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!
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.
Preheat oven to 180 C (160 C fan forced), 350 F.
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.
Spoon into prepared muffin tin and flatten using a spatula, or the bottom of a glass. Set aside.
Beat softened cream cheese, sugar, vanilla and lemon juice with electric beaters until smooth.
Add eggs and beat again until well combined.
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.
Once cheesecakes are at room temperature, garnish with berries and icing sugar.
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.