This is an excellent recipe for mini cheesecakes. Leave them plain or top them with fruit, compote or fruit glaze. Perfect for dinner parties and picnics.
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30g digestive biscuit, crushed into crumbs
1 tablespoon caster sugar
1 tablespoon margarine, melted
225g cream cheese, softened
4 tablespoons caster sugar
1 1/2 teaspoons lemon juice
1/2 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
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Method Prep:20min › Cook:25min › Ready in:45min
Preheat oven to 170 C / Gas 3. Grease a 6 cup muffin tin or line with muffin cases.
In a medium bowl, mix together the digestive biscuit crumbs, sugar and margarine with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on.
Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 170 C / Gas 3 for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.