Easy 10 Minutes Mini Cheesecake
These tasty and easy 10 minutes mini cheesecake with a fruity topping are a great quick dessert to make for a fancy dinner. Also, you can top these lovely mini cheesecakes with cheesecake strawberries or just simple jam. As you may have noticed, these lovely cheesecakes are elegant and perfect to prepare as a dessert or as a side dessert dish for party ideas.
How long do these quick mini Cheesecake take to make?
It will take around 10 minutes to prepare the Easy Mini Cheesecakes using a hand whisk and crushing your crackers in a plastic bag, but if you make it with the food processor, it will take only 5 minutes to prepare. Also, if you’re a newbie, it may take more time since your kitchen skills are not as good as a professional’s, but I’m sure you’ll cook and prepare it as well as a professional. Also, Cream cheese and eggs have to be at room temperature so it won’t crumbles while making the cheesecake.
Notes for a perfect Easy 10 Minutes Mini Cheesecake :
- Cream cheese and eggs have to be at room temperature so it won’t crumbles while making the cheesecake.
- Allow to rest in the oven For 15 minutes with half door open do the top of the cheesecake won’t ends up with a thick layer.
- I like to let it cool at room temperature befor place it at the fridge.
- Chill the cheesecake in the fridge for 4 hours before serving.
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Mini cheesecake
Ingredients
- 15 crackers (100g)
- 60 g Melted butter
- For Cheese layer:
- 400 g cream cheese
- Half a cup of sugar
- 2 eggs
- 2 tablespoons of all purpose flour
- 125 g yogurt
- Lemon zest, take only green or yellow peel
- 1/2 teaspoon of vanilla pouder or 1 tsp of vanilla extract
- For decorating:
- Fruits such as strawberry, cherry, berries, or strawberry jam
Instructions
- Prepare your cupcakes tin with placing cupcakes liners.
- In food processor add cracker, pulse until finely chopped. Or place the crackers in a zip bag and crush with a roller until finely chopped.
- Place crackers in a large bowl and add butter, mix the butter in completely.
- Add a tablespoon of the crust into each cupcake paper.
- Use a glass bottom to press the crust down.
- To make the filling in a large bowl cream the cream cheese with sugar, lemon zest and vanilla. Add yogurt give a quick mix add eggs, combine and finally add the flour, beat until well mixed.
- Fill the cupcakes paper liners with cheese batter.
- Bake at 170°C for 15 minutes. Turn off oven and allow to rest in the oven for about 15 minutes with the half door open, then remove and allow to cool at room temperature. Chilled for at least 4 hours so they firm up. Once cooled decorate with fruits or jam.
Enjoy!
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