Here’s a delicious Miniature Baked Cheesecakes recipe 🧁—creamy, rich, and perfectly portioned for parties or snacks.
🧁 Miniature Baked Cheesecakes (Recipe)
🧾 Ingredients (makes ~10–12 mini cheesecakes)
🍪 Crust
- 1 cup crushed digestive biscuits (or graham crackers)
- 3 tbsp melted butter
- 1 tbsp sugar (optional)
🧀 Cheesecake filling
- 250g cream cheese (softened)
- ½ cup sugar
- 2 eggs
- ½ cup sour cream (or yogurt as substitute)
- 1 tsp vanilla extract
- 1 tbsp flour (helps stabilize texture)
🍓 Topping (optional)
- Strawberry jam, fresh berries, or chocolate drizzle
👨🍳 Instructions
1. Prepare the crust
- Preheat oven to 160°C (320°F)
- Mix crushed biscuits + melted butter + sugar
- Press mixture into muffin tin lined with cupcake cases
- Bake for 5–7 minutes, then let cool
2. Make the filling
- Beat cream cheese until smooth
- Add sugar and mix well
- Add eggs one at a time
- Mix in sour cream, vanilla, and flour
- Beat until creamy and lump-free
3. Fill and bake
- Pour mixture over crusts (fill ¾ full)
- Tap tray gently to remove air bubbles
- Bake for 18–25 minutes until edges are set but centers slightly jiggly
4. Cool properly
- Let cool at room temperature
- Chill in fridge for at least 3–4 hours (best overnight)
5. Decorate
- Add toppings like berries, caramel, or chocolate sauce
🍰 What you get
A smooth, rich dessert known as a Cheesecake in perfectly portioned mini form—crispy base, creamy center, bakery-style texture.
💡 Pro Tips
- Don’t overbake (prevents cracking)
- Use room-temperature cream cheese for smooth batter
- Chill fully for best flavor and texture
If you want, I can also give you:
- 🍫 No-bake mini cheesecake version
- 🍓 Strawberry swirl cheesecake
- 🍪 Oreo mini cheesecake recipe
Just tell me 👍
