The kids are going to love making these mini savoury cheesecakes with you. From breaking up the oatcakes to stirring the cheesy mix, they can really get involved in making these delicious savoury treats. These cheesecakes would also make great packed lunch snacks or picnic nibbles for the whole family. Our mummy blogger, Anneliese made these mini savoury cheesecakes as part of her goodtoknow blog Mummy’s Little Helpers.
- 65g oatcakes
- 30g butter, melted
- 50g red onion chutney
- 120g full fat cream cheese
- 1 large egg, beaten
- 25g mature Cheddar cheese, grated
Preheat oven to 170°C/325°F/Gas Mark 3. Grease the tin with butter – why not get your child to do this job? My little boy made a good start but half way through he asked me to do the rest!
Make the base first by melting the butter, either in a saucepan on the hob or use a heatproof bowl in the microwave. While you keep an eye on the butter, your child can have fun bashing the oatcakes into crumbs. I put the oatcakes into a plastic bag and handed my boy a rolling pin. His little face lit up and off he went “BANG BANG” It wasn’t long before the oatcakes were turned into fine crumbs.
Once the butter is melted the oatcake crumbs can be added to the butter and mixed to combine.
Now your little one can put teaspoonfuls of the oaty mixture into the greased tin. Make sure they press the mixture down firmly with the back of the spoon.
Pop the base-filled tray into the fridge to set while you get on with the filling.
Measure the cream cheese into a mixing bowl and use a balloon whisk to get rid of any lumps. This is harder than it looks. It took a bit of elbow grease so you’d better be ready to help out with the whisking!
Crack an egg into a small bowl or cup and ask your child to give it a little whisk with a fork, just so that the egg yolk combines with the white. Pour the beaten egg into the cream cheese and whisk again. It will look very lumpy to start with – DON’T PANIC! It will come together after a short sharp whisk!
Add the grated cheese to the bowl and mix again to combine.
Take the tray from the fridge and check that the bases have firmed up. Ask your little one to dollop the onion chutney onto the bases. It should work out as roughly a teaspoonful each. Don’t worry about spreading the chutney to the edges; it will spread out when in the oven.
The last job is simply to spoon heaped teaspoonfuls of cheesecake topping over the layer of chutney.
Place the tray into the oven and leave to cook for about 40 – 45 minutes. Once golden brown, take out of the oven and leave alone for 2 or 3 minutes. After those few minutes, work a table knife around the edges of each cheesecake to make sure the chutney doesn’t stick to the tray. You can either flick the cheesecakes out now onto a wire rack or leave to cool in the tin. Enjoy warm or cold from the fridge.
If you don't like red onion chutney swap it for something more fruity instead