Mini Frozen Strawberry Cheesecakes  

                    

Learn how to make these sensational frozen strawberry cheesecakes with my super easy step-by-step recipe.

My delicious recipe is perfect for everyday baking and ideal for summer time.

With a crunchy buttery base, plenty of whipped cream, & fresh juicy Wexford strawberries to top, these mini  desserts are exactly what Irish summer dreams are made of!

What you will need ~

  • Electric Whisk
  • Handheld food processor
  • Food processor
  • Small Saucepan
  • 12 Cavity Silicone mould or mini cheesecake tins
  • Piping bags and piping tip
  • Spatula
  • Medium mixing bowl
  • Small Spoon
  • Measuring Jug

Ingredients ~  Makes approx. 12 Mini FrozenStrawberry Cheesecakes

  • 200 gm Digestive Biscuits
  • 75 gm Melted Butter
  • 150 gm Fresh Strawberries
  • 375 gm Cream Cheese
  • 200 gm Icing Sugar
  • 1.5 tsp Vanilla Extract
  • 225 ml Full Fat Whipped Cream

Topping ~

  • 40 ml Full Fat Whipped Cream
  • Fresh Strawberries

Method ~

  • Pop the butter into a small saucepan and stick it on a low heat until the butter has melted. Remove from heat and leave it to the side.
  • Place your digestive biscuits into your food processor. Cover with the lid, and blitz for a few seconds until the biscuits now look like crumbs.
  • Pour in the melted butter on top of the broken down biscuits and mix fully with your spatula.
  • Using a small spoon,  evenly divide the buttery biscuit mixture into your silicone mould / mini cheesecake tins. Fill them 3/4's of the way up and push down with your spoon to ensure the mixture is even and smooth and no air holes remain. Place them into the fridge to firm up.
  • In your mixing bowl, add in the cream cheese, icing sugar and vanilla extract. Mix on a high speed with the electric mixer  until combined. Leave to the side.
  • Using your handheld food processor, blitz the strawberries until they turn into a pulp. Pour the pulp into your cream cheese mixture and mix again on high speed for 2 - 3 minutes. 
  • Next, take your glass jug and pour in the cream. Use your hand mixer once again on high speed until the cream turns nice thick and is whipped.
  • Using your spatula, fold in the whipped cream into the other mixture. Do this gently until all of the ingredients come together. If the mixture is runny, add in some more icing sugar and use the electric whisk to thicken.
  • Take the chilled biscuit bases out of the fridge.
  • Using your small spoon, divide the strawberry cheesecake mix between the 12 moulds / tins. Fill them right to the top. Chill this time in the freezer (preferably overnight for best results)

To Decorate ~

  • Whip up some more cream in a jug by using your electric whisk.
  • Take a piping bag, and place a piping tip in the end. Cut the end of the bag with a scissors so that the tip of the nozzle is fully shown. I like to use a large open star piping tip for best effect.
  • Take your spatula and scrape the whipped cream into the piping bag. and twist the bag around tightly to remove any air bubbles. The cream will begin to ooze out of the nozzle.
  • Remove the cheesecakes from the freezer and slowly pipe the cream on top of each frozen strawberry cheesecake.
  • Wash your fresh strawberries, and cut them into quarters. Place them on top of your piped cream (as per pictures). 
  • And viola!! They are ready to serve :)

You can decorate them as you like by using different types of fresh berries. Raspberries and blackberries are always a good option too! Enjoy!

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