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Mini fruit-mince cheesecakes


  • 200g digestive biscuits
  • 120g unsalted butter, melted
  • 250g cream cheese
  • 200g creme fraiche
  • 1/2 cup (75g) pure icing sugar
  • 1 teaspoon vanilla extract
  • 100ml thickened cream, whipped
  • 1/2 cup sweetened dried cranberries (Craisins)
  • 2 tablespoons brandy
  • 410g jar fruit mince


  • Step 1 - Line a 12-hole muffin pan with plastic wrap. Process the biscuits in a food processor to fine crumbs. Add butter and process until just combined. Press biscuit mixture into base and sides of prepared muffin holes, using a spoon to press down firmly. Place muffin pan in freezer while you make the filling.
  • Step 2 - Combine cream cheese, creme fraiche, sugar and vanilla in the bowl of an electric mixer and beat until smooth.
  • Step 3 - Fold in whipped cream using a metal spoon. Fill muffin pan with spoonfuls of filling. Freeze for a further 30 minutes.
  • Step 4 - Meanwhile, for topping, place cranberries and brandy in a saucepan over low heat. Heat gently over low heat for 2-3 minutes to plump fruit, then add mince and warm through for a further 3 minutes. Remove from the heat.
  • Step 5 - To serve, carefully remove cakes from pan and serve with fruit mince topping.

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