Mini cheesecakes are one of the easiest recipes and sophisticated looking desserts that I have ever come across. If you don’t want to make an elaborate dessert which would end up in leftovers or will take up too much of your time, this is the best looking and better tasting option to go with. So here it is.
Ingredients:
- 15 Biscoff cookies
- ¼ cup butter
- 8 oz cream cheese
- 1/3 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
- ½ cup sour cream
- 1 tbsp lemon juice
Tips:
- Use butter, cream cheese, sour cream and egg at room temperature.
- I have used Biscoff biscuits so that I don’t have to use sugar with the cookies and butter mixture but you can use any other cookies and add a little sugar to it.
- Duration of baking may change with different ovens, so keep an eye after 10-11mins.
Directions:
1. Preheat the oven to 320 degree F.
2. Crush the biscuits to a powder.
3. Add the melted and slightly cooled butter with the powdered biscuits and mix well.
4. Prepare the cupcake tray by lining it with the baking cups.
5. Put the biscuit mixture in each individual baking cup and push it down to make the bottom layer plain and even. Keep it in the refrigerator for 15 minutes.
6. In a big glass bowl whisk the cream cheese until its creamy.
7. Add sugar, a little at a time, to the cream cheese and mix.
8. Add egg and then add vanilla extract with lemon juice to the mixture.
9. Sift the flour in the mixture, mix it well and then add sour cream but don’t overmix.
10. Put equal amount of mixture in each cup and make sure there is some space at the top.
11. Slightly tap the tray on a firm ground to get rid of any air bubbles.
12. Put it in the oven for 14-15 minutes, until they wiggle when shaken gently and the center is set.
13. Get it out, let it cool and refrigerate before serving.
