Mini cheesecakes are the small version of a cheesecake. Cheesecake is made with cream cheese and bottom crust is made with biscuit crumbs. Flavor of cheese cake is little bit on a tart side. You can top it with some strawberry sauce but these are delicious on its own. It is very creamy and smooth cake.

Ingredients

For crust:
14 Digestive biscuits, crushed
1/4 cup softened butter

Filling:
200 g of cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla essence
1 tbsp of lemon juice
1 egg

Procedure

1. Break biscuits in small pieces and add them into a food processor. Add soft butter and grind well. The biscuits crumbs should look like wet but still when you hold it they still come together.

2. Preheat oven to 180° C. Line muffin tins with muffin liners. Take biscuit crumb mixture and add almost 1 tbsp in each one of them. Bake for about 5 minutes. Take them out and set aside to cool down completely.

3. In the same food processor add softened cream cheese, powdered sugar, vanilla essence, lemon juice and an egg. Mix well until fully combined.

4. Take that mixture divide equally into six parts and fill each one of them. One again bake these in preheated oven at 180°C for about 16-18 minutes. You just need sides of the cakes to fully cooked. Center should not be set completely.

5. Take them out and let them cool completely. Once they cool completely refrigerate them for 4-6 hours. Once they set completely in the center serve and enjoy.

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