These mini bake cheesecakes are quick, simple, and perfect for small gatherings or a fast homemade dessert. They feature a buttery biscuit base and a smooth, creamy cheesecake filling that sets beautifully in the fridge without the need for baking.
- Serves: 6 People
- Prep Time: 20 minutes
- Cooking: 0 minutes (chilling only)
- Difficulties: supereasy
Ingredients
For Cooking
- 120 grams Digestive biscuits
- 60 grams Unsalted butter, melted
- 15 grams Granulated sugar
- 300 grams Cream cheese
- 200 milliliters Double cream
- 60 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon extract
- 1 teaspoon Fresh lemon juice
- 6 pieces Cherries, for topping
For Dressing
Nutritional Information
-
Calories
310 kcal -
Fat
21 g -
Carbohydrates
26 g -
Protein
5 g -
Fiber
1 g -
Sugar
17 g -
Sodium
190 mg
Procedure
-
10 minutesMark As Complete
Prepare the Biscuit Base
Place the digestive biscuits into a sealed bag and crush them using a rolling pin until fine and even in texture. Transfer the crushed biscuits into a bowl, then add the melted butter and granulated sugar, mixing thoroughly until the mixture resembles wet sand. Spoon the mixture evenly into a lined muffin tray or mini cheesecake moulds and press down firmly using the back of a spoon or a small glass to create compact bases.
-
20 minutesMark As Complete
Chill the Bases
Once the biscuit bases are firmly pressed, place the tray into the refrigerator to allow them to set properly. Chilling helps the butter firm up and ensures the bases hold together well when the filling is added. Leave them in the fridge while you prepare the cheesecake filling.
-
10 minutesMark As Complete
Make the Cheesecake Filling
In a large mixing bowl, add the cream cheese and double cream, then whisk together until smooth and creamy with no lumps remaining. Add the powdered sugar, vanilla extract, lemon extract, and fresh lemon juice, then whisk again until the mixture becomes thick, silky, and well combined. Taste and adjust the citrus if needed, keeping the flavor light and balanced.
-
2 hours chillingMark As Complete
Assemble and Decorate
Remove the chilled biscuit bases from the refrigerator and spoon the cheesecake filling evenly over each base, smoothing the tops with a spatula. Garnish with cherries or any preferred fruit, chocolate, or toppings of your choice. Return the mini cheesecakes to the fridge and chill until fully set before serving.
