🧁 Mini Baked Cheesecakes
Mini baked cheesecakes are individual creamy desserts baked in a muffin tin—easy, cute, and perfect for parties.
🧾 Ingredients
Crust
- 1 cup crushed Digestive biscuits (or graham crackers)
- 3 tbsp melted Butter
- 1–2 tbsp sugar (optional)
Cheesecake filling
- 2 cups cream cheese (softened)
- ½ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup sour cream or yogurt (for creaminess)
- 1 tbsp lemon juice (optional, balances flavor)
👩🍳 Instructions
1. Prepare the base
- Mix crushed biscuits with melted butter
- Press into muffin liners or silicone cups
- Chill for 10 minutes
2. Make the filling
- Beat cream cheese + sugar until smooth
- Add eggs one at a time
- Mix in vanilla, sour cream, and lemon juice
3. Assemble
- Pour filling over crust (about ¾ full)
4. Bake
- 160°C (320°F) for 18–25 minutes
- Center should still slightly jiggle
5. Cool properly
- Let them cool completely
- Chill in fridge for at least 3–4 hours (best overnight)
🍓 Topping ideas
- Strawberry or blueberry sauce
- Chocolate drizzle
- Caramel
- Fresh fruit
🔥 Result
- Smooth, creamy center
- Light biscuit crunch base
- Bakery-style mini desserts
If you want, I can also give you a no-bake version, a chocolate mini cheesecake, or an air fryer version.
