Description
Mini Cheesecakes are the perfect bite-sized desserts—creamy, smooth, and topped just how you like them. With a buttery cookie crust and a rich cream cheese filling, these individually portioned treats are easy to make, chill beautifully, and can be customized with berries, ganache, caramel, or whipped cream. A simple, no-fail recipe that’s great for any occasion!
Ingredients
- For the crust:
- 1 cup crushed digestive biscuits, graham crackers, or speculoos cookies
- 3 tbsp unsalted butter, melted
- 1 tbsp sugar (optional)
- For the filling:
- 16 oz (450g) cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- ¼ cup sour cream or Greek yogurt
- 1 tsp lemon juice (optional, for brightness)
- Optional toppings:
- Fresh berries
- Fruit compote or jam
- Chocolate ganache
- Whipped cream
- Caramel sauce
Instructions
-
Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
-
Mix crushed cookies, melted butter, and sugar (if using). Press about 1 tbsp of crust mixture into each liner. Bake for 5 minutes; set aside to cool.
-
In a bowl, beat softened cream cheese and sugar until smooth and creamy.
-
Add eggs one at a time, mixing gently after each addition.
-
Stir in sour cream (or Greek yogurt), vanilla, and lemon juice until just combined.
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Spoon filling over crusts, filling each cup about ¾ full.
-
Bake for 15–18 minutes, or until centers are set but slightly jiggly.
-
Cool at room temperature, then refrigerate at least 2 hours before topping and serving.
Notes
- Add lemon zest or melted chocolate to the batter for flavor variations.
- Swirl in fruit puree before baking for a fruity twist.
- For extra indulgence, top with ganache and nuts.
- Can be frozen (without toppings) for up to 2 months—thaw before serving.
