Desserts
ChefLeila Hammoud
Mini Baked Cheesecakes
Mini baked cheesecakes in individual portions — light, attractive, and perfect for sharing. Try this tasty, easy-to-follow recipe.
Mini baked cheesecakes — individual portions can be especially appealing!
Ingredients
Start here, then move straight into the method.
- Base (first layer)
- 200 g biscuits (crumbled)
- 100 g melted butter
- Second layer
- 300 g cream cheese (Philadelphia or similar)
- 100 g sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
- 200 ml heavy cream (whipping cream)
- For topping: strawberry gel or strawberry jam + fresh strawberries
- For more delicious desserts see: Date Syrup Cake
- Leyla's mini atayef recipe see: Mini Atayef
- Lotus cheesecake recipe: Lotus Cheesecake
Method
Follow the cooking sequence without leaving the page.
- Crush the biscuits, add the melted butter, mix well and press them together
- Prepare the cupcake molds and line them with paper cases; put the biscuit mixture in and press firmly
- Beat the cream cheese (it should be at room temperature), add the sugar and beat; then after the sugar dissolves add the eggs, vanilla, and a tablespoon of lemon juice and beat
- Add the cream and continue beating well
- Divide the cream-cheese mixture over the biscuit in the molds
- Put the mini cheesecake molds into a preheated oven at 170°C for 15 minutesTimers: 15 min
- Let the molds cool completely before decorating
- Decorate with strawberry jelly or strawberry jam, then top with fresh strawberry slices
- Serve the mini baked cheesecakes after allowing them to chill thoroughly in the refrigerator
- Laila Hamoud
- For more delicious desserts, here is a link: Date molasses cake
- To make Laila's mini athmaliya, here is the link: Method for mini athmaliya
Recipe tags
DessertsInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Date Syrup Cake
- Mini Atayef Method
- Lotus Cheesecake Method
