Easy Mini Cheesecakes

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!