Oh So Tasty!

Mini Baked Cheesecake

I got SO many good compliments on this mini baked cheesecake. EVERYONE loved it, and I’ll definitely make this some more in the future!

This was my first time making it, so hopefully I’ll be able to make it more pretty next time! It really really tastes good.

Makes 12 Mini Cheesecakes

260 calories each

You’ll need:

for the crust:
- 2 cups crushed digestive biscuits
- 1 tablespoon powder sugar
- 3/4 stick butter, melted
- 1/2 teaspoon vanilla extract added to the melted butter.
- 2 tablespoons thick cream

for the cheesecake:
- 250 grams cream cheese (I used philadelphia)
- 1/3 cup powder sugar
- 1 egg
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 5 tablespoons thick cream

Topping:
- Cherry pie filling (or any other topping you’d like!)

Directions:
- Preheat oven to 170 degrees.
- Line muffin pan with 12 paper liners.
- Prepare the crust: add melted butter and vanilla essence to the crushed biscuits and mix. Add the thick cream (this will be helping in holding the crust well). Divide the biscuit mixture into the paper liners (about 1 1/4 tablespoon per liner), and then firmly press the mixture with the back of a spoon until smooth and flat. Set tins aside.
- Prepare the cheesecake: beat room temperature cream cheese with the sugar until mixed. Beat the egg in a tiny bowl with the vanilla and then mix it with the cream cheese. Add in the lemon juice and cream, beat till well blended and smooth.
- Divide the mixture evenly among the liners.
- Bake cheesecakes for 20 minutes. Remove from oven and let it cool in pans for 10 minutes.
- Remove cupcakes from pan, place in an airtight container, and refrigerate till they’re cold (2-3 hours).
- Remove liners and add the topping.

Serve and dig in!

Note: the recipe was meant for 10 Mini cheesecakes, but I had so much biscuit mixutre that I did 12. Unfortunately, the cheesecake mixture was only good for 10, I ended up having equal layers of biscuit and cheese (which I don’t mind so much since I LOVE crust!) So if you’d like a thicker layer of cheese just make 10.


Happy Cooking!