Miniature Baked Cheesecakes Recipe
Introduction
These Miniature Baked Cheesecakes are the perfect bite‑sized indulgence — creamy, tangy, and delightfully rich. They’re easy to make, portion‑controlled, and versatile enough to dress up with berries, chocolate, or caramel. Whether you’re hosting a party, preparing a romantic dessert, or just craving cheesecake without the fuss of a full cake, these minis deliver all the flavor in a fun, individual serving.
Ingredients
250 g softened cream cheese
1 egg
1–2 tbsp lemon juice
150–200 g biscuits (cookies)
50 g unsalted butter, melted
2–3 tbsp granulated sugar (optional, for sweetness)
1 tsp vanilla extract (optional)
Fresh berries or chocolate shavings for garnish (optional)
Instructions
Preheat Oven
Heat oven to 160°C (320°F). Line a muffin tin with paper liners.
Make the Crust
Crush biscuits into fine crumbs using a food processor or rolling pin.
Mix crumbs with melted butter until evenly coated.
Press mixture firmly into the bottom of each muffin cup.
Prepare Filling
Beat softened cream cheese until smooth.
Add egg, lemon juice, sugar, and vanilla extract. Mix until creamy.
Fill & Bake
Spoon filling over crusts, filling each cup about ¾ full.
Bake 15–18 minutes, until centers are just set (slight jiggle is fine).
Cool & Chill
Let cheesecakes cool to room temperature.
Refrigerate at least 2 hours before serving.
Garnish & Enjoy
Top with berries, chocolate shavings, or a drizzle of caramel.
Tips & Tricks
Smooth texture: Ensure cream cheese is fully softened before mixing.
Flavor boost: Add zest of half a lemon or orange for brightness.
Crust options: Use graham crackers, digestive biscuits, or Oreos.
Presentation: Bake in colorful liners or mini jars for gifting.
Variations
Chocolate Mini Cheesecakes: Add 2 tbsp cocoa powder to filling.
Berry Swirl: Swirl in raspberry or blueberry jam before baking.
Nutty Crunch: Mix chopped pecans or almonds into crust.
Festive Style: Top with whipped cream and sprinkles for holidays.
Serving Suggestions
Serve with espresso or tea for an elegant finish.
Arrange on a dessert platter for parties.
Pair with sparkling wine for a celebratory treat.
Storage
Refrigerate in airtight container up to 4 days.
Freeze unfrosted cheesecakes up to 1 month.
Thaw overnight in fridge before serving.
FAQs
Q: Can I make these without eggs?
A: Yes, substitute with 2 tbsp Greek yogurt or sour cream.
Q: Can I use low‑fat cream cheese?
A: You can, but texture will be less rich.
Q: Can I bake them in mini muffin tins?
A: Absolutely — reduce bake time to 10–12 minutes.
Nutritional Notes (Approx. per cheesecake, 12 servings)
Calories: ~160 kcal
Protein: 3g
Fat: 10g
Carbs: 14g
Conclusion
These Miniature Baked Cheesecakes are creamy, versatile, and irresistibly cute. With endless topping options and simple preparation, they’re a recipe you’ll return to again and again. Perfect for entertaining or everyday indulgence, they prove that good things really do come in small packages.