Name: MINI CHEESECAKES
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Ingredients: Digestive Biscuits - 10 to 12; Melted butter - 3 tbsp; Block cream cheese - 250 gm softened to room temperature; Sugar - 1/3 cup; Eggs - 2 , room temperature; Vanilla extract - 1 tsp; Lemon juice - 1 tbsp; All purpose flour - 1 1/2 tbsp; Sour cream - 150 gm room temperature; Strawberry jam; Strawberries; Chocolate syrup; Whipping cream

These mini cheesecakes have luscious creamy texture and incredibly delicious creamy taste🤤 You can top them with whipped cream, berries, nuts, chocolate, jam or just eat as it is! In anyway, they are absolutely delicious!

These are one of my favourite mini desserts as they are tasty and easy to make! Once you get the recipe, you can make many different varieties like lemon curd cheesecakes, cookies and cream cheesecakes with oreos or peanut butter cheesecakes and many more!

How to make mini cheesecakes?

Making the crust:

First step is to make the crust by blending the digestive biscuits to make fine powder. Then transfer it to a bowl and add butter and mix well.

Line the muffin pan with liners and evenly distribute the mixture to liners. You can firmly press the crust by using a tumbler or spoon.

Making the cheese cake filling:

In a large bowl, add cream cheese and beat on low speed until it’s creamy.

Then add the sugar and mix. Scrape the sides of the bowl occasionally.
Once everything is mixed, add eggs one by one and mix on low speed until just combined. Over mixing the eggs incorporate air into the batter and cause them to crack.

Add vanilla extract, lemon juice and all purpose flour and mix. Lastly add sour cream and give it a mix.

Using an ice cream scoop, add one scoop to the crust and tap to level the surface.

Bake in a pre heated oven at 160 C/ 320 F for 15-18 minutes. They are done when edges looks completely baked and the centre is still wiggly when you gently shake the pan.

Remove from the oven and let them cool completely. Transfer to air tight container and refrigerate it over night for best taste. If you are too tempted to eat, refrigerate atleast for 3-4 hours!
Add your favourite toppings and enjoy these mini delicacies.

What do I need to make cheesecakes?

• Digestive Biscuits/graham crackers
• Melted butter
• Block cream cheese (softened to room temperature )
• Sugar
• Eggs ( room temperature )
• Vanilla extract
• Lemon juice
• All purpose flour
• Sour cream (room temperature)

What can I use to make the crust?

You can use digestive biscuits or graham crackers or any cookie you like to make the crust. Oreos are very popular with the cheesecakes.

What to do to avoid cheesecakes from cracking?

1. Avoid Over whisking the ingredients. Just mix them as minimal as possible using low speed setting.
2. Avoid high temperatures. Each oven is different, so set the temperature according to your oven.
3. Avoid over baking. Cheesecakes are done when you gently shake the baking pan and they wiggles slightly and centre looks as not completely set.

Can I have them immediately?

I know how tempted it will be to eat these cuties after they are cooled but my advise is to chill in the fridge overnight. Trust me, there will be a lot of difference in the taste!

How to store mini cheese cakes?

Place the cheese cakes in freezer bags or closed container and can be stored in refrigerator for 3 days or in the freezer up to 2 months. It’s advised to store them without the toppings.

What toppings goes well with cheesecakes?

• Whipped cream
• Berries like strawberries, blue berries , raspberries or blackberries.
• Jam
• Chocolate shavings or ganache
• Caramel