Creamy Bite-Size Cheesecake

These little mini-cheesecakes make the perfect sweet treat for special get-togethers or when you're just craving something tasty without much fuss. The mix of crunchy cookies, smooth cheese filling, and fluffy whipped cream hits all the right notes with balanced flavors and textures.

I've been making these mini-cheesecakes for my kids' birthdays for years now. The first time I brought them to a family gathering, everyone kept asking me how I made them, and they've become our go-to dessert ever since.

Ingredients

For the Cookie Base

• 200g digestive biscuits or speculoos: picking cookies with character gives you a tastier foundation
• 60g melted butter: helps stick the crumbs together and adds richness
• 2 tablespoons sugar: you can skip this if your cookies are already sweet enough

For the Cheesecake Filling

• 225g cream cheese like Philadelphia: go for good quality stuff for the best creamy texture
• 60ml sour cream: adds a nice tang that balances the sweetness
• 60g powdered sugar: blends in smoothly without graininess
• 1 teaspoon vanilla extract: real vanilla works best for genuine flavor
• 60ml heavy cream: makes everything lighter and richer

For the Cream Topping

• 120ml whipped cream: pick cream with at least 30% fat so it whips up nicely
• 2 tablespoons powdered sugar: finely ground sugar prevents lumps
• 1 teaspoon vanilla extract: ties the flavors together with the cheesecake layer

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Step-by-Step Guide

Making the Base

Getting started:

First, heat your oven to 175°C. Crush your digestive biscuits into really fine crumbs using a food processor or put them in a plastic bag and smash them with a rolling pin. You want them sandy for a solid base. Mix them in a bowl with the melted butter and sugar. The mix should feel like wet sand that sticks together when you squeeze it.

Shaping the Bases

Getting started:

Share the cookie mixture evenly across the holes of a mini muffin tray. Press it down firmly with the back of a teaspoon or your fingers. Make sure it's flat and even thickness all around for good baking. Pop in the oven for exactly 10 minutes until they're slightly golden and smell toasty. Let them cool completely in the tray before moving on.

Mixing the Cheesecake Filling

Getting started:

In a big bowl, beat the cream cheese for at least 2 minutes until it's light and fluffy. Make sure the cheese is room temperature to avoid lumps. Gently mix in the sour cream and powdered sugar while beating at medium speed. It should look smooth and silky. Then add the heavy cream and vanilla extract, beating until it thickens a bit and forms ribbons when you lift the beater.

Putting the Cheesecakes Together

Getting started:

After the bases have totally cooled down, fill each one with the cheese mixture using a spoon or piping bag if you want it to look fancy. Smooth the tops with a spatula or the back of a spoon. Stick them in the fridge for at least 2 hours so the filling sets up properly.

Adding the Cream Topping

Getting started:

In a cold bowl, whip the cream with the powdered sugar and vanilla until it's firm but still soft. Don't overwhip or it'll get grainy. Top each mini cheesecake with a generous spoonful of whipped cream or use a piping bag with a fancy tip to make it look prettier. Chill for at least 30 minutes before serving so everything holds together nicely.

I found out that using speculoos instead of regular digestive biscuits completely changes this dessert, especially during holiday season. Their spicy flavor pairs amazingly well with the sweet cheesecake, creating a taste explosion that reminds me of snacks from my childhood.

Keeping Them Fresh

These mini cheesecakes stay good in the fridge for 3-4 days if you keep them in an airtight container. For best results, don't add the cream topping until you're ready to serve them. You can freeze them without the cream topping for up to a month. To thaw, just leave them in the fridge overnight and then add freshly made cream topping right before serving.

Tasty Twists

You can customize this basic recipe however you want. In summer, try adding fresh berries on top or mix some lemon zest into the filling for a refreshing version. If you love chocolate, swap the digestive biscuits for chocolate cookies and sprinkle some chocolate shavings on the cream. You can also flavor the filling with almond extract, coffee, or even a splash of liqueur for a grown-up version that goes well with dinner parties.

Serving Ideas

To make your mini cheesecakes look amazing, serve them on a tiered platter with seasonal decorations like mint leaves, fruit, or chocolate shavings. For a pop of color, lightly dust the cream with cocoa powder or colored sugar. If you're setting up a buffet, put each mini cheesecake in a paper liner so people can grab them easily. They taste great with strong coffee, light tea, or even a glass of champagne for special occasions.

Frequently Asked Questions

→ How do you make the cookie crust?

Combine crushed cookies with melted butter, and a bit of sugar if you like. Press the mix into mini muffin tins and bake at 175°C for 10 minutes.

→ Can I swap out the type of cookies?

Definitely—use digestive biscuits, graham crackers, or even speculoos for the base.

→ How long does the whole process take?

The preparation and baking together take around 40 minutes.

→ What’s the best way to store them?

Pop them into an airtight container and refrigerate for up to 2-3 days to keep them fresh.

→ Can I make them ahead of time?

Sure thing! Prepare them a day in advance, and just top with whipped cream before serving.