Delicious, easy-to-make mini cheesecakes are the perfect idea for sweetness for guests or families. They can be served in many favorite ways, with fruit, whipped cream, chocolate coating or without any additives. They will look great and taste great 🙂



1 pack of petit beurre biscuits, crushed
3 tablespoons brown sugar
5 tablespoons butter, melted



1 kg of cottage cheese for cheesecake at room temperature
1 packet of cream pudding
170 g of sugar
4 eggs at room temperature
2 heaped tablespoons of cream 18% at room temperature


Line a 12 muffin pan with cupcake liners. Combine the crust ingredients into a bowl. Pour in 2 tablespoons of the crust into each muffin liner and press tightly into the bottom. Meanwhile, mix the cottage cheese, eggs, sugar, pudding and cream together in a bowl until smooth. Pour the cheesecake mixture into the prepared graham cracker crust and spread. Place the cheesecake in an oven preheated to 150°C (hot air) and bake for 18-20 minutes. After this time, turn off the oven and gently open the oven door. Leave the cheesecake inside for a dozen more minutes before taking it out. Cool the cheesecake in the fridge for 4 hours or preferably for a night before serving. Serve plain or topped with whipped cream and berries 🙂


biscuit, brown sugar, butter, cottage cheese, cream cheese, cream, egg, pudding, sugar, sweets

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