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–+ servings

Mini Cheesecakes with and without oven

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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 18 mini cheesecakes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

FOR THE BASE
  • 140 gm Digestive biscuits or graham crackers crushed
  • 5 tbsp Melted butter
  • 2 tbsp Granulated sugar
FOR THE BATTER
  • 400 gm Cream cheese
  • 1/2 cup Granulated sugar you can use up to 2/3 cup sugar
  • 2 nos Eggs large
  • ½ cup Hung yoghurt / Sour cream
  • 1 tsp Vanilla essence/extract
  • 2 tsp Lemon juice optional

Method
 

  1. Make sure all the ingredients are at room temperature. Preheat oven to 350F. Mix the finely crushed digestive biscuits, butter and sugar.
  2. Divide the crust mixture evenly into 18 muffin cups lined with paper liners and level it using a small cup or silicon mold. Bake the crust in the preheated oven for 5-7 mins and let cool.
  3. Mix the cream cheese until creamy and add in the sugar, continue mixing until uniformly mixed.
  4. Add in the eggs, one at a time until fully incorporated. Pour in vanilla essence and lemon juice.
  5. Pour the batter into the cups, approx 2 tbsp in each.
  6. Bake for 15 mins. Let the cheesecakes come to room temperature and refrigerate for a minimum of 4 hrs to set completely. (preferably over night so the flavors can develop).
  7. Enjoy as is or serve topped with strawberry sauce, whipped cream, caramel sauce or fresh fruit!!
To Make the Cheesecakes on stove top
  1. Place a Kadai, with a small rack or perforated stand and Preheat for 5 mins on low-medium flame and place the muffin cups with crust mixture and bake for 7-10mins on low flame .
  2. On Medium flame , pour some water into the Kadai, place the cups into the pan . As soon as the water comes to boil, cover and steam for 15 mins on low-medium flame.
  3. Let the cheesecakes come to room temperature and refrigerate for a minimum of 4 hrs to set completely.(Preferably over night so the flavors can develop).

Notes

  • For chocolate cheesecakes, use Oreos for the crust and top with chocolate ganache.
  • The lemon juice is optional.
  • These cheesecakes, keeps in the refrigerator for 3 days in an airtight container and can be cling wrapped and frozen individually for up to 3 months to be enjoyed later. Thaw the frozen cheesecakes in the refrigerator overnight before serving.
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