mini vanilla cheesecakes

What’s the difference between a New York cheesecake and a vanilla cheesecake? That’s not the start to some terrible joke, by the way – I have no idea, Google is unsure, and I don’t want to feed you false information on what kind of cheesecake we’re dealing with here!

So, let’s go with vanilla. Compared to the last cheesecake I made, these little guys are a breeze. Half the ingredients, half the stress {and more than half the size!}

Recipe adapted from What Jessica Baked Next

Ingredients: makes 12

Buttery biscuit base:

  • 10 digestive biscuits {equivalent to 128g if you want to use another type of biscuit}
  • 60g unsalted butter, melted

Cheesecake mixture:

  • 455g cream cheese
  • 135g caster sugar
  • 2 eggs
  • 1 tsp vanilla extract


  • 1 Galaxy Ripple chocolate bar, broken up into tiny pieces
Alternatively, you could top these guys with fresh fruit, like strawberries and blueberries. Whatever you fancy, really!


Preheat your oven to 160 degrees Celsius, and line a muffin-tin with paper cases. 
Alternatively, you can cut strips of greaseproof paper around 15cm long and arrange a pair of them in a muffin hole in a cross shape. I used a little butter to stick them down to the tin. The ends should hang out, so you can pull the cheesecake out easily when it’s baked. This removes the crinkly edges from using cupcake cases, but is consequently a lot more effort!

Break up the biscuits using a food processor if you have one, or by tipping them into a plastic sandwich bag and going to town with a rolling pin. 
Melt the butter in a saucepan over a low heat; add the biscuit crumbs and stir through. 
Divide the biscuit between all twelve holes, and gently press down using the base of a spoon or the bottom of a (shot)glass. 
Bake the bases in the oven for around 5 minutes, then leave on the side to cool.
Beat the cream cheese in a large mixing bowl for a minute or two. Add the sugar – beat. Then the eggs – beat. Finally, stir the vanilla through the mixture.
Top each of the biscuit bases with cheesecake mixture, and bake for 22-24 minutes at 160 degrees. They should have a slight wobble when they’re done. 
Leave them to cool in the tin, before transferring them to a tin to set up in the fridge. Remove the paper cases, and decorate with chocolate shards. 

Cheesecake hacks:

  • If the cheesecakes are cracked on top after baking, sit a teaspoon in some hot water for a minute, then take it out and run it over the top. The crack should smooth over nicely.
  • For a gluten free version, substitute the digestives for gluten-free biscuits, and check that the chocolate is gluten-free if you’re using that for decoration

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s