Ingredients:

  • 1 ½ cups (170g) Digestive Biscuits or Graham Crackers, finely crushed
  • 5 tablespoons (70g) Unsalted Butter, melted
  • 2 tablespoons (25g) Granulated Sugar
  • 24 ounces (680g) Cream Cheese, full-fat, softened
  • ¾ cup (150g) Granulated Sugar
  • 2 Large Eggs, room temperature
  • 2 teaspoons Vanilla Extract
  • ¼ cup (60ml) Sour Cream, full-fat
  • Pinch of Salt
  • Fresh Berries (optional)
  • Chocolate Shavings (optional)
  • Fruit Preserves/Jam (optional)
  • Whipped Cream (optional)

Instructions:

  1. Preheat oven to 325°F (160°C). Line the mini muffin tin with cupcake liners.
  2. Combine crushed biscuits, melted butter, and sugar in a bowl. Press firmly into the bottom of each cupcake liner.
  3. Beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and salt. Be careful not to overmix.
  4. Spoon or pipe cheesecake filling evenly into each cupcake liner, filling almost to the top.
  5. Bake for 18-22 minutes, or until the edges are set and the centers are just slightly jiggly.
  6. Turn off the oven and crack the door slightly. Let the cheesecakes cool in the oven for 30 minutes. Then, remove from the oven and cool completely on a wire rack.
  7. Refrigerate for at least 2 hours before serving (or preferably overnight).
  8. Top with your desired toppings just before serving.