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Easy Mini Cheesecakes

Ingredients

For the Crust

  • 1 ½ cups biscuit or graham cracker crumbs (150 g)
  • ¼ cup unsalted butter, melted (60 g)

For the Cheesecake Filling

  • 10.5 oz full-fat cream cheese (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 full-fat sour cream (185 g), room temperature

Optional Toppings

  • Strawberry marmalade
  • Fresh berries of your choice

Instructions

For the Crust:

  1. Using a food processor, pulse the biscuits or graham crackers into fine crumbs.
  2. In a bowl, mix the crumbs with melted butter until well combined.
  3. Divide the mixture evenly into 12 lined muffin cups and press it down firmly with a spoon to form the base. Set aside.

For the Cheesecake Filling:

  1. On low speed, mix the cream cheese until smooth and creamy. Gradually add sugar while mixing.
  2. Add eggs one at a time, mixing just until combined.
  3. Mix in vanilla extract, lemon juice, and flour, stirring gently until incorporated.
  4. Finally, add the sour cream and mix until smooth, but do not over-mix to avoid cracks in the cheesecake.

To Bake:

  1. Using an ice cream scoop, evenly divide the cheesecake filling into the prepared muffin liners.
  2. Gently tap the muffin pan on the counter to smooth the tops.
  3. Bake at 320°F (160°C) on the lower ⅔ rack of a preheated oven for about 15 minutes, or until the cheesecakes are slightly wobbly in the center.
  4. Let them cool completely in the pan, then refrigerate overnight.

How to Serve:

  • Serve the mini cheesecakes as they are or top with strawberry marmalade and fresh berries for a burst of fruity flavor.

Tips:

  • Avoid over-mixing to prevent cracking during baking.
  • Use an oven thermometer to ensure accurate temperature.
  • After refrigerating, the cheesecakes will be easier to remove from the muffin pan.
  • Keep them at room temperature for no longer than 30 minutes. For extended time, freeze for 1-2 hours.
  • Store in the freezer for up to 6 months.

If you love this recipe, don’t miss out on our no-bake lemon cheesecake!