Mini Classic Vanilla Cheesecakes
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.
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.