Baby Eggless Cheesecake Pots
These "baby" (or mini!) cheesecakes are baked and served in chic ramekins for the perfect single-serving treat! Condensed milk and Greek yogurt are the hero ingredients ensuring that this eggless recipe stands up to any classic cheesecake with creamy aplomb!
Ingredients
- ⅔ cup digestive biscuit crumbs
- ¼ cup melted butter
- 110 gm cream cheese, softened
- 80 gm condensed milk
- 50 gm Greek yogurt
- 1 tbsp + 1 tsp corn flour
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 180C
Prepare the crust:
- Mix the melted butter and biscuit crumbs together until the crumbs are evenly moistened. Add a bit more melted butter if required.
- Press this mixture down into the base of two ramekins (mine had a 4” diameter), using the back of a spoon to pack it down firmly. Bake for 5 mins / until it starts to turn brown.
Prepare the cheesecake filling:
- Beat the cream cheese until smooth and fluffy (don’t over-beat, as this can curdle the cheese).
- Beat in the condensed milk, yogurt, corn flour and vanilla until smoothly combined.
- Pour the batter over the half-baked crusts and pop the ramekins in to bake at 170C for 17-20 minutes , until the edges have browned and are just about set but the centre is still wobbly.
- Leave the oven door open and let the cheesecake cool in the oven itself for 5-10 minutes. Then transfer to a wire rack and let it come to room temperature. At this point, you can spread some salted caramel / fruit compote on top, before refrigerating for a few hours/ overnight until the cheesecake pots have set.
