Mini Cheesecakes Recipe

Mini Cheesecakes

Mini Cheesecakes Recipe

I made these easy mini cheesecakes as I needed to take a dessert plate to a large gathering of people. I made these the day before & left in the fridge overnight, then assembled the strawberries & blueberries on top with a little drizzle of cream before serving.


  • 250gms softened cream cheese
  • ½ cup caster sugar
  • 1-2 tablespoons lemon juice
  • ½ teaspoon vanilla extract
  • 2 eggs
  • 200gms Arnotts Nice biscuits (or any plain sweet biscuits)
  • 100gms melted butter
  • Strawberries & Blueberries to serve


1. Pre-heat oven 160c

2. Crush biscuits to a fine crumb in a food processor. Stir in melted butter until well combined. Line a mini 24 hole muffin tin with cupcake cases. Push the biscuit mix in firmly into the cupcake cases & level..Set aside.

3. 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.

4. Top biscuit base with the cream cheese mixture, till about hlaf a cm below the top of the paper cases. Bake for 20 minutes or until slightly risen and just beginning to crack a little on the surface.

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



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