These Easy Mini Cheesecakes are inspired by the famous Cheesecake Factory! With a super creamy texture and flavor that’s impossible to resist, these mini treats are a hit every time. Loved by over 18 million viewers on YouTube, this simple recipe is guaranteed to impress. Whether you’re hosting a gathering or craving a sweet treat, these mini cheesecakes are perfect for any occasion.
Ingredients (For 12 Cheesecakes)
For the Base:
- 1 ½ cups digestive biscuit crumbs (150 g) or graham cracker crumbs
- ¼ cup unsalted butter (60 g), melted
For the Cheese Filling:
- 10.5 oz cream cheese (300 g), full fat, room temperature
- ½ cup granulated sugar (100 g)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 ½ tablespoons all-purpose flour (14 g)
- ¾ cup sour cream (185 g), full fat, room temperature
Optional Toppings:
- Strawberry marmalade
- Berries of your choice
Instructions
For the Base:
- In a food processor, pulse the digestive biscuits or graham crackers until finely crushed.
- In a bowl, combine the crumbs with the melted butter and mix well.
- Divide the mixture evenly into 12 muffin liners in a muffin pan. Press down firmly with a spoon to form an even, compact base. Set aside.
For the Cheese Filling:
- Using a mixer on low speed, beat the cream cheese until creamy. Gradually add the sugar while mixing.
- Add the eggs one at a time, mixing just until combined after each addition.
- Stir in the vanilla extract, lemon juice, and flour. Mix until well combined.
- Add the sour cream and mix again until everything is smooth and incorporated.
- Using an ice cream scoop, divide the cheese filling evenly into the muffin pan. Gently shake the pan to level the filling.
Baking:
- Preheat your oven to 320°F (160°C), and bake the mini cheesecakes on the middle rack for about 15 minutes, or until the edges are set and the center still slightly wiggles when you gently shake the pan.
- Remove from the oven and let them cool to room temperature in the pan. Then transfer the pan to the fridge and chill for at least 8 hours, preferably overnight.
How to Serve:
- Once chilled, you can serve the mini cheesecakes as they are or top them with strawberry marmalade and fresh berries for added flavor and color.
Notes:
- Be careful not to overmix the filling to prevent cracks in the cheesecakes while baking.
- Use a portable oven thermometer to ensure your oven temperature is accurate for the best results.
- After chilling, the cheesecakes are easier to remove from the muffin pan.
- Don’t leave them at room temperature for too long to keep their structure intact. They’re best served within 30 minutes of being out of the fridge.
- You can freeze these mini cheesecakes for up to 6 months! Just make sure they’re well-wrapped.
Nutrition Facts (Per Cheesecake)
- Calories: 248.9 kcal
- Carbohydrates: 20.2g
- Protein: 3.7g
- Fat: 17.4g
- Saturated Fat: 9.5g
- Cholesterol: 72mg
- Sodium: 166.8mg
- Potassium: 85.7mg
- Fiber: 0.4g
- Sugar: 12.9g
- Calcium: 53.8mg
- Iron: 0.7mg
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