Mini cheesecakes made from cream cheese with a biscuit base

Mini cheesecakes made from cream cheese with a biscuit base

Portions: 6 persons | Preparation time: 43 minutes

Mini cheesecakes consist of a wonderful cream cheese cream with a crunchy base of biscuit crumbs. The mini cheesecakes are creamy, have a pleasant vanilla aroma and are incredibly delicious. Mini cheesecakes can be served with fresh berries or a fruit sauce. The recipe is very simple and does not take much time.

Please review recipe:

Ø 5 out of 5 stars ( 10 votes )
Mini cheesecakes made from cream cheese with a biscuit base
Mini cheesecakes made from cream cheese with a biscuit base

Portions: 6 persons | Preparation: 43 minutes

Mini cheesecakes consist of a wonderful cream cheese cream with a crunchy base of biscuit crumbs. The mini cheesecakes are creamy, have a pleasant vanilla aroma and are incredibly delicious. Mini cheesecakes can be served with fresh berries or a fruit sauce. The recipe is very simple and does not take much time.

Please review recipe:

Ø 5 out of 5 stars ( 10 votes )

Tip!

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To the recipe

Season: Spring, Summer | Region: North America | Preparation: Bake | Menu: Pastry, cake | Cuisine: American recipes

Ingredients

  • 30 g butter
  • 80 g biscuits
  • 400 g cream cheese
  • 200 g plain yoghurt
  • 1 tsp vanilla extract
  • 150 g sugar
  • 2 eggs
  • ¹⁄₂-1 lemon
  • 20 g flourб or cornflour

Utensils

  • kitchen scale
  • tablespoon
  • bowl
  • blender
  • bowl
  • muffin tin
  • mixing bowl
  • blender

Instructions

  • Melt the butter in a small bowl in the microwave and allow to cool slightly.
  • Crumble the biscuits in a blender.
  • Mix the biscuits and butter in a bowl until the biscuits are uniform.
  • Spread the biscuits into the cavities of the muffin tin and press firmly.
  • Mix the cream cheese, yoghurt, vanilla extract and lemon juice in a mixing bowl with the mixer until smooth.
  • Stir in the sugar.
  • Stir in the eggs one at a time.
  • Mix everything together to form a smooth, even cream cheese mixture.
  • Flour or stir in starch.
  • Do not mix too much, as little air as possible should be beaten into the mass.
  • Distribute the cream cheese evenly over the biscuit bases.
  • Prepare the mini cheesecakes in a preheated oven at 150°C on the Bake on the middle rack for 15 minutes.
  • Switch off the oven and open the oven door a crack.
  • Leave the cheesecakes in the oven for another 3 minutes.
  • Fresh out of the oven, they should have a little left in the middle be wobbly.
  • Then leave to cool at room temperature for about 1 hour.
  • Cover with cling film.
  • About 7-8 hours, or leave to cool completely in the fridge overnight. This gives the cheesecakes their perfect consistency.
  • Remove the cheesecakes from the molds.
  • Enjoy the mini cheesecakes on their own or serve garnished with fresh berries and a fruit sauce.

    • Tip!

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    To the recipe

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