Mini Cheesecakes
These mini cheesecakes are rich, creamy, and perfectly portioned for an easy homemade dessert. They bake in just 15 minutes and come out smooth and crack-free with no water bath needed. Top them with fresh strawberries and strawberry jam for a simple yet irresistible finish.
Servings: 12
Calories: 255kcal
Equipment
- 12-cup muffin pan
- Paper Liners
- Mixing bowls
- Ice-cream scoop or spoon
Ingredients
- 1 ½ cups biscuit crumbs 150 g
- ¼ cup unsalted butter 60 g, melted
- 10.5 oz full-fat cream cheese 300 g, room temperature
- ½ cup granulated sugar 100 g
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 ½ tbsp all-purpose flour 14 g
- ¾ cup full-fat sour cream 185 g
- ½ cup fresh strawberries sliced, optional
- ¼ cup strawberry jam optional
Instructions
- Preheat oven to 320°F (160°C) and line a 12-cup muffin pan with paper liners.
- Mix biscuit crumbs with melted butter, then press evenly into the muffin liners to form the crust.
- Beat cream cheese until smooth, then mix in sugar until creamy.
- Add eggs one at a time, mixing gently after each addition to avoid adding too much air.
- Stir in vanilla extract, lemon juice, and flour until just combined.
- Mix in sour cream until the batter is smooth, then divide evenly between the muffin cups.
- Bake for 15–18 minutes until edges are set and centers slightly jiggle, then cool completely in the pan.
- Refrigerate for at least 4 hours before serving, then top with fresh strawberries and strawberry jam if desired.
Notes
- Make sure all refrigerated ingredients are at room temperature for a smooth batter.
- Do not overmix after adding the eggs to help prevent cracks.
Nutrition
Calories: 255kcal | Carbohydrates: 21g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 162mg | Potassium: 88mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 581IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 1mg