Servings:

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Ingredients

6 Pieces Digestive Biscuits

3 Tbsp Melted Butter

3/4 Cup Cream Cheese

1/4 Cup Sugar

1/2 Tsp Vanilla Essence

1 Large Egg

1 Tbsp All-purpose Flour

1/4 Cup Sour Cream

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Nutrition Facts

Mini Cheesecakes

Amount Per Serving

Calories 265 Calories from Fat 186

% Daily Value*

Fat 20.7g32%

Saturated Fat 12.4g78%

Cholesterol 79mg26%

Sodium 192mg8%

Carbohydrates 17.7g6%

Fiber 0.3g1%

Sugar 10.3g11%
Protein 3.8g8%

Calcium 30mg3%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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Instructions

Preheat oven to 325°f (160°c). Line a cupcake pan with cupcake liners.

Crush the digestives, add melted butter to the crushed biscuit crumbs and combine. Divide the mixture
between the cupcake liners (about a heaping tablespoon per cup) and press into the bottoms. Keep in
the refrigerator to set about 10 minutes.

In a mixing bowl, beat the cream cheese on medium speed until smooth and creamy. Add sugar and mix
until combined. Then add the egg, vanilla essence and flour, mix on low speed just until combined.

Add the sour cream and beat on low speed until fully combined. Scrape down the sides of the bowl.

Fill each cupcake liner with this mixture, almost to the top. Bake for 15 minutes.
Allow cheesecakes to cool at room temperature about 30 minutes, then refrigerate for 4-6 hours to chill.
The cheesecakes will slightly sink in the middle which gives you the room for toppings.

Top with your favorite fresh fruits or filling and enjoy!