Professional Pastry Chef & Recipe Developer

Easy 5 Minute Mini Cheesecakes Recipe

Easy 5-Minute Mini Cheesecakes Recipe

 
 

Ingredients

For the cheesecake bases

80g Digestive biscuits
OR
3oz Graham cracker cookies

30g (2½ tbsp) Melted butter

For the no-bake cheesecakes

400g (14oz) Philadelphia cream cheese

200g (7oz) Heavy cream

100g (½ cup) Sugar

1 tsp Vanilla extract

For the baked cheesecakes

400g (14oz) Philadelphia cream cheese

200g (7oz) Unsweetened yogurt

15 g (¾ cup) Sugar

1 tsp Vanilla extract

2 Eggs

20g (2 tbsp) Flour

Grated zest of 1 lemon

 

Method

For the cheesecake bases

In a bowl, mix the crushed cookies with the melted butter, to form a sand-like texture.

Spoon a little of the mixture in each cupcake liner, and press down using the base of a glass.

Set aside while you make the cheesecake filling.

For the no-bake cheesecakes

In a bowl, add the cream cheese, heavy cream, sugar and vanilla extract.

Whip the mixture until it forms medium/stiff peaks. The cream should hold its shape.

Spoon the filling into the cupcake liners, and smooth off the surface.

You can eat these right way, but it’s better to chill them.

Optionally top the cheesecakes with toppings of your choice e.g. fresh strawberries.

Tips

If you’re serving these to a large group of people, pop them in the freezer for 10 - 15 minutes before serving to make it easier for people to remove the paper liners.

For the baked cheesecakes

In a bowl, whip together the cream cheese and yoghurt.

Add the sugar and vanilla extract and lemon zest; and mix again until everything is well-combined.

Add the eggs, and combine gently. Do not over-mix, because it’s important not to incorporate air at this stage.

Add the flour, and mix until just combined.

Pour the batter in the paper liners, and tap the trays to settle the mixture.

Baked the cheesecakes in a pre-heated oven at 150 °C (300 °F) for exactly 15 minutes. They will still be jiggly and a little undercooked at this stage.

After 15 minutes, turn off the oven, and open the over door a little. Allow the cheesecakes to rest in place for three minutes, so they gradually deflate without cracking.

Take the cheesecakes out of the oven, and allow to cool to room temp. They will still look undercooked at this stage - do not be tempted to cook them more!

Once cool, cover the cheesecakes, and put in the fridge overnight.

Optionally top the cheesecakes with toppings of your choice e.g. fresh strawberries.

Categories: No bake cheesecake, Baked cheesecake