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Mini Cheesecakes

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These adorable individual cheesecakes are baked in muffin tins with a buttery biscuit base and creamy filling—perfect for parties or make-ahead desserts.

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 27 minutes
  • Total Time: 6 hours 42 minutes
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baked
  • Cuisine: Western
  • Diet: Vegetarian

Ingredients

For the Base:

150g (5 oz) digestive biscuits or 20 graham cracker squares (about 1 3/4 cups crumbs)

60g (4 tbsp) unsalted butter, melted

1 tbsp caster sugar (superfine sugar)

1/8 tsp cinnamon powder (optional)

Pinch of salt

For the Cheesecake Filling:

375g (12 oz) block cream cheese, room temperature

1 1/2 tbsp all-purpose flour

1/2 cup sour cream or plain yogurt, room temperature

1/2 cup caster sugar

1 1/2 tsp lemon zest (from 1 lemon)

1 tsp vanilla extract

Pinch of salt

2 large eggs, room temperature

For Chantilly Cream (Topping):

1 1/2 cups thickened or heavy cream

1/2 tsp vanilla extract

2 tbsp (15g) icing sugar, sifted (or 1 tbsp caster sugar)

Optional Decorations:

Strawberries, blueberries, raspberries

Mint sprigs

Icing sugar, for dusting

Instructions

Preheat Oven:
Preheat oven to 325°F (160°C) or 140°C fan. Line a 12-hole muffin tin with paper liners.

Make the Base:

Crush biscuits into fine crumbs using a food processor (or ziplock bag + rolling pin).

Add melted butter, sugar, cinnamon (if using), and salt. Mix until texture resembles wet sand.

Divide evenly between muffin cups. Press down firmly with a flat-bottomed cup or spoon.

Bake for 7 minutes. Cool for 5 minutes before adding the filling.

Prepare Cheesecake Filling:

Beat cream cheese on medium speed until smooth (about 10 seconds).

Add flour, vanilla, sour cream, sugar, lemon zest, and salt. Beat until just combined.

Add eggs one at a time, beating just until incorporated. Do not overmix.

The batter should resemble thick pancake batter.

Fill & Bake:

Divide filling between muffin cups, filling nearly to the top.

Bake for 20 minutes until just set. Cool in the tin at room temperature for 1 hour.

Cover with parchment and wrap loosely. Chill in the fridge for at least 6 hours (preferably overnight).

Chantilly Cream & Serve:

Whip cream, vanilla, and sugar together until thick and pipeable.

Top each cheesecake with a dollop or piped swirl.

Decorate with berries, mint, and a dusting of icing sugar. Serve at room temperature for best texture.

Notes

Use block cream cheese for the right texture—not spreadable tub cream cheese.

All ingredients should be at room temperature to prevent lumps.

For neater edges, freeze cheesecakes for 30 minutes before peeling off liners.

Stabilize whipped cream with mascarpone or gelatin if decorating in advance.

Cheesecakes keep in the fridge for up to 5 days.

Find it online: http://elladishes.com/mini-cheesecakes/