Strawberry & White Chocolate Mini Cheesecakes

In May, earlier this year, I made two fruity cheesecakes for my mother and step father’s annual anniversary party. When it was time for pudding I was applauded as my mother showcased them around the room. Although I resembled a tomato, I owned the floor and thanked my adoring fans like a true rock star. Despite my slight over exaggeration of the circumstance, I was deeply complimented by a family friend, who asked if I would make a cheesecake for her and her husbands 30th wedding anniversary party, that took place yesterday.

As much as I love eating cheesecake, I enjoy making them more (probably because I know I get to have a slice, or two, or three..), so I happily obliged. I thought as a fun twist, to one of my favourite cheesecake recipes, I would make strawberry and white chocolate mini cheesecakes. Not only are mini cheesecakes perfect for parties, but it also meant I finally got to try out my new 20 loose bottom cake tin from Lakeland.

Loose bottom cake tin

Don’t panic if you don’t possess one of these (genius) tins, any muffin / cupcake tin you have in your cupboard will suffice. However, you will need to line each mould individually, so you can easily remove each cheesecake once they have set.

This recipe makes 14-20 mini strawberry and white chocolate cheesecakes depending on the tin you use. Make sure your strawberries are small and are not longer than half the depth of the tin you are using.


For Base

  • 125 grams of digestive biscuits
  • 50 grams of unsalted butter

For Filling:

  • 150 grams of white chocolate
  • 200 grams of soft cheese
  • 25 grams of icing sugar
  • 50 ml of double cream, chilled
  • 1/2 tsp of vanilla extract
  • 1 punnet of small strawberries

For Decoration:

  • 1/2 punnet of strawberries
  • 200 ml of double cream, chilled
  • 1 tbsp of caster sugar

Strawberry mini cheesecake ingredients


  • Step 1: Place the digestive biscuits in a mixing bowl or a large zip lock bag. Use the end of a rolling pin, or tool of your choice, to crush the biscuits into a fine crumb.

Biscuit base

  • Step 2: Put the unsalted butter in a microwave safe bowl, heat on full power for 5 seconds, take it out and stir. Repeat this step until the butter is completely melted.

Butter for biscuit base

  • Step 3: Pour the melted butter into the crushed digestive biscuits and mix it together.

Buttery biscuit base


  • Step 4: Evenly distribute the buttery biscuit mix between each of the moulds.


Use the back of a teaspoon or a press to gently pack the biscuits down.


  • Step 5: Pick out the smallest strawberries from both punnets. 


Cut the tops off of each of the strawberries.


Then cut the middle out of the strawberries like so..



Place the inside of the strawberries around the edge of the moulds. Keep repeating this until all the moulds have strawberries around the sides. Once they are all done place the tray in the fridge for the base to set, whilst you make the filling.


  • Step 6: Boil the kettle, whilst you break the white chocolate into small chunks. Place the white chocolate into a glass or metal bowl. Once the kettle is boiled, pour an inch or so of water into a pan, that your bowl fits snugly on top of. Make sure the water in the pan is not touching the bottom of the bowl, otherwise the chocolate will burn. This method is called a double boiler.


Keep stirring the chocolate until it is completely melted. Once the chocolate has melted, remove it from the heat and place on the side to cool, whilst you resist the urge to dip your finger in.


  • Step 7: Meanwhile, in a large mixing bowl, whip 50 ml of chilled double cream, using (preferably) an electric whisk, until it creates soft peaks. If you don’t have an electric whisk this step will take you a while, but don’t give up, keep whipping it until it is stiff 😉


  • Step 8: Add the icing sugar into the same mixing bowl as the whipped cream, and fold them together. 


  • Step 9: Now add the soft cheese and vanilla extract in to the creamy mix and beat together.


Pour the cooled melted white chocolate into the soft cheese mix.


And beat the mixture together for the last time, if your arm is starting to ache you know you are doing it right!! Plus you won’t feel guilty when you are tucking into these scrumptious cheesecakes because you’ve worked for it! But, try not to eat the filling yet, we’re almost at the finish line!!!!


  • Step 10: Remove the tray from the fridge and evenly distribute the chocolate, creamy, cheesy (mmmmm. MUST RESIST!) mixture among each of the moulds.


Keep filling them until all the strawberries are covered. Once all the moulds are full place the tray back in the fridge for three hours or over night.


  • Step 11: Run a pointed knife around the top of the mould and push the cheesecakes out. Remember to remove the metal bottom from all the cheesecakes if you are using a loose-based tin. Place the mini cheesecakes on to a large plate. 


  • Step 12: Place 200 ml of chilled double cream into a large mixing bowl and stir in the tbsp of caster sugar. Next use an electric or hand whisk to whip the cream until it forms stiff peaks. Once the cream is whipped spoon it into a piping bag.


  • Step 13: Pipe the whipped cream over the top of each cheesecake. I was very generous with the cream and piped it all over the top of each cheesecake.


  • Step 14: Cut 10 strawberries in half and place one half on top of each of the mini cheesecakes. *Adjust the amount of strawberries for decoration accordingly to the amount of cheesecakes your batch made.



I hope you enjoy this recipe, as much as, my loyal fans (family friends) who proclaimed these cheesecakes to be the best they have ever eaten.

B x


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