All the flavours of a traditional fruit mince pie but in cheesecake form.
If you like the idea of enjoying the traditional Christmas food of fruit mince pies but find that fruit mince can be a little too tart for your taste buds, then you might prefer these mini cheesecake bites. The flavour of the fruit mince is evident but not over-powering because of the creamy cheesecake filling. Perfect.
I also love how the biscuit base has a subtle ginger kick to it which adds extra flavour interest to each piece.
This recipe is adapted from one by the Co-operative Supermarket in the UK.
Ingredients – serves 8:
- 150g/5 oz plain biscuits
- 50g/2 oz gingernut or ginger snap biscuits
- 125g/4.5 oz unsalted butter, melted
- 500g/1 lb cream cheese, softened
- 50g/2 oz icing (powdered) sugar
- 1/2 cup thickened (heavy/double) cream
- 1/4 cup fruit mince (from a jar is fine)
- 1/4 cup dried cranberries, roughly chopped, plus a few extra for decorating
- Line a rectangular slice pan (approx 32cm x 18cm / 13in x 7in) with baking paper. Leave some paper over-hanging the edges of the tin as this will help you to pull out the cheesecake later.
- Blitz both types of biscuit in a food processor until you have crumbs, then place the crumbs into a medium bowl and add the butter. Stir to coat all the biscuit crumbs then tip into the prepared pan and use the back of a spoon to press the crumbs into an even layer to make the cheesecake base. Put the pan in the freezer whilst you make the filling.
- Beat the cream cheese until smooth, then add the icing sugar plus the cream and beat to combine.
- Fold through the fruit mince and cranberries.
- Spread the cheesecake filling over the chilled crumb base, then place in the fridge for a couple of hours to set.
- Once the cheesecake has set, remove it from the tin by lifting the baking paper.
- Use a small sharp knife to cut the cheesecake into bite-sized pieces.
- Place on your serving platter and top with extra cranberry pieces for decoration.