Creamy, individual cheesecakes on a buttery crust. No oven needed, easy to top with fruit or chocolate.
# What You'll Need:
→ Crust
01 - 1 1/4 cups (150 g) graham cracker crumbs or digestive biscuit crumbs
02 - 1/4 cup (55 g) unsalted butter, melted
03 - 2 tablespoons (25 g) granulated sugar
→ Cheesecake Filling
04 - 16 oz (450 g) cream cheese, softened
05 - 1/2 cup (120 ml) heavy cream, cold
06 - 1/2 cup (60 g) powdered sugar, sifted
07 - 1 teaspoon vanilla extract
08 - 1 tablespoon lemon juice (optional)
→ Toppings (optional)
09 - Fresh berries (strawberries, blueberries, raspberries)
10 - Fruit compote or preserves
11 - Chocolate shavings
12 - Crushed cookies or graham crackers
13 - Whipped cream
# Steps to Follow:
01 - Line a standard 12-cup muffin tin with paper liners.
02 - In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar until the texture is like wet sand.
03 - Divide the crumb mixture evenly among the liners (about 1 heaping tablespoon each) and press firmly into the bottoms to form a crust. Refrigerate while you prepare the filling.
04 - In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar, vanilla extract, and lemon juice (if using); beat until creamy and well combined.
05 - In a separate bowl, whip the cold heavy cream to stiff peaks.
06 - Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
07 - Spoon or pipe the cheesecake filling evenly over the chilled crusts, smoothing the tops.
08 - Refrigerate for at least 2 hours, or until set and firm.
09 - Before serving, remove cheesecakes from the liners and top with your choice of toppings.
