This Mince Pie Cheesecake has a buttery biscuit base, a vanilla cheesecake filled with Mince Meat and topped with iconic Mince Pies.
So, we have had my Baileys Loaf Cake and now we have my Mince Pie Cheesecake. Two absolute Christmas staples elevated into the stratosphere.
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Mince Pies
There is no Christmas without mince pies. They go hand in hand, big ones, little ones, puff pastry ones, shortcrust pastry ones, oven-baked or air-fried, but have you ever had one in a cheesecake? Well, you 100% should! This is the ultimate Christmas dessert.
I made this Cheesecake using the same method as I used for my Gingerbread Cheesecake. However, this time I crushed up mince pies and added extra mincemeat to the filling.
Related Recipes
I do have to admit though that I didn’t make my own mince pies or use my own mincemeat. Christmas is just so busy, and I wanted a quick and easy dessert that could be whipped up the day before.
If you are a lot more organised than me and want to you can use your own mincemeat and mince pies.
Cheesecake Filling
The cheesecake filling is, of course, the best bit of the cheesecake. It pretty much is the cheesecake and it is so easy to make.
For the filling, you can use a branded soft cheese like Philidelphia or a supermarket own version. Both work perfectly in this recipe.
You do, however, need to use double cream in the cheesecake filling. I always whip the double cream into the cream cheese and continue to whip until it becomes thick and holds its shape.
However, if you struggle with this method, you can whip the double cream up separately. You want it to be thick enough to hold stiff peaks, before folding it into the cream cheese mixture.
To the cheese mixture, I added 6 large mince pies. I used shortcrust pastry ones that you can get in every supermarket. I cut them up into quarters before adding them to the mixture and added in the mincemeat.
Spring-Form Tin
So for this recipe, I used an 8” spring form tin. This recipe fits the spring-form tin perfectly. You want the cheesecake mixture to come up to the top of the tin.
I use a spring-form tin because I just think that it is so much easier to get the cheesecake out once it has been set. A loose-based tin will also work perfectly.
You don’t need to line the base or the sides of the tin with baking parchment for this recipe.
Decoration
Whenever I make a cheesecake, I always do a whipped cream decoration for the topping but for this Mince Pie Cheesecake, I decided to add the Mince Pies to the top of the cheesecake without double cream first.
Alternatives
For the cheesecake filling I wouldn’t recommend using Iced Mince Pies.
You could reduce the amount of mincemeat filling and replace it with more Mince Pies if you prefer.
Equipment
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Mince Pie Cheesecake
Ingredients
For the Biscuit Base
- 300 g Digestive Biscuits
- 150 g Unsalted Butter
For the Cheesecake Filling
- 600 g Soft Cheese
- 300 ml Double Cream
- 400 g Mincemeat
- 6 Mince Pies
For the Decoration
- 6 Mince Pies
Instructions
To Make the Biscuit Base
- Add your biscuits to a food processor and blitz until the biscuits and crumbs.
- Add the butter and pulse for 20-30 seconds until the butter is incorporated and the biscuits now resemble wet sand.
- Pour the mixture into your cake tin and press down with the back of a spoon, until the entire base is covered by the biscuit and it is nice and level.
- Leave to one side.
To Make the Cheesecake Filling
- In a bowl whisk the soft cheese, until it is nice and thick.
- While whisking slowly pour the double cream into the soft cheese. Continue to whisk until the mixture is thick and holds stiff peaks.
- Fold through the mincemeat and mine pies until they are evenly distributed.
- Pour the cheesecake mixture on top of the biscuit base and smooth.
- Put the cheesecake into the fridge overnight or for a minimum of 4 hours.
To Decorate
- Once the cheesecake has set remove it from the tin and place it onto your serving plate.
- If needed, smooth the sides of your cheesecake using a knife or cake smoother.
- Decorate the top of the cheesecake with some mince pies.
Notes
- This Mince Pie Cheesecake will last in the fridge for up to 3 days.
