Inspired by Cheesecake Factory, these mini cheesecakes have a super creamy texture and taste. They are easy to make and great to take to parties and gatherings. Enjoy them as they are or with your favorite marmalade and berries.
Easy Mini Cheesecake
Ingredients
The Base
- 5.3 oz digestive biscuits (150 gr) or use graham crackers
- ¼ cup butter (60 gr), melted
The Cheese Filling
- 10.5 oz cream cheese, full fat (300 gr), room temperature
- ½ cup sugar (100 gr)
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1-½ tbsp lemon juice
- 6.5 oz sour cream, full fat (185 gr), room temperature
Optional Toppings
- berries of your choice
- berries of your choice
Instructions
The Base
- Using a food processor, blend digestive biscuits into fine mixture. Pour into a bowl and add melted butter. Mix well.
- Divide evenly into 12 muffin liners in a muffin pan. Using a spoon, press the mixture tightly and evenly. Set aside.
The Cheese Filling
- 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.
- Then add in vanilla extract, lemon juice, flour and mix again just until combined. Finally add in sour cream and mix everything together.
- Using an ice cream scoop, divide the cheesecake filling evenly into prepared muffin pan. Gently shake the pan to make the top surface flat.
- Bake in a preheated oven at 320ºF (160ºC) for 15 minutes or when you gently shake the pan, the cheesecake wiggle a bit and the center look not as set.
- Remove from the oven and leave to cool to room temperature in the pan. Place the pan in the fridge overnight.
Notes
- Do not over mix to avoid cheesecake from cracking while baking.
- It's easier to remove the cheesecakes from the pan after they're chilled in the fridge.
- They taste amazingly delicious after an overnight chilling in the fridge.
How To Server
Serve as is or with strawberry jam and give your favorites.
