Description
These mini cheesecakes are a delightful, bite-sized dessert featuring a buttery biscuit base and a creamy, tangy filling. Topped with rich Chantilly cream and fresh berries, they are perfect for parties or an elegant treat. The recipe involves baking individual cheesecakes in a muffin tin for convenience and beautifully portioned servings.
Ingredients
Base
- 150g / 5 oz digestive biscuits (10 pieces) or Graham crackers (20 squares)
- 60g / 4 tbsp unsalted butter, melted
- 1 tbsp caster sugar (superfine sugar)
- 1/8 tsp cinnamon powder (optional)
- Pinch of salt
Filling
- 375g / 12 oz cream cheese (block), at room temperature
- 1 1/2 tbsp plain / all-purpose flour
- 1 tsp vanilla extract
- 1/2 cup sour cream or plain yogurt, room temperature
- 1/2 cup caster sugar (superfine sugar)
- 1 1/2 tsp lemon zest (from 1 lemon)
- Pinch of salt
- 2 large eggs, room temperature
Chantilly Cream and Decoration
- 1 1/2 cups thickened / heavy cream
- 1/2 tsp vanilla extract
- 15g / 2 tbsp icing sugar / powdered sugar, sifted (or 1 tbsp caster sugar)
- Small strawberries, blueberries, and raspberries
- 12 small sprigs of mint
- Icing sugar / powdered sugar for dusting
Instructions
- Preheat oven: Set your oven to 160°C (325°F) or 140°C with a fan, placing the rack one-third from the bottom. Line a 12-hole standard muffin tin with paper liners to prepare for baking.
- Prepare the base: Break the digestive biscuits or graham crackers into smaller pieces by hand, then pulse in a food processor until fine crumbs form, about 10 seconds. Add melted butter, caster sugar, cinnamon powder (if using), and a pinch of salt, then pulse again to combine until the mixture resembles wet sand.
- Press base into tin: Divide the crumb mixture evenly among the muffin liners. Press firmly and flatly using a flat, round object like a 1/3 cup measure to compact the base.
- Bake the base: Bake the bases in the oven for 7 minutes. Once done, remove and allow them to cool for 5 minutes before adding the filling.
- Make the filling: Using an electric mixer on medium speed (around speed 5), beat cream cheese just until smooth, about 10 seconds. Add the flour, vanilla, sour cream, sugar, lemon zest, and a pinch of salt, mixing briefly until combined. Beat in eggs one at a time just until incorporated. The batter should have the consistency of thick pancake batter.
- Fill and bake: Spoon the filling evenly into each muffin hole, filling up close to the rim by about 3mm as it won’t rise much. Bake at 160°C for 20 minutes until set.
- Cool and chill: Remove cheesecakes from oven and let cool in the tin for 1 hour at room temperature. Then cover loosely with parchment paper and cling wrap, refrigerate for at least 6 hours or overnight to allow the cheesecakes to firm and the liners to peel off cleanly.
- Make Chantilly cream: Just before serving, combine thickened cream, vanilla extract, and icing sugar in a bowl. Beat on high speed until the cream is thick enough to pipe or dollop.
- Decorate and serve: Remove cheesecakes from the fridge about 30 minutes before serving to remove chill. Pipe or dollop the Chantilly cream on top of each cheesecake, garnish with fresh berries and mint sprigs, and finish with a light dusting of icing sugar. Serve proudly and enjoy!
Notes
- Use digestive biscuits or graham crackers for the base, but other similar biscuits can work.
- Allow cream cheese and eggs to reach room temperature to avoid lumps in the batter.
- The batter is delicate; do not overbeat eggs once added to preserve texture.
- The cheesecake doesn’t rise much, so feel comfortable filling near the top of the tin holes.
- Chilling overnight improves texture and makes the cupcakes easier to remove from liners.
- If you don’t have a food processor, crush biscuits in a sealed bag with a rolling pin.
- Optional cinnamon adds a subtle warm flavor to biscuit base.
- Serve at room temperature for best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
