Jewelled Mini Cheesecakes with a Cinnamon Walnut Crust

Name: Jewelled Mini Cheesecakes with a Cinnamon Walnut Crust
Ingredients: 35 g (3 tbsp) butter; 60 g (½ cup) plain flour; ½ tsp cinnamon; 50 g (½ cup) walnut halves; 60 g (4 tbsp) soft butter; 2 tbsp sugar; pinch of fine sea salt; ½ tsp vanilla extract; 225 g (8 oz) medium fat cream cheese; 60 g (⅓ cup) sour cream or Greek yoghurt; 60 g (⅓ cup) sour cream or Greek yoghurt; 1 egg; 2 rounded tbsp sultanas; 1 tbsp cornflour; half a small can sliced peaches in fruit; juice or light syrup any or all of the following fresh fruits: raspberries, pomegranate seeds, mango, or a thinly sliced lemon; juice or light syrup any or all of the following fresh fruits: raspberries, pomegranate seeds, mango, or a thinly sliced lemon; juice or light syrup any or all of the following fresh fruits: raspberries, pomegranate seeds, mango, or a thinly sliced lemon; juice or light syrup any or all of the following fresh fruits: raspberries, pomegranate seeds, mango, or a thinly sliced lemon; juice or light syrup any or all of the following fresh fruits: raspberries, pomegranate seeds, mango, or a thinly sliced lemon; tiny sprigs of mint or lemon balm, optional but pretty; tiny sprigs of mint or lemon balm, optional but pretty

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

The Ultimate Cheesecake Cookbook

By Michael Leventhal

Published 2025

About

A mouthwatering lemon and vanilla-infused filling studded with plump sultanas sits on a buttery cinnamon and walnut base, crowned with a luscious glazed fruit topping. Golden sugar adds a delicious hint of caramel.

Mini cheesecakes are fun to make. They’re great for kids or to unleash your artistic side. They take half the time of a full-size cheesecake, look as impressive as they taste and are sure to be the star of the show as a tea-time treat or elegant after-dinner dessert.

Ingredients

Dessert
Cake
Dinner
Vegetarian

Ingredients

Method