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Mini Cheesecakes Recipe
These mini cheesecakes are so creamy, so rich and so delicate, but yet, very easy to make. You need only few basic ingredients, 30 minutes of work and have super delicious cheesecake recipe.
Mini Cheesecakes Recipe
4 from 52 votes
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Prep Time 30 minutes mins
WORK TIME 30 minutes mins
DIFFICULTY Easy
Cuisine World
Servings 12 yields
Ingredients
For the crust:
- 140 g 5oz Biscuits/graham cracker
- 4 tablespoons 60g Butter, melted
For the filling:
- 10.5 oz 300g Cream cheese, room temperature
- ½ cup 115g Sour cream
- ½ cup 100g Sugar
- 2 Eggs
- 1 tablespoon Lemon juice
- Lemon zest from one lemon
- 1 teaspoon Vanilla extract
For the topping:
- Few tablespoons Strawberry Confiture
- Fruits
Instructions
- DIRECTIONS1. Preheat oven to 350F (180C). 2. In a food processor or a Ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Divide evenly among 12 muffin cups. Press into the bottom. Bake for 5-8 minutes, remove from oven and set aside. 3. Reduce oven heat to 325F (160C). 4. In a large bowl beat cream cheese and sugar, beat until creamy. Add vanilla extract, lemon juice, lemon zest, sour cream and beat until smooth. Add eggs, one at the time, beating just until combined after each addition. 5. Divide the filling between the cups. 6. Bake for 15minutes. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours. 7. Spread some strawberry confiture on the top of each cheesecake and decorate with fruits.
Hi, I’ve tried these before and they were great! I’m wondering though, can you freeze them without the topping to add later? Or tips on freezing them? Do you know about how much thaw time if so?
Please fix TYPO: 325 F is not 365 C