Mini strawberry cheesecakes

Take a traditional cheesecake and top it off with an Eton mess twist of crunchy meringue, juicy strawberries and a zingy forest fruit coulis, to turn two classic treats into one deliciously amazing one.

Prep time: 30 minutes

Servings: 12 people

Preparation

1. Lightly grease a 12-hole silicone muffin tray with the oil. Put the butter and digestives in a bowl and mix well to combine, then divide evenly between the muffin holes, pressing down flat with the back of a teaspoon.

2. With an electric whisk, beat the icing sugar, cream cheese, cream and vanilla extract. Fold in ¾ of the crushed meringues.

3. Spoon the cheesecake mixture evenly onto the biscuit bases and smooth the tops with the back of a spoon. Transfer to the fridge to set for at least 2 hrs.

4. Run a knife around the edge of the cheesecakes to help ease them out. Smooth the edges with a palette knife, then top with the strawberries and the remaining crushed meringues. Drizzle with the coulis to serve.

Ingredients

For the cheesecakes:

  • 1 tbsp vegetable oil
  • 75g (3oz) unsalted butter, melted
  • 150g (5oz) digestive biscuits, crushed
  • 50g icing sugar
  • 400g (13oz) cream cheese
  • 100ml double cream
  • 1 tsp vanilla extract
  • 16 mini meringues, crushed

For the topping:

  • 200g (7oz) strawberries, hulled and sliced
  • 3 tbsp forest fruits coulis

Ingredients

For the cheesecakes:

  • 1 tbsp vegetable oil
  • 75g (3oz) unsalted butter, melted
  • 150g (5oz) digestive biscuits, crushed
  • 50g icing sugar
  • 400g (13oz) cream cheese
  • 100ml double cream
  • 1 tsp vanilla extract
  • 16 mini meringues, crushed

For the topping:

  • 200g (7oz) strawberries, hulled and sliced
  • 3 tbsp forest fruits coulis

Preparation

1. Lightly grease a 12-hole silicone muffin tray with the oil. Put the butter and digestives in a bowl and mix well to combine, then divide evenly between the muffin holes, pressing down flat with the back of a teaspoon.

2. With an electric whisk, beat the icing sugar, cream cheese, cream and vanilla extract. Fold in ¾ of the crushed meringues.

3. Spoon the cheesecake mixture evenly onto the biscuit bases and smooth the tops with the back of a spoon. Transfer to the fridge to set for at least 2 hrs.

4. Run a knife around the edge of the cheesecakes to help ease them out. Smooth the edges with a palette knife, then top with the strawberries and the remaining crushed meringues. Drizzle with the coulis to serve.