These delightful mini cheesecakes are the perfect solution when you need an impressive dessert in minimal time. With their buttery biscuit base and creamy, vanilla-scented filling topped with vibrant strawberry jam, these individual treats deliver all the indulgence of traditional cheesecake in a fraction of the time. Whether you’re hosting a dinner party, need a quick family dessert, or want portion-controlled treats, these mini cheesecakes are guaranteed to satisfy your sweet cravings.
Ingredients
For the Crust:
- 140g (5 oz) digestive biscuits or graham crackers
- 50g (3.5 tbsp) butter
For the Cheesecake Filling:
- 300g (10.5 oz) cream cheese, room temperature
- 130g (2/3 cup) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- 1 small yogurt (125g/4.4 oz), plain
For Topping:
- Strawberry jam
- Fresh mint leaves for garnish
Instructions
Preparing the Base
- Preheat your oven to 180°C (356°F). Line a muffin tin with paper cupcake liners.
- Crush the biscuits in a food processor or place them in a sealed bag and crush with a rolling pin until they form fine crumbs.
- Melt the butter in the microwave for 30 seconds. Mix the melted butter with the biscuit crumbs until well combined.
- Divide the biscuit mixture evenly among the cupcake liners. Press down firmly with the bottom of a glass to create a compact base.
Making the Cheesecake Filling
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add the sugar and beat until well combined and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix in the vanilla extract, cornstarch, and yogurt until the mixture is smooth and lump-free.
Assembly and Baking
- Transfer the cheesecake mixture to a piping bag or use a spoon to fill each cupcake liner, covering the biscuit base completely.
- Bake for 18-20 minutes, or until the centers are just set but still slightly jiggly.
- Remove from oven and let cool completely at room temperature.
Finishing Touches
- Once cooled, top each mini cheesecake with a small spoonful of strawberry jam.
- Refrigerate for at least 2 hours or until completely chilled and set.
- Garnish with fresh mint leaves before serving.
Time and Serving Information
Prep Time: 10 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 12 mini cheesecakes
Nutrition (per mini cheesecake)
Calories: 245 | Protein: 5g | Carbs: 22g | Fat: 15g | Fiber: 1g
Why This Recipe Is So Good
These mini cheesecakes offer the perfect balance of convenience and indulgence. The individual portions make them ideal for entertaining and portion control, while the no-fuss preparation means you can create an elegant dessert without spending hours in the kitchen.
The cream cheese provides protein and calcium, while the yogurt adds probiotics that support digestive health. The cornstarch ensures a perfectly smooth, creamy texture without the risk of cracking that larger cheesecakes often face. The biscuit base adds satisfying crunch and fiber, creating a delightful textural contrast to the silky filling.
Unlike traditional cheesecakes that require water baths and lengthy baking times, these mini versions bake quickly and evenly, making them foolproof for bakers of any skill level. The strawberry jam topping provides natural fruit flavors and a beautiful pop of color, while the fresh mint garnish adds a refreshing aromatic finish.
These treats can be made ahead of time and stored in the refrigerator for up to three days, making them perfect for meal prep or party planning. Their elegant presentation in individual servings eliminates the need for cutting and plating, making them ideal for buffets, picnics, or any occasion where you want to impress with minimal effort.