Mini Cheesecakes
Mini cheesecakes are delightful, bite-sized treats that combine creamy cheesecake filling with a buttery base, perfect for any occasion.
Ingredients
For the Base
- 150 g 150g / 5 oz digestive biscuits or Graham Crackers Can use 10 pieces or 20 squares; refer to Note 1 for other biscuits.
- 60 g 60g / 4 tbsp unsalted butter Melted.
- 1 tbsp 1 tbsp caster sugar Superfine sugar.
- 1/8 tsp 1/8 tsp cinnamon powder Optional.
- 1 pinch Pinch of salt
For the Filling
- 375 g 375g / 12 oz cream cheese Block, at room temperature; refer to Note 2.
- 1.5 tbsp 1 1/2 tbsp plain/all-purpose flour
- 1 tsp 1 tsp vanilla extract
- 120 ml 1/2 cup sour cream Room temperature or plain yogurt.
- 100 g 1/2 cup caster sugar Superfine sugar.
- 1.5 tsp 1 1/2 tsp lemon zest From 1 lemon.
- 1 pinch Pinch of salt
- 2 large 2 large eggs must be at room temperature; refer to Note 3.
For the Cream and Garnish
- 1.5 cups 1 1/2 cups thickened/heavy cream
- 1/2 tsp 1/2 tsp vanilla extract
- 15 g 15g / 2 tbsp icing sugar Sifted or 1 tbsp caster sugar.
- Small Small strawberries, blueberries, and raspberries For garnishing.
- 12 small sprigs 12 small sprigs of mint For garnish.
- Icing sugar for dusting
Instructions
Preparation
- Preheat oven to 160°C / 325°F (140°C fan). Line a 12-hole standard muffin tin with paper muffin liners.
Base
- Break up the biscuits and blitz them in a food processor until fine crumbs (about 10 seconds).
- Add melted butter, caster sugar, optional cinnamon, and salt. Blitz again until combined; texture should resemble wet sand.
- Divide the mixture among the muffin tin holes and press down evenly to flatten.
- Bake for 7 minutes, then let them cool for 5 minutes.
Filling
- Beat the cream cheese with an electric mixer until smooth (around 10 seconds).
- Add the flour, vanilla, sour cream, sugar, and lemon zest, mixing until combined.
- Add eggs one at a time, just until incorporated. The texture should be like thick pancake batter.
- Divide the filling among the muffin holes, filling them within 3mm of the rim. Bake for 20 minutes.
- Let the cheesecakes cool in the muffin tin for 1 hour, then refrigerate for at least 6 hours or overnight.
Decorate and Serve
- If desired, take the cheesecakes out of the fridge 30 minutes before serving for better flavor.
- Beat heavy cream and icing sugar until thick enough for piping.
- Pipe or dollop cream on top, add berries, and dust with icing sugar.
Notes
Ensure all ingredients are at room temperature for a smoother filling. Don’t skip cooling and chilling; these steps help set the texture perfectly. For a different flavor, try adding melted chocolate to the filling or a swirl of fruit puree. Store leftovers in the refrigerator for up to three days in an airtight container.