Cheesecake – Mini cheesecake Recipe:

Cheesecake is a delicious dessert.

In this recipe I show you how to make little individual mini cheesecake.

You can make vanilla or strawberry cheesecake with this recipe.

I have added a few ideas on how to decorate the little mini cheesecake.

They look so good with or without being decorated. And they taste amazing.

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Mini Cheesecake – Method & Instructions

Pre-heat the oven to Gas 3 / 160°C / 320°F

Break up the biscuits and put them in food processor and turn it on for a minute until biscuits are just crumbs. Or you can put the biscuits in a freezer bag and crush the biscuits by rolling over the biscuits with a rolling pin.

Melt some butter in a pot.

Put the biscuit crumbs into the melted butter and mix well so all the butter is incorporated into the crumbs.

Into a muffin tin put 12 muffin cake cases.

Scoop a tbsp of biscuit mixture into each muffin cake case.

Press the biscuit mixture down with a metal spoon, then your finger and then to really condense the biscuit mixture use a ¼ cup measuring cup or a flat bottomed small glass to push the crumb mixture down so it is nice and compact.

Compress a tbsp of the biscuit mixture into all 12 muffin cake cases.

Set aside in a fridge for 30 – 60 minutes.

Now it is time for the creamy topping

for your mini cheesecake

Once your cheesecake base has cooled in the fridge it is time to make our lovely creamy topping for our deliciously tasty mini cheesecake.

Firstly into your mixing bowl you need to add your cream cheese.

With an electric whisker or stand mixer whisk the yummy cream cheese.

If you don’t have an electric whisker or stand mixer then you can by hand or use a food processor.

Your cream cheese should be nice and creamy but take care not over whisk.

Now add the sugar a little at a time and whisk the sugar into that cream cheese.

Add your vanilla extract and lemon juice. You can buy lemon juice or squeeze some lemon juice from a fresh lemon.

Into your nice creamy mixture you need to add the eggs and whisk again.

It is a good idea to get a spatula and scrape the edges into the middle of the creamy mixture as some cream cheese may get stuck on the edges of your bowl.

Finally add the flour and sour cream and give the mixture one final whisk.

Take out the cheesecake base from the fridge.

Using an icecream scoop, scoop up a bit of that creamy topping you just made and put a scoopful onto each cheesecake base. It is a good way of measuring and ensuring a fairly even distribution for your cheesecake topping.

Bake them in the oven for 15 – 20 minutes.

When you take them out of the oven, give the tray a shake. You should find the middle will still be a bit wobbly, like it has not quite set and this is ok.

Let the mini cheesecake cool before putting them in the fridge.

Leave in the fridge for 4 – 6 hours or overnight.

Have Fun Decorating Your Mini Cheesecake

You can have fun decorating them if you like. But of course they are delicious and look lovely without being decorated.

To decorate, try melting some chocolate and then pouring over some cheesecake. Another idea is to put a half a strawberry on top (with or without some cream). Chocolate chips are also lovely. I made a fun face by putting two chocolate chips on for eyes, a small bit of strawberry for the nose and made a mouth shape from the melted chocolate. Use your imagination and have fun with decorating your mini cheesecake. Comment below and let me know how you get on, I would love to hear from you.

Then make a nice cup of tea, sit down and enjoy your tea or coffee and your deliciously homemade mini cheesecake.

If you want to puree a few strawberries then you can add the strawberries to your cheesecake mixture.

One idea you can also try is putting a layer of strawberry puree on top of the biscuit base and then the creamy topping on top of the strawberry puree.

For more fabulous recipes see my other blogs.

Enjoy browsing the website.

Happy Cooking

Sharon

LifeStyle With Sharon

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