Mini Melktert Cheesecakes

Mini Melktert Cheesecakes are a delightful fusion of two beloved desserts—cheesecake and the traditional South African melktert (milk tart). With a buttery biscuit base, creamy cheesecake filling, and the unmistakable spice of cinnamon, these mini treats are guaranteed to become your new favorite dessert. Whether you’re hosting a special occasion or simply craving something sweet, these mini cheesecakes will tick all the boxes.

Why You’ll Love This Mini Melktert Cheesecake

Mini Melktert Cheesecakes bring together the indulgent richness of cheesecake with the nostalgic flavors of melktert. The smooth, velvety cream cheese filling blends perfectly with the warm hint of cinnamon, and the crunchy, buttery biscuit base provides the ideal contrast. The best part? They are served in individual portions, which makes them perfect for sharing or portion control.

Melktert is a South African classic, often served at family gatherings, holidays, and celebrations. By combining its flavor profile with the creamy goodness of a cheesecake, this recipe offers the best of both worlds. They are easy to make, require no baking, and can be customized with toppings or variations to suit your taste.

Additionally, the process is simple, making it an accessible dessert for both novice and experienced bakers. With no complicated techniques or specialty ingredients, you’ll find yourself reaching for this recipe again and again.

What You’ll Need

Before you begin preparing these Mini Melktert Cheesecakes, you’ll need to gather a few basic ingredients. Here’s everything you’ll need for a batch of these delicious mini treats:

For the Base:

200 g Tennis biscuits – These are traditional South African coconut-flavored biscuits, but you can substitute them with any similar type of biscuit if you don’t have access to them. Digestive biscuits or graham crackers work perfectly well.
100 g butter (melted) – The butter helps bind the biscuit crumbs together and creates a rich, buttery flavor.

For the Filling:

2 cups cream cheese – The cream cheese is the base of the cheesecake filling, giving it that smooth and creamy texture.
1/2 cup sugar – Sugar adds sweetness to the filling, balancing the tartness of the cream cheese.
1 tsp vanilla extract – For added depth of flavor, vanilla is essential in bringing out the richness of the filling.
1 tsp cinnamon – Cinnamon is a key ingredient in melktert and brings a warm, aromatic spice that elevates the overall flavor of the cheesecake.

Optional Toppings:

Whipped cream or fresh fruit – For an extra touch of sweetness, you can top your cheesecakes with whipped cream or fresh fruit like berries or sliced bananas. This isn’t essential but adds an extra layer of texture and flavor.

With these simple ingredients, you’ll be able to make a batch of Mini Melktert Cheesecakes that are both delicious and visually appealing.

Step-by-Step Instructions

Now that you have all the necessary ingredients, let’s walk through the process of making these Mini Melktert Cheesecakes step by step. The entire recipe is straightforward and doesn’t require any baking, which means you can have these cheesecakes ready in no time.

1: Prepare the Biscuit Base

Crush the Tennis biscuits: Start by crushing the 200g of Tennis biscuits into fine crumbs. You can do this by placing them in a food processor or by using a rolling pin to crush them inside a zip-lock bag.
Melt the butter: In a microwave-safe bowl, melt 100g of butter. You can do this by microwaving it in 20-second intervals, stirring between each until it’s completely melted.
Combine the crumbs and butter: Pour the melted butter over the crushed biscuit crumbs and mix well until the crumbs are evenly coated with butter. The mixture should be moist but not too wet.
Press into the molds: Spoon the crumb mixture into mini cheesecake molds or muffin tins. Press down gently with the back of a spoon to create an even and compact base. Place the molds in the fridge to set while you prepare the filling.

2: Make the Cream Cheese Filling

Beat the cream cheese: In a large bowl, add the 2 cups of cream cheese and use an electric mixer to beat it until smooth and creamy. This should take about 2 minutes.
Add sugar and vanilla: Gradually add 1/2 cup of sugar and 1 tsp of vanilla extract to the cream cheese mixture, continuing to beat until fully incorporated.
Incorporate the cinnamon: Add 1 tsp of cinnamon and beat again to combine. The cinnamon should be evenly distributed throughout the filling, giving it a warm, fragrant flavor.

3: Assemble the Mini Cheesecakes

Spoon the filling into the molds: Once your biscuit base has set, remove the molds from the fridge. Spoon the cream cheese filling on top of the biscuit crust, dividing it equally between the molds. Smooth the tops of each cheesecake with the back of a spoon or a small spatula.
Chill the cheesecakes: Place the assembled mini cheesecakes back into the fridge and let them chill for at least 3-4 hours, or preferably overnight. This allows the filling to set and become firm, making it easier to remove from the molds.

4: Serve and Enjoy

Once the mini cheesecakes are fully chilled, remove them from the molds. You can top them with a dollop of whipped cream or fresh fruit for added flavor and visual appeal. These cheesecakes are best served chilled, allowing the flavors to develop and giving them their perfect creamy texture.

Tips for Success

Chill the base properly: Be sure to chill the biscuit base before adding the filling. This helps to firm up the base and prevents the mixture from becoming soggy.
Use room temperature cream cheese: For the smoothest filling, ensure your cream cheese is at room temperature before mixing. Cold cream cheese can result in lumps that are difficult to beat out.
Adjust sweetness: If you prefer a sweeter filling, you can increase the sugar slightly. Alternatively, if you want a less sweet version, feel free to reduce the sugar to suit your tastes.
Customize the cinnamon: The cinnamon gives the filling a lovely spiced flavor, but you can also experiment by adding a pinch of nutmeg, ginger, or cardamom for a unique twist.

Variations to Try

While the classic Mini Melktert Cheesecake recipe is delicious as it is, there are several variations you can try to add a personal touch or change things up:

Chocolate Melktert Cheesecakes: Add a tablespoon of cocoa powder to the cheesecake filling for a rich chocolate version.
Nutty Base: Mix some chopped pecans or almonds into the biscuit crust for an added crunch and flavor.
Caramel Swirl: Drizzle some caramel sauce into the cream cheese filling and swirl it in for a decadent caramel twist.
Fruit Topping: Top the mini cheesecakes with fresh tropical fruit like mango or pineapple, which complement the creamy texture beautifully.
Spiced Orange: Add a bit of orange zest to the filling along with the cinnamon for a citrusy lift.

Experiment with these variations or come up with your own creative ideas to make these Mini Melktert Cheesecakes your own!

Storing and Reheating

Storing:

Refrigeration: Since these cheesecakes are made with cream cheese and butter, they must be kept in the fridge to prevent spoilage. Store them in an airtight container to keep them fresh.
Shelf Life: These Mini Melktert Cheesecakes will stay fresh in the fridge for up to 5 days. However, they are best eaten within 3-4 days to enjoy the freshest flavor and texture.

Reheating:

Serving cold: These cheesecakes are best served chilled. If they’ve been stored in the fridge, simply remove them a few minutes before serving. No need to reheat them in the microwave or oven, as the cold texture is part of what makes them so delightful.

Frequently Asked Questions

Can I make these cheesecakes ahead of time?

Yes! In fact, these mini cheesecakes need to chill in the fridge for several hours, so they are perfect for making ahead of time. You can prepare them the day before and leave them in the fridge overnight.

Can I use a different type of biscuit for the crust?

Yes, if you can’t find Tennis biscuits, feel free to use digestive biscuits, graham crackers, or even oat biscuits. The goal is to get a buttery, crumbly base that will hold the cheesecake filling.

Can I freeze these Mini Melktert Cheesecakes?

Yes, you can freeze them. Simply place the mini cheesecakes on a baking sheet and freeze until firm. Then, wrap each cheesecake individually in plastic wrap and store in a freezer-safe container for up to 1 month. When ready to serve, allow them to thaw in the fridge before enjoying.

Can I use a regular-sized cheesecake pan instead of mini molds?

Yes, you can use a regular-sized cheesecake pan, but keep in mind that the chilling time will increase. You’ll also need to adjust the serving sizes, as the cheesecakes will be larger and will need to be cut into slices.

The Final Word

Mini Melktert Cheesecakes are a wonderful treat that combines the creamy indulgence of cheesecake with the comforting flavors of a South African classic. They’re easy to make, customizable, and perfect for any occasion. Whether you’re hosting a party, celebrating a special event, or just craving something sweet, these little desserts are sure to impress.

With their rich, velvety texture, spiced cinnamon notes, and crispy biscuit base, these Mini Melktert Cheesecakes will be a hit with everyone. They offer a new take on a traditional favorite and bring a bit of South African charm to any dessert table. Give them a try and savor the delicious fusion of flavors!