These creamy morsels were incredible to make and by that I mean they are really easy to whip up and so delicious.
This recipe makes the perfect base, I topped mine with lemon zest and sweetened whipped cream. Let your imagination run wild by topping the cheesecakes with salted caramel, cookie butter, Nutella, or whatever your heart desires!

Here is how you can make them.

Here is how you can make them.

Mini Baked Cheesecakes


Biscuit base

70g biscuit crumbs

2 tablespoons unsalted butter, melted

1 tablespoon sugar


225g full-fat cream cheese, softened to room temperature

55g sugar

60g sour cream, at room temperature

1/2 teaspoon vanilla essence

1 teaspoon fresh lemon juice

1 large egg, at room temperature


Preheat oven to 180°C. Line a muffin pan with 9 cupcake liners and set aside.

Biscuit crust

Combine all of the crust ingredients in a bowl. Press a tablespoon of the mixture into each liner and set aside.

Cheesecake filling

Beat the cream cheese and sugar together in a large bowl until the mixture is smooth and creamy.

Add sour cream, vanilla essence, and lemon juice then beat until combined. 

Add the egg and beat just until combined. The batter will be thick.

Divide the batter between all the cupcake liners.

It’s about 1.5 tablespoons per cheesecake.

Bake for 18-20 minutes.

Remove from the oven and allow cheesecakes to cool at room temperature for 30 minutes, before transferring to the fridge to chill for at least 3 hours.

Once chilled, add toppings and serve. Cover and store leftover cheesecakes in the refrigerator for up to 5 days.

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