Mini Cheesecakes
Delightful bite-sized desserts that offer a creamy and rich flavor, perfect for parties and special occasions.
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.
Notes
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.