Mini Savoury Cheesecakes with Boursin and Fig Jam
These mini savoury cheesecakes are the easiest party appetizer you can come up with! Made with a buttery ritz cracker base, a smooth boursin and cream cheese filling and topped with fig jam and walnuts, they are the perfect bites for any party or celebration.
Servings: 12 mini cheesecakes
Ingredients
- 120 g ritz crackers (4 oz)
- 80 g melted butter (3 oz)
- 200 g boursin cheese (7 oz)
- 150 g full-fat cream cheese (5 oz)
- 12 tablespoon fig jam
- 12 walnut halves
Instructions
- Add the crackers to a food processor or blender and pulse until you get a fine breadcrumb-like texture.
- Add the melted butter and mix well.
- Line a muffin tin with silicone or paper muffin cases and add a tablespoon of the mixture to every case, pressing it down firmly with a back of a teaspoon.
- Chill the bases for 15-20 minutes.
- Use a hand mixer to beat the boursin with the cream cheese until well incorporated and spoon the mixture over the chilled bases
- Refrigerate for at least 2 hours, or until firm.
- Remove the cheesecakes from the cases, and top each mini cheesecake with fig jam and walnut halves.
Video
Notes
- Press the biscuit base firmly, the ritz crumbs need to be packed down well, so the base can hold together, otherwise it will crumble when it's lifted from the silicone moulds.
- The cheesecakes might look messy when they are spooned, but after chilling in the fridge they will be set nicely and easy to peel away from the cases. Remove the cheesecakes from the cases before adding the toppings to avoid mess.
- Keep them chilled until ready to serve, they will last well in the fridge for a few days if stored well in a container, as they filling will soften at room temperature.