Mini baked cheesecakes — individual portions can be especially appealing!

200 g biscuits (crumbled)

100 g melted butter

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

Crush the biscuits, mix with the melted butter, and press the mixture into the bottoms of the cupcake molds (use paper liners).
Beat the cream cheese (at room temperature), add the sugar and beat until smooth. Then add the eggs, vanilla and lemon juice and beat.
Add the cream and continue beating until well combined.
Divide the cream cheese mixture over the biscuit bases in the molds.
Bake the mini cheesecakes in a preheated oven at 170°C (338°F) for 15 minutes.
Let the molds cool completely before decorating.
Top with strawberry gel or jam and fresh strawberry slices.
Serve the mini baked cheesecakes after chilling them well in the refrigerator.

Mini Baked Cheesecakes

Prep checklist