Mini Cheesecakes

These Mini Cheesecakes are the perfect little dessert for parties, family gatherings, afternoon treats, or make-ahead baking. They have a buttery biscuit base, a creamy vanilla cheesecake filling, and just the right size for individual servings.

The filling is made with full-fat cream cheese, sugar, eggs, Greek yoghurt or sour cream, vanilla, and a little flour or cornflour to help keep the texture smooth and stable. They bake gently in a muffin tin, then chill until beautifully set.

You can serve them plain, dusted with icing sugar, or topped with a quick berry or caramel sauce. They are small, pretty, and very easy to customise with your favourite toppings.

Servings: 12 mini cheesecakes - Prep: 20 min - Cook: 25 min - Chill: 3 hours - Total: 3 hours 45 minutes

Ingredients

Biscuit Base

• 120 g digestive biscuits or graham crackers / about 1 cup crumbs

• 50 g unsalted butter, melted / about 3½ tbsp

• 1 tbsp sugar, optional

Cheesecake Filling

• 450 g full-fat cream cheese / 16 oz, softened

• 100 g caster sugar / ½ cup

• 2 large eggs

• 120 g Greek yoghurt or sour cream / ½ cup

• 1 tsp vanilla extract

• 1 tbsp plain flour or cornflour

Instructions

1. Prepare the Tin

Preheat the oven to 180°C / 160°C fan / 350°F. Line a 12-hole muffin tin with paper cases. This makes the mini cheesecakes easy to remove and gives them neat edges.

2. Make the Biscuit Base

Crush the digestive biscuits or graham crackers into fine crumbs. You can use a food processor, or place them in a sealed bag and crush them with a rolling pin. Mix the biscuit crumbs with the melted butter until the texture looks like damp sand. Spoon about 1 tablespoon of the crumb mixture into each paper case and press down firmly with the back of a spoon or a small glass.

Bake the bases for 8 minutes, then remove from the oven and set aside while you prepare the filling.

3. Make the Cheesecake Filling

Add the softened cream cheese and sugar to a large bowl. Beat until smooth and creamy. Add the eggs one at a time, mixing gently after each addition. Try not to overmix, as too much air can cause the cheesecakes to rise and crack. Add the Greek yoghurt or sour cream, vanilla extract, and flour or cornflour. Mix until just combined and smooth.

4. Fill the Cases

Divide the cheesecake filling evenly between the 12 paper cases, filling each one about three-quarters full. Tap the muffin tin gently on the worktop to remove any large air bubbles.

5. Bake the Mini Cheesecakes

Bake for 18–20 minutes, or until the edges are set but the centres still have a slight wobble. The cheesecakes will continue to set as they cool, so avoid overbaking them.

6. Cool Slowly

Turn off the oven and open the door slightly. Leave the mini cheesecakes inside for 10 minutes. Then remove the tin from the oven and let the cheesecakes cool to room temperature. Once cooled, transfer them to the fridge and chill for at least 3 hours, or overnight for the best texture.

7. Add the Caramel Topping

Once the mini cheesecakes are fully chilled, spoon a little store-bought caramel sauce over each one. Add a small swirl of whipped cream on top, then finish with chopped peanuts for crunch.

8. Serve

Serve the mini cheesecakes chilled. They are delicious with caramel, whipped cream, and peanuts, but you can also change the topping depending on the occasion. Fresh berries, lemon curd, chocolate ganache, or crushed biscuits all work beautifully.

Tips and Tricks

✅ Use softened cream cheese. Room-temperature cream cheese mixes more smoothly and helps prevent lumps in the filling.

✅ Do not overmix the batter. Mix gently once the eggs are added. Too much air can make the cheesecakes puff up and crack.

✅ Bake the biscuit base first. A quick 8-minute bake helps the base hold together and gives it a better texture.

✅ Do not overbake. The centres should still have a slight wobble when they come out of the oven. They will firm up as they cool..

✅ Chill for at least 3 hours. The texture becomes creamier and more stable after chilling.

✅ Make them ahead. These mini cheesecakes are perfect for preparing the day before serving.

✅ Add topping only when cool. Let the berry topping cool fully before spooning it over the cheesecakes so it does not soften the filling.

✅ Try different toppings. Caramel sauce, chocolate ganache, lemon curd, fresh berries, or whipped cream all work beautifully.

✅ Keep the paper cases on until serving. This helps the cheesecakes stay neat and makes them easy to handle.