Strawberry Jelly Cheesecakes

Deliciously creamy strawberry and white chocolate cheesecakes, topped with strawberry jelly and fresh strawberry slices

This recipe makes nine mini cheesecakes. They have a yummy crunchy biscuit base, topped with creamy strawberry and white chocolate cheesecake, with a strawberry jam surprise centre and a delicious strawberry jelly topping. They make the perfect bite sized weekend desserts!

These cheesecakes need to be stored in the fridge and are best eaten within four days. The recipes makes nine mini cheesecakes or you could make one larger one.

Makes nine mini cheesecakes

Biscuit base ingredients;                    

250g biscuits

75g vegan butter

Cheesecake ingredients;

150g vegan cream cheese

100g vegan double cream

45g icing sugar

100g white chocolate

2 tbs freeze dried strawberry powder

You will also need;

1/2 packet of strawberry jelly (approx. 1/2 pint)

9 tsp strawberry jam

3 large strawberries to decorate

You will also need; a large mixing bowl, spoon, small microwavable bowl, mini loose base cake tin, electric hand whisk, food processor or sandwich bag and rolling pin, knife

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How to make your cheesecakes;

1. Crush the biscuits into small crumbs using a food processor or by putting them into a sandwich bag and crushing with a rolling pin

2. Melt the vegan butter and mix into the crushed biscuits

3. Evenly spoon the biscuit mixture into the loose base mini cake tin and firmly press down evenly with the end of a rolling pin or small spoon

4. Put the cake tin in the fridge or freezer to start setting while you make the filling

5. Place the white chocolate in a small microwavable bowl and heat in small blasts, stirring in between, until nearly melted

6. Leave the chocolate to sit in the bowl and let the residue heat melt the rest of the chocolate. Set aside to cool while you make the rest of the filling

7. In a large mixing bowl, add the cream cheese, icing sugar and strawberry powder, and whip until fluffy using the hand mixer

8. Add the cream and mix again until you can feel the cream begin to whip and the mixture start to thicken

9. Check that your chocolate is cooled.  The bowl should not feel warm and the chocolate should be as cool as possible but still runny

10. Add the melted chocolate to the filling mixture and continue whipping until all the chocolate is incorporated and the mixture is thick and fluffy

11. Get your baking tin out of the fridge and add a tsp of strawberry jam to the middle of each biscuit base

12. Pipe or spoon the cheesecake filling mixture on top and gently smooth out using the back of a spoon

13. Put the tin back in the fridge or freezer to set the cheesecake mixture

14. Make up the strawberry jelly following the instructions on the packet. I used Wibble jelly and needed 1/2 a pint to make nine mini cheesecakes. Leave the jelly mixture to cool slightly

15. Once the top of the cheesecake filling has set firm enough to touch, carefully pour the jelly on top to create the top layer of the cheesecakes

16. Pop the tin back in fridge or freezer to set the jelly

17. Just before serving, carefully remove each cheesecake from the tin by pressing up on the loose base and popping the cheesecake out

18. Cut the strawberries into thin slices and place a strawberry slice on top of each cheesecake

19. Now they are ready to eat!

Tips & Tricks!

• I used Wibble strawberry jelly (gifted)

• I used Moo Free white chocolate

• All my freeze-dried fruit powders are from Honeyberry International. Use the code clemie10 for 10% off your order at; https://www.honeyberryinternational.com/?ref=30989

• This is my mini loose based tin; https://amzn.to/40wqb63

• I always use this vanilla powder https://amzn.to/46GsRSC

• An electric hand whisk is really needed to whip up the cheesecake filling. You may be able to whip it by hand with a large spoon or whisk but my arms are not strong enough for that! - https://amzn.to/3IgAt4O