Description

These mini cheesecakes are charming individual desserts perfect for gatherings, offering an easier and less messy alternative to a large cheesecake. Made with a buttery biscuit base and a smooth, creamy filling, they are baked to perfection, then chilled to set. Topped with freshly whipped Chantilly cream and decorated with vibrant berries, these cheesecakes offer a delightful blend of rich and fresh flavors.

Ingredients

Base:

150g (5 oz) digestive biscuits (10 pieces) or Graham Crackers (20 squares)
60g (4 tbsp) unsalted butter, melted
1 tbsp caster sugar (superfine sugar)
1/8 tsp cinnamon powder (optional)
Pinch of salt

Filling:

375g (12 oz) cream cheese (block), at room temperature
1 1/2 tbsp plain/all-purpose flour
1 tsp vanilla extract
1/2 cup sour cream, room temperature (or plain yogurt)
1/2 cup caster sugar (superfine sugar)
1 1/2 tsp lemon zest (from 1 lemon)
Pinch of salt
2 large eggs, at room temperature

Chantilly Cream:

1 1/2 cups thickened/heavy cream
1/2 tsp vanilla extract
15g (2 tbsp) icing sugar/powdered sugar, sifted (or 1 tbsp caster sugar)

Decorating (optional):

Small strawberries, blueberries, and raspberries
12 small sprigs of fresh mint
Icing sugar/powdered sugar for dusting

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Instructions

Preheat Oven: Preheat your oven to 160°C (325°F) or 140°C fan with the rack positioned 1/3 from the bottom. Line a 12-hole standard muffin tin with paper muffin liners to prepare for the bases.
Prepare Base: Break biscuits or crackers into pieces, then blitz in a food processor until fine crumbs form, about 10 seconds. Add melted butter, caster sugar, cinnamon powder (if using), and a pinch of salt. Blitz again to combine until the mixture has the texture of wet sand.
Form Bases: Divide the crumb mixture evenly into the muffin tin holes. Press down firmly using a flat, round object; a 1/3 cup measure fits perfectly for this purpose. Bake bases for 7 minutes, then remove and let cool for 5 minutes.
Make Filling: Using an electric beater, beat cream cheese on speed 5 just until smooth (about 10 seconds). Add flour, vanilla extract, sour cream, caster sugar, lemon zest, and a pinch of salt. Beat on speed 5 until combined (about 10 seconds). Beat in eggs one at a time just until incorporated, resulting in a batter similar to thick pancake batter.
Fill & Bake Filling: Pour the filling into the cooled bases, filling each almost to the rim (within 3mm). Bake for 20 minutes until set but still slightly wobbly in the center.
Cool & Chill: Remove cheesecakes from oven and cool in the tin at room temperature for 1 hour. Cover with baking/parchment paper and loosely with cling wrap. Refrigerate for at least 6 hours or overnight until completely set and the liners can be peeled off cleanly.
Prepare Chantilly Cream: Just before serving, beat the thickened cream, vanilla extract, and sifted icing sugar on high speed until thick enough to pipe or dollop.
Decorate & Serve: Remove cheesecakes from the fridge 30 minutes before serving for better texture. Pipe or dollop Chantilly cream on top, decorate with fresh strawberries, blueberries, raspberries, and mint sprigs. Dust lightly with icing sugar and serve proudly.

Notes

Make sure all chilled ingredients (cream cheese, eggs, sour cream) are brought to room temperature before mixing to avoid lumps in the filling.
If you use a different type of biscuit for the base, ensure it is firm enough to hold the base texture without becoming soggy after baking.
Using a food processor to make the biscuit crumbs saves time and ensures a fine, even crumb.
You can prepare these cheesecakes a day ahead and keep refrigerated overnight for best flavor and texture.
Feel free to substitute sour cream with plain yogurt for a slightly tangier flavor.