Mini Cheesecakes with Strawberries

20 minutes + 10 minutes Serves 24


  • 4 sheets filo pastry
  • 50g butter, melted
  • 1 Tbsp caster sugar plus 1/3 cup for the filling
  • 250g cream cheese, softened
  • 1/2 cup sour cream
  • 1 tsp vanilla essence
  • 1 lemon, zest finely grated, plus 1/4 cup juice
  • 1 tsp gelatine
  • 125g strawberries, thinly sliced
  • 2 passionfruit, pulp only
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1. Preheat oven to 180°C (160°C fan-forced. Lightly grease a 24-hole mini muffin pan.

2. Layer filo sheets, brushing each sheet with butter and sprinkling with a little sugar (1 tablespoon to be used across all 3 layers). Brush top layer with butter. Cut filo stack into 24 equal squares. Line muffin holes with pastry, buttered side down.

3. Bake for 6-8 minutes until lightly golden and crisp. Cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.

4. In a small bowl, using an electric mixer, beat cream cheese, sour cream, remaining sugar and vanilla essence until smooth. Beat in lemon zest and juice.

5. Place 1 Tbsp boiled water into a small jug. Sprinkle gelatine over and whisk vigorously with a fork to dissolve. Whisk into cream cheese mixture.

6. Divide mixture between each case to fill, then chill for 1-2 hours until set. Top with strawberries and passionfruit to serve.


• Energy 337Kj • Protein 1g • Total Fat 7g • Saturated Fat 4g • Carbohydrates 6g • Sugars 2g • Sodium 98mg

Dietary and nutritional info supplied by NZ Nutrition Foundation