Rate This Recipe
A smaller version of the typical cheesecake.
Servings:6 People
Ingredients
- 6 Pieces Digestive Biscuits
- 3 Tbsp Melted Butter
- 3/4 Cup Cream Cheese
- 1/4 Cup Sugar
- 1/2 Tsp Vanilla Essence
- 1 Large Egg
- 1 Tbsp All-purpose Flour
- 1/4 Cup Sour Cream
Nutrition Facts
Mini Cheesecakes
Amount per Serving
Calories
265
% Daily Value*
Fat
20.7
g
32
%
Saturated Fat
12.4
g
78
%
Cholesterol
79
mg
26
%
Sodium
192
mg
8
%
Carbohydrates
17.7
g
6
%
Fiber
0.3
g
1
%
Sugar
10.3
g
11
%
Protein
3.8
g
8
%
Calcium
30
mg
3
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat oven to 325°f (160°c). Line a cupcake pan with cupcake liners.
- Crush the digestives, add melted butter to the crushed biscuit crumbs and combine. Divide the mixture between the cupcake liners (about a heaping tablespoon per cup) and press into the bottoms. Keep in the refrigerator to set about 10 minutes.
- Add the sour cream and beat on low speed until fully combined. Scrape down the sides of the bowl.
- Fill each cupcake liner with this mixture, almost to the top. Bake for 15 minutes.
- Allow cheesecakes to cool at room temperature about 30 minutes, then refrigerate for 4-6 hours to chill. The cheesecakes will slightly sink in the middle which gives you the room for toppings.
- Top with your favorite fresh fruits or filling and enjoy!
Tried this recipe?Mention @spicebangla or tag #spicebangla!
