Mini Cheesecakes

Mini Cheesecakes

This recipe is for mini cheesecakes made with a base of crushed biscuits and butter, then a filling of cream cheese, yogurt, sugar, eggs, vanilla, flour, and the juice of half a lemon. They are portioned into a muffin tin and baked in the oven at 160°C for about 15 to 22 minutes, then cooled outside the oven and subsequently chilled in the refrigerator for 1 hour. Serve cold, with the option of decorating them with a little mixed fruit.

Small individual cheesecake desserts.

Like bite-sized cheesecake cups or mini tarts.

Chill them well so they set cleanly and hold their shape.

Ingredients

  • 200 g Biscuits
  • 80 g Butter
  • 400 g Cream cheese
  • 100 g (half a cup) Sugar
  • 200 g (1 cup) Yogurt
  • 1 Juice of half a lemon
  • 2 Eggs
  • 1 tablespoon Vanilla
  • 2 tablespoons (20 g) Flour
  • 1 teaspoon White vinegar or apple cider vinegar
  • a little Mixed fruit for decoration

Instructions

  1. Grind the biscuits in a food processor, blender, or inside a bag until completely fine.
  2. Place the crushed biscuits in a bowl, then add the melted butter and stir in the bowl until well combined.
  3. Place cupcake liners in a muffin tin.
  4. Divide the biscuit mixture among the cupcake liners in the muffin tin, using approximately just under 1 tablespoon for each one.
  5. Press the biscuit mixture into the cupcake liners in the muffin tin using a glass or any suitable tool until the base is firm.
  6. Place the cream cheese in a bowl, then add the yogurt, sugar, juice of half a lemon, and stir in the bowl until the ingredients are combined.
  7. Add the eggs, vanilla, and flour to the cheese mixture in the bowl, then stir well in the bowl until any lumps disappear.
  8. Pour the cheesecake mixture from the bowl into a pitcher to make it easier to distribute.
  9. Pour the cheesecake mixture into the cupcake liners in the muffin tin, leaving a small space at the top.
  10. Preheat the oven for 20 minutes at 160°C.
  11. Place the muffin tin in the center of the oven at 160°C, with both the top and bottom heat on.
  12. Bake the muffin tin in the oven for 15 minutes initially.
  13. Extend the baking time for the muffin tin in the oven to 22 minutes if necessary, depending on the oven.
  14. Remove the muffin tin from the oven and leave the cheesecake pieces to cool in the muffin tin at room temperature.
  15. Once cooled, place the cheesecake pieces in the refrigerator for 1 hour.
  16. Remove the cheesecake pieces from the refrigerator, then peel off the liners when serving.
  17. Decorate the cheesecake pieces with mixed fruit when serving, if desired.

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