Easy Mini Cheesecakes

By jiafei

12 Person

510 Minutes

565 Calories

These creamy mini cheesecakes have this luscious creamy texture, delicious creamy taste and matched with the crusty crust. And you gonna LOVE the taste. The creaminess is something that people appreciate in it. Yum! These are baked cheesecakes. You should give this super easy and delicious mini cheesecakes a try. Eat them as is or take them further with your favorite marmalade and berries.

Ingredients

Toppings

Berries
Strawberry marmalade

Cheese Filling

7 oz. Sour cream, room temperature
1 1/2 tbsp. All purpose flour
1 tbsp. Lemon juice
1 tsp. Vanilla extract oil
2 Eggs, room temperature
1/2 cup Sugar
11 oz. Cream cheese, room temperature

Base

1/4 cup Butter, melted
6 oz. Digestive biscuits or graham crackers

Method

01

Using a food processor, blend digestive biscuits into fine mixture. Pour into a bowl and add melted butter. Mix well. Divide evenly into 12 muffin liners in a muffin pan. Using a spoon, press the mixture tightly and evenly. Set aside.
02

Using a low speed in your mixer, mix cream cheese until just creamy. While mixing, gradually add in sugar. Then add in eggs 1 by 1, mixing just until well combined.
03

Then add in vanilla extract, lemon juice, flour, and mix again just until combined. Finally, add in sour cream and mix everything. Using an ice cream scoop, divide the cheesecake filling evenly into prepared muffin pan. Gently shake the pan to make the top surface flat.
04

Bake in a preheated oven at 320ºF for 15 minutes or when you gently shake the pan, the cheesecake wiggle a bit and the center looks not an asset. Remove from the oven and leave to cool to room temperature in the pan. Place the pan in the fridge overnight.
05

Serve as they are or with some strawberry marmalade and your favorite berries.

Related Tags

Dessert Recipes

Cake Recipes

Cheesecake Recipes

Easy Mini Cheesecakes

3.7

( By jiafei )

01 Information

Grade easy
Serving 12 servings
Calorie 565 Kcal
Prep Time 15 Mins
Cook Time 495 Mins
Total Time 510 Mins

02 Ingredients

Toppings

Berries

Strawberry marmalade

Cheese Filling

7 oz. Sour cream, room temperature

1 1/2 tbsp. All purpose flour

1 tbsp. Lemon juice

1 tsp. Vanilla extract oil

2 Eggs, room temperature

1/2 cup Sugar

11 oz. Cream cheese, room temperature

Base

1/4 cup Butter, melted

6 oz. Digestive biscuits or graham crackers

03 Method

Step 1

Using a food processor, blend digestive biscuits into fine mixture. Pour into a bowl and add melted butter. Mix well. Divide evenly into 12 muffin liners in a muffin pan. Using a spoon, press the mixture tightly and evenly. Set aside.

Step 2

Using a low speed in your mixer, mix cream cheese until just creamy. While mixing, gradually add in sugar. Then add in eggs 1 by 1, mixing just until well combined.

Step 3

Then add in vanilla extract, lemon juice, flour, and mix again just until combined. Finally, add in sour cream and mix everything. Using an ice cream scoop, divide the cheesecake filling evenly into prepared muffin pan. Gently shake the pan to make the top surface flat.

Step 4

Bake in a preheated oven at 320ºF for 15 minutes or when you gently shake the pan, the cheesecake wiggle a bit and the center looks not an asset. Remove from the oven and leave to cool to room temperature in the pan. Place the pan in the fridge overnight.

Step 5

Serve as they are or with some strawberry marmalade and your favorite berries.

04 Author