Mini Cheesecakes

Mini Cheesecakes

15 hrs 50 mins total time

25 mins active time


Serves 4



  • 4¼ oz Nilla wafer cookies

    broken into prices

  • 1¾ oz unsalted butter


  • 17½ oz cream cheese

    at room temperature

  • ¾ cup (5½ oz) superfine sugar


  • 1 tsp pure vanilla extract
  • 2 large eggs

    at room temperature

To serve:

  • 1 cup (8 fl oz) heavy cream


  • 125 g raspberries
  • Powdered sugar

    to dust


  • 1Preheat the oven to 325°F. Grease four, 4-inch springform pans. Line the bottoms with parchment paper.
  • 2Put the cookies in a food processor, and process to form crumbs. Add the melted butter and process to combine.
  • 3Divide the cookie mixture evenly between the pans. Using the back of a spoon, press the cookie mixture over the pan bottoms. Refrigerate until required.
  • 4Assemble the mixer using the glass bowl and scraper beater. Put the cream cheese, ½ cup sugar and vanilla in the bowl. Slowly turn the mixer to CREAMING/BEATING setting and beat for 2 minutes until smooth Turn the dial to LIGHT MIXING and add the eggs, one at a time, beating well between additions.
  • 5Pour the cream cheese mixture over the cookie bases.
  • 6Bake for 20-25 minutes until just set.
  • 7Remove the cheesecakes from oven and stand at room temperature until cool. Refrigerate overnight.
  • 8Top with whipped cream and raspberries. Serve dusted with powdered sugar.

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