Mini Baked Cheesecakes Recipe
These rich, creamy individual cheesecakes are quick and easy to serve because there is no cutting involved. They could be served with fruit, ice cream, and/or whipped cream.
For the above photo, we drizzled the serving plate with raspberry sauce, then positioned the cheesecake and topped it with raspberries and a dusting of icing sugar.
Makes 10 individual cheesecakes.
Base
150g Nice biscuits
70g butter, melted
Filling
250g cream cheese, softened
75g (1/3 cup) caster sugar
1 large egg (we use eggs with a minimum weight of 59g)
20ml (1 tablespoon) lemon juice
100ml (5 tablespoons) thickened cream
Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).
Line 10 holes of a muffin pan (1/3 cup capacity holes) with patty/muffin cases. We use paper-lined foil cases that measured 8cm across the top and 5cm across the base.
Finely crush biscuits in a food processor or blender. If you are using a food processor, you can add the melted butter to the biscuit crumbs and process until well combined. If you are using a blender, it is probably easier to tip the biscuit crumbs into a bowl and then stir in the butter.
Divide biscuit mixture evenly among cases (about one firmly packed tablespoon of biscuit mixture per case). Firmly press mixture down with the back of a teaspoon until smooth. Set bases aside while making the filling.
Beat cream cheese and caster sugar in an electric mixer or food processor. Stop the machine a couple of times to scrape down the sides and base of the bowl. When the mixture is completely smooth and creamy, add egg and beat until combined. Add lemon juice and cream and beat until well combined. Divide mixture evenly among cases.
Bake cheesecakes for 20 minutes. Remove from oven and allow to cool in pan for 30 minutes.
Remove cheesecakes from pan, place in an airtight container and refrigerate. Cheesecakes are ready to serve when they are cold and set. Remove cases before serving.
Cheesecakes can be stored in the refrigerator for up to three days. They are suitable to freeze. © www.exclusivelyfood.com.au
37 Comments:
These look great. Did you make the raspberry sauce or is it store bought?
How do you get them out of the cases?
We used a good quality store bought raspberry sauce.
When the cheesecakes are cold, the cases can be easily peeled off.
Just discovered your blog and think it's wonderful! :) Looking forward to trying out your recipes.
This is surely mouthwatering! :)
These are gorgeous! You should have entered them in Sugar High Friday.
so would you class this as a baked or chilled cheesecake. if it is baked what can i do to change it into a chilled one?
Hello Matthew,
These are baked cheesecakes (because they are baked in the oven). You can't easily convert the recipe so that the cheesecakes don't need baking.
We have a recipe for a chilled lemon cheesecake here. This recipe produces quite a soft cheesecake, so it probably wouldn't be suitable for making mini cheesecakes in muffin cases - the cheesecakes might not hold their shape when you remove the cases.
Here is a recipe for mini chilled cheesecakes. We haven't tried it, but it sounds nice.
This is a wonderful cheesecake recipe. I received many wonderful comments after making them. I have been searching for a recipe like this one - thank you again. Great site too!!!
Followed the recipe exactly and my guests could not get enough of these delicious cheesecakes. Thankyou so much!
Fantastic recipe - have got great feedback each time I've made these. Even doubled the recipe and fudged the cooking time a bit, and they still turned out beautifully. Look great with just some sifted icing sugar on top too!
We love this recipe,quick,simple and tastes sensational. Never fails to impress! 10/10
Your recipes look impressive! Can't wait to try them out.
Hi, This recipe looks fab!!! But could you tell how long in advance could I make these?
You could store these cheesecakes in the fridge for a few days, or in the freezer for a couple of months.
Thank-you for a wonderful site. Are there other types of biscuits that could be used instead for the base. Digestive biscuits ?
Hi Brenda,
Any type of plain sweet biscuit or cookie could be used for the base. However, you'll probably need to adjust the amount of butter, depending on the fat content of the biscuit used.
just discovered your blog...am so eager to try this recipe..looks so yummy!!!!what is thickened cream?is it the same with heavy cream?
Thickened cream is cream that is thickened with a small amount of vegetable gum or gelatine. The cream we use contains a minimum of 35% milk fat. Heavy cream would be a suitable substitute.
Hi Amanda and Debbie :)
I'm an Australian living in Upstate New York and recently I made these little beauties for Thanksgiving in November. I wanted to let you know they were a real treat and EVERYONE loved them!
Thank you so much for these wonderful recipes and the photography that goes along with them is incredible.. makes my mouth water when I look at your recipes :)
Two thumbs up all the way.. awesome website!
I have made these several times now and have fantastic feedback each time, you can't go wrong following the instructions and are guaranted to be a hit.
First time I have used your site,
and these turned out great. Simple and easy to follow. I made 24 to take to a 70's theme party.
What a hit.
I could'nt find any foil lined patty cases, is it ok to use regular ones? will the cases still peel off easily?
Plain paper cases will peel off easily and are fine to use.
Once again a devine recipe, still cant believe everything I do from this site turns out to perfection!
Thank you
Carla Hicks
hi i wanted to make mini cheesecakes but don't have any lemon jucie can i still make this recipe without it?
The lemon juice adds flavour and moisture to the cheesecakes. You could replace the tablespoon of lemon juice with a tablespoon of water, but the cheesecakes will not be as flavoursome.
Good luck having left over to store in the fridge for 3 days!!!
These went like hotcakes!!
Next time I am doubling the recipe... YUMMY STUFF!!!!
great site! every recipe i've used so far is fool proof!
i know for a lot of chilled cheesecakes the lemon is crucial for the setting of the cake, however because these are baked, if i replaced the lemon juice with vanilla bean paste, do you think that they will still set alright?
These cheesecakes should still set without the lemon juice; however, they may have a softer consistency.
They look devine, cant wait to try them, what do I have do to turn them into mini baked chocolate cheesecakes..
To adapt the recipe to make mini chocolate cheesecakes, we suggest the following (we haven't tested this variation):
Melt 100g of dark chocolate with the 100ml of cream used in the recipe. Stir until smooth and then allow the mixture to cool to lukewarm. Omit the lemon juice from the recipe. Add the chocolate and cream mixture after adding the egg and beat until well combined.
These cheesecakes are delightful. However I will definately go for fresh raspberries next time to decorate.
Made these for a barbeque and they were so popular, my mother even asked me where I'd "bought" them. Thankyou Amanda and Debbie
I have a baking competition at work and I am going to try these. Can I use Scotch Finger biscuits instead of the Nice ones? Also, is it possible to use Ricotta instead of cream cheese?
Thanks!
If you use Scotch Finger biscuits, you'll need to reduce the amount of butter to about 50 grams as Scotch Fingers contain more fat than Nice biscuits. We haven't tested ricotta as a substitute for cream cheese in this recipe, so we aren't sure how well it would work.
Next time I make these I am going to top them with big fat swirls of caramel. Yum.
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