Mini Cheesecakes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cheesecake crust

Step 2

Line the cavities of your muffin pan with muffin cases.

Step 3

Melt the butter in the microwave, then let it cool slightly while preparing the biscuit crumbs.

Step 4

Biscuit crumbs can be made in a food processor or by using a zip bag and rolling pin. Mix crumbs with warm but not hot butter and a pinch of salt until it comes together.

Step 5

If the mixture is too runny, place it in the fridge for a few minutes until it sets a bit. Then, line 12 muffin cases with the mixture, and with the help of a teaspoon, press it flat evenly and tightly.

Step 6

Once the crust is evenly distributed, place it into the oven 350 10 to 15 minutes

Step 7

Cream Cheese Filling

Step 8

For the filling, whip full-fat Philadephia cream cheese, very cold 36% heavy cream, and sifted powdered sugar for 2-3 minutes until light and fluffy then whip in the vanilla.

Step 9

Once the cheesecake crust is well cooled fill it with the cream cheese layer one by one then smooth the top and set it aside in the fridge for 2 hours.