Let me tell you about my absolute favorite little desserts, these mini cheesecakes with their buttery biscuit base! I discovered them years ago when I needed something quick for a last-minute dinner party, and oh my goodness, they’ve been my go-to ever since. There’s something magical about individual desserts, no messy slicing, just perfect little portions that always impress. The crisp biscuit layer gives that satisfying crunch before the creamy filling melts in your mouth. My friends now call them “those addictive little cheesecakes” and beg me to bring them to every gathering. Best part? They’re so simple even my 10-year-old nephew can help make them!
Why You’ll Love This Mini Cheesecake with Biscuit Base
Trust me, once you try these little beauties, you’ll wonder how you ever lived without them! Here’s why they’re a total game-changer:
- No slicing drama: Individually portioned means no fighting over who gets the biggest piece (we’ve all been there).
- Perfectly creamy: That silky, melt-in-your-mouth filling is just dreamy against the crumbly biscuit base.
- Party heroes: They look fancy but take half the effort of a full-sized cheesecake. More time for wine and chatting!
- Kid-friendly fun: Let little hands press the biscuit bases, they’ll feel like master chefs.
- Endless flavors: Swirl in chocolate, top with berries, or drizzle caramel… your creativity’s the limit!
Seriously, these mini cheesecakes are the happy little treats your dessert table’s been missing. If you love individual desserts, you might also enjoy this mini strawberry cheesecake cups recipe.
Ingredients for Mini Cheesecake with Biscuit Base
Gather these simple ingredients, you probably have most in your pantry already! The magic is in the perfect balance:
- 200g digestive biscuits: crushed into fine crumbs (I use a rolling pin and zip-top bag, so satisfying!)
- 100g butter: melted to golden perfection
- 300g cream cheese: softened at room temperature (this is crucial, no cold bricks!)
- 100g caster sugar: for that just-right sweetness
- 2 eggs: lightly beaten (farm-fresh if you can get them)
- 1 tsp vanilla extract: the good stuff, no imitation
- 100ml double cream: makes it luxuriously smooth
Ingredient Notes & Substitutions
No digestive biscuits? Graham crackers work beautifully (use 1 1/2 cups crumbs). For gluten-free folks, gluten-free biscuits do the trick. While I adore real butter, coconut oil works if you’re dairy-free. And if you’re feeling fancy, swap half the vanilla for lemon zest, it adds a lovely brightness! Just don’t skip chilling the cream cheese, cold cream cheese makes lumpy filling, and we can’t have that. For more great recipe ideas, check out familytastes.com.
How to Make Mini Cheesecake with Biscuit Base
Alright, let’s get to the fun part, making these little bites of heaven! I promise it’s easier than you think. Just follow these steps and you’ll have perfect mini cheesecakes every single time.
Step 1: Prepare the Biscuit Base
First things first, preheat that oven to 160°C (140°C fan). Now, take those crushed digestive biscuits and melted butter, and mix them until they look like wet sand. This is my favorite part, pressing about a tablespoon into each paper case. Really pack it down with the back of a spoon! You want it firm enough that it holds together when you tilt the case, but not so hard it feels like concrete. Pro tip: use a small glass to press for perfectly even bases.
Step 2: Make the Cheesecake Filling
Okay, here’s where magic happens! Beat the room-temperature cream cheese (I can’t stress enough how important this is!) with sugar until smooth and dreamy. No lumps allowed! Then add the eggs one at a time, go slow so everything incorporates beautifully. Last, mix in the vanilla and cream until it’s silky and pourable. If you lift the beater, the mixture should ribbon back into the bowl. Taste? Oh go on, just a little dip with your finger, chef’s privilege!
Step 3: Bake and Chill
Now carefully pour the filling over your biscuit bases, filling each case about ¾ full. Pop them in the oven for 20 minutes, they’re done when the edges are set but the centers still have a slight jiggle. Resist the urge to overbake! Let them cool in the tin (patience, my friend), then transfer to the fridge for at least 2 hours. I know it’s tempting, but that chilling time makes all the difference between good and “Oh my god what is this deliciousness?!”
Tips for Perfect Mini Cheesecake with Biscuit Base
After making hundreds of these little beauties, I’ve learned all the tricks to cheesecake perfection! First rule: don’t overmix, that’s what causes cracks. Stop as soon as everything’s combined. If you see bubbles on top after baking, gently tap the tin on the counter to release them. Room temperature ingredients are non-negotiable, cold cream cheese equals lumpy filling. And here’s my secret: run a knife around each cheesecake before chilling, it prevents sticking later. Last tip: if you’re impatient (like me), pop them in the freezer for 30 minutes instead of fridge chilling, just as good! If you are looking for other small dessert ideas, check out this mini Oreo cheesecake recipe.
Serving Suggestions for Mini Cheesecake with Biscuit Base
Oh, the fun really begins when it’s time to dress up these little gems! My absolute favorite is a simple strawberry slice perched on top while the cheesecakes are still slightly warm, the juices soak into the filling just a bit. For dinner parties, I’ll drizzle salted caramel over half and fresh raspberry coulis over the rest, looks stunning on a platter! A dollop of lightly whipped cream never hurts, and if you’re feeling extra, a sprinkle of crushed biscuits adds that perfect crunch. Honestly though, they’re spectacular all on their own, that first bite of buttery biscuit giving way to creamy filling is pure joy. You might also like these mini caramel cheesecake recipes.
Storage & Reheating Instructions
These little cheesecakes keep beautifully in the fridge for up to 3 days, just cover them well so they don’t pick up other flavors. Want to save some for later? They freeze like a dream! Pop them in an airtight container (I layer them with parchment paper) and they’ll stay perfect for a month. No reheating needed, just thaw in the fridge overnight. The biscuit base stays crisp, and the filling stays creamy, it’s magic!
Mini Cheesecake with Biscuit Base FAQs
I get asked about these little cheesecakes all the time, here are the answers to the most common questions!
Can I use gluten-free biscuits? Absolutely! Just make sure they’re crushed finely. I’ve had great results with gluten-free graham-style crackers too.
Why did my cheesecakes sink in the middle? Usually means they were overbaked. Remember, you want that slight jiggle when you take them out! They’ll set as they cool.
Can I make these without eggs? You can try substituting with 1/4 cup Greek yogurt per egg, but the texture won’t be quite as light.
How do I prevent cracks? Avoid overmixing, don’t overbake, and let them cool gradually in the oven with the door slightly ajar.
Can I use muffin tins without paper cases? I wouldn’t recommend it, the cases help the cheesecakes release cleanly. Greasing alone doesn’t work as well! For more baking tips, see mini classic cheesecake bites recipe.
Nutritional Information
Just so you know what you’re indulging in (because let’s be honest, you’re having at least two!), here’s the nutritional breakdown per mini cheesecake. Remember, these are estimates, your exact numbers might vary slightly depending on your specific ingredients. But hey, we’re here for deliciousness, not math! If you are interested in other dessert variations, consider the no bake mini vanilla cheesecake recipe.
- Calories: 250
- Sugar: 15g
- Fat: 18g (10g saturated)
- Carbs: 20g
- Protein: 4g
Now go enjoy your perfectly portioned treat, you’ve earned it!
For more recipes follow me in page Facebook and Pinterest.
Print
Irresistible Mini Cheesecake with Biscuit Base in 3 Simple Steps
- Total Time: 35 minutes plus chilling
- Yield: 12 mini cheesecakes 1x
- Diet: Vegetarian
Description
Mini cheesecakes with a biscuit base are perfect for individual servings. They are creamy, delicious, and easy to make.
Ingredients
- 200g digestive biscuits: crushed into fine crumbs
- 100g butter: melted
- 300g cream cheese: softened
- 100g caster sugar
- 2 eggs: lightly beaten
- 1 tsp vanilla extract
- 100ml double cream
Instructions
- Preheat your oven to 160°C (140°C fan). Line a muffin tin with paper cases.
- Mix the biscuit crumbs with melted butter. Press firmly into the base of each paper case.
- Beat the cream cheese and sugar until smooth. Add eggs, vanilla, and cream. Mix well.
- Pour the mixture over the biscuit bases. Bake for 20 minutes or until set.
- Cool in the tin, then refrigerate for at least 2 hours before serving.
Notes
- Use room temperature cream cheese for smoother mixing.
- Chill the cheesecakes thoroughly for best texture.
- Top with fresh berries or fruit compote if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg