a cheesecake. Add the chocolate decorations after baking, as instructed.

Serving and chilling

These are served well chilled, which helps the filling set and makes the individual portions easier to handle. Keep them refrigerated until shortly before serving.

The strawberry and chocolate topping gives each mini cheesecake a simple finish, so extra garnishes are not needed.

Recipe notes & tips

• Crush the biscuits finely so the bases press together evenly.
• Use a glass with a flat bottom to compact the crumbs in the paper cases.
• Whisk the filling until smooth before portioning it.
• Set the muffin tin on the oven rack in the lower third, as directed.
• Pat the strawberries dry before slicing and arranging them.
• Chill the cheesecakes thoroughly before serving.

Variations

• Berry swap: top the cheesecakes with sliced raspberries instead of strawberries.
• Citrus note: add finely grated lemon zest to the filling for a brighter flavour.
• Biscuit change: use another plain sweet biscuit for the bases.
• Chocolate finish: scatter grated chocolate over the chilled cakes instead of using decorations.
• Mixed fruit: arrange thin slices of strawberries and kiwi on top.

Common mistakes to avoid

• Loose biscuit crumbs: press the bases firmly with a glass so they hold together.
• Lumpy filling: whisk all the filling ingredients until smooth before dividing.
• Wet strawberries: pat them dry after washing to keep excess moisture off the cakes.
• Rushing the chill: serve them well chilled so the filling has time to firm up.
• Overlooking the bake time: the method calls for about 60 minutes at 120°C after the oven is turned down.

How to store

Store the cheesecakes covered in the refrigerator and eat within 2–3 days. Keep the strawberry topping on if serving soon; for the neatest finish, add it shortly before serving. Do not reheat.

Frequently asked questions