Mini Cheesecakes Recipe

Ingredients

Base:

  • 1 ½ cup biscuits crumbs
  • ¼ cup unsalted butter

Cheese Filling:

  • 10.5 Oz cream cheese, full fat
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 Tsp vanilla extract
  • 1 Tbsp lemon juice
  • 1 ½ Tbsp all purpose flour
  • ¾ cup sour cream, full fat

Optional:

  • Strawberry marmalade
  • Berries of your choosing

Prep

Preheat oven to 320°F


Instructions

The Base:

Step 1

Using food processor, blend digestive biscuits into fine mixture. Pour into a bowl and add melted butter. Mix well.

Step 2

Divide evenly into 12 muffin liners in a muffin pan. Using a spoon, press the mixture tightly and evenly. Set aside.



The Cheese Filling:

Step 1

Using a low speed in your mixer, mix cream cheese until just creamy. While mixing, gradually add in sugar. Then add in eggs 1 by 1, mixing just until well-combined.

Step 2

Then add in vanilla extract, lemon juice, flour and mix again just until combined. Finally add in sour cream and mix everything together.

Step 3

Using an ice cream scoop, divide the cheesecake filling evenly into the prepared muffin pan. Gently shake the pan to make the top surface flat.

Step 4

Bake in the preheated oven, on ⅔ lower rack for 15 minutes or when you gently shake the pan, the cheesecake wiggle a bit and the center look not as set.

Step 5

Remove from the oven and leave to cool to room temperature (max 30 minutes) in a pan. Place the pan in the fridge overnight.

Step 6

Optional: Serve with strawberry marmalade or berries of your choosing on top.