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mini cheesecake

Mini Cheesecakes

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Course: Dessert
Cuisine: Medium
Prep Time: 20 minutes
Cook Time: 15 minutes
Cooling time: 2 hours
Total Time: 35 minutes
Servings: 6 mini cheesecakes
Author: Lorena Salinas from Cravings Journal


For the base

  • 50 g vanilla or graham crackers
  • 1 1/4 tbsp unsalted butter melted
  • 1/4 tsp salt

For the cheesecake

  • 220 g cream cheese approximately 1 packet
  • 60 g sugar
  • 55 g sour cream at room temperature
  • 1/2 tsp vanilla essence
  • 1 egg at room temperature
  • 1/8 tsp salt

For the blueberry topping

  • 200 g fresh or frozen blueberries
  • 100 g sugar
  • 100 ml water


For the base

  • Process the cookies until fine.
  • Add the salt and melted butter and mix.

For the filling

  • Whip the cream cheese with the sugar until soft and homogeneous. Every once in a while stop and use a spoon to bring down the un-mixed parts that stick on the bowl and at the bottom.
  • Add the sour cream, vanilla essence and salt and mix again.
  • Lower the speed of the machine to minimum and add the egg. Mix in at low speed so you don't add any air to them.
  • Put the muffin liners in the muffin mould. Add a bit of the cookie base and press down with the back of a spoon. Fill with the cheese layer leaving about 3mm free in case it grows a bit. Take to a preheated oven at 180C. Along with the oven, also preheat your oven tray with water so they're cooked in a bain-marie. If you forgot to do this, add boiling water to the tray. The water should go halfway up the side of the muffin mould.
  • As soon as it goes into the oven, lower the temperature to 150C.
  • Cook for 15min or until it's barely shaking or not shaking at all if you wiggle the mould gently.
  • Wait for them to cool down completely and then put in the fridge for at least 2 hours.

For the blueberry topping

  • Cook everything in a pot until it thickens a bit. Remember that when it cools down it's going to become thicker.
  • Let cool down completely.
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