Mini cheesecake

Mini cheesecakes are delightful individual-sized treats that are perfect for any occasion. These bite-sized desserts feature a creamy and indulgent cheesecake filling on a crunchy cookie crust. Topped with fresh fruits, they make a beautiful and delicious dessert that will impress your guests. Enjoy these mini cheesecakes as a sweet ending to any meal or as a special treat for yourself.

Ingredients
For the base

• 150 gr Graham cookies (or speculaas)
• 50 gr butter, melted

Watch me make these delicious mini cheesecakes in the video

For the cheesecake

• 400 gr cream cheese
• 100 gr sugar
• 2 eggs
• 100 gr sour cream
• 20 gr cornstarch
• 1 tsp vanilla extract

Also needed

• fresh raspberries

Tools

• Mini cheesecake pan
• Multishredder or Foodprocessor

• Preheat the oven to 130°C (266°F) and place the molds on a baking tray.
• Finely crush the cookies in a food processor or place them in a plastic bag and crush them with a rolling pin. Mix the melted butter with the crumbs and evenly distribute the mixture over the molds. Press the crumbs firmly.
• Mix the cream cheese with the sugar. Then add the eggs, sour cream, cornstarch and vanilla extract and mix everything until you have a smooth mixture. Divide the cheesecake mixture among the molds. 
• Bake the mini cheesecakes for 25-35 minutes. The tops may still be slightly wobbly when they come out of the oven. Let them cool in the molds at room temperature and then place the molds in the freezer for at least 3 hours.
• Remove the frozen cheesecakes from their molds and let them defrost in the fridge or at room temperature, depending on how quickly you want to serve them.
• Garnish the cheesecakes with fresh raspberries and a dusting of powdered sugar.