Mini Cheesecakes


I love cheesecake and wanted to try making my own, but I couldn’t decided on the flavour….so I just made all the flavours I like, they turned out amazing…very tasty. My sister and her fiancee came over for dinner and my sister loved them, unfortunately her fiancee didn’t like cheesecake… my partners delight…more for him…lol!

There is nothing better than spending an afternoon or night in the kitchen, listening to music and making some amazing food!  Oh, and a wee cheeky glass of vino too! 🙂


Makes 20 mini cheesecakes

Basic Cheesecake Base:-

20 Digestive Biscuits – use a mixer to crush them or put in a plastic bag and bash with a rolling pin.

120g butter, melted on hob

1. pour butter into biscuits and mix together until all crumbs are coated.

2. Press into cake cases in a muffin tray and chill in fridge for about 15-20 mins.

Cheesecake mix:-

300g soft cheese, I used Philadelphia (use full fat only, low fat might stop the mixture setting properly)

150ml double cream

85g icing sugar

1 tsp vanilla essence or 1 vanilla pod

  1. Mix cream cheese and icing sugar together in a bowl
  2. In a separate bowl whisk double cream and vanilla together until soft peaks form.
  3. Add cream mixture into cheese mixture and fold together.

Vanilla Cheesecake:-

Spoon mixture into cake cases and chill overnight in fridge – minimum 12 hours. I served these with some raspberry coulis. Yummy!

Hazelnut and Chocolate Cheesecake:-

Crush some ferrero rocher, save some for topping. Mix into the cream cheese mix and spoon into cake cases.

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Banoffee Cheesecake:-

1 Banana sliced, fry in a pan with knob of butter until slightly golden in colour then place slices on top of biscuit base in cake cases.

Spoon on top of banana the cream cheese mixture. I then served with some toffee sauce on top. Yummy!

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I finished off the meal with a lovely liqueur coffee in my new cups and saucers. I used Disaronno but you can use whatever you like.


Amaretti Low Carb Biscuits and Disaronno Coffee


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Amaretti Low Carb Biscuits – Makes approx 16-20 – Per biscuit: 51 calories, 0.5g carbs, 4g fat, 2g protein


150g Almond flour

3 Tbsp Splenda Sugar or alternative (Truvia)

2 Egg Whites

1.5 tbsp Amaretto Disaronno liqueur

1. Pre-heat oven 170 deg

2. Whisk egg whites until stiff

3. Mix flour and sugar together, then add flour mixture to the egg mixture 1 tablespoon at a time mixing in.

4. Add in Disaronno liqueur and mix well.

5. Line baking tray with greaseproof paper and spoon into small round shapes or roll into a small ball in hands and then flatten. Make sure there is at least 2 cm between as they will expand slightly.

6. Bake for 15-20 mins or until golden brown. Let cool and store in an airtight container until desired.

Goes well with a lovely Disaronno Liqueur coffee

1. Make up some real coffee ie: filtered or beans whichever is your preference.

2. While coffee is filtering, pour some milk approx 100ml into a jug and whisk until frothy, you can also heat milk up first before whisking.

3. Pour approx 25ml of liqueur into a tall latte style mug.

4. Pour coffee slowly in and then top with the frothy milk.

Serve with amaretti biscuits….Yummy afternoon delight!