Vanilla Mini Cheesecakes
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
Rich and creamy vanilla mini cheesecakes with a shortbread crust.
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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