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!
Course Dessert
Cuisine Australian
Keyword Mini Baked Cheesecakes
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 6
Ingredients
Cheesecake Filling
250gramscream cheesesoftened to room temperature
½cupgranulated sugar
½tspvanilla essence
2eggs
1tbsplemon juicesee notes
Cheesecake Crust
9plain sweet biscuits
60gramsbutter, melted
Garnishes (optional)
seasonal berries
icing sugar
Instructions
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) or 350°F (325°C fan forced).
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, or until the centre wobbles lightly.Set aside to cool for 10 minutes then transfer to wire rack to cool completely. You may choose to open the oven door (halfway) and allow the cheesecakes to cool slowly inside the oven.
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.