Alex's Single serve fruity cheesecakes

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Everyone knows it’s easier to eat delicious, sweet treats when they look small, these are a hit at potlucks



12 cheesecake cups

1 (250 g) packet digestive biscuits (plain biscuits)

1 teaspoon fresh lemon rind

1 tablespoon lemon juice

75 g melted butter

12 cupcake cups


2 teaspoons gelatin

2 tablespoons water

1 (250 g) container Meadow Fresh cream cheese

1 (250 g) container Meadow Fresh sour cream

1⁄2 cup sugar

2 tablespoons lemon juice

1 teaspoon fresh lemon rind

1 teaspoon vanilla essence


1 (560 g) can canned fruit, in syrup

1 teaspoon gelatin

2 tablespoons sugar

1⁄2 cup water



BASE: Finely crush biscuits.

Combine biscuit crumbs, lemon rind, juice and butter.

Place cupcake cups into a cupcake tray

Line the base of each cupcake cup with biscuit mixture.

Chill while preparing filling.

FILLING: Combine gelatine and water.

Leave to swell for 10 minutes.

Beat cream cheese until soft.

Add sour cream and beat until well combined.

Add sugar, lemon juice, rind and vanilla.

Beat until sugar has dissolved.

Dissolve gelatine over hot water.

Add to cheese mixture and mix.

Pour filling into cupcake cups and chill until set.

TOPPING: Arrange fruit pieces in a nice design on cheesecake.

Measure 1/2 cup of the left over syrup and put in a small saucepan.

Sprinkle gelatine over and leave to swell for 5 minutes.

Gently heat the gelatine mixture, stirring until gelatine has dissolved.

Stir in sugar, stirring until dissolved.

Remove from heat and pour over each cheesecake cup (the cheesecake cups should already be set and still in the tray).

Chill until set.

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