Cheesecakes are amazing but let’s be honest, if you’re going to make them at home you better have some hungry mouths to help you finish it off! A standard sized cheesecake would last forever at my house (If I control myself, of course) which is why I almost never bake cheesecakes but alas the thought of mini cheesecakes popped into my head and here we are! Infinitely easier, and incredibly versatile, this small batch of 6 is something you can whip up dangerously quickly.
Cheesecakes have always intimidated me to be honest. My first time making one involved pulling the most perfect cheesecake out of the oven and then watching in horror as it cooled down, forming the deepest crack ever. Cracks are purely cosmetic and easily hidden with a topping of course but they’ve haunted me ever since! That’s why I love this recipe. Its crack proof! It’s also by far the easiest version of a cheesecake you’ll find.
As far as cream cheese goes, I use Milky Mist’s cream cheese. I would love to use Philadelphia cream cheese, but I can never find it where I live. Moreover, Philadelphia cream cheese is so much more expensive! I was hesitant to use Milky Mist, but I can say that it turned out pretty well! Tons of websites now seem to deliver cream cheese (only to major cities I’ve found) like D’lecta. Making cream cheese at home is also an option, but one that I’ve never tried out. Drop me a message if you have!
It’s extremely important that you bring all ingredients to room temperature. It just makes the job that much easier. Whipping cream cheese straight out of the fridge is not a pleasant experience. Plan ahead and you’ll thank me! Once they’re cooked though, you need to be patient! Cool the cheesecakes completely and stick them in the fridge for anywhere between 4 hours to overnight. This allows them to set properly.
These mini cheesecakes will also sink slightly in the centre as they cool which will help hold your topping perfectly! Which, I believe, is crucial since the cheesecake is super rich. A nice tart topping will help complement it perfectly. Try simple fruit compotes, fresh berries or a dark chocolate glaze. I made this recipe about ten times with so many different toppings so I can say with some certainty that there’s a ton of options that work! My personal favourite topics are the ones pictured – blueberry compote, strawberry compote and fresh passion fruit pulp!
Be sure to tag me on Instagram if you make some mini cheesecakes or any of my other favourite desserts – Banana Chocolate Chunk Muffins, Cinnamon Apple Muffins and Basic Chocolate or Vanilla Cupcakes!
Mini Cheesecakes
Ingredients
- 6 Large Marie Biscuits
- 1 Tbsp Melted Butter
- 180 g Cream Cheese (or 1-½ cups)
- 1 Large Egg
- ¼ cup (heaped) Sugar
- 1 Tbsp Flour
- ¼ tsp Vanilla Extract
- ½ tsp Lemon Juice
- 4 Tbsp Fruit Compote
Instructions
- Before you begin, make sure all ingredients are at room temperature.
- Line a 6-cup cupcake tray with paper liners and set aside
- Crush the biscuits in a food processor or by hand.
- Add the melted butter and mix well.
- Divide the mixture evenly between the lined moulds.
- Pack the base with a spoon, a pestle, a shot glass or anything with a flat bottom and set aside.
- Beat the room temperature cream cheese in a large bowl till it softens.
- Add the egg and beat until incorporated.
- Add the sugar and lemon juice and beat for 3 minutes, or until you can’t feel too many sugar granules.
- Add the flour and mix until incorporated.
- Scoop the mixture into the lined moulds. You can fill it up right to the top.
- Transfer the cheesecakes to the oven and bake for 15-18 minutes at 190ºC.
- Your cheesecakes are done when the centre is still slightly jiggly!
- Let the cheesecakes cool completely and refrigerate for a minimum of 4 hours or overnight.
- Top with fresh fruit, compote or dark chocolate glaze.
- Enjoy!
