Description
Delicate mini cheesecakes with a perfect touch of vanilla and caramel, featuring a crispy crust atop a creamy filling.
Ingredients
Scale
- 200g digestive biscuits (or crumbled Oreos)
- 100g melted butter
- 500g cream cheese
- 100g sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 200ml cream
- Sugar for caramelizing
Instructions
- Preheat the oven to 160°C.
- Crush the biscuits in a bowl and mix with melted butter, pressing firmly into the bottom of the mini molds.
- Beat the cream cheese, sugar, eggs, and vanilla in a separate bowl until smooth.
- Add the cream gradually, mixing until well combined.
- Pour the cheesecake filling evenly over the prepared biscuit bases.
- Bake in a water bath for about 30 minutes, until just set but slightly wobbly in the center.
- Cool the cheesecakes before caramelizing the tops with sugar using a torch.
Notes
These mini cheesecakes can be prepared a day in advance and stored in the refrigerator. Feel free to customize with lemon zest or berries.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 230
- Sugar: 12g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg