Indulge in these mini cheesecakes inspired by the Cheesecake Factory! With their ultra-creamy texture and rich flavor, this recipe has won the hearts of over 18 million viewers on YouTube and remains a favorite among our readers. Plus, it’s super easy to make and always delivers delicious results!
Ingredients
For the Base:
- 1 ½ cups biscuit crumbs (150 g) or graham crackers
- ¼ cup unsalted butter (60 g), melted
For the Cheese Filling:
- 10.5 oz cream cheese, full fat (300 g), room temperature
- ½ cup granulated sugar (100 g)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 ½ tablespoons all-purpose flour (14 g)
- ¾ cup sour cream, full fat (185 g), room temperature
Optional Toppings:
- Strawberry marmalade
- Berries of your choice
Instructions
For the Base:
- In a food processor, blend the digestive biscuits into fine crumbs.
- In a bowl, combine the crumbs with the melted butter, mixing well.
- Divide the mixture evenly among 12 muffin liners in a muffin pan. Press the mixture tightly and evenly into the bottom. Set aside.
For the Cheese Filling:
- Using a mixer on low speed, beat the cream cheese until creamy. Gradually add in the sugar while mixing.
- Add the eggs one at a time, mixing just until combined.
- Incorporate the vanilla extract, lemon juice, and flour, mixing again until just combined. Finally, add the sour cream and mix everything together.
- Using an ice cream scoop, fill the prepared muffin pan with the cheesecake mixture, gently shaking the pan to flatten the tops.
- Bake in a preheated oven at 320ºF (160ºC) on the lower rack for about 15 minutes. The cheesecakes should slightly wiggle in the center when shaken and not appear fully set.
- Remove from the oven and allow to cool to room temperature in the pan. Then refrigerate overnight.
How to Serve
Enjoy them as is or top with strawberry marmalade and your favorite berries for an extra special touch!
4o mini