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Mini Berry Cheesecake

Serves 6-8, Prep time 20mins, Cook time 30mins

Makes 8 Small or 1 large Cheesecake



  • 1 Pkt Sweet Short Pastry
  • 500g cream cheese
  • 1/3 cup sugar
  • 1/2 tsp vanilla essence
  • 3 eggs
  • 1 tbsp Lemon Juice
  • 1 Cup fresh or thawed raspberries
  • 1/2 Cup sugar
  • 1/4 cup water
  • 1 scoop of Red Shot

Jelly Topping

  • 100g raspberry coulis (buy from grocery store)
  • 3g gelatine
  • 3 tsp warm water



Raspberry Coulis

  • Heat all ingredients in a small pot.  Bring to the boil and then turn off
  • Allow to cool and then pass through a fine sieve. Set aside


  • Roll out sweet pastry onto a tray 5 mm thick and press in the small bottomless moulds or line a large 25 cm tin with pastry and bake for 15 minutes at 150 degrees Celsius.  Soften cream cheese in the microwave for 20 secs.  In a mixing bowl mix cream cheese, sugar and vanilla until smooth, scraping the sides of the bowl. Add eggs and mix again until smooth
  • Divide mixture between tins and swirl in 1 tbsp of raspberry coulis and bake at 100 degrees Celsius for 20 minutes and then rotate tray or tin and give a further 5 – 10 minutes
  • Let cool completely.  Put in fridge.

Jelly Topping

  • Add gelatine to warm water and mix. Let sit for 5 mins until firm.   
  • Melt gelatine in microwave and mix into remaining raspberry coulis and let sit for 5 mins
  • Carefully spoon 1 Tablespoon on the top of each cooled cheesecake or pour over large cake and return to the fridge to set for an hour
Cheese Cake

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