If you're looking for the perfect dessert for any occasion, look no further. Mini cheesecakes are easy to make, delicious to eat, and sure to impress a crowd. They combine all the creamy deliciousness of a regular cheesecake with the easy prep and serving of a cupcake. This recipe is one of our favorites, but feel free to experiment with different crusts, toppings, or fillings. It's hard to go wrong!
Ingredients
The Base
150 g graham crackers
60 g melted unsalted butter
The Cheese Filling
300 g full-fat cream cheese, room temperature
100 g granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 tablespoon lemon juice
14 g all-purpose flour
185 g full-fat sour cream, room temperature
Optional Toppings
some strawberry marmalade
berries of your choice
Instructions
The Base
Using a food processor, blend digestive biscuits into a fine mixture. Pour into a bowl and add melted butter. Mix well.
Divide evenly into 12 muffin liners in a muffin pan. Using a spoon, press the mixture tightly and evenly. Set aside.
The Cheese Filling
Using a low speed in your mixer, mix cream cheese until just creamy. While mixing, gradually add in sugar. Then add in eggs 1 by 1, mixing just until well combined.
Then add in vanilla extract, lemon juice, and flour, and mix again just until combined. Finally, add sour cream and mix everything together.
Using an ice cream scoop, divide the cheesecake filling evenly into the prepared muffin pan. Gently shake the pan to make the top surface flat.
Bake in a preheated oven at 160ºC, for 15 minutes, or when you gently shake the pan, the cheesecake wiggle a bit and the center look not as set.
Remove from the oven and leave to cool to room temperature in the pan. Place the pan in the fridge overnight.
Notes
Do not over mix to avoid cheesecake from cracking while baking.
It's easier to remove the cheesecakes from the pan after they're chilled in the fridge.
Don't put them too long at room temperature to maintain their structure. Max 30 minutes. Freeze for 1-2 hours if you want them to hold a bit longer than that.
They last up to 6 months in the freezer.
If you make them, don't forget to take some photos and tag me, so I can see your creations. Use @simona.seres on Facebook, TikTok, and Instagram or @sam.creative.corner on Instagram as well.
Bon Appétit
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