These delicious mini cheesecakes with a biscuit pecan crust bake up in no time and are almost too easy to make! You can top them with whipped cream, fruit, melted chocolate or serve plain!😊
The best part? These cheesecakes are pre-portioned into small servings, so they’re not as guilt-inducing as a huge slice of cheesecake. What’s not to love?😘
I’ve topped these mini cheesecakes with dollops of whipped cream and with the toppings whatever I've in the fridge.😉
🌹Mini Cheesecakes🌹
Biscuit Base:
100 g Digestive Biscuits
35g(1/2 cup) Pecans , toasted
60 g Melted butter
25g(1/4 cup)sugar
1/2 tsp cinnamon
Cream cheese filling :
250 g Cream cheese
100 g sugar
1/4 tsp salt
85 g whipping cream
1/2 tsp vannila extract
1 egg
1 egg yolks
Instructions :
For the Crust:
1. Preheat oven to 180C. Line cupcake tins with papers.
2. Add Digestive biscuits and toasted pecans to your food processor and pulse until broken into small pieces. Add sugar and cinnamon then pulse until mixed in completely. Lastly, pour in melted butter and pulse until mixed in completely.
3. Use a tablespoon to transfer the mixture to your cupcake tin. Press into a flat layer using a shot glass or small flat tool.
4. Bake for about 8 minutes at 180C, or until fragrant and a a slightly darker golden color. Remove from oven, set aside.
For the Filling:
1. Cream the cheese at medium speed. Add in sugar and the salt and mix well.
2. Add whipping cream and vanilla extract, mix well then add the eggs and yolks one at a time, allowing each to incorporate before adding the next. Scrape the bowl down and mix until completely smooth.
3. Use an ice cream scoop to transfer the cheesecake mixture to your cupcake tin. Fill about 3/4 the way up to the top.
4. Bake at 180C for 18-20 minutes or until golden brown. Turn oven off but leave door closed and allow cake to rest for an additional 20 minutes in the oven. Remove from oven and cool to room temperature.
5. Chill the cheese cake before serve.
Notes:
1. You can subtitute sour cream for whipping cream.
2. You can enjoy the cheesecake warm or chilled.
3. You can garnish the cake with dollops of whipped cream, fruit jam, melted chocolate, or enjoy plain.
4. For this recipe, be sure to use a regular 12 cup muffin pan. Just grab the muffin tin you use to make cupcakes, they are perfect for this recipe and exactly what I use here.
Enjoy baking !!
The best part? These cheesecakes are pre-portioned into small servings, so they’re not as guilt-inducing as a huge slice of cheesecake. What’s not to love?😘
I’ve topped these mini cheesecakes with dollops of whipped cream and with the toppings whatever I've in the fridge.😉
👆When decorated they truly look dazzling on the table and they’re so delicious.
Biscuit Base:
100 g Digestive Biscuits
35g(1/2 cup) Pecans , toasted
60 g Melted butter
25g(1/4 cup)sugar
1/2 tsp cinnamon
Cream cheese filling :
250 g Cream cheese
100 g sugar
1/4 tsp salt
85 g whipping cream
1/2 tsp vannila extract
1 egg
1 egg yolks
Instructions :
For the Crust:
1. Preheat oven to 180C. Line cupcake tins with papers.
2. Add Digestive biscuits and toasted pecans to your food processor and pulse until broken into small pieces. Add sugar and cinnamon then pulse until mixed in completely. Lastly, pour in melted butter and pulse until mixed in completely.
3. Use a tablespoon to transfer the mixture to your cupcake tin. Press into a flat layer using a shot glass or small flat tool.
4. Bake for about 8 minutes at 180C, or until fragrant and a a slightly darker golden color. Remove from oven, set aside.
For the Filling:
1. Cream the cheese at medium speed. Add in sugar and the salt and mix well.
2. Add whipping cream and vanilla extract, mix well then add the eggs and yolks one at a time, allowing each to incorporate before adding the next. Scrape the bowl down and mix until completely smooth.
3. Use an ice cream scoop to transfer the cheesecake mixture to your cupcake tin. Fill about 3/4 the way up to the top.
4. Bake at 180C for 18-20 minutes or until golden brown. Turn oven off but leave door closed and allow cake to rest for an additional 20 minutes in the oven. Remove from oven and cool to room temperature.
5. Chill the cheese cake before serve.
Notes:
1. You can subtitute sour cream for whipping cream.
2. You can enjoy the cheesecake warm or chilled.
3. You can garnish the cake with dollops of whipped cream, fruit jam, melted chocolate, or enjoy plain.
4. For this recipe, be sure to use a regular 12 cup muffin pan. Just grab the muffin tin you use to make cupcakes, they are perfect for this recipe and exactly what I use here.
Enjoy baking !!
Comments
Post a Comment