Description
Bite-sized cheesecakes with a buttery cookie crust and smooth, creamy filling—perfect for parties, dessert tables, or portion-controlled indulgence.
Ingredients
- For the crust: 1 cup digestive biscuits or graham crackers (finely crushed), 3 tbsp unsalted butter (melted), 2 tbsp granulated sugar
- For the filling: 16 oz cream cheese (softened), 1/2 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, 1/2 cup sour cream or crème fraîche
- Optional toppings: Fresh berries, fruit compote, whipped cream, chocolate sauce, caramel drizzle
Instructions
- Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
- Mix crushed biscuits with melted butter and sugar until mixture resembles wet sand.
- Spoon 1 tablespoon of crust mixture into each liner and press firmly to form base.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing on low speed.
- Blend in vanilla and sour cream until just combined.
- Divide filling evenly over crusts in muffin tin.
- Bake 18–22 minutes, until centers are set but slightly jiggly.
- Cool cheesecakes in pan for 10 minutes, then transfer to wire rack.
- Refrigerate at least 2 hours before adding toppings and serving.
Notes
- Add lemon zest to filling for a fresh twist.
- Use chocolate cookies for crust for a richer flavor.
- Swirl fruit puree into batter before baking for added flavor.
- Top with mini chocolate chips or crushed candy for a fun finish.
- Freeze without toppings for up to 2 months; thaw in fridge before serving.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 13g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg
