An Irresistible Delight: Miniature Baked Cheesecakes
Imagine the perfect blend of creamy, tangy, and sweet, all packed into a petite dessert that’s as delightful to the eyes as it is to the palate. Miniature baked cheesecakes are the epitome of indulgence in a bite-sized form. These little treats are perfect for any occasion—whether it’s a dinner party or a quiet evening at home, they promise to impress.
Why You’ll Love This Recipe
These mini cheesecakes are not only adorable but also incredibly easy to make. You’ll fall in love with the rich, creamy texture and the subtle zing from the lemon juice. Plus, they’re highly customizable, allowing you to add your personal touch with various toppings and flavors.
Kitchen Equipment You’ll Need
- Food processor or rolling pin
- Muffin tin
- Paper cupcake cases
- Mixing bowls
- Hand mixer or stand mixer
Ingredients
- 250g softened cream cheese (such as Philadelphia)
- 1/3 cup caster sugar (finely granulated)
- 1 egg
- 1-2 tbsp lemon juice (for extra zing, use 2 tbsp)
- 5 tbsp thickened cream (cream with at least 35% fat)
- 150-200g biscuits (cookies), such as Arnotts Nice or Ginger Nuts
- 70-100g melted butter (for a thicker base, use larger amounts)
Step-by-Step Instructions
- Preheat your oven to 160 degrees Celsius (fan-forced). Increase by 10 degrees if not using a fan-forced oven.
- Crush the biscuits into fine crumbs using a food processor or by placing them in a freezer bag and crushing with a rolling pin.
- Stir in the melted butter until the mixture is well combined. Using salted butter complements the sweet biscuits beautifully.
- Line a muffin tin with paper cupcake cases and press the biscuit mixture firmly into the bottom of each case. Set aside.
- In a mixing bowl, combine the cream cheese and sugar until smooth and creamy.
- Add the egg and beat until fully combined.
- Mix in the lemon juice and cream, beating until just combined to avoid over-beating, which can cause cracking.
- Spoon the mixture into the cupcake cases, filling them about half a centimeter below the top.
- Bake for 20 minutes at 160 degrees Celsius.
- Allow the cheesecakes to cool, then refrigerate to firm up before removing the cupcake cases.
- Decorate with your choice of toppings, such as fresh berries or a drizzle of chocolate.
Tips for Success
- Ensure the cream cheese is softened for a smoother mixture.
- Avoid over-beating the batter to prevent cracking during baking.
- For a thicker biscuit base, use more butter and biscuits.
Additional Tips and Variations
- Try soaking diced strawberries in a bit of liqueur like Cointreau for a boozy topping.
- Experiment with different biscuit types for unique flavor profiles.
- Serve with a berry coulis and a dusting of icing sugar for an elegant finish.
Nutritional Highlights (Per Serving)
While exact values depend on the specific ingredients used, these mini cheesecakes are a rich source of calcium and provide a creamy indulgence with balanced sweetness.
Frequently Asked Questions (FAQ)
Can I make these cheesecakes ahead of time? Absolutely! These cheesecakes can be made a day in advance and stored in the refrigerator.
How should I store leftovers? Keep them in an airtight container in the fridge for up to 3 days.
Can I freeze them? Yes, these cheesecakes freeze well. Wrap them individually and store in the freezer for up to a month. Thaw in the refrigerator before serving.
Conclusion
These miniature baked cheesecakes are a delightful treat that’s sure to be a hit with everyone. Easy to make and even easier to devour, they offer a perfect balance of flavors in each bite. Give this recipe a try and let your creativity shine with various toppings and flavors. Share your experience and any unique twists you add—we’d love to hear how they turn out!