Toffee Mini Cheesecakes
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
Indulge in these bite-sized cheesecakes with a rich toffee filling, perfect for any occasion.
Ella x
Ingredients
- 120graham cracker crumbs
- 200 ggranulated sugar
- 80 gall-purpose flour
- 115 gcold unsalted butter
- 4 egglarge eggs
- 400 gcream cheese
- 100 gbrown sugar
- 120toffee bits
- 120 mlheavy cream
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
Prepare the crust: Mix the graham cracker crumbs, flour, and cold butter in a bowl until well combined.
Tip: Press the mixture into the bottom of a mini muffin tin.
- 3
Bake the crust: Place the mini muffin tin in the oven and bake for 10-12 minutes, or until lightly browned.
Tip: Let the crust cool completely.
- 4
Prepare the cheesecake filling: Beat the cream cheese and granulated sugar until smooth.
Tip: Add the eggs one at a time, beating well after each addition.
- 5
Add the brown sugar and toffee bits to the cheesecake mixture, beating until well combined.
Tip: Pour the cheesecake mixture into the cooled crusts.
- 6
Bake the cheesecakes: Place the mini muffin tin in the oven and bake for 18-20 minutes, or until the edges are set and the centers are slightly jiggly.
Tip: Let the cheesecakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- 7
Drizzle with heavy cream: Once the cheesecakes are completely cool, drizzle with heavy cream.
Tip: Serve chilled, garnished with additional toffee bits if desired.
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