These Mini Cheesecakes are inspired by the famous Cheesecake Factory, with a super creamy texture and irresistible taste. The easy-to-follow recipe is perfect for beginners and always delivers amazing results! Made with simple ingredients and topped with fresh berries or strawberry marmalade, these mini cheesecakes are perfect for any occasion, from casual family dinners to elegant celebrations.
Ingredients
For the Base:
- 1 ½ cups biscuits 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 tsp vanilla extract
- 1 tbsp lemon juice
- 1 ½ tbsp all-purpose flour (14 g)
- ¾ cup sour cream, full-fat (185 g), room temperature
Optional Toppings:
- Strawberry marmalade
- Fresh berries of your choice (strawberries, blueberries, etc.)
Instructions:
The Base:
- Preheat the oven to 320°F (160°C).
- Using a food processor, blend the biscuits into fine crumbs. In a bowl, mix the biscuit crumbs with the melted butter until combined.
- Divide the mixture evenly among 12 muffin liners in a muffin pan. Press it down tightly using a spoon to form a crust.
- Set aside while you prepare the filling.
The Cheese Filling:
- In a mixer, beat the cream cheese on low speed until creamy. Gradually add the sugar, mixing until smooth.
- Add the eggs one by one, mixing just until well combined. Then, add the vanilla extract, lemon juice, and flour. Mix again until combined.
- Finally, fold in the sour cream and mix until smooth.
- Using an ice cream scoop, divide the cheesecake filling evenly among the muffin pan, over the prepared base.
- Gently shake the pan to smooth the tops.
Baking:
- Bake for 15 minutes at 320°F (160°C), or until the center is slightly wobbly when gently shaken.
- Remove from the oven and let cool to room temperature in the pan. Refrigerate for at least 8 hours or overnight to fully set.
To Serve:
- Serve the mini cheesecakes with strawberry marmalade and fresh berries for extra flavor and color.
Notes:
- Don’t overmix the batter to avoid cracks while baking.
- For best results, use a portable oven thermometer to ensure accurate baking temperature.
- After chilling in the fridge, removing the cheesecakes from the pan is easier.
- If you need to serve them longer than 30 minutes at room temperature, freeze for 1-2 hours before serving.
- These mini cheesecakes last up to 6 months in the freezer.
Nutrition Facts (per serving):
- Calories: 248.9 kcal
- Carbohydrates: 20.2 g
- Protein: 3.7 g
- Fat: 17.4 g
- Saturated Fat: 9.5 g
- Cholesterol: 72 mg
- Sodium: 166.8 mg
- Potassium: 85.7 mg
- Fiber: 0.4 g
- Sugar: 12.9 g
- Calcium: 53.8 mg
- Iron: 0.7 mg
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