Easy Mini Cheesecakes Recipe
A Personal Touch!
Mini cheesecakes have a special place in my heart. They remind me of cozy afternoons baking with my grandmother, who believed that great desserts should be simple yet indulgent.
These bite-sized treats are perfect for sharing, and their creamy, tangy goodness always leaves a lasting impression.
Today, I’m excited to share this easy mini cheesecake recipe with you – ideal for any occasion!
Kitchen Tools
| Tool | Purpose | Where to Buy |
|---|---|---|
| Muffin Tin | Shapes the mini cheesecakes | Online/Baking stores |
| Mixing Bowls | Mixing ingredients | Supermarket |
| Electric Mixer | Blends ingredients smoothly | Online/Retail stores |
| Measuring Cups | Ensures accurate portions | Kitchen supply stores |
| Spatula | Folds ingredients gently | Supermarket |
| Oven | Bakes the cheesecakes | Home appliance store |
Prep Time
Total Time: 1 hour 30 minutes (including refrigeration)
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 1 hour
Ingredients
Crust:
- 100g biscuits (crushed)
- 40g melted butter
Cheesecake Filling:
- 200g cream cheese (softened)
- 50g sugar
- 100g yogurt
- 5ml lemon juice
- 1 egg
- 1 tsp vanilla extract
- 10g flour
Toppings:
- Sliced orange, apple, pineapple, strawberry, and mango
- Strongbow (optional, for a fruity touch)
Instructions
- Prepare the Crust:
- Preheat your oven to 160°C (320°F).
- Crush the biscuits into fine crumbs using a food processor or a rolling pin.
- Mix the crumbs with melted butter until well combined.
- Line a muffin tin with cupcake liners and press a small amount of the crust mixture into each cup.
- Bake for 5 minutes, then set aside to cool.
- Make the Cheesecake Filling:
- In a mixing bowl, beat the cream cheese until smooth.
- Add sugar, yogurt, lemon juice, vanilla extract, and egg. Mix until creamy.
- Sift in the flour and fold it gently into the mixture.
- Pour the cheesecake filling over the prepared crusts, filling each cup about ¾ full.
- Bake & Chill:
- Bake in the preheated oven for 15 minutes or until set but slightly wobbly in the center.
- Let the cheesecakes cool to room temperature, then refrigerate for at least 1 hour.
- Serve with Fruit:
- Once chilled, top each mini cheesecake with fresh slices of orange, apple, pineapple, strawberry, and mango.
- For a fancy touch, drizzle a little Strongbow over the top before serving.
Food Storage Tips
- Store mini cheesecakes in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze them for up to 1 month, then thaw in the fridge before serving.
Pro Tips
- Crust Variety: Swap biscuits for graham crackers or Oreos for different flavors.
- Dairy Alternatives: Use Greek yogurt instead of regular yogurt for a richer texture.
- Extra Creamy Texture: Bring all ingredients to room temperature before mixing.
- Flavor Boost: Add a tablespoon of fruit puree to the batter for a fun twist.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Protein | 4g |
| Fat | 10g |
| Carbs | 18g |
| Sugar | 10g |
FAQs
- Can I use a different cheese?
Yes! You can substitute cream cheese with mascarpone for a silkier texture. - How do I know when they’re done baking?
The center should be set but still have a slight jiggle when you shake the pan. - Can I make these without an oven?
Yes! Use a no-bake method by replacing the flour with cornstarch and refrigerating for 4 hours instead of baking. - Can I make these ahead of time?
Absolutely! Prepare them a day in advance and store them in the fridge until ready to serve. - What can I use instead of Strongbow for the topping?
A simple fruit glaze made from honey or maple syrup works just as well.
Final Thoughts
Making mini cheesecakes is not only fun but also incredibly rewarding.
Their rich, creamy texture combined with the fresh burst of fruit makes them a delightful treat for any occasion.
Whether you’re baking for family, friends, or just yourself, these little cheesecakes are sure to impress.
Enjoy and happy baking!