The recipe for these mini classic vanilla cheesecakes is the ideal recipe to have which you can switch up to your mood! A crumbly biscuit layer is topped with a creamy fluffy cheesecake layer which is topped with fresh summer berries.

How to make these Mini Classic Vanilla Cheesecakes

To make these cheesecakes you only need a couple of minutes, however, they need to set for at least for hours to achieve their best texture. Start by preparing the biscuit base. Crush the biscuits into fine crumb, add the melted butter and mix together. Place the mixture in the tart pans and press tightly down and around the edges. Bake for about 8 minutes at 180°C/350°F. Let completely cool once ready.

In a bowl whip together the cream cheese, vanilla and icing sugar. In another bowl, whip until stiff the heavy cream. Start folding in gently the whipped cream in the cream cheese mixture. Divide the cheesecake mixture evenly between the cooled pans. Level it the cream out with an offset spatula. Store in the fridge for at least 4 hours. When ready to serve, remove from the pans and decorate with the fresh fruit.

FAQs

What mould to use for these cheesecakes?

For the cheesecakes pictured here I used the classic mini tarts mould. I like these as nothing sticks and the cheesecake slides perfectly away. Also, I love the balance of crust to cheesecake I get with these. However, you can use the specific mini cheesecake moulds or also a muffin tray. Although, be warned that the quantities might vary from this recipe.

How to store these cheesecakes?

You can store these mini cheesecakes in the fridge for about 2-3 days. Before decorating them you can also store the cheesecakes in the freezer. In addition, I like to store my cheesecakes in the moulds until I’m ready to serve so that they don’t break.

Can I use other types of biscuits?

Of course! For this recipe, I have used biscoff/speculoos biscuits. However, as this recipe is a basic one you can experiment with any biscuits you like! Although, some biscuits might require more butter to be added for them to create a solid base.

Can I put other toppings?

As already mentioned, this is a basic classic recipe. I chose to decorate mine with fresh seasonal berries. However, you can top these mini cheesecakes with anything that you like!

Ingredients

Biscuit Base

280 g Speculoos biscuits
120 g Butter

Cheesecake Layer

200 g cream cheese
160 ml heavy cream
1 1/2 tsps vanilla extract or 1 vanilla pod
40 g icing sugar

Toppings

Fresh berries strawberries, raspberries, blueberries, etc

Instructions

Lightly grease a tart pans with cooking spray and set aside.
Crush the biscuits by hand or in a food processor until you get fine crumbs. Add the melted butter to the crumbs and mix together. Divide evenly the mixture into the pans and press them down and around the edges tightly.
Bake the biscuit base at 180°C/350°F for about 8 minutes. Let them cool down completely.
In a large bowl, cream together the cream cheese, vanilla and icing sugar. Set aside.
Whip the heavy cream and fold it gently in the cream cheese mixture.
Evenly distribute the mixture between all the pans. With an offset spatula, smooth out the top of the cheesecakes. Place in the fridge for at least four hours.
When ready to serve, remove the cheesecakes from the pans and decorate with fresh berries.

If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!

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