Mini Baked Cheesecakes with Berries

Mini Baked Cheesecakes

With just 7 ingredients and 20 minutes of prep time, you can have these smooth & creamy mini baked cheesecakes ready to enjoy in an hour!

Course Dessert
Cuisine Australian
Keyword Mini Baked Cheesecakes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6


Cheesecake Filling

  • 250 grams cream cheese, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla essence
  • 2 eggs
  • 1 tbsp lemon juice, see notes

Cheesecake Crust

  • 9 plain sweet biscuits
  • 60 grams butter, melted

Garnishes (optional)

  • seasonal berries
  • icing sugar


  1. Prepare a 6 cup muffin tin by lining with paper liners. Ensure your muffin tin has no less than a 1/2 cup capacity per muffin.

  2. Preheat oven to 180 C (160 C fan forced), 350 F.

To make the crust

  1. Add biscuits to a ziplock bag and crush with a rollin pin to fine crumbs. Add crushed biscuits and melted butter into a bowl and stir well to combine.

  2. Spoon into prepared muffin tin and flatten using a spatula, or the bottom of a glass. Set aside.

To make the filling

  1. Beat softened cream cheese, sugar, vanilla and lemon juice with electric beaters until smooth.

    Add eggs and beat again until well combined.

  2. Spoon cream cheese mixture evenly into prepared cases and bake in preheated oven for 20 minutes.

    Set aside to cool for 10 minutes then transfer to wire rack to cool completely.

  3. Once cheesecakes are at room temperature, garnish with berries and icing sugar.

Recipe Notes

You can easily substitute lemon juice with your favourite flavour. For example, you can substitute one tbsp of freshly brewed espresso for a coffee cheesecake.