Description
Delicious mini cheesecakes with a crunchy digestive biscuit base and creamy filling.
Ingredients
Scale
- 200g digestive biscuits, crushed
- 100g butter, melted
- 400g cream cheese, at room temperature
- 150g sugar
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180°C (350°F).
- Mix the crushed digestive biscuits with melted butter and press firmly into the bottoms of muffin molds.
- Beat the cream cheese and sugar together until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Pour the cheesecake mixture over the biscuit base gently.
- Place the molds in a larger tray filled with water (water bath) and bake for 20 minutes.
- Let cool at room temperature before refrigerating.
Notes
Allow the cheesecakes to chill in the refrigerator for at least 2 hours before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 11g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
Keywords: cheesecake, mini desserts, easy dessert, sweet treats