Easy Mini Cheesecake Recipe – Cupcake Size
 
Prep time
Cook time
Total time
 
Serves: 12 cupcakes
Ingredients
For crust:
  • 3 oz Digestive biscuits, crushed into fine crumbs (85g)
  • 2 tablespoons melted butter (30g)
For filling:
  • 9 oz cream cheese, softened (255g)
  • ⅔ cup granulated sugar (133g)
  • ½ teaspoon cornstarch
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon freshly squeezed lemon juice
  • 2 eggs
Instructions
1. MAKE CRUST
  1. In a bowl, add biscuit crumbs and melted butter. Stir until combined. Divide the mixture between cupcake molds lined with liners. And press down firmly to make crust.
2. MAKE CREAM CHEESE FILLING
  1. In a bowl add in softened cream cheese and beat on a low speed until smooth. To soften cream cheese I microwaved it for 15 seconds.
  2. Add sugar, cornstarch, vanilla extract, and lemon juice. cornstarch is added to prevent cracking on top and with lemon juice cheesecake tastes better. And beat until creamy.
  3. Beat in the eggs one at a time until smooth. There should be no lumps.
3. BAKE
  1. Divide cream cheese mixture between the lined cupcake molds. Fill almost to the top. Bake in the oven preheated to 355° F (180°C) for about 20 minutes, or until slightly risen.
4. REST
  1. Transfer to a wire rack and let completely cool in the pan. Cheesecakes will continue to be baked in the pan. And refrigerate for at least 2 hours before serving. Resting overnight is the best.
Watch the video.
  1. Mini Cheesecake
Notes
There will be cracks when you bake. But after resting in refrigerator, the surface will be sunken a little and look smooth.
Recipe by Eugenie Kitchen at https://eugeniekitchen.com/mini-cheesecake/