Mini cheesecakes
User Reviews
5
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Prep Time
15 mins
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Cook Time
27 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
Description
The Mini cheesecakes recipe starts with a buttery biscuit crust formed from crushed digestive biscuits or graham crackers blended with melted butter, sugar, and a hint of cinnamon. After baking briefly to set, the creamy filling is prepared by mixing room-temperature cream cheese with sour cream, sugar, lemon zest, and eggs, resulting in a smooth batter reminiscent of thick pancake batter. Once baked, the cheesecakes can be topped with sweetened Chantilly cream and garnished with small fresh berries and mint sprigs to provide bright contrasts in flavor and presentation.
The flavor profile balances richness from the cream cheese and butter with the subtle tang of lemon and sour cream. The crust adds a slight crunch and warmth from the cinnamon, while the chantilly cream adds a fluffy creaminess. Baking in individual muffin tins ensures consistent portions and makes serving convenient.
These mini cheesecakes can be plated individually or arranged on a dessert spread, making them suitable for parties or family dinners. They store well in the refrigerator for up to 5 days, and for a neater presentation, the liners can be peeled off after chilling or freezing briefly to firm the edges. Variations in biscuit type may require adjustments in butter quantity to achieve the right crust texture.
Ingredients
Base:
- 150g/ 5 oz digestive biscuits Note 1 for other biscuits, 10 pieces or Graham Crackers 20 squares
- 60g / 4 tbsp butter melted, unsalted
- 1 tbsp caster sugar (superfine sugar)
- 1/8 tsp cinnamon optional, powder
- Pinch 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 1 lemon, zest
- Pinch of salt
- 2 egg must be at room temperature (Note 3, large
Chantilly Cream:
- 1 1/2 cups heavy cream thickened
- 1/2 tsp vanilla extract
- 15g / 2 tbsp icing sugar sifted (or 1 tbsp caster sugar, aka powdered sugar
Decorating (optional):
- strawberry small strawberries
- Blueberry
- raspberry
- 12 mint small sprigs
- icing sugar for dusting, aka powdered sugar
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
- Use digestive biscuits or graham crackers for the base, adjusting butter quantity to ensure the crust holds together well.
- Ensure cream cheese, eggs, and sour cream are at room temperature for a smooth filling without air bubbles.
- Peel off muffin liners after chilling or freezing briefly to cleanly remove cheesecakes.
- Decorate with fresh berries and chantilly cream just before serving for best appearance.
- Store mini cheesecakes in the fridge up to five days; chantilly cream may deflate over time, but remains tasty.
- To make stabilised cream, substitute a quarter of the heavy cream with mascarpone before whipping.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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