Mini Cheesecake Cupcakes

Healthy, delicious bites of goodness

Prep time

15min

Cooking time

15min

Total time

30min

Serves: 12

Featured recipe

THE BASE
Using a food processor, blend digestive biscuits into fine mixture. Pour into a bowl and add melted butter. Mix well.
Divide evenly into 12 muffin liners in a muffin pan. Using a spoon, press the mixture tightly and evenly. Set aside.
THE CHEESE FILLING
Using a low speed in your mixer, mix cream cheese until just creamy. While mixing, gradually add in Freesweet. Then add in eggs 1 by 1, mixing just until well combined.
Then add in vanilla extract, lemon juice, flour and mix again just until combined. Finally add in sour cream and mix everything together.
Using an ice cream scoop, divide the cheesecake filling evenly into prepared muffin pan. Gently shake the pan to make the top surface flat.
Bake in a preheated oven at 320ºF (160ºC) for 15 minutes or when you gently shake the pan, the cheesecake wiggle a bit and the center look not as set.
Remove from the oven and leave to cool to room temperature in the pan. Place the pan in the fridge overnight.
NOTES
Do not over mix to avoid cheesecake from cracking while baking.
It's easier to remove the cheesecakes from the pan after they're chilled in the fridge.
They taste amazingly delicious after an overnight chilling in the fridge.