Mini baked cheesecakes

    (577)
    50 mins

    This is a delicious recipe that is perfect for a special dessert that won't take you forever to make. Serve plain or decorate with fruit.


    475 people made this

    Ingredients
    Serves: 6 

    • for the base
    • 1/3 cup (40g) sweet plain biscuit crumbs
    • 1 tablespoon caster sugar
    • 15g margarine, melted
    • for the filling
    • 250g cream cheese, softened
    • 1/4 cup (60g) caster sugar
    • 1 1/2 teaspoons lemon juice
    • 1/2 teaspoon grated lemon rind
    • 1/4 teaspoon vanilla essence
    • 1 egg

    Directions
    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 165 degrees C. Grease a six-cup muffin tin.
    2. In a medium bowl, mix together the biscuit crumbs, sugar and margarine with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake for 5 minutes, then remove to cool. Keep the oven on.
    3. Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
    4. Pour the cream cheese mixture into the muffin cups, filling each 3/4 full. Bake for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.

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    Reviews and ratings
    Global ratings:
    (577)

    Reviews in English (428)

    by
    320

    I made a single batch of these to test the recipe, before making 2 dozen to take to an event. The first ones came out perfectly - at 25 minutes I wasn't sure they were done, but took them out anyway, figuring if they didn't set up I could bake the next ones longer. They tasted great after cooling and chilling, so I made the bigger batch the next day exactly the same - only difference was I used foil cupcake liners instead of paper - and they were full of cracks after 25 min! The next pan I checked at 15 min, and some of them were already starting to crack so I took them out. So beware, if you try the foil liners, they cook MUCH faster - but they do look a little nicer (the ones that didn't crack!) since the liner doesn't get all soggy looking. Oh, and I left out the lemon zest because I didn't have fresh lemons on hand, and didn't want too strong a lemon flavor. Yummy, thanks for a great recipe!  -  29 May 2008  (Review from Allrecipes US | Canada)

    by
    212

    All I can say is WOW this was good! I wanted to make my husband a cheesecake for Father's Day but I didnt want to make a whole one. We are on a diet and we would eat a whole cheesecake if I made one. lol This was definitely the right recipie though! I tried this one because it has a graham cracker crust instead of the vanila wafer crust used in other similar recipies. They tasted just wonderful. It was easy to control portion size so we didnt go too crazy on the calories but we still got to eat some very tasty cheesecake. It was a very elegant presentation too. After they were cooled in the pan, I ran a thin knife around the edge and they came out easy. I served them graham cracker crust side up and drizzled on some sugar free strawberry glaze. My husband got his favorite desert to make him happy and we didnt have to completely wreck our diet to do it. I cant recomend this recipie enough if you want a delicious and authentic cheesecake taste in managable portion size.  -  17 Jun 2003  (Review from Allrecipes US | Canada)

    by
    156

    AWESOME!! I doubled the recipe to get 12 jumbo sized cheesecakes. I did up the graham cracker bottoms for a thicker crust. I used some gold foil lined cup cake holders and some in paper liners. The foil lined was easier to peel away from the cheesecakes. Several of mine cracked on the top but covered with the delicious Strawberry Supreme Topping and crushed graham crackers. Will definitely put this in my dessert rotation.  -  29 Apr 2008  (Review from Allrecipes US | Canada)

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