Thursday, 29 November 2012

Baby Cheesecakes

When you just can't be trusted with a grown-up size cheesecake in the house, you have no alternative than to make four individual baby cheesecakes. Sometimes a whole cheesecake can be a weight around your neck (aka two chins), especially if there aren't enough of you to eat it in one sitting. Single portion cheesecakes to the rescue. That way there's no temptation to go back for another slice. No giant cheesecake to haunt you from the fridge when you return home from the gym. No biscuit based, creamy filled, 20cm dream to call to you in the middle of the night. Nope, once they're gone, it's all over... no evidence, no guilt, perfect.

Baby Cheesecakes

Makes 4

For the Base:
3 digestive biscuits, or shortbread biscuits
20g unslated butter, melted

For the Filling:
170g cream cheese, room temperature
80g golden caster sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
1/2 teaspoon finely grated lemon zest

To Garnish:
50g fresh blueberries
1/4 cup sour cream
1 tablespoon brown sugar
Finely grated lemon zest

Preheat the oven to 160 degrees C. Line 4 holes of a muffin tin with paper cases.

Make the Base:
Crush the biscuits to fine crumbs using a food processor or put them into a plastic bag and  bash them to smithereens with a rolling pin.

Put the crumbs into a bowl with the butter and mix to combine. Put a tablespoon of the mixture into the base of each muffin case and press down firmly. I used the base of a glass the same size as the muffin case. Refrigerate the bases while you make the filling.

Make the Filling:
In the bowl of an electric mixer, beat the cream cheese and golden caster sugar together until pale and fluffy. Beat in the egg, then the vanilla and lemon zest. Spoon the mixture over the bases.

Bake for 20 minutes or until the cheesecakes are puffed and just starting to colour. Allow to cool, then refrigerate until ready to eat.

Combine the sour cream and brown sugar together in a small bowl.

Remove the cheesecakes from the muffin paper cases. Drizzle with the sweetened sour cream, top each one with a few fresh blueberries and grate over some finely grated lemon zest.


  1. these look amazing!! your baking is always so beautiful!

  2. So cool!!!!!! Lovely little baby guilt after. If you don't eat all of it!! :P

  3. "No giant cheesecake to haunt you in the fridge". This is my biggest problem with cakes and cheesecakes and pies. I'm always trying to take them to work for my co-workers. These are perfectly portioned and beautiful!

  4. Thanks Little Kitchie, I'd love to take all the credit, but cheesecake is very photogenic :)

  5. Hey Gabrielle. Eat all of them? The thought never crossed my mind! :P

  6. Thanks Sharmila. Oh yeah, I just can't live with a giant cheesecake throbbing away in the fridge. I bet your co-workers love you :)

  7. These are adorable. My husband will love them!

  8. Hey Ashley. Thanks so much for your comment. Enjoy.

  9. This is perfect! I've been craving cheesecake lately, but since there are just two of us it has seemed crazy to bake an entire cheesecake and be home alone with it. These little guys look just great! Thanks for the recipe, I'll definitely be trying it out!

  10. Hey Katie. These are perfect for satisfying that craving without the potential cheesecake eating frenzy that could ensue with a giant cheesecake in the house. I really hope you love them - guilt free... more or less :)