Mini MannaBrew Cheesecakes with Raspberry Glaze

Makes 6 mini cheesecakes

Difficulty: Easy
Preparation time: 40 minutes
Cooking time: 25 minutes

Crust

• 50 g digestive biscuits, crushed
• 20 g MannaBrew Mesquite Flour
• 30 g salted butter, melted

Cheesecake Filling

• 120 g cream cheese, room temperature
• 60 g sour cream
• 30 g caster sugar
• 15 g MannaBrew Mesquite Flour
• 10 g flour
• 15 ml MannaBrew, strongly brewed and cooled
• 2.5 ml (½ tsp) vanilla extract
• 1 large egg

Berry Glaze

• 100 g frozen strawberries (or raspberries)
• 10 g granulated sugar

• 60 ml MannaBrew, strongly brewed

Instructions

1. Prepare Oven & Tins: Preheat the oven to 140°C. Lightly grease 6 loose-bottom tart tins (approx. 6 cm in diameter).

2. Biscuit Crust: In a food processor, pulse the digestive biscuits until fine. Add the MannaBrew Mesquite Flour and melted butter, then mix until combined.

3. Divide the mixture evenly among the 6 tart tins and press firmly into the bases to form a crust. Refrigerate while preparing the filling.

4. Cheesecake Filling: In a bowl, combine the cream cheese, sour cream, caster sugar, MannaBrew Mesquite Flour, flour, cooled brewed MannaBrew, vanilla extract, and egg.

5. Beat with an electric mixer until completely smooth and creamy (approx. 2 minutes).

6. Bake: Divide the filling evenly over the biscuit bases in the tart tins. Bake at 140°C for 20–25 minutes until the edges are set and the centres have a slight wobble. Transfer to a wire rack to cool completely.

7. Berry Glaze: In a small saucepan, combine the frozen berries, sugar, and 60 ml of brewed MannaBrew.
   Simmer over medium heat for 15 minutes. 

8. Remove from heat, blend until smooth using a hand blender, and allow to cool. 

9. Assembly: Once the mini cheesecakes are cool, spread a layer of the berry glaze over each top before serving.

TIP: Feel free to swap the strawberries for raspberries, blueberries, or a mixed berry blend to suit your taste.