Mini cheesecakes are the perfect dessert for any gathering. They’re adorable, easy to make, and much simpler to serve than a large cheesecake. Plus, they’re less messy and everyone gets their own little treat! These cheesecakes are creamy, and delicious, and can be topped with fresh berries and whipped cream for an extra touch of elegance.
One of the best things about these mini cheesecakes is that they’re pretty straightforward to prepare. Just make sure all your ingredients are at room temperature before you start. This helps to ensure that your cheesecake filling is smooth and lump-free. Trust me, no one wants a lumpy cheesecake!
So, these mini cheesecakes are a great choice whether you’re hosting a party or just want to make a special treat. Let’s get baking!
Ingredients
Base:
- 150g / 5 oz digestive biscuits (10 pieces) or Graham Crackers (20 squares)
- 60g / 4 tbsp unsalted butter, melted
- 1 tbsp caster sugar (superfine sugar)
- 1/8 tsp cinnamon powder (optional)
- Pinch of salt
Filling:
- 375g / 12 oz cream cheese (block), at room temperature
- 1 1/2 tbsp plain/all-purpose flour
- 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 (1 lemon)
- Pinch of salt
- 2 large eggs, at room temperature
Chantilly Cream:
- 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)
Decorating (Optional):
- Strawberries (small), blueberries, and raspberries
- 12 small sprigs of mint
- Icing sugar / powdered sugar, for dusting
Instructions
1. Preheat Oven:
- Preheat your oven to 160°C / 325°F (140°C fan) with the shelf 1/3 from the bottom. Line a 12-hole standard muffin tin with paper muffin liners.
2. Make the Base:
- Break the crackers into pieces and blitz them in a food processor until they form fine crumbs. Add the melted butter, sugar, cinnamon (if using), and a pinch of salt. Blitz to combine until the mixture resembles wet sand.
- Divide the mixture evenly between the muffin tin holes and press down firmly using something flat and round (like a 1/3 cup measure). Bake for 7 minutes, then let the bases cool for 5 minutes before adding the filling.
3. Prepare the Filling:
- Beat the cream cheese on medium speed with an electric mixer until smooth, about 10 seconds. Add the flour, vanilla, sour cream, sugar, lemon zest, and a pinch of salt. Beat on medium speed until just combined, about 10 seconds. Add the eggs one at a time, beating just until incorporated. The mixture should be like a thick pancake batter.
4. Bake the Cheesecakes:
- Divide the filling mixture between the muffin holes, filling them to about 3mm from the rim. Bake for 20 minutes.
- Once baked, cool the cheesecakes in the muffin tin on the counter for 1 hour. Then, cover with baking paper and cling wrap and refrigerate for at least 6 hours, preferably overnight.
5. Decorate and Serve:
- If you have time, remove the cheesecakes from the fridge 30 minutes before serving to take off the chill.
- To make the Chantilly cream, beat the cream, vanilla, and icing sugar until thick enough to pipe or dollop.
- Decorate the cheesecakes with the Chantilly cream, fresh berries, and a dusting of icing sugar. Serve proudly!
Notes
- Biscuits: You can use other types of biscuits, but you may need to adjust the amount of butter. The mixture should hold together when pressed into the tin.
- Cream Cheese: Use block cream cheese as it’s firmer than the spreadable.
- Eggs: Ensure they’re at room temperature so they mix easily into the batter.
- No Food Processor?: Put the biscuits in a ziplock bag and bash with a rolling pin.
- Smooth Filling: All ingredients should be at room temperature to avoid lumps and cracks.
- Peeling Off Liners: For neater sides, freeze the cheesecakes for 30 minutes before peeling off the liners.
- Storage: Cheesecakes will keep in the fridge for up to 5 days. Decorate close to serving time for best results.
Enjoy your mini cheesecakes! They’re sure to be a hit with everyone.