Since I realised that Arnott’s Choc Ripple Biscuits are the same size as the base of my 12-hole muffin tin’s cup, I have had this idea to make Mini Cup Cheesecakes and I finally made them today. I usually make the base of Cheesecake with crumbed sweet biscuits and melted Butter. But, for these Cup Cheesecakes, I just placed a Choc Ripple Biscuit in each cup. The filling is my ‘Super Easy Baked Cheesecake’. This is literally super easy to make.
12 Cup Cheesecakes
12 Arnott’s Choc Ripple Biscuits
*Note: You can use other sweet biscuits. Read ‘Method 2’
250g Cream Cheese *softened
1/3 cup Caster Sugar
2 tablespoons Lemmon Juice
200ml Thickened Cream
3 large Eggs
3 tablespoons Plain Flour
100g Blueberries *optional
Powdered Sugar for dusting *optional
- Preheat oven to 170℃. Line a 12-hole medium-size muffin tin with paper cases. Place 1 Biscuit, top side facing down, in each case, and press down. The biscuits should fit in.
- *Note: If you use other sweet biscuits that are larger and don’t fit, use 120g and break them into fine crumbs. Mix with 60g melted Butter, and press the moist crumbs into each case.
- Mix softened Cream Cheese and Sugar in a mixing bowl, add Lemon Juice, Eggs and Plain Flour, and use an electric mixer to blend until thick and smooth.
- Pour the mixture into cake cases. It would be easier to do so if you use a jug. Transfer some mixture into a jug and pour it into cases, and repeat. Add some Blueberries on top, but it is optional. You can add other berries.
- Bake for 20 to 25 minutes or until slightly coloured and cooked through. Allow to cool in the tin, then transfer to a wire rack to cool completely. I recommend to chill the Cheesecakes in the fridge. *Note: I dusted them with Icing Sugar before serve.