Mini Cheesecakes

These mini cheesecakes are creamy, indulgent, and easy to make! Inspired by the famous Cheesecake Factory cheesecakes, this recipe has earned more than 18 million views on YouTube and is a favorite among our readers. The combination of a buttery biscuit base and smooth, velvety cheese filling makes these cheesecakes a showstopper. They are perfect for any occasion!

Ingredients
For the Base:

• 1 ½ cups biscuit crumbs (150g) or graham crackers
• ¼ cup unsalted butter (60g), melted

For the Cheese Filling:

• 10.5 oz cream cheese (300g), room temperature
• ½ cup granulated sugar (100g)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 ½ tablespoons all-purpose flour (14g)
• ¾ cup sour cream (185g), room temperature

Optional Toppings:

• Strawberry marmalade
• Fresh berries of your choice

Instructions
The Base:

1. In a food processor, blend the digestive biscuits (or graham crackers) into fine crumbs. Transfer to a bowl and mix with the melted butter until fully combined.
2. Divide the mixture evenly between 12 muffin liners in a muffin pan. Use the back of a spoon to press it tightly into the bottom of each liner. Set aside.

The Cheese Filling:

1. Using a mixer on low speed, beat the cream cheese until creamy. Gradually add in the sugar, followed by the eggs, one at a time, mixing just until combined.
2. Add the vanilla extract, lemon juice, and flour, mixing gently until combined. Finally, mix in the sour cream.
3. Divide the cheesecake filling evenly into the prepared muffin pan using an ice cream scoop. Gently shake the pan to smooth the tops.
4. Bake in a preheated oven at 320ºF (160ºC) for 15 minutes or until the cheesecake jiggles slightly when you shake the pan, and the center is still slightly unset.
5. Let the cheesecakes cool to room temperature in the pan, then refrigerate overnight.

How to Serve:
Serve as they are or top with strawberry marmalade and fresh berries for a beautiful touch.

Notes:

• Avoid over-mixing to prevent cracks in the cheesecake.
• Use an oven thermometer for the most accurate baking temperature.
• For easier removal from the pan, chill the cheesecakes overnight.
• Don’t leave them at room temperature for longer than 30 minutes. Freeze for 1-2 hours if you need them to hold their shape longer.
• These cheesecakes can be frozen for up to 6 months.

Nutrition (per serving):

• Calories: 248.9 kcal
• Carbohydrates: 20.2g
• Protein: 3.7g
• Fat: 17.4g
• Saturated Fat: 9.5g
• Cholesterol: 72mg
• Sodium: 166.8mg
• Potassium: 85.7mg
• Fiber: 0.4g
• Sugar: 12.9g
• Calcium: 53.8mg
• Iron: 0.7mg