- 200g digestive biscuits
- 80g melted butter
- 250g cream cheese at room temperature
- 80g sugar (you can adjust according to your taste)
- 1 egg
- 1 teaspoon vanilla extract
- Artisan strawberry jam (the amount depends on your preference)
- Cupcake molds
- Preheat the oven to 180°C (350°F) and prepare your cupcake cases with paper liners.
- Crush the digestive biscuits until you obtain fine crumbs. You can do it in a blender or place them in a bag and crush them with a rolling pin.
- Mix the cookie crumbs with the melted butter until well combined. The mixture should have a sandy texture.
- Divide the cookie and butter mixture between the cupcake liners, pressing firmly into the bottom to form the base of the mini cheesecakes.
- In a large bowl, beat cream cheese with sugar until smooth and creamy. Add the egg and vanilla extract, and continue beating until well incorporated.
- Pour the cream cheese mixture over the cookie bases in the cupcake liners, filling them about 2/3 full.
- Using a teaspoon, place a small amount of artisanal strawberry jam on top of each mini cheesecake and use a toothpick to make swirls on the surface.
- Bake the mini cheesecakes in the preheated oven for about 15-20 minutes, or until they are firm on the edges but slightly soft in the center.
- Once baked, remove the mini cheesecakes from the oven and allow them to cool completely before refrigerating for at least 2 hours, or preferably overnight.