Mini cheesecakes
User Reviews
5.0
180 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Chilling
6 hrs
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Servings
12
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Calories
353 kcal
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Course
Baked Goods
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Cuisine
American
Mini cheesecakes
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Recipe video above. Fabulously adorable little individual cheesecakes that are perfect for gatherings. They are easier to make than 1 large cheesecake and a whole lot less messy to serve! Decorate with berries and whipped cream, or use the topping from this Strawberry or Blueberry Cheesecake.Please ensure the fridge ingredients are at room temperature so the filling mixture is completely smooth. Nobody wants little lumps in their cheesecake!
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Ingredients
Base:
- 150g/ 5 oz digestive biscuits (10 pieces) or Graham Crackers (20 squares) (Note 1 for other biscuits)
- 60g / 4 tbsp unsalted butter , melted
- 1 tbsp caster sugar (superfine sugar)
- 1/8 tsp cinnamon powder (optional)
- Pinch of salt
Filling:
- 375g / 12 oz cream cheese (block), at room temperature (Note 2)
- 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 , must be at room temperature (Note 3)
Chantilly Cream:
- 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)
Decorating (optional):
- Strawberries (small), blueberries and raspberries
- 12 small sprigs of mint
- icing sugar / powdered sugar , for dusting
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Instructions
- Preheat oven to 160°C / 325°F (140°C fan) with the shelf 1/3 from the bottom of the oven. Line a 12-hole standard muffin tin with paper muffin liners.
Base:
- Blitz: Break the crackers up with your hands then blitz in a food processor until they form fine crumbs - about 10 seconds or so. (Note 4) Add remaining Base ingredients, blitz to combine. It should have the texture of wet sand.
- Press: Divide mixture between the muffin tin holes. Press down firmly to flatten using something flat and round. A 1/3 cup measure fits perfectly in mine my tin holes for this purpose.
- Bake: Backe for 7 minutes then cool bases for 5 minutes before filling.
Filling:
- Filling (Note 5): Beat cream cheese on speed 5 of an electric beater just until smooth (~ 10 seconds). Add flour, vanilla, sour cream, sugar and lemon. Beat on speed 5 just until combined (~10 seconds). Beat in eggs one at a time just until incorporated. Mixture should be like a thick pancake batter.
- Bake filling: Divide mixture between muffin holes. Use it all - you can can go within 3mm of rim as it won’t rise much. Bake for 20 minutes.
- Chill: Remove from the oven then cool for 1 hour on the counter in the muffin tin. When cooled, cover with baking/parchment paper then loosely with cling wrap. Refrigerate for at least 6 hours and preferably overnight, or until the liner can be peeled off cleanly.
Decorate and serve:
- De-chill: If you have the time, remove cheesecakes from the fridge 30 minutes prior to serving, to take some of the fridge chill out (the cheesecake is nicer at room temperature).
- Chantilly cream: Place ingredients in a bowl and beat on high until the cream is thick enough to pipe/dollop.
- Decorate: Pipe or dollop with cream, decorate with berries, dust with icing sugar. Serve proudly!
Notes
- Biscuits - I tried a variety of biscuits and found digestive biscuits and graham crackers to be my preference for mini cheesecakes. For graham crackers you will need 1 3/4 cup or 20 squares for 150g.
- Marie crackers (commonly used in Australia for cheesecake base which I use for full size cheesecakes) works but needs and extra 90g butter (the base is drier than with digestives).
- Use any biscuits you want but you may need to adjust the butter depending on the type so it stays together when you press it in the base. Just make base as-is, then add 1 tbsp (15g) extra melted butter at a time until you get the right texture.
- Cream cheese - Use block cream cheese as it's firmer than the spreadable tub variety.
- Eggs - Use eggs labelled as "large eggs" as they are an industry standard size of around 55g/2oz each. Please ensure they are at room temperature so they incorporate easily in the batter.
- No food processor? Just put the biscuits in a ziplock bag and bash with a rolling pin or large can. It's very satisfying!
- Creating a smooth filling - The goal is to make a smooth mixture with minimal beating so there's no bubbles on the surface and no cracking risk. Hence the instruction to have all ingredients at room temperature rather than fridge-cold!
- Peeling off liner - If you want even neater sides, pop the cheesecakes in the freezer for 30 minutes or so, until the sides firm up. The lining will peel off even more cleanly.
- Serving - Decorate close to serving time ideally. However they can stay in the fridge for a few hours and will be fine! I assemble prior to leaving my house then put it straight in the fridge at the destination.
- Storage - Cheesecakes will keep in the fridge for up to 5 days. Regular cream will deflate a bit though, that's just what happens, but it's still delicious. Stabilised cream is more resistant to deflating while still as airy as normal whipped cream. To make, substitute 1/4 of the unwhipped cream with the same amount of 40% fat marscapone. Whip into cream as usual, and use as per normal cream.
- See tips above the recipe video for making ahead and taking to gatherings.
- Nutrition per cheesecake, excluding toppings.
Nutrition Information
Show Details
Calories
353cal
(18%)
Carbohydrates
19g
(6%)
Protein
5g
(10%)
Fat
29g
(45%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
111mg
(37%)
Sodium
154mg
(6%)
Potassium
107mg
(3%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
1103IU
(22%)
Vitamin C
1mg
(1%)
Calcium
71mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353cal | 18% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 154mg | 6% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 1103IU | 22% |
| Vitamin C | 1mg | 1% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
180 reviews
Excellent
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