Recipe Card
Mini Cheesecakes
A smaller version of the typical cheesecake.
Ingredients
- 6 Pieces / 6 Pieces Digestive Biscuits
- 3 Tbsp / 44.36 ml Melted Butter
- ¾ Cup / 170.25 g Cream Cheese
- ¼ Cup / 50 g Sugar
- ½ Tsp / 2.46 ml Vanilla Essence
- 1 Large / 1 Large Egg
- 1 Tbsp / 14.79 g All-purpose Flour
- ¼ Cup / 57.5 g Sour Cream
Instructions
- Preheat oven to 325°f (160°c). Line a cupcake pan with cupcake liners.
- Crush the digestives, add melted butter to the crushed biscuit crumbs and combine. Divide the mixture between the cupcake liners (about a heaping tablespoon per cup) and press into the bottoms. Keep in the refrigerator to set about 10 minutes.
- In a mixing bowl, beat the cream cheese on medium speed until smooth and creamy. Add sugar and mix until combined. Then add the egg, vanilla essence and flour, mix on low speed just until combined.
- Add the sour cream and beat on low speed until fully combined. Scrape down the sides of the bowl.
- Fill each cupcake liner with this mixture, almost to the top. Bake for 15 minutes.
- Allow cheesecakes to cool at room temperature about 30 minutes, then refrigerate for 4-6 hours to chill. The cheesecakes will slightly sink in the middle which gives you the room for toppings.
- Top with your favorite fresh fruits or filling and enjoy!
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10 comments
Yum
Best recipe ever. Tried both with egg and eggless version – outcome was superb.
Only thing I think the butter is little too much I am used to cutting it back and it comes out perfectly fine.
Ma’am what would be the baking time if I prepare this cheesecake in a 5″ loose bottom tin? Any changes required for baking process ? What is the substitute of sour cream? It’s not available in my locality. Thanks in advance
Hello Friend, how can I replace the egg please Ma’am Tq
Mashed banana
Yoghurt
Buttermilk
Condensed milk
Where to find sour cream?
What type of sugar?
granulated
substitute of egg?
Yogurt, banana or even coconut oil