Miniature Baked Cheesecakes
These Miniature Baked Cheesecakes are creamy, tangy, and wonderfully rich, perfect for parties or anytime you want to impress.
Servings: 12 servings
Calories: 210kcal
Equipment
- Muffin Tin
- Food Processor
Ingredients
Ingredients
- 250 g softened cream cheese (e.g., Philadelphia)
- 1/3 cup caster sugar finely granulated
- 1 egg
- 1-2 tbsp lemon juice (to taste)
- 5 tbsp thickened cream (at least 35% fat)
- 150-200 g biscuits (e.g., Arnotts Nice or your favorite)
- 70-100 g melted butter (use more for a thicker base)
Instructions
- Preheat oven to 160°C (320°F) and line a muffin tin with paper liners.
- Crush biscuits and combine with melted butter. Press into muffin liners to form base.
- Mix cream cheese and sugar until smooth. Add egg, lemon juice, and cream. Mix gently.
- Spoon filling over bases, filling nearly to the top.
- Bake for 18–22 minutes, until centers are just set.
- Cool completely, then chill in the fridge for at least 1–2 hours before serving.
Notes
Top with fruit compote, lemon curd, or chocolate ganache. Use different biscuits like graham crackers or digestives for variety.
Nutrition
Calories: 210kcal | Fat: 14g