Name: Mini Cheesecake Bites Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings
Ingredients: 150g flour; 60g (6 tbsp) unsalted butter, melted; 400g cream cheese, room temperature; 200g sour cream, room temperature; 80g (8 tbsp) heavy cream; 100g (10 tbsp) sugar; 15g (1.5 tbsp) lemon juice; 3g (1 tsp) vanilla oil; 30g (3 tbsp) cornstarch; 2 eggs (125g) at room temperature; Whipped cream (250g heavy cream + 20g (2 tbsp) sugar); 5–6 strawberries; Mint and apple slices (or lemon balm)

Directions

1. Step

Crush 150g of whole biscuits into a fine powder and transfer to a bowl. Add 60g (6 tbsp) of melted unsalted butter to the crushed biscuits and mix well. Line muffin molds with liners and add a tablespoon of the biscuit mixture to each mold. Spread the mixture evenly and gently press down to compact the crust. Refrigerate the molds to allow the crust to set.

2. Step

In a large bowl, beat 400g of room temperature cream cheese and 100g (10 tbsp) of sugar until smooth. Add 15g (1.5 tbsp) of lemon juice, 30g (3 tbsp) of cornstarch, 80g (8 tbsp) of heavy cream, 200g of sour cream, and 3g (1 tsp) of vanilla oil. Mix until well combined, then add the eggs (125g) and gently mix until fully incorporated.

3. Step

Fill each muffin mold about 80% full with the cheesecake mixture. Tap the bottom of the molds to release any air bubbles and level the filling. Bake in a preheated oven at 160°C (320°F) for 25 minutes. Once baked, let the cheesecakes cool, then refrigerate for at least 4 hours or overnight.

4. Step

Whip 250g of heavy cream with 20g (2 tbsp) of sugar until stiff peaks form. Cut 5–6 strawberries into small pieces. After chilling, carefully remove the cheesecakes from the molds and peel off the liners. Pipe or spread whipped cream on top of each cheesecake. Garnish with strawberries, apple slices, and mint (or lemon balm) for a fresh, vibrant finish.