Goat’s Cheese & Roasted Tomato Mini Cheesecakes


Cheesecakes don’t have to be sweet (though you’ll never hear us complaining when they are) and these savoury morsels make perfect pass-round party food or an elegant dinner party starter.

Made in our 12 Hole Loose-Based Mini Sandwich Tin.


  • 100g dried, unsweetened dates
  • 50g wholegrain crackers
  • 50g walnuts
  • 1 tbsp melted butter
  • 400g goat’s cheese
  • Salt and freshly ground pepper
  • 100ml double cream
  • 2 tbsp cornflour
  • 200g cherry tomatoes
  • 2 tbsp extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 2 cloves garlic, finely chopped


  1. Grease the sides and bases of eight of the holes of the Loose-Based Mini Sandwich Tin.
  2. To make the cheesecake bases, place the dates, crackers and walnuts in a food processor, then add the melted butter. Pulse until finely chopped. Divide the mixture between the eight greased holes, pressing down with the back of a spoon.
  3. Next, make the filling. Place the goat’s cheese in a bowl and season with salt and pepper. In a small saucepan, bring the cream to a boil, then add the cornflour and stir. Pour the cream over the goat’s cheese and stir until smooth.
  4. Divide the filling between the prepared holes of the sandwich tin, then place in the fridge to set for at least an hour.
  5. Preheat the oven to 180˚C/Gas 4. Place the cherry tomatoes in an oven-safe dish or tray and add the olive oil, balsamic and garlic. Cook for 15 minutes, then remove and allow to cool.
  6. Remove the cheesecakes from the fridge once set. Push up the loose bases carefully to release and place on a serving dish. Garnish with the tomatoes and finish with a drizzle of olive oil and a sprinkle of freshly ground black pepper.