Whether you love them or loathe them mince pies are a staple of every Christmas table. These sweet little treats are packed with fruity – and sometimes boozy – mincemeat and encapsulate the festive season. But rather than making another batch of same traditional tarts this year, why not try one of these unique twists on a yuletide favourite…
FOR THE BASE
- 180g mince pies
- 90g plain digestive biscuits
- 30g unsalted butter, melted
FOR THE FILLING
- 600g cream cheese
- 120g caster sugar
- 240g mincemeat
- 3 tsp ground cinnamon
- 1 tsp freshly grated nutmeg
- 3 tsp mixed spice
- 240ml double cream
FOR THE TOPPING
- 180g mincemeat
- 6 x mini mince pies or Christmassy chocolates
- 6 x candy canes
- 40g brandy cream (optional)
- 10g meringue, crushed (optional)
- 6 mini cheesecake moulds or a mini cheesecake tray
- For the base, simply whizz up the mince pies and digestive biscuits in a food processor until you have a fine crumb. Add the melted butter and give it a good stir to make sure that everything is nicely coated.
- Divide evenly between the moulds, press down gently to make your base and place in the fridge for 30 minutes to firm up.
- Beat the cream cheese and sugar together.
- Add the mincemeat, cinnamon, nutmeg and mixed spice, and mix together thoroughly.
- Whip the cream until you have stiff peaks and fold it gently into the mix.
- Spoon into the moulds and level off with a palette knife. Stick them back in the fridge for at least 2 hours to set.
- Once set, remove from the fridge and take them out of the moulds. Top with a spoonful of mincemeat, a dollop of brandy cream, if you like, a mini mince pie or some Christmassy chocolates and a candy cane, and you can also add a sprinkle of crushed meringue for that authentic snow effect!
Recipe from: Pleesecakes: 60 AWESOME no-bake cheesecake recipes by Joe Moruzzi and Brendon Parry, published by Quadrille Publishing.