Free recipe
Mini Cheesecakes
Mini Cheesecakes: built around crushed biscuits and melted butter -- the method starts by heating the oven to 325F/160C.
Dense, creamy, and tangy on a buttery crumb base, crowned with fresh berries. Here it's built on crushed biscuits, melted butter and cream cheese -- a medium, dessert recipe that starts by heating the oven to 325F/160C, and is ready in roughly 30 minutes.
Ready in 30 minutes -- genuinely doable on a weeknight.
A few technique steps to focus on, but nothing that needs special equipment.
Built around crushed biscuits, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 1 cup crushed biscuits
- 4 tbsp melted butter
- 16 oz (450 g) cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla
- Fruit or jam to top
- 12 paper cupcake liners
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Heat the oven to 325F/160C and line a muffin tin with 12 paper liners.
Mix the crushed biscuits with the melted butter and press about 1 tablespoon firmly into the base of each liner.
Beat the cream cheese and sugar until smooth, then beat in the eggs one at a time and the vanilla.
Spoon the filling over the bases, filling each liner almost to the top.
Bake 18-20 minutes until just set with a slight wobble.
Cool completely, then chill in the fridge at least 2 hours.
Top each mini cheesecake with a little fruit or jam before serving.
The step worth not rushing: Mix the crushed biscuits with the melted butter and press about 1 tablespoon firmly into the base of each liner.
