Description
Delicious mini cheesecakes with a creamy filling and a caramelized sugar topping.
Ingredients
Scale
- 1 cup cookie crumbs (e.g., butter cookies)
- 3 tbsp melted butter
- 2 tbsp sugar (for crust)
- 450 g cream cheese (soft, room temperature)
- 100 g sugar (for filling)
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 60 ml cream
- 4 tbsp sugar (for topping)
Instructions
- Preheat the oven to 160°C and line a muffin tin with paper cups.
- Mix the cookie crumbs, melted butter, and 2 tbsp sugar in a bowl. Press the mixture into the cups to form a solid base. Bake for about 5 minutes.
- Beat the cream cheese with 100 g sugar in a large bowl until smooth and lump-free.
- Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and cream.
- Distribute the filling evenly among the prepared cups, filling just to the top.
- Bake the cheesecakes for 18-20 minutes until they shake slightly in the center.
- Cool the cheesecakes and refrigerate for at least 2 hours.
- Sprinkle the tops with 4 tbsp sugar and caramelize using a kitchen torch or under the broiler until golden brown.
Notes
These cheesecakes can be prepared in advance and stored in the fridge for up to 3-4 days.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 22g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg