Mini cheesecakes topped with fruit and chocolate on a platter

Mini Cheesecakes

ByCasey Monroe

why make this recipe

Mini cheesecakes are a delightful treat that combines the rich, creamy goodness of traditional cheesecake with a smaller, more manageable size. They are perfect for parties, gatherings, or even a cozy night in. With this recipe, you can enjoy a delicious dessert that is easy to make and sure to please everyone. The versatility of flavors and toppings allows you to customize each mini cheesecake to suit your tastes!

how to make Mini cheesecakes

Ingredients:

  • 150g/5 oz digestive biscuits (10 pieces) or Graham Crackers (20 squares) (Note 1 for other biscuits)
  • 60g/4 tbsp unsalted butter (melted)
  • 1 tbsp caster sugar (superfine sugar)
  • 1/8 tsp cinnamon powder (optional)
  • Pinch of salt
  • 375g/12 oz cream cheese (block, at room temperature) (Note 2)
  • 1 1/2 tbsp flour (plain/all-purpose)
  • 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 (from 1 lemon)
  • Pinch of salt
  • 2 large eggs (must be at room temperature) (Note 3)
  • 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)
  • Strawberries (small), blueberries, and raspberries
  • 12 small sprigs of mint
  • Icing sugar/powdered sugar (for dusting)

Directions:

  1. Preheat your oven to 160°C / 325°F (140°C fan) with the shelf 1/3 from the bottom of the oven. Line a 12-hole standard muffin tin with paper muffin liners.

  2. Base: In a mixing bowl, combine the crushed biscuits or crackers, melted butter, caster sugar, cinnamon powder (if using), and a pinch of salt. Mix until well combined. Press this mixture firmly into the bottom of each muffin liner to form a base.

  3. Filling: In another bowl, beat the cream cheese until smooth. Add the flour, vanilla extract, sour cream, caster sugar, lemon zest, and a pinch of salt. Mix until smooth and creamy. Add the eggs one at a time, mixing well after each addition.

  4. Spoon the cream cheese mixture on top of the biscuit base in each muffin liner, filling them about 3/4 full.

  5. Bake in the preheated oven for about 20-25 minutes or until the edges are set and the centers are slightly jiggly. Turn off the oven and allow the mini cheesecakes to cool inside the oven with the door slightly ajar for about an hour.

  6. Once cooled, refrigerate the mini cheesecakes for at least 4 hours or overnight.

  7. Decorate and serve: Before serving, whip the heavy cream to soft peaks. Add vanilla extract and icing sugar, and continue whipping until stiff peaks form. Top each mini cheesecake with a swirl of whipped cream and garnish with fresh berries and a sprig of mint. Dust with icing sugar before serving.

how to serve Mini cheesecakes

Serve these delightful mini cheesecakes chilled, with a generous dollop of whipped cream and an assortment of fresh berries on top. They make a lovely individual dessert that can be appreciated at any occasion!

how to store Mini cheesecakes

Store any leftover mini cheesecakes in an airtight container in the refrigerator for up to 5 days. You can also freeze them for longer storage. To freeze, place them in a single layer in a freezer-safe container. Thaw in the refrigerator before serving.

tips to make Mini cheesecakes

  • Make sure your cream cheese is at room temperature to avoid lumps in your batter.
  • Press the biscuit base firmly to create a sturdy crust.
  • Allow the cheesecakes to cool gradually to prevent cracking.
  • Experiment with different toppings, like chocolate ganache or caramel sauce.

variation

You can customize this recipe by adding different flavors to the cream cheese filling, such as chocolate melted into the batter, or substituting fruits like raspberries or cherries for the topping.

FAQs

1. Can I use different types of biscuits for the base?
Yes, you can use various types of biscuits or cookies. Just ensure they are crunchy enough to make a firm base.

2. How do I know when the mini cheesecakes are done?
The edges should be set while the center remains slightly jiggly. They will continue to firm up as they cool.

3. Can I make these mini cheesecakes ahead of time?
Absolutely! They can be made a day or two in advance and stored in the refrigerator until you’re ready to serve them.