Mini Baked Cheesecakes
Enjoy all the velvety, New York-style flavour of a classic cheesecake in a fraction of the time. With just 7 ingredients and no water bath required, these perfectly portioned mini baked cheesecakes are as simple as they are sophisticated.
Servings 6
Ingredients
Cheesecake Filling
- 250 grams cream cheese softened to room temperature
- ½ cup granulated sugar
- ½ tsp vanilla extract
- 2 eggs
- 1 tbsp lemon juice see notes
Cheesecake Crust
- 9 plain sweet biscuits
- 60 grams butter melted
Garnishes (optional)
- seasonal berries
- icing sugar
Instructions
- Preheat oven to 180°C (160°C fan forced) or 350°F (325°C fan forced).Prepare a 6 cup muffin tin by lining with paper liners.
- Prepare the crust: Add biscuits to a ziplock bag and crush with a rolling pin to fine crumbs. Alternatively, pulse in a mini food processor. Add crushed biscuits and melted butter into a bowl and stir well to combine.
- Bake the crust: Spoon into prepared muffin tin and flatten using the bottom of a glass, or back of a spoon. Blind bake the crusts for 5 minutes until they are deeply golden and develop a nutty aroma.
- Prepare the batter: Beat softened cream cheese, sugar, vanilla and lemon juice with electric beaters until smooth.Add eggs and beat again until well combined. Do not over mix.
- Assemble the cheesecakes: Spoon the cream cheese mixture evenly over the prepared crusts. Bake in the preheated oven for 15 minutes, or until the centres wobble slightly when gently shaken.
- Cool & Serve: Once baked, turn off the oven and prop the door open halfway, allowing the cheesecakes to sit inside for 5–10 minutes. This gradual temperature change prevents the tops from cracking. Remove the tin and let it sit on the counter for another 10 minutes before carefully transferring the cheesecakes to a wire rack to cool completely.Once cheesecakes are at room temperature, garnish with berries and icing sugar.
Notes
- Use a regular 12 cup muffin tin and reduce baking time by about 5 minutes if you don't have a 6 cup jumbo muffin tin.
- You can easily substitute lemon juice with your favourite flavour. For example, you can substitute one tablespoon of freshly brewed espresso for a coffee cheesecake.