Description
These classic mini cheesecakes are the perfect individual dessert, featuring a crisp biscuit base and a creamy, tangy filling. Topped with fresh berries and a hint of mint, they offer an elegant and delicious treat ideal for any occasion.
Ingredients
Scale
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
Cheesecake 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 (from 1 lemon)
- Pinch of salt
- 2 large eggs, room temperature
Whipped Cream Topping
- 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)
Garnish
- Strawberries (small), blueberries, and raspberries
- 12 small sprigs of mint
- Icing sugar / powdered sugar, for dusting
Instructions
- Prepare the oven and muffin tin: Preheat your oven to 160°C (325°F) or 140°C (fan). Position the oven shelf 1/3 from the bottom. Line a 12-hole standard muffin tin with paper muffin liners to hold the mini cheesecakes.
- Make the biscuit base: Crush the digestive biscuits or graham crackers finely. Combine the crushed biscuits with melted unsalted butter, caster sugar, cinnamon powder (if using), and a pinch of salt. Mix thoroughly until the mixture is evenly moistened.
- Form the bases: Spoon the biscuit mixture evenly into the lined muffin tin holes. Press the mixture firmly and evenly into the bottom of each liner to form the cheesecake base.
- Prepare the cheesecake filling: In a mixing bowl, beat the room-temperature cream cheese until smooth. Add the plain flour and vanilla extract, mixing well. Stir in sour cream, caster sugar, lemon zest, and a pinch of salt. Lightly beat the eggs and gradually incorporate them into the mixture, ensuring a smooth batter without overmixing.
- Assemble and bake: Pour the cream cheese filling evenly over the biscuit bases in the muffin liners. Carefully place the tin into the preheated oven and bake for about 27 minutes or until the edges are set but the centers still slightly wobble.
- Cool and chill: Remove the cheesecakes from the oven and allow them to cool completely at room temperature. Then refrigerate for at least 2 hours or overnight to set fully.
- Prepare whipped cream topping: In a chilled bowl, whip the thickened/heavy cream with vanilla extract and sifted icing sugar until soft peaks form.
- Serve: Once chilled, top each mini cheesecake with a dollop of whipped cream. Garnish with fresh strawberries, blueberries, raspberries, and a small sprig of mint. Dust lightly with icing sugar before serving for an elegant finish.
Notes
- Use room temperature ingredients to ensure smooth batter and even baking.
- The optional cinnamon in the base adds a warm note, but you can omit it if preferred.
- Allow eggs to come to room temperature to prevent curdling during mixing.
- Chilling the cheesecakes overnight improves texture and flavor.
- Paper liners help with easy removal and clean presentation.
