Irresistible Mini Cheesecake with Biscuit Base in 3 Simple Steps
Mini cheesecakes with a biscuit base are perfect for individual servings. They are creamy, delicious, and easy to make.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes plus chilling
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
Scale
- 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.
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
Find it online: https://www.recipesloop.com/mini-cheesecake-with-biscuit-base/