When it comes to baking, I always lean toward recipes that don’t ask for a dozen specialty ingredients or complicated steps. That’s exactly why these Baked Mini Black Plum Cheesecakes have become a staple in my kitchen. They’re the kind of dessert that looks impressive but only require a handful of straightforward ingredients—most of which you probably already have. The real beauty is how each element, from the buttery biscuit base to the tangy lemon and creamy filling, works together without fuss or excess.
I first tried this recipe on a busy weeknight, looking for something quick but satisfying to cap off dinner. The process is refreshingly streamlined: no water baths that take forever to set up, no fancy equipment, and no need to hunt down rare ingredients. Even the black plum preserve topping is flexible—use whatever fruit jam you have on hand if you want. The result? Individual cheesecakes that feel special, taste fresh, and come together with minimal effort.
If you’re new to baking, this is a great place to start. There’s no need for a stand mixer or springform pans. If you’re more experienced, you’ll appreciate how well the flavors balance and how easy it is to scale up or tweak. These mini cheesecakes are perfect for afternoon tea, a casual dinner party, or just when you want a homemade treat without spending hours in the kitchen. I always keep a jar of good-quality jam on hand for recipes like this—it’s the simplest way to add a burst of flavor and color. Give these a try and see how a few good ingredients, handled simply, can really shine.
Quick Guide to Baked Mini Black Plum Cheesecakes
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The Simple Ingredients You’ll Need
- 60 g digestive biscuits, crushed
- 20 g butter, melted
- 180 g cream cheese (homemade or store-bought)
- 75 g fresh cream
- 45 g caster sugar
- 2 medium eggs
- Juice of 3-4 lemons (about 30 ml)
- Zest of 1 lemon
- ¼ tsp vanilla extract
- 50 g black plum preserve (or your favorite fruit jam)
The Quick and Easy Method
- Finely crush the digestive biscuits—use a ziplock bag and rolling pin for minimal mess. Mix with melted butter until the crumbs are evenly coated and resemble wet sand.
- Divide the crumb mixture among 6 muffin cups. Press down firmly with the bottom of a glass to form a compact base. Chill in the fridge while you prep the filling.
- Preheat your oven to 160°C (320°F). In a bowl, beat together cream cheese, caster sugar, and fresh cream until just smooth—don’t overmix.
- Add eggs one at a time, mixing gently after each. Stir in lemon zest, lemon juice, and vanilla extract until fully combined. The mixture should be creamy and pourable.
- Pour the filling over the chilled bases. Place the muffin tray in a larger pan and add hot water until it reaches halfway up the sides (water bath helps prevent cracks).
- Bake for 20 minutes. The centers should still wobble slightly—don’t overbake. Leave the oven door slightly ajar and let the cheesecakes cool inside for 15-20 minutes to prevent sinking or cracking.
- Remove from the oven, run a knife around the edges, and cool completely on the counter. Chill in the fridge for at least 1 hour before serving.
- Carefully remove each cheesecake and top with black plum preserve. Serve chilled for best texture.
The ‘Why’ Behind the Ingredients
Every ingredient in these mini cheesecakes has a clear purpose. Digestive biscuits create a sturdy, subtly sweet base that balances the creamy filling. Cream cheese is essential for that classic tang and smooth texture—homemade or store-bought both work. Fresh cream lightens the filling, while lemon juice and zest cut through the richness and add brightness. Eggs bind everything together, and a touch of vanilla extract rounds out the flavor. The black plum preserve brings a punch of fruitiness and a beautiful finish. Each component is simple, but together, they create a dessert that feels complete without being complicated.
Presentation Techniques to Show Off Your Skill
Even minimalist desserts can look polished. For a clean finish, use a small offset spatula or butter knife to loosen the edges before unmolding. Chill thoroughly so the cheesecakes hold their shape. Spoon the plum preserve right before serving for a glossy, vibrant topping. If you want to get fancy, add a thin slice of fresh plum or a sprinkle of lemon zest on top. Serve on small plates or saucers for an elegant touch—no need for extra garnish if you want to keep it simple.
Storage That Maintains Perfect Texture and Quality
Store the cheesecakes in an airtight container in the fridge for up to 3 days. Don’t add the plum preserve until just before serving—this keeps the topping from making the surface soggy. If you need to stack them, place a piece of parchment between layers. Avoid freezing, as the texture can become grainy. For best results, let them sit at room temperature for 10 minutes before serving to soften slightly.
Pro-Tips That Make a Real Difference
Don’t overmix the filling—stop as soon as it’s smooth to avoid incorporating too much air, which can cause cracks. Use room temperature ingredients for a smoother blend. When baking, watch for the slight wobble in the center; this means they’re just set. Cooling in the oven with the door ajar helps prevent sudden temperature changes that can cause sinking. Always chill thoroughly before serving for the best texture.
Applying This Core Method to Other Dishes
The basic method here—biscuit base, creamy filling, fruit topping—can be adapted endlessly. Try swapping digestive biscuits for graham crackers or shortbread. Use orange or lime instead of lemon for a different citrus note. Any thick fruit preserve works as a topping, from raspberry to apricot. You can also make a full-size cheesecake using the same ratios, just adjust the baking time. This approach keeps things simple but lets you experiment with flavors and textures.
Recipe Help: Frequently Asked Questions
Why do I need to use a water bath for these mini cheesecakes?
The water bath creates a gentle, even heat around the cheesecakes, which helps prevent cracking and ensures a creamy, smooth texture. Without it, the edges can cook too quickly while the centers remain underdone. Always make sure the water reaches halfway up the muffin cups for best results.
Can I use low-fat cream cheese or a dairy-free alternative?
You can substitute low-fat or dairy-free cream cheese, but the texture will be less rich and may not set as firmly. If using an alternative, add a teaspoon of cornstarch to help stabilize the filling. The flavor will also be slightly different, so adjust sugar or lemon as needed.
What’s the best way to crush the digestive biscuits?
For the finest crumb, use a food processor. If you don’t have one, place the biscuits in a ziplock bag and crush with a rolling pin. Make sure there are no large chunks left—a uniform crumb ensures the base holds together and bakes evenly.
How do I know when the cheesecakes are done baking?
The key sign is a slight wobble in the center when you gently shake the tray. Don’t wait for the centers to be fully set; they’ll firm up as they cool. Overbaking can lead to dry, crumbly cheesecakes, so err on the side of underbaking if unsure.
Can I make these ahead for a party?
Yes, these mini cheesecakes are ideal for making ahead. Bake and chill them up to two days in advance. Add the plum preserve just before serving to keep the topping fresh and vibrant. Serve straight from the fridge or let them sit out for 10 minutes for a softer bite.
What if I don’t have black plum preserve?
Any thick fruit jam or preserve will work—raspberry, cherry, apricot, or even a homemade compote. Choose something with a bit of tartness to balance the creamy filling. You can also top with fresh fruit slices or a quick berry sauce if you prefer.
Baked Mini Black Plum Cheesecakes
Equipment
- muffin tray
- mixing bowl
- Rolling Pin
- water bath
Ingredients
Base:
- 60 grams digestive biscuits crushed
- 20 grams butter melted
Creamy Filling:
- 180 grams cream cheese homemade recommended
- 75 grams fresh cream
- 45 grams caster sugar
- 2 medium eggs
- 30 ml lemon juice from 3-4 lemons
- 1 whole lemon zest
- 1/4 teaspoon vanilla extract
Topping:
- 50 grams black plum preserve
Instructions
- Begin by finely crushing the digestive biscuits. You can place them in a ziplock bag and gently crush using a rolling pin. Combine the crumb mixture with the melted butter until fully mixed.
For Base:
- Divide the crumb mixture evenly into a muffin tray with six cups. Firmly press the mixture down using the base of a glass to create a smooth surface. Refrigerate the tray while you prepare the filling.
- Preheat the oven to 160°C (320°F). In a mixing bowl, beat together the cream cheese, caster sugar, and fresh cream until smooth and well blended.
- Incorporate the eggs one at a time, allowing about 30 seconds in between each to prevent excess air. Then, add the lemon zest, lemon juice, and vanilla extract, mixing until fully incorporated.
For Cheesecakes:
- Gently pour the cream mixture over the chilled bases in the muffin tray. Position the tray in a water bath by adding hot water to a larger baking dish, filling it halfway up the muffin cups for a creamy texture.
- Bake for approximately 20 minutes. The centers should retain a slight wobble. Once baked, crack the oven door slightly using a wooden spoon and let them cool in the oven for 15-20 minutes.
- Remove the tray, run a knife around the edges to loosen the cheesecakes, and allow them to cool completely on the counter. After cooling, cover and chill in the fridge for at least one hour.
- When ready to serve, carefully extract each cheesecake from the tray and top with your homemade black plum preserve or a fruit jam of your choice. Enjoy these little treats alongside a cup of tea!
