Small Batch Mini Cheesecakes Recipe
These adorable Small Batch Mini Cheesecakes are perfect for when you’re craving a sweet treat but don’t want to bake a full-sized cake! With a buttery biscuit crust and creamy cheesecake filling, these are an indulgence worth every bite.
- Prep Time: 15
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes (including chilling)
- Yield: 5-6 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust:
- 75g biscuits (e.g., digestive or graham crackers)
- 30g melted butter
Cheesecake Filling:
- 220g cream cheese
- 50g Greek yogurt or sour cream
- 45g sugar
- ½ tsp vanilla extract
- 1 tsp lemon juice
- 1 egg
Instructions
- Prepare Crust:
- Crush the biscuits into fine crumbs.
- Mix with melted butter until evenly combined.
- Press the mixture into the base of 5-6 lined or greased muffin tins.
- Make Cheesecake Filling:
- In a bowl, whisk together the cream cheese, Greek yogurt/sour cream, sugar, vanilla extract, and lemon juice until smooth.
- Add the egg and mix gently until just combined.
- Fill and Bake:
- Divide the cheesecake filling evenly over the prepared crusts in the muffin tins.
- Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until the centers are slightly jiggly.
- Cool and Chill:
- Remove from the oven and let the cheesecakes cool at room temperature.
- Chill in the refrigerator for 2-3 hours to set completely.
Notes
- Top with fresh fruits, chocolate drizzle, or whipped cream for an extra special touch.
- Store in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 230
- Sugar: 14g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 65g
Find it online: https://deliceflash.com/small-batch-mini-cheesecakes-recipe/