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Baked mini cheesecake with pink and white frosting and Valentine's Day sprinkles.
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Mini Cheesecakes with Cream Cheese Frosting

Wonderfully rich mini cheesecakes are topped with a strawberry compote and finished in a silky smooth cream cheese frosting. Incredibly easy to make, with a quick cooking time
Course Cake, Dessert
Cuisine American
Prep Time 50 minutes
Cook Time 11 minutes
Chilling time 1 hour
Total Time 1 hour 1 minute
Servings 8 mini cupcakes
Calories 327kcal
Author Slow The Cook Down

Equipment

Ingredients

For the cheesecakes

  • 60 grams Marie Biscuits (10 biscuits)
  • 40 grams unsalted butter (room temperature)
  • 150 grams cream cheese (room temperature)
  • 1 egg (room temperature)
  • 1 tablespoon vanilla extract
  • 132 grams condensed milk

For the strawberry compote

  • 125 grams strawberries (fresh or frozen)
  • 30 grams sugar
  • 1½ teaspoon lemon juice
  • 1 teaspoon cornstarch

For the cream cheese frosting

  • 40 grams unsalted butter (room temperature)
  • 32 grams powdered sugar
  • 1 teaspoon vanilla extract
  • 125 grams cream cheese (room temperature)
  • red food colouring

Instructions

To make the cheesecakes

  • Preheat the oven to 168c / 334F.
  • Place 8 cupcake liners into a muffin pan.
  • Place the biscuits in a food processor and process into a fine crumb.
    60 grams Marie Biscuits
  • Melt the butter and stir it into the biscuit crumbs ensuring that they are well coated.
    40 grams unsalted butter
  • Spoon the biscuit mixture evenly into the cupcake liners. Press down firmly with the back of a spoon. Set to one side.
  • Place the cream cheese, egg and vanilla extract into a large bowl. Use a hand mixer to whip everything together. This will take a couple of minutes.
    150 grams cream cheese, 1 egg, 1 tablespoon vanilla extract
  • Add in the condensed milk, and mix again with the hand mixer til everything is incorporated. Stir the mixture by hand to pop any large bubbles.
    132 grams condensed milk
  • Gently pour the cheese mixture on top of the biscuit base in the cupcake liners. Leave a good sized gap at the top to hold your topping. Pop any large bubbles using a toothpick.
  • Bake in the preheated oven for 8 minutes. The cheesecakes are done when the middles have risen and they are slightly darker in color. When you move the tin, they should have a slight wobble to them, but be firm on top.
  • Set to the side to let cool completely.
  • While the cheesecakes are cooling, you can make the compote and cream cheese frosting.

To make the strawberry compote

  • Place the strawberries, sugar and lemon juice in a small pan and bring to a boil. Boil for 3 minutes.
    125 grams strawberries, 30 grams sugar, 1½ teaspoon lemon juice
  • Mix the cornstarch with a tablespoon of water in a small bowl.
    1 teaspoon cornstarch
  • Mix in the cornstarch slurry to the strawberries, and take the pan off of the heat. Place the compote into a bowl and let it cool. This can be placed in the fridge once cooled.

To make the cream cheese frosting

  • Use a hand blender to whip the butter in a large bowl til light and fluffy.
    40 grams unsalted butter
  • Add in the powdered sugar and whip together til well mixed.
    32 grams powdered sugar
  • Add in the vanilla extract and mix again.
    1 teaspoon vanilla extract
  • Add in the cream cheese and mix. Do not over mix at this stage, it should just be combined.
    125 grams cream cheese
  • Remove half of the frosting into a smaller bowl and color with red food coloring. Keep to one side til ready to decorate.
    red food colouring

To decorate

  • Keep the cheesecakes in their cupcake wrappers.
  • Spoon the compote over the top of each cheesecake and smooth flat with the back of a spoon. Place in the fridge for30 minutes to an hour to let the compote set.
  • Place the two color of frosting into a piping bag and attach a 1M tip.
  • Pipe the two tone roses on top of the compote.
  • Store in the fridge and remove the wrappers to serve.

Notes

    • All ingredients should be at room temperature.
    • Stir the cheese mixture well to get rid of any large bubbles that can pop during baking. Once the mixture is poured, you can use a toothpick to get rid of bubbles and gently bang the tray on your countertop, with a cloth underneath. Don't worry, if you do have bubbles that pop, you can easily cover them up with the decoration!
    • Leave a space at the top of the cupcake liner when you pour the cheese mix in. This will be to hold your strawberry compote (or other topping) in place.
    • Your oven should be fully preheated before you bake the cheesecakes.
    • Measurements for this recipe are in grams, not cups, to ensure accuracy. Use an digital kitchen scale for the best results.
    • Let the cheesecakes cool fully before decorating them. For best results, let them cool, add the compote (or other topping), then place in the fridge for 30 minutes to an hour before frosting them.
Nutritional values are an estimate only.

Nutrition

Calories: 327kcal | Carbohydrates: 26g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 177mg | Potassium: 158mg | Fiber: 1g | Sugar: 21g | Vitamin A: 787IU | Vitamin C: 10mg | Calcium: 94mg | Iron: 1mg