Mini cheesecakes are delightful little desserts that pack a creamy, rich flavor in each tiny bite. They are perfect for parties, special occasions, or whenever you crave a sweet treat. These bite-sized wonders are easy to make and can satisfy any cheesecake lover’s cravings!
Why Make This Recipe
Mini cheesecakes are not only delicious, but they are also fun and versatile! You can customize them with your favorite toppings and flavors. They are great for sharing, making them a popular choice for gatherings. Plus, their small size means you can indulge without feeling too guilty!
How to Make Mini Cheesecakes
Making mini cheesecakes is simple and fun. Here’s how you can create these beautiful desserts:
Ingredients:
- 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
- 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 (from 1 lemon)
- Pinch of salt
- 2 large eggs (must be at room temperature) (Note 3)
- 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 topping
- 12 small sprigs of mint for garnish
- Icing sugar/powdered sugar for dusting
Directions:
Preheat your oven to 160°C (325°F) (140°C fan) and position the shelf 1/3 from the bottom. Line a 12-hole standard muffin tin with paper muffin liners.
Base:
- In a bowl, crush the digestive biscuits or Graham crackers into fine crumbs.
- Mix in melted butter, caster sugar, cinnamon powder (if using), and a pinch of salt until combined.
- Spoon the mixture into each muffin liner and press it down firmly to form a base.
Filling:
- In a large mixing bowl, beat the cream cheese until smooth.
- Add flour, vanilla extract, sour cream, and caster sugar. Mix well.
- Stir in lemon zest and a pinch of salt.
- Add eggs one at a time, mixing well after each addition.
Pour the cream cheese mixture over the biscuit bases in the muffin tin.
Bake for around 20 minutes or until the edges are set but the center is slightly wobbly. Turn off the oven and leave the cheesecakes inside with the door ajar for 1 hour to cool.
Decorate and serve:
- Chill the cheesecakes in the fridge for at least 4 hours or overnight.
- Whip the heavy cream with vanilla extract and icing sugar until stiff peaks form.
- Top each cheesecake with whipped cream and decorate with strawberries, blueberries, and raspberries. Add a sprig of mint for an extra touch. Dust with icing sugar before serving.
How to Serve Mini Cheesecakes
Serve mini cheesecakes chilled, right from the fridge. They are perfect for special occasions or simply enjoyed as a sweet treat. Pair them with fresh berries for added flavor and color!
How to Store Mini Cheesecakes
Store any leftover mini cheesecakes in an airtight container in the fridge. They can last for about 3 to 5 days. If you want to keep them longer, you can also freeze them for up to 3 months. Just remember to wrap them tightly to prevent freezer burn.
Tips to Make Mini Cheesecakes
- Always use room temperature ingredients for a smooth filling.
- For a healthier twist, use Greek yogurt instead of sour cream.
- You can customize these cheesecakes by adding chocolate chips, fruit purees, or even flavored extracts like almond or orange.
Variation
You can create different flavors of mini cheesecakes by adding ingredients like chocolate, caramel, or fruit purees. You could also swap out the base for different cookie types, like Oreos or shortbread, to change up the flavor.
FAQs
Can I make these mini cheesecakes ahead of time?
Yes! Mini cheesecakes can be prepared a day or two in advance. Just store them in the fridge until you are ready to serve.What can I use instead of cream cheese?
You can use mascarpone cheese or a vegan cream cheese alternative if you want a different flavor or dietary option.Can I freeze mini cheesecakes?
Yes, you can freeze mini cheesecakes! Just wrap them well in plastic wrap and then in aluminum foil. Thaw them in the fridge before serving.
Enjoy making and sharing these delightful mini cheesecakes! They are sure to be a hit with everyone.
Mini Cheesecakes
Ingredients
For the base
- 150 g digestive biscuits (10 pieces) or Graham Crackers (20 squares) (Note 1 for other biscuits)
- 60 g unsalted butter, melted
- 1 tbsp caster sugar (superfine sugar)
- ⅛ tsp cinnamon powder (optional)
- a pinch salt
For the filling
- 375 g cream cheese (block), at room temperature (Note 2)
- 1 ½ tbsp flour (plain/all-purpose)
- 1 tsp vanilla extract
- ½ cup sour cream (room temperature or plain yogurt)
- ½ cup caster sugar (superfine sugar)
- 1 ½ tsp lemon zest (from 1 lemon)
- a pinch salt
- 2 large eggs (must be at room temperature) (Note 3)
For the decoration
- 1 ½ cups thickened/heavy cream
- ½ tsp vanilla extract
- 15 g icing sugar/powdered sugar, sifted (or 1 tbsp caster sugar)
- Strawberries (small), blueberries, and raspberries for topping
- 12 small sprigs of mint for garnish
- Icing sugar/powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 160°C (325°F) (140°C fan) and position the shelf 1/3 from the bottom. Line a 12-hole standard muffin tin with paper muffin liners.
Base
- In a bowl, crush the digestive biscuits or Graham crackers into fine crumbs.
- Mix in melted butter, caster sugar, cinnamon powder (if using), and a pinch of salt until combined.
- Spoon the mixture into each muffin liner and press it down firmly to form a base.
Filling
- In a large mixing bowl, beat the cream cheese until smooth.
- Add flour, vanilla extract, sour cream, and caster sugar. Mix well.
- Stir in lemon zest and a pinch of salt.
- Add eggs one at a time, mixing well after each addition.
- Pour the cream cheese mixture over the biscuit bases in the muffin tin.
Baking
- Bake for around 20 minutes or until the edges are set but the center is slightly wobbly.
- Turn off the oven and leave the cheesecakes inside with the door ajar for 1 hour to cool.
Decorate and serve
- Chill the cheesecakes in the fridge for at least 4 hours or overnight.
- Whip the heavy cream with vanilla extract and icing sugar until stiff peaks form.
- Top each cheesecake with whipped cream and decorate with strawberries, blueberries, and raspberries.
- Add a sprig of mint for an extra touch. Dust with icing sugar before serving.
