Mini Fruit-Mince Cheesecakes

Name: Mini Fruit-Mince Cheesecakes
Ingredients: 200 g digestive biscuits; 120 g unsalted butter, melted; 250 g cream cheese; 200 g creme fraiche; 12 cup icing sugar; 1 teaspoon vanilla extract; 100 ml thickened cream, whipped; 12 cup dried sweetened cranberries (Craisins); 2 tablespoons brandy; 410 g fruit mincemeat

10 ingredients

13 steps

Ingredients

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

Directions

1

Line a 12-hole muffin pan with plastic wrap.
2

Process the biscuits in a food processor to fine crumbs.
3

Add butter and process until just combined.
4

Press biscuit mixture into base and sides of prepared muffin holes, using a spoon to press down firmly.
5

Place muffin pan in freezer while you make the filling.
6

Combine cream cheese, creme fraiche, sugar and vanilla in the bowl of an electric mixer and beat until smooth.
7

Fold in whipped cream using a metal spoon.
8

Fill muffin pan with spoonfuls of filling.
9

Freeze for a further 30 minutes.
10

Meanwhile, for topping, place cranberries and brandy in a saucepan over low heat.
11

Heat gently over low heat for 2-3 minutes to plump fruit, then add mince and warm through for a further 3 minutes.
12

Remove from the heat.
13

To serve, carefully remove cakes from pan and serve with fruit mince topping.