Inspired by the Cheesecake Factory, these mini cheesecakes are creamy, rich, and perfect for any occasion! With a buttery biscuit base and a velvety cheese filling, this recipe is foolproof and sure to please. Whether topped with strawberry marmalade or fresh berries, these bite-sized cheesecakes are an instant hit. Perfect for parties, holidays, or just a sweet treat!
Ingredients
For the Base:
- 1 ½ cups biscuit crumbs (150 g) or graham crackers
- ¼ cup unsalted butter (60 g), melted
For the Cheese Filling:
- 10.5 oz cream cheese, full fat (300 g), room temperature
- ½ cup granulated sugar (100 g)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 ½ tablespoon all-purpose flour (14 g)
- ¾ cup sour cream, full fat (185 g), room temperature
Optional Toppings:
- Strawberry marmalade
- Fresh berries of your choice
Instructions
- The Base:
- Blend biscuits into fine crumbs using a food processor. Mix with melted butter.
- Divide the mixture evenly into 12 muffin liners in a muffin pan, pressing down tightly to form a solid base. Set aside.
- The Cheese Filling:
- Beat the cream cheese on low speed until creamy, then gradually add sugar.
- Add eggs, one at a time, mixing until combined. Add vanilla, lemon juice, and flour, mixing again.
- Stir in sour cream until smooth.
- Scoop the mixture evenly into the muffin pan, shaking gently to level the surface.
- Baking:
- Preheat the oven to 320ºF (160ºC). Bake for 15 minutes, or until the cheesecakes jiggle slightly when shaken.
- Let the cheesecakes cool in the pan at room temperature, then refrigerate overnight.
- Serving:
- Serve as is, or top with strawberry marmalade and fresh berries. Enjoy!
Notes:
- Do not over-mix to prevent cracking during baking.
- Use an oven thermometer to ensure accurate temperature.
- After chilling overnight, removing the cheesecakes from the pan is easier.
- They last up to 6 months in the freezer for easy make-ahead treats.
Nutrition
- Calories: 248.9 kcal
- Carbohydrates: 20.2 g
- Protein: 3.7 g
- Fat: 17.4 g
- Saturated Fat: 9.5 g
- Sugar: 12.9 g
- Calcium: 53.8 mg
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