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Creamy Mini Cheesecakes

Decadent Creamy Mini Cheesecakes for Effortless Indulgence

Indulge in these Creamy Mini Cheesecakes, a delightful and easy dessert perfect for any occasion.
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Prep Time 30 minutes
Cook Time 27 minutes
Chilling Time 6 hours
Total Time 6 hours 57 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 260
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 200 grams Digestive biscuits or graham cracker squares Can use gluten-free biscuits
  • 100 grams Unsalted butter Melted
  • 50 grams Caster sugar Adjust to preferred sweetness
  • 1 teaspoon Cinnamon powder Optional
  • 1 pinch Salt Enhances flavor
For the Filling
  • 400 grams Cream cheese Block variety, at room temperature
  • 30 grams Plain flour Essential for stability
  • 1 teaspoon Vanilla extract Use pure for best flavor
  • 100 grams Sour cream or plain yogurt Greek yogurt can be used
  • 80 grams Caster sugar Adjust based on taste
  • 1 teaspoon Lemon zest Brightens flavor
  • 3 large Eggs At room temperature
For the Topping
  • 250 ml Thickened or heavy cream Whip until soft peaks form
  • 1 teaspoon Vanilla extract Enhances aroma
  • 20 grams Icing sugar or caster sugar Adjust to taste
Optional Decorations
  • Fresh berries For color and freshness
  • Mint For a refreshing contrast

Equipment

  • muffin tin
  • Mixing bowls
  • electric mixer
  • measuring cups
  • Measuring Spoons

Method
 

Preparation
  1. Preheat your oven to 160°C (325°F) and line a 12-hole muffin tin with paper liners.
  2. Crush digestive biscuits or graham crackers into fine crumbs and mix with melted butter, caster sugar, salt, and optional cinnamon. Press into the muffin tin and bake for 7 minutes.
  3. Allow the crust to cool in the muffin tin for about 10 minutes.
  4. Beat cream cheese until smooth, then gradually add flour, vanilla, sour cream, caster sugar, lemon zest, and salt. Mix in eggs one at a time until the mixture is fluffy.
  5. Fill each muffin cup with the cheesecake filling until three-quarters full and bake for 20 minutes.
  6. Let the mini cheesecakes cool in the muffin tin for one hour, then transfer to the refrigerator to chill for at least 6 hours.
  7. Whip together cream, icing sugar, and vanilla extract until soft peaks form.
  8. Decorate with whipped cream, fresh berries, and mint leaves. Dust with icing sugar before serving.

Nutrition

Serving: 1mini cheesecakeCalories: 260kcalCarbohydrates: 28gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Chill all ingredients before mixing for optimal texture. Avoid overbaking to maintain creaminess.

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