Mini Baked Cheesecakes

I’ve been having a real cheesecake moment lately.

To the point where I’ve thought about them so often I just HAD to make one to satisfy my not so little craving. Buying a whole cheesecake wasn’t really an option because a) I would eat it all, & b) they’re jam-packed with twice the amount of sugars and artificial fillings as any homemade recipe.

I searched high and low, even straying from Pinterest to Google to find the healthiest, and simplest recipe for a cheesecake and came across these mini cheesecakes.

How adorable are they!

They’re also the perfect portion size to enjoy with a cup of tea, as a little treat, and not feel guilty for drowning yourself with an entire cheesecake. Not that it’s happened before or anything.

So these are pretty much all the ingredients you’ll need (minus a few tablespoons butter). You know how I like to keep things simple.

And the method is even simpler.


MINI BAKED CHEESECAKES
Makes 6 – Adapted from this recipe


Ingredients

250g light cream cheese, at room temperature
1/2 cup (110g) caster sugar
1/2 teaspoon vanilla extract
1 tablespoon fresh lemon juice
2 eggs

6 Arnott’s Granita biscuits (alternatively graham crackers)
3 tbsp butter
Berries and icing sugar, to serve

Method

Crust

1. Preheat oven to 180°C. Line 6 large muffin pans each with 2 cupcake liners.

2. Crush biscuits in a plastic zippered bag and a rolling pin, or in a blender. Pour graham cracker crumbs into a medium-sized mixing bowl and add melted butter. Add more butter if you find it’s still too dry and not sticking together.

3. Add about two tbsp of the crumb mixture into each cupcake liner. Pat down until smooth.

Cheesecake filling

4. Use an electric beater to beat the cream cheese, sugar, vanilla and lemon juice until light and creamy. Beat in the eggs one at a time.

5. Top the crumb mixture with the cream cheese mixture in the cupcake liners.

6. Bake for 20 minutes or until slightly risen and just beginning to crack a little on the surface.

7. Set aside in the pan for 10 minutes, before placing on a wire rack to cool completely. Refrigerate for 1 hour or until chilled. Top with fresh berries and dust with icing sugar just before serving.

I recommend eating them after refrigerated, as hard as it may be to wait. They taste a lot better and harden up after they’re chilled.