Miniature Baked Cheesecakes-recipe

There’s something truly special about making a cherished family recipe, and these Miniature Baked Cheesecakes are no exception. My mom would whip these up for every one of my birthdays, and they never failed to delight. The secret to their perfection? Keeping the vanilla wafers whole to create a sturdy, delicious crust that doesn’t crumble. These cheesecakes are not only incredibly tasty but also a breeze to prepare, making them the perfect treat for any occasion.

Why You’ll Love This Recipe

These rich, creamy individual cheesecakes are a delight to serve and enjoy. Because they’re made in individual portions, there’s no need for cutting, which makes serving quick and easy. They pair wonderfully with fresh fruit, ice cream, or a dollop of whipped cream. In the photo above, we’ve drizzled the serving plate with raspberry sauce, topped the cheesecake with fresh raspberries, and dusted it with icing sugar for an elegant presentation.

This recipe makes 10 individual cheesecakes, perfect for sharing or indulging yourself!

Kitchen Equipment You’ll Need

• Food processor or a freezer bag and rolling pin
• Muffin tin
• Paper cupcake cases
• Mixing bowl
• Hand mixer or food processor
• Oven preheated to 160°C (320°F)

Ingredients

• 250g softened cream cheese (such as Philadelphia)
• 1/3 cup caster sugar (finely granulated)
• 1 egg
• 1-2 tablespoons lemon juice (I prefer 2 for extra zing)
• 5 tablespoons thickened cream (cream with at least 35% fat)
• 150-200g biscuits (cookies). I often use Arnotts Nice, but any favorite will do. Try Ginger Nuts for a twist.
• 70-100g melted butter (use the larger amounts for a thicker base)

Step-by-Step Instructions

1. Crush the biscuits into fine crumbs using a food processor or by placing them in a freezer bag and crushing them with a rolling pin or another heavy object.
2. Stir in the melted butter until well combined. Using salted butter enhances the flavor of the sweet biscuits.
3. Line a muffin tin with paper cupcake cases.
4. Press the biscuit mixture into the cupcake cases, ensuring it’s firmly packed and level, as it will be visible when served. Set aside.
5. In a mixing bowl, combine the cream cheese and sugar until smooth and creamy. You can use a food processor, hand mixer, or any mixer you have on hand.
6. Add the egg and beat until fully combined.
7. Add the lemon juice and cream, then beat again until combined. Avoid over-beating to prevent the cheesecakes from cracking.
8. Spoon the mixture into the cupcake cases, filling to about half a centimeter below the top of the paper case, as they won’t rise much.
9. Bake at 160°C (320°F) for 20 minutes.

Tips for Success

• Ensure the cream cheese is softened for smooth mixing.
• Do not over-beat the mixture after adding the egg to avoid cracking.
• Use salted butter for the base to enhance the flavor of the biscuits.

Additional Tips and Variations

Feel free to experiment with different types of biscuits for the base. Ginger Nuts add a lovely spice, while chocolate biscuits provide a rich contrast. You can also top the cheesecakes with your favorite fruits or a drizzle of caramel or chocolate sauce for extra indulgence.

Nutritional Highlights (Per Serving)

Each serving of these mini cheesecakes is a delightful balance of creaminess and crunch, derived from quality ingredients like cream cheese and butter. They provide a satisfying treat that’s perfect for any sweet tooth.

Frequently Asked Questions (FAQ)

Can I make these cheesecakes in advance? Yes, these cheesecakes can be made a day ahead and stored in the refrigerator until ready to serve.

How do I prevent my cheesecakes from cracking? Ensure not to over-beat the mixture after adding the egg, and avoid opening the oven door during baking.

Can I freeze these cheesecakes? Yes, they can be frozen for up to one month. Thaw in the refrigerator before serving.

Conclusion

These Miniature Baked Cheesecakes are a delightful and easy-to-make treat that brings joy to any occasion. I invite you to try this recipe and share your creations with friends and family. Feel free to let me know how your cheesecakes turn out, and any variations you tried. Happy baking!