Mini Strawberry & White Chocolate Cheesecakes | DonalSkehan.com, This is the perfect summer dessert.
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Mini Strawberry & White Chocolate Cheesecakes

December 04

These little cheesecakes are a perfect summer dessert and truly celebrate summer berries when they are at their finest. If you prefer to make one large cheesecake and serve individual slices, just pour the mixture into a 20cm (8in) non-stick springform tin and allow to longer setting time in the fridge.



  • serves Serves 8
  • time 110 mins


  1. 1. Arrange eight 7.5cm wide x 4cm deep ring moulds on a tray and set aside.
  2. 2. Melt the butter in a small pan and then blitz the biscuits to a fine crumb in a food processor.
  3. 3. Mix together and spoon into the bottom of each of the ring moulds, levelling it flat. Pop in the fridge for about 15 minutes until set.
  4. 4. Heat the chocolate in a heatproof bowl set over a pan of simmering water. Stir and set aside to cool to body temperature.
  5. 5. Meanwhile, mix the cream cheese, mascarpone and double cream in a large bowl and set aside.
  6. 6. Then stir in the cooled, melted chocolate until well blended.
  7. 7. Blitz the strawberries in a blender until smooth and then ripple the puree through the creamy mixture. Spoon the mixture into the ring moulds, levelling it at the top of each one. Refrigerate for at least 1 hour until set.
  8. 8. When ready to serve, carefully remove each mini cheesecake from the ring mould, slowly pushing the biscuit base up from underneath.
  9. 9. Arrange in the centre of each serving plate and top with a selection of berries. Decorate with fresh mint leaves, scatter over some edible flowers and serve at once.

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100g butter

200g gingernut biscuits

300g white chocolate, broken into small pieces

175g cream cheese

175g mascarpone

175ml double cream

175g Wexford strawberries, hulled

T0 Decorate:

300g  strawberries, halved or quartered if large

Fresh mint sprigs

Small handful of edible flowers

You'll Need

7.5cm wide x 4cm deep ring moulds x 8