Ingredients
Scale
- 200 g Maria biscuits
- 175 g melted butter
- 800 g cream cheese, room temperature
- 8 g vanilla sugar
- 175 g granulated sugar
- 60 g cornstarch
- 4 eggs
Instructions
- Prepare the cookie base by crushing Maria biscuits and mixing them with melted butter until it resembles wet sand. Press into cupcake liners in a muffin tray and refrigerate.
- In a large bowl, beat cream cheese until smooth, then add vanilla sugar and granulated sugar. Mix in cornstarch and eggs one at a time.
- Divide the cheesecake batter over the crusts and bake at 160°C / 320°F for 18–22 minutes, letting them cool inside the oven afterwards.
- Optionally, prepare white chocolate ganache by heating heavy cream and pouring it over chopped white chocolate until smooth.
- Decorate your mini cheesecakes with preferred toppings like fruit or ganache before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 cheesecake (60g)
- Calories: 260
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg