Description
Craving a sweet treat that’s both indulgent and easy to make? These Miniature Baked Cheesecakes are perfect for any occasion, offering portioned indulgence with a customizable twist.
Ingredients
Scale
- 150–200g biscuits (e.g., Arnotts Nice or your favorite)
- 70–100g melted butter (use more for a thicker base)
- 250g softened cream cheese (e.g., Philadelphia)
- 1/3 cup caster sugar (finely granulated)
- 1 egg
- 1–2 tbsp lemon juice (to taste)
- 5 tbsp thickened cream (at least 35% fat)
Instructions
- Crush the biscuits into fine crumbs using a food processor or by placing them in a freezer bag and rolling with a pin. Stir in the melted butter until fully combined. Spoon the mixture into muffin liners, pressing down firmly to form the base. Set aside.
- In a mixer or food processor, combine the cream cheese and sugar until smooth. Add the egg and mix until fully incorporated. Then add the lemon juice and thickened cream, beating until just combined. Be careful not to overmix.
- Spoon the cheesecake filling into the prepared muffin liners, filling each to about 1/2 cm below the top.
- Preheat your oven to 160°C (320°F). Bake for about 18–22 minutes, or until set but slightly jiggly in the center.
- Let them cool in the tin before transferring to the fridge. Chill for at least 1–2 hours before serving.
Notes
For toppings, fresh berries, whipped cream, or a drizzle of chocolate or caramel enhance the flavor. Chilling the cheesecakes is essential to achieve the right texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 280
- Sugar: 12g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg