Delicate Mini Cheesecakes

Mini Cheesecakes resized (1 of 1)

Mini Cheesecakes

Cheesecake is a MUST on the Easter table in Poland. Polish people love cheesecakes and unlike in Ireland, Polish cheesecakes are mostly baked. I know, I know… baked cheesecake !?! A lot of my Irish friends would say NO, NO, NO to a baked one, but I would like to convince you, that the baked cheesecake can be light, creamy, delicate and gorgeous.
So, start slow with these mini cheesecakes.

Preheat the oven to 150C

Line the cupcake/muffin baking tin with the cupcake cases.

  • 250g Mascarpone Cheese
  • 350g Cream Cheese – Philadelphia or any other one – not super light
  • 2 eggs
  • 150ml sweetened evaporated milk
  • 3 tbs of caster sugar – not necessary if you don’t like too sweet bakes


  • 125g of your favourite berries
  • 1/2 pack of raspberry jelly
  • 3 tbs of caster sugar – not necessary if you don’t like too sweet bakes

Loosen up the mascarpone and cream cheese with the spoon. You can use a hand mixer but be careful, if you overwork cheese it’ll turn into a liquidy mess.

Add eggs, milk and sugar. Mix shortly until nicely combined – not too long.

Divide mixture between 12 cupcake cases.

Put a dish with some hot water on the bottom shelf of your oven – this will help cheesecakes to stay moist and prevent cracking.

Put the cheesecakes into the oven and bake for approx 25-30 mins.

If you bake with a fan, lower the temperature to 130C, but better to leave the oven on the top/bottom heat setting. Fan may cause cheesecakes to raise and crack eventually.

Leave cheesecakes in the oven, with the door ajar to cool down – place in the fridge for a few hours to fully set.

Decorate with your favourite berries and raspberry jelly – 1/2 pack will suffice.


Mascarpone mini cheesecakes3 (1 of 1)









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