Description
These Mini Cheesecakes are creamy, decadent, and perfectly portioned for any occasion. With a buttery biscuit base, silky cream cheese filling, and optional Chantilly cream topping, they’re as beautiful as they are delicious.
Ingredients
Units
Scale
- 150g / 5 oz digestive biscuits (10 pieces) or Graham Crackers (20 squares)
- 60g / 4 tbsp unsalted butter, melted
- 1 tbsp caster sugar (superfine sugar)
- 1/8 tsp cinnamon powder (optional)
- Pinch of salt
- 375g / 12 oz cream cheese (block), at room temperature
- 1 1/2 tbsp flour, plain / all-purpose
- 1 tsp vanilla extract
- 1/2 cup sour cream, room temperature (or plain yogurt)
- 1/2 cup caster sugar (superfine sugar)
- 1 1/2 tsp lemon zest (1 lemon)
- Pinch of salt
- 2 large eggs, at room temperature
- 1 1/2 cups thickened / heavy cream
- 1/2 tsp vanilla extract
- 15g / 2 tbsp icing sugar / powdered sugar, sifted (or 1 tbsp caster sugar)
- Strawberries (small), blueberries and raspberries (for decorating, optional)
- 12 small sprigs of mint (optional)
- Icing sugar / powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 160°C / 320°F and line a 12-cup muffin pan with paper liners.
- Crush the digestive biscuits or graham crackers into fine crumbs. Mix with melted butter, caster sugar, cinnamon powder (if using), and a pinch of salt.
- Press the biscuit mixture into the base of each muffin cup and refrigerate for 10 minutes to set.
- In a mixing bowl, beat cream cheese until smooth. Add flour, vanilla extract, sour cream, caster sugar, lemon zest, and a pinch of salt. Mix until combined.
- Add eggs one at a time, mixing gently after each until smooth. Avoid overmixing.
- Pour the filling over the chilled biscuit bases, filling each cup about ¾ full.
- Bake in preheated oven for 18-20 minutes or until the edges are set and the center slightly wobbly. Cool in the pan for 10 minutes.
- Remove mini cheesecakes from the pan and refrigerate for at least 2 hours or overnight for best results.
- To make Chantilly cream, whip the thickened cream with vanilla extract and icing sugar until soft peaks form. Pipe or spoon over chilled cheesecakes.
- Decorate with fresh berries, mint sprigs, and a light dusting of icing sugar if desired. Serve chilled.
Notes
- You can use any type of biscuits for the base, adjusting the quantity if needed.
- Ensure all ingredients, especially eggs and cream cheese, are at room temperature for a smooth filling.
- Do not overbake the cheesecakes; the centers should be slightly wobbly to prevent cracks.
- Chantilly cream can be piped using a piping bag for a professional look.
- Mini cheesecakes can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg