Navigation

Mini baked cheesecakes

Mini baked cheesecakes

Published on June 22, 2021 | In | By
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 30 mini
    • Difficulty Level

“These are better than the mini Reese’s cups ” was the verdict given ! Did I need any further compliment ?Nope !!!

 

I was as happy as a clam.

 

 

Mini baked cheesecakes

 

For the longest time my mother refused to share her baked cheesecake recipe with me. she insisted that it was the one remaining dessert which she could make especially for her grandchildren. She enjoyed making it so much and secretly I was glad to be able to wolf it down without having to do any of the work myself.

What I loved most was the toppings. She would go out of her way to pile in a delicious fruit compote based on whatever fruit she managed to find, out of the ordinary.

Mini cheesecakes

I haven’t seen mum since April because of the situation here and making these mini baked cheesecakes was a way of remembering her cheesecake antics. These are so easy to make and probably one of the healthiest recipes ever.We used whatever we hand on hand. The catalyst to making these cheesecakes were the delicious strawberries that we found at our local organic store (Wild Earth Foods in Coimbatore)

I hope you will try this recipe and indulge those cheesecake taste buds !

Mini baked cheesecakes

Recipe Rating

  • (0 /5)
  • 1 rating

Recipe
    Text size

Ingredients

  • Cream cheese -200 gms
  • Hung curd or sour cream-200 gms
  • Free range eggs-2
  • Vanilla extract-1 and a half tsp
  • Palm sugar-3/4 C
  • Honey-2 Tbsp
  • Multi grain digestive biscuits- 200 gms (powdered)
  • Melted butter- 250 gms
  • Fresh berries of choice
  • Fruit compote of choice-1/2 C
  • Mini cupcake paper cases
  • Mini cupcake tray

Instructions

  1. In a medium sized mixing bowl , add the crushed biscuits and melted butter and mix in using the finger tips.
  2. Mix until the texture is like damp sand
  3. Using a small spoon, put some of the biscuit mixture into cupcake liners and press it down firmly.
  4. Pre-heat the oven to 180 degrees C
  5. Take a wide mixing bowl and add in the cream cheese and hung curd (sour cream ). Add the sugar and beat well with an electric hand held whisk.
  6. Break the eggs into a separate bowl to ensure that they are fresh.
  7. Add it to the cream cheese mixture one after another and beat well, until smooth.
  8. Add the vanilla extract and beat it in.
  9. Add spoon fulls of the cream cheese mixture over the biscuit base.
  10. Bake for 12-15 minutes until the tops are set and a toothpick inserted in the centre comes out clean.
  11. Let it cool on a wire rack
  12. Before serving, top it with fruit and compote.

Rate this recipe

  • 1 People Rated This Recipe

  • Average Rating

  • (0 / 5)
No comments yet.

Post a Comment