prep: 20mins
cook: 30mins
serves: 12


  • 1/2 cup Bulla Thickened Cream
  • 200g ginger biscuits
  • 100g butter, melted
  • 375g cream cheese, softened
  • 1/2 cup caster sugar
  • 3 extra large eggs
  • 1/4 cups maple syrup
  • 150g cherries, fresh, pitted or frozen
  • to serve
  • dollops of Bulla Dollop Thick Cream
  • maple syrup, for drizzling

Mini Cherry & Maple Cheesecakes


  1. Preheat oven to 180˚C (160˚C fan forced). Grease and line the base of a 12 x 1/3 cup capacity muffin pan.
  2. Process 200g ginger biscuits in a food processor until they resemble breadcrumbs, with motor operating; gradually add butter and process until combined. Press biscuit mixture evenly between prepared muffin pan holes. Refrigerate.
  3. Beat cream cheese and sugar in a medium bowl with an electric mixer until smooth. Add eggs, Bulla Thickened Cream and maple syrup and beat until well combined. Pour mixture into prepared pans and sprinkle cherries evenly onto cream cheese filling.
  4. Bake for 30 minutes or until just set. Allow to cool in pans before removing.
  5. Serve with extra drizzle of maple syrup and Bulla Dollop Thick Cream.