For second Christmas, we finally decided on Fruit Mince Cheesecakes for dessert. I made these the morning before we ate them, but they could easily be done more ahead of time.

Mini Fruit-Mince Cheesecakes from Delicious December 2005/January 2006
Makes 12

200 grams digestive biscuits (we used ?)
120 grams unsalted butter, melted

250 grams cream cheese
200 grams crème fraîche (we used sour cream)
75 grams icing sugar (not icing mixture)
1 teaspoon vanilla extract
100 mls thickened cream, whipped (double cream was on special, so I got that. When I was making it, I wasn’t so sure it had been a good idea, but it seemed fine upon eating)

1/2 cup sweetened dried cranberries (Craisins) (I approximated this)
2 tablespoons brandy (and this:-) )
jar of fruit mince

Line a muffin tray with gladwrap. It is fiddly, but worth it at the other end!
Crush the biscuits finely (I used a wooden spoon in a bowl, but you could also use the food processor). Add the melted butter and mix. Press this mixture into the muffin holes, base and sides. Use a spoon to press firmly. Put this in the freezer.

Combine the cream cheese, crème fraîche, sugar and vanilla in a bowl, and beat with electric beaters. Keep beating until it is smooth. Fold in the (whipped) cream. Fill the muffin pan with spoonfuls of cheesecake. Freeze for at least thirty minutes.

Just before serving, put the craisins and brandy in a saucepan over a low heat. Heat gently for a couple of minutes before adding the fruit mince. Stir until warm.

Carefully remove the cheesecakes from the muffin tray and place on a dish. Top with the fruit mince mixture.

We were really happy with this. Very easy to do (aside from the gladwrap—which wasn’t hideous), and very tasty. I also appreciate the quantities for individual cheesecakes. I like doing individual desserts, and I can now add cheesecakes to my list. It’s easy enough to come up with some other toppings for the rest of the year when fruit mince isn’t available.