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Mini Eggless Cheesecake Cups

Do you also feel guilty about eating an entire slice of cheesecake? Don't worry I've got you covered! These mini cheesecake cups will keep the guilt at bay and will melt in your mouth. Bonus: they're eggless!

Cheesecake is something that you have to plan in advance. There's no shortcut to getting a decadent, creamy and yet airy cheesecake (I've learnt it the hard way).

A few things to keep in mind that you absolutely cannot miss:

  • The water bath is crucial. It helps in even baking, helps your cheesecake to stay creamy and prevents the tops from getting cracks

  • Your cream cheese has to be at room temperature or you won't reach the right consistency. If its too cold, it would have lumps. You don't want to bite into a huge cream cheese lump in your final product

  • It is hard to resist but you need to give it time to refrigerate overnight before you bite into it. The cheesecake needs to set completely to give you the desired texture so please be patient and follow the recipe instructions

This recipe makes 12 cups but you can totally cut down the recipe in half to make 6 cups.



  • 75 gm graham crackers

  • 40 gm melted butter

  • 1/8 cup castor sugar


  • 1/4 cup heavy cream (cold)

  • 1 tbsp powdered sugar

  • 1.5 tbsp cornflour

  • 1 tbsp water

  • 340 gm cream cheese softened at room temperature

  • 1/4 cup castor sugar

  • 1/4 cup sour cream

  • 200 grams milkmaid (sweetened condensed milk)

  • 1 tsp Vanilla extract


Pre-heat your oven at 190 C. Your oven setting should be at bottom heating only.

For the filling:

  • Cream together your cream cheese and castor sugar. Make sure there are no lumps at this stage.

  • Add in the sour cream, sweetened condensed milk & vanilla extract and whisk thoroughly

  • Next, make a slurry of corn flour and water. Add to the cream cheese mixture

  • In a separate bowl whip your heavy cream with some powdered (icing) sugar till it forms soft peaks and carefully fold it in the above batter without deflating the whipped cream

For the crust:

  • Pulse the graham crackers, melted butter and castor sugar in an electric mixer or a food processer until it reaches a wet sand-like texture

Assembling and baking:

  • Line a muffin tray with some cupcake liners

  • Press a tablespoon of the crust mixture at the bottom of the liners and pour in the cheesecake filling

  • Heat some water and add it to a baking tray with high sides. Carefully place your muffin pan in the hot water bath and bake for 40 minutes in the pre-heated oven

  • After 35 minutes of baking, turn off the oven and leave the cheesecake cups in the oven for another 35 minutes

  • Then take them out of the oven and let them come to room temperature

  • Refrigerate overnight and serve the next day with fresh berries and whipped cream!

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