Mini Cheesecakes

2/5

20 minutes

20 minutes

12

These bite-sized cheesecakes are the perfect mix of creamy, rich, and irresistibly smooth — all on a buttery graham crust. Easy to bake, chill, and top with your favorite fruits or whipped cream, they’re a baker’s dream for both simplicity and style. Whether you’re baking for a café display, special order, or weekend treat, these little gems deliver maximum flavor with minimal effort! 🧁💛.

INGREDIENTS

For the crust:

• 1 cup (100g) crushed graham crackers or digestive biscuits
• 3 tbsp melted butter
• 2 tbsp sugar

For the cheesecake filling:

• 2 packages (8 oz each) cream cheese, softened
• ½ cup sugar
• 1 tsp vanilla extract
• 2 large eggs
• ¼ cup sour cream (optional for creaminess)

For topping (optional):

• Fresh fruits (strawberries, blueberries, etc.)
• Fruit jam or pie filling
• Whipped cream

PREPARATION

1. Preheat oven to 160°C (325°F). Line a 12-cup muffin tin with cupcake liners.
2. Make the crust:
   • In a bowl, mix crushed graham crackers, melted butter, and sugar until evenly combined.
   • Spoon about 1 tablespoon into each liner and press down firmly.
   • Bake for 5 minutes, then let cool slightly.
3. Prepare the filling:
   • Beat cream cheese and sugar together until smooth.
   • Add vanilla, eggs (one at a time), and sour cream. Mix until creamy but don’t overbeat.
4. Assemble:
   • Divide the filling evenly among the muffin cups.
   • Bake for 18–20 minutes, or until centers are almost set.
5. Cool and chill:
   • Let cool at room temperature, then refrigerate for at least 2 hours.
6. Top and serve:
   • Pipe the cream on using a star tip nozzle the add raspberries and blueberries plus a small sprig of mint, all dusted with icing sugar top before serving.