Easy Mini Cheesecakes
Delightful and creamy mini cheesecakes with a buttery crust, perfect for parties or gatherings. Easy to make with minimal ingredients and versatile for various toppings.
Ingredients
For the crust
- 200 g digestive biscuits or graham crackers, crushed into fine crumbs
- 60 g unsalted butter, melted
For the filling
- 320 g full-fat cream cheese, softened to room temperature
- 160 ml cold double cream
- 100 g icing sugar
Instructions
Preparation
- Place paper cupcake liners into a 12-cup muffin tray.
- Make the crust by crushing the biscuits into very fine crumbs. Mix them with the melted butter until the texture looks like wet sand.
- Divide the crumb mixture evenly between the liners and press it down firmly to form the bases. Refrigerate while preparing the filling.
Filling
- In a large bowl, beat the cream cheese, cold cream, and icing sugar together until the mixture becomes thick and holds its shape.
- Spoon the filling over the chilled bases and level the tops with the back of a spoon.
Chilling
- Chill for at least 3 hours, or until firm. For a quicker set, place them in the freezer for about 20 minutes.
Notes
For best results, ensure that your cream cheese is completely softened. Don't overmix the filling to prevent cracking. Ideal for customizing with various toppings.