These mini cheesecakes have a buttery biscuit base topped with a dense, creamy filling flavored with vanilla and lemon zest. One batch makes about 17 little bites that bake at 160°C in just 24 minutes, so they come together faster than a full-sized cheesecake.
The recipe comes from ikosun_kitchen on Instagram, and she keeps the method simple by whisking everything by hand instead of using a stand mixer. She taps the filled molds on the counter a few times before baking, which pushes out any trapped air bubbles that would crack the tops.
Draining the water from the cream cheese before you start mixing is the step that makes or breaks the texture. Too much moisture in the batter causes the centers to sink or split once they cool down.
Mini Cheesecake Recipe
Course: DessertCuisine: AmericanDifficulty: Easy17
servings20
minutes24
minutes180
kcalCrushed biscuits pressed into muffin molds with melted butter, filled with a vanilla and lemon zest cream cheese batter, baked until just set, then finished with a homemade raspberry or lemon sauce.
Ingredients
- For the Base:
190g biscuits (any kind you like)
75g melted butter (2 tablespoons)
- For the Cheesecake:
400g cream cheese (drain the water)
100g granulated sugar
2 medium eggs
200ml cream
1 packet vanilla
Zest of half a lemon
1 tablespoon flour (not heaped)
1 tablespoon cornstarch (not heaped)
- For the Raspberry Sauce:
180g frozen raspberries
2.5 tablespoons granulated sugar
1 teaspoon lemon juice
1.5 teaspoons cornstarch mixed with 3 tablespoons water
- For the Lemon Sauce:
50ml lemon juice
60ml water
3 tablespoons granulated sugar
Optional yellow food coloring
1.5 teaspoons cornstarch mixed with 3 tablespoons water
Directions
- Process the biscuits in a food processor until finely crushed, then add the melted butter and mix until combined.
Divide the crumb mixture into muffin or cheesecake molds and press down firmly using the bottom of a glass.- Whisk the cream cheese, sugar, vanilla, and lemon zest together until smooth.
- Add the eggs one at a time, whisking after each addition, then pour in the cream and continue mixing.
- Stir in the flour and cornstarch and whisk briefly until just combined without overmixing.
- Pour the filling evenly over the biscuit bases, then tap the molds on the counter a few times to release air bubbles.
- Bake in a preheated oven at 160°C (350°F) for approximately 24 minutes, then remove and let cool completely.
- Simmer the frozen raspberries and sugar in a saucepan for the raspberry sauce, strain out the seeds, return to the pan, add the lemon juice, then stir in the cornstarch mixture and cook until slightly thickened.
- Heat the lemon juice, water, and sugar in a saucepan for the lemon sauce, add food coloring if using, then stir in the cornstarch mixture and cook until firm.
- Pour your desired sauce over the cooled cheesecakes and serve.
FAQs
Why do I need to drain the cream cheese first?
Cream cheese often sits in liquid inside the packaging, and that extra moisture thins the batter so it cannot set firmly in the oven. Draining it gives you a thicker, smoother base that holds its shape after baking without sinking in the middle. Pat it gently with a paper towel to remove as much water as you can.
Can I use any type of biscuit for the base?
Digestive biscuits, graham crackers, or shortbread all work well because they crush evenly and bind together with melted butter. Chocolate biscuits add a nice contrast if you plan to top them with raspberry sauce. Press the crumb mixture down firmly with the bottom of a glass so the base stays compact, similar to Ina Garten Cheesecake.
How do I know when the mini cheesecakes are done?
The edges should look set and slightly puffed while the centers still have a gentle wobble when you tap the tin. They firm up completely as they cool, so pulling them out right at 24 minutes prevents overbaking and cracking. Leaving them in the turned-off oven with the door cracked for ten minutes also helps them set gradually.
Can I make both sauces at once?
You can make both the raspberry and lemon sauces and let everyone choose their favorite, since each one brings a completely different flavor. The raspberry sauce is sweet and fruity while the lemon sauce is sharp and tangy, so together they cover every taste. Store any leftover sauce in the fridge for up to five days.
How should I store these mini cheesecakes?
Place them in a single layer inside an airtight container and refrigerate for up to three days to keep the filling cold and firm. Add the sauce only when you are ready to serve so the biscuit base does not soften underneath. They also freeze well without sauce for up to one month, similar to Joanna Gaines Chocolate Chip Cookies.
Can I use labneh instead of cream cheese?
Labneh works as a substitute because it has a similar thick, tangy texture once well drained. The flavor will be slightly more sour than cream cheese, which pairs nicely with the sweet raspberry sauce on top. Just make sure the labneh is strained thoroughly so the filling sets properly during baking.
