Vanilla Mini Cheesecakes
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These vanilla mini cheesecakes are my go to when I want to impress without spending hours in the kitchen. They come together in just 45 minutes total, and the individual portions make them perfect for entertaining or treating yourself throughout the week. Cream cheese provides protein and calcium to keep you satisfied, while the simple vanilla flavor lets the rich, creamy texture shine. What I love most is how forgiving this recipe is, even for beginner bakers. You'll have elegant desserts that taste like they took far more effort than they actually did.
Ella x
Ingredients
- 120 gall-purpose flour
- 200 ggranulated sugar
- 120 gunsalted butter
- 2egg
- 1 mlvanilla extract
- 400 gcream cheese
- 150 mlheavy cream
- 5 gsalt
- 50 gconfectioner's sugar
- 40 gunsalted butter, melted
Detail level
Instructions
- 1
Preheat the oven to 180°C. Line a 12-cup muffin tin with paper liners.
- 2
In a medium bowl, whisk together flour, sugar, and salt.
- 3
Add the melted butter and mix until the mixture forms a crumbly dough.
Tip: Use your fingers or a pastry blender to work the butter into the dry ingredients.
- 4
Press the dough into the bottom of each muffin cup.
- 5
Bake for 18-20 minutes, or until the edges are lightly golden.
Tip: Avoid overbaking, as this can cause the cheesecakes to dry out.
- 6
Let the cheesecakes cool completely in the pan.
- 7
In a large bowl, beat the cream cheese until smooth.
- 8
Add the heavy cream and vanilla extract, and beat until well combined.
Tip: Use an electric mixer on medium speed until the mixture is smooth and creamy.
- 9
Pour the cheesecake batter into the prepared muffin cups.
- 10
Refrigerate the cheesecakes for at least 4 hours, or until set.
Tip: This will help the cheesecakes to set and prevent them from cracking.
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