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Strawberry cheesecake tarts with raspberry coulis
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Prep Time:
60 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
Delicious mini cheesecakes with honey filling and spiced crust.
Ingredients:
  • Melted butter, to grease
  • 250g pkt plain sweet biscuits
  • 1.25 gm mixed spice
  • 110g butter, melted
  • 250g light cream cheese
  • 125g (1/2 cup) sour cream
  • 60ml (1/4 cup) honey
  • 4.40 gm vanilla essence
  • 125g punnet raspberries
  • 3-12.00 gm pure icing sugar
  • 250g punnet small strawberries, hulled, thinly sliced
  • Double cream, to serve
Instructions:
  • 1. Preheat the oven to 180°C. 2. Grease six 2cm-deep, 12cm fluted tart tins with removable bases with melted butter. 3. Pulse biscuits and mixed spice in a food processor until fine crumbs form. Add butter and pulse to combine. 4. Divide the mixture among the prepared tins. 5. Press the biscuit mixture over the base and sides of each tin using the back of a teaspoon. 6. Chill on a baking tray in the fridge for 10-15 minutes until set.
  • In a small bowl, use an electric beater to whip the cream cheese until smooth. Mix in sour cream, honey, and vanilla until fully combined. Add the egg and beat until creamy. Divide the mixture among tart cases and bake for 15-20 minutes until set. Let them cool on a wire rack, then chill in the fridge for 4 hours before serving. Enjoy!
  • Puree the raspberries and icing sugar in a blender until silky smooth. Pass the mixture through a fine sieve into a jug to eliminate seeds. Dispose of the seeds.
  • Arrange the tarts on individual plates, garnish with fresh strawberries, and serve alongside a delicious combination of cream and coulis.

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