YIELD: 16-17 cupcake size cheesecakes


  • 4 pks digestive biscuits/any cookie

  • 4 tbsp margarine, melted

  • 16oz cream cheese

  • 1/2 cup sour cream

  • 2 tsp vanilla essence

  • 1/3 cup granulated sugar

  • 2 eggs

  • Strawberry topping (or any that you like)


  1. Add cookies/biscuits to a food processor. Process until they turn into fine crumbs. Empty in the crumbs into a bowl.
  2. Add the melted margarine to the bowl and mix well.
  3. Add cupcake liners to a baking tray. Add approx 1 tbsp of the crumbs/margarine mixture to the cupcake liner.
  4. Using your fingers, press the crumbs firmly together to form the crust at the bottom of the liner.
  5. Add cream cheese to a mixing bowl. Mix/Beat until light and fluffy. 
  6. Add sugar, sour cream, vanilla essence to the cream cheese. Mix well.
  7. Add eggs in one at a time. Beat until the mixture is smooth.
  8. Fill each cupcake liner 3/4 way with the cheesecake mixture. 
  9. Place baking tray in a water bath.
  10. Bake at 350 degrees for approx 30 minutes. The cheesecakes should ideally feeling slightly bouncy when you touch it after roughly 30 minutes.
  11. Allow the cheesecakes to cool then top with your favorite topping.


  • The water bath is important to prevent the cheesecakes from cracking.
  • If you don’t have sour cream, you can actually eliminate it.
  • You can use as many biscuits as you like depending on whether you like your cheesecakes thick or thin crust.

Check out the video here:


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