Mini Baked Cheesecakes
Mini Baked Cheesecakes are creamy, rich individual desserts with a buttery biscuit base and a smooth, lightly golden top. This easy mini cheesecake recipe is perfect for parties, gatherings, or portion-controlled treats, offering all the indulgence of classic cheesecake in a convenient, bite-sized form.
- Prep Time: 20 minutes
- Cook Time: 18–22 minutes
- Total Time: 2 hours 40 minutes
- Yield: 10–12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
- 1½ cups digestive biscuits or graham crackers (crushed)
- ½ cup melted butter
- 250 g cream cheese (softened)
- ½ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup sour cream or heavy cream
- 1 tsp lemon zest (optional)
Instructions
- Preheat oven to 160°C (320°F) and line a muffin tin with paper liners.
- Mix crushed biscuits with melted butter until combined.
- Press the mixture firmly into each liner to form the base.
- In a bowl, beat cream cheese until smooth.
- Add sugar and mix until creamy.
- Beat in eggs one at a time, mixing gently.
- Stir in vanilla extract and sour cream (or cream) until smooth.
- Add lemon zest if using.
- Divide the mixture evenly over the bases.
- Bake for 18–22 minutes until centers are just set with a slight wobble.
- Turn off oven, leave door slightly open, and cool inside for 30 minutes.
- Refrigerate for at least 2 hours before serving
Notes
- Avoid overmixing to prevent cracks.
- Do not overbake; a slight jiggle ensures a creamy texture.
- Cooling gradually helps prevent sinking.
- Best served chilled for optimal flavor and texture.
Find it online: https://cookibly.com/mini-baked-cheesecakes/
