These Mini Cheesecakes are the perfect balance of creamy and crunchy, with a buttery digestive biscuit base and a smooth, velvety cheesecake filling. They’re incredibly easy to make and come together in no time, making them ideal for those last-minute dessert cravings or when you need an impressive treat without much effort. With a hint of lemon for freshness and just the right amount of sweetness, these mini cheesecakes are perfect for serving at parties, packing in lunchboxes, or enjoying with coffee. Their individual portions make them fun to eat and easy to share, while the rich cream cheese filling will keep you coming back for more.
Why You’ll Love This Recipe:
You’ll love these mini cheesecakes because they are quick, simple, and incredibly versatile. The buttery biscuit base adds the perfect crunch, while the creamy filling melts in your mouth. They’re perfectly portioned, making them great for parties or events, and the recipe is forgiving and easy enough for even beginner bakers to follow. Plus, you can customize them with your favorite toppings, from fresh fruit to a drizzle of caramel. Whether you’re serving them at a gathering or enjoying them as a sweet snack, these mini cheesecakes will become a go-to favorite.
Perfect Occasion:
These mini cheesecakes are perfect for a wide range of occasions. Their bite-sized format makes them ideal for parties, celebrations, or potlucks, where individual servings are a hit. They also make a great dessert for dinner parties or casual get-togethers. The simplicity of the recipe means you can whip them up for a quick weekday treat or pack them in lunchboxes for a special snack. Whether it’s a birthday, holiday, or a coffee break with friends, these mini cheesecakes will fit right in.
Decoration Tips:
To make these mini cheesecakes look even more appealing, top each one with a variety of garnishes. Fresh berries like strawberries, raspberries, or blueberries add a pop of color and freshness. You can also drizzle melted chocolate or caramel on top for an indulgent touch. For a more elegant presentation, add a small dollop of whipped cream to each mini cheesecake or sprinkle them with powdered sugar. If you’re feeling creative, mix and match toppings to create a variety of flavors and presentations for your guests.
Ingredients:
For the Base:
- 250 grams digestive biscuits, crushed
- 100 grams melted butter
- Optional: 2 tablespoons water
For the Cheesecake Layer:
- 10-12 pieces cream cheese
- 1/2 cup sugar
- 1 can heavy cream
- 4 tablespoons yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions:
- Prepare the Base:
Start by crushing the digestive biscuits into fine crumbs. Mix the crumbs with the melted butter (and water, if needed) until they resemble wet sand. Press the mixture into the bottoms of a greased muffin tin or individual cheesecake molds, forming a solid base for each mini cheesecake. - Make the Cheesecake Filling:
In a large bowl, beat together the cream cheese and sugar until smooth. Add the heavy cream, yogurt, egg, vanilla, cornstarch, and lemon juice, and mix until everything is fully combined and creamy. - Assemble the Mini Cheesecakes:
Pour the cheesecake mixture over the prepared biscuit bases in each mold, filling them up evenly. - Bake the Mini Cheesecakes:
Preheat your oven to 180°C (350°F). Bake the cheesecakes for about 20 minutes, or until the tops are set and slightly golden. If you want a more golden top, give them a quick broil at the end. - Cool and Serve:
Let the mini cheesecakes cool before removing them from the molds. You can chill them in the fridge for a cooler, firmer texture or serve them slightly warm, depending on your preference.
Enjoy these delicious, creamy mini cheesecakes as a perfect bite-sized dessert!
