Description
These mini cheesecakes are the perfect bite-sized treat—smooth, rich, and lightly tangy with a creamy centre and buttery crust. Easy to make and perfect for parties, brunches, or a sweet solo indulgence, they offer all the goodness of a classic cheesecake in a cute, portion-controlled format.
Ingredients
Crust:
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1 ½ cups biscuit or graham cracker crumbs (150 g)
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¼ cup unsalted butter, melted (60 g)
Filling:
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10.5 oz full-fat cream cheese, room temperature (300 g)
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½ cup granulated sugar (100 g)
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2 large eggs, room temperature
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1 tsp vanilla extract
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1 tbsp lemon juice
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1 ½ tbsp all-purpose flour (14 g)
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¾ cup full-fat sour cream, room temperature (185 g)
Optional Toppings:
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Strawberry marmalade
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Fresh berries (e.g., strawberries, blueberries)
Instructions
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Preheat oven to 320ºF (160ºC). Line a 12-cup muffin pan with paper liners.
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Mix graham cracker crumbs with melted butter. Divide evenly among liners and press firmly.
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In a bowl, beat cream cheese until smooth. Add sugar gradually while mixing on low speed.
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Add eggs one at a time, mixing gently. Stir in vanilla extract, lemon juice, and flour.
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Fold in sour cream until mixture is smooth and creamy.
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Scoop batter into prepared liners, tapping the pan gently to settle.
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Bake for 15 minutes, until centers slightly jiggle.
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Let cool completely in the pan, then chill overnight in the fridge.
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Top with strawberry marmalade and fresh berries just before serving.
Notes
Avoid overmixing to prevent cracks and air bubbles.
Room temperature ingredients ensure smoother blending.
Try using a silicone mold or mini cheesecake pan for clean edges without liners.
Customise toppings—use chocolate drizzle, caramel sauce, or fruit compote.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American