Creamy, rich and decadent Classic Baked Eggless Mini Cheesecake ready in few minutes! Mini Cheesecake are quicker to make than a large size cheesecake: you don't need to make waterbath, they bake in only 15 minutes and they don't need to chill overnight in the fridge!
The taste of this Egglesse mini cheesecake is exactly the same than a classic New York Style Cheesecake with eggs!

► Classic Cheesecake: [ Ссылка ]
► Eggless Cheesecake: [ Ссылка ]
► Chocolate Cheesecake: [ Ссылка ]
► No Bake Cheesecake: [ Ссылка ]
► Burnt Basque Cheesecake: [ Ссылка ]

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INGREDIENTS
Makes 12 mini cheesecakes:

Crust:
140 g (5 oz) Digestive biscuits
55 g (1/4 cup) unsalted butter, melted
8 g (1 tsp) honey

Filling:
340 g (12 oz) cream cheese (Philadelphia), chilled
90 g (1/3 cup+1 tbsp) caster sugar
1 tsp vanilla paste or extract
1/2 tsp lemon zest (optional)
90 ml (1/3 cup) whipping cream or heavy cream, chilled
90 g (1/3 cup) unsweetened plain yogurt
80 g (1/4 cup) sweetened condensed milk
12 g (1+1/2 tbsp) cornstarch
25 g (1+1/2 tbsp) milk, lukewarm

INSTRUCTIONS:
Crust:
1. Place cookies in a food processor and mix until fine crumbs form.
2. Add honey, melted butter and mix until evenly combined (don't overmix).
3. Line muffin molds and divide the cookie crust mix into 12 muffin molds (about 1tbsp+1/2tsp for each mold).
4. Press cookie crust mix on the bottom of each mold to create compact crust.
5. Refrigerate until prepare the filling.

Filling:
1. In a large bowl place cream cheese, sugar, vanilla, lemon zest and mix until creamy (don't mix too much).
2. Add whipping cream and mix about 2 minutes until starts thickening.
3. Add condensed milk, yogurt and mix just until combined.
4. In a small bowl, add lukewarm milk to cornstarch and mix until smooth and combined.
5. Pour the milk mix into the cheesecake batter and mix until combined.
6. Place the filling over the crust of the 12 muffin molds (I used an ice cream scooper) and smooth the surface.
7. Bake in preheated oven (upper and lower heat, no fan) at 160°C-320°F for 15 minutes: be careful to not overbake, in 15 minutes they are ready (they jiggle in the middle).
8. When they are done, open the oven door and let them rest in the warm oven for 5 minutes to cool down gradually.
9. Remove from the oven, let it slightly cool down at room temperature for about 10-15 minutes then refrigerate until still warm for at least 1 hour before serving.
You can store in refrigerator for about 5 days, in freezer up to 3 months.

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