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Creamy Mini Cheesecakes

Delight in Creamy Mini Cheesecakes with Custom Toppings

These creamy mini cheesecakes are a nostalgic dessert that can be customized with various toppings, making them a perfect treat for any gathering.
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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
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 200 grams Digestive biscuits or graham cracker squares Use gluten-free biscuits for a gluten-free version.
  • 100 grams Unsalted butter Melted.
  • 50 grams Caster sugar Adjust to preference.
  • 1 teaspoon Cinnamon powder Optional.
  • 1 gram Salt A pinch.
For the Filling
  • 400 grams Cream cheese At room temperature.
  • 50 grams Plain flour
  • 2 teaspoons Vanilla extract Opt for pure extract.
  • 200 grams Sour cream or plain yogurt Dairy-free substitute can work.
  • 1 tablespoon Lemon zest For flavor.
  • 3 large Eggs At room temperature.
For the Topping
  • 250 ml Thickened or heavy cream
  • 25 grams Icing sugar or caster sugar
  • 150 grams Fresh berries For garnish.
  • Small sprigs of mint Optional.

Equipment

  • muffin tin
  • Mixing Bowl
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 160°C (325°F), or 140°C for a fan oven. Line a 12-hole muffin tin with paper liners.
  2. Crush digestive biscuits into fine crumbs and combine them with melted butter, caster sugar, optional cinnamon, and a pinch of salt.
  3. Spoon the crust mixture into each muffin cup, packing it to create an even base. Bake for about 7 minutes until set.
  4. Beat room-temperature cream cheese until smooth. Gradually mix in flour, vanilla, sour cream, sugar, lemon zest, and salt, followed by eggs one at a time.
  5. Pour filling into each muffin cup, bake for about 20 minutes until edges are set but the center remains jiggle.
  6. Cool the cheesecakes in the tin for 1 hour, then transfer them to the refrigerator to chill for a minimum of 6 hours.
  7. Beat heavy cream with icing sugar until soft peaks form.
  8. Top each cheesecake with whipped cream and garnish with fresh berries and mint, if desired.

Nutrition

Serving: 1mini cheesecakeCalories: 250kcalCarbohydrates: 22gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 120mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 70mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for optimal mixing.

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