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Mini cheesecakes


Mini cheese cakes

Ingredients 12
Servings 24
Time 20 min

Ingredients

  • 1
    packet Marie biscuits, crushed
  • 30
    ml
    sugar
  • 125
    g
    butter
  • 3
    ml
    cinnamon
  • 1
    tub cream cheese, softened
  • 250
    ml
    sour cream
  • 150
    g
    castor sugar
  • 2
    eggs
  • 10
    ml
    vanilla
  • 125
    ml
    cream
  • 60
    ml
    castor sugar
  • 5
    ml
    grated lemon zest
 

Method

20 min
 

Preheat oven to 180°C.

Line 2 x 12 hole mini muffin tins with cupcake liners.

Combine biscuit crumbs, sugar and cinnamon.

Melt butter and add to biscuit mixture.

Spoon a rounded tablespoon into each hole of the prepared muffin tins, press firmly.

Beat softened cream cheese until smooth and creamy.

Beat in sour cream, eggs, sugar and vanilla until well blended.

Spoon mixture equally onto biscuit crust. Bake at 15-20 minutes until tops are set.

Leave cheese cakes in muffin cups and cool completely in refrigerator.

Whip cream until soft peaks form, fold in sugar and lemon zest.

Pipe tiny rosettes of cream on top of cheese cakes.

Decorate with cherries.

 

Read more on: cheesecakes  |  recipes  |  baking
 

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