• BTSArmyKitchen

Tangerine Mini cheesecakes

Prep time: 15 minutes

Bake time: 15 minutes

Chill time: 4 hours



*The base:

-5.3oz (150g) of your choice of biscuits

-1/4 cup (60g) butter, melted

*The cheese filling:

-10.5oz (300g) room temp full fat cream cheese

-1/2 cup (100g) sugar

-2 eggs, room temperature

-1 tsp vanilla extract

-1 tbsp lemon juice

-1 1/2tbsp (14g) all-purpose flour

-6.5oz (185g) full fat sour cream room temperature

-2 tsp orange zest

*Toppings and decorations:

-Tangerine jam/marmalade/mandarin jam

-dried tangerine pieces/dried orange pieces


  1. Crush or blend digestive biscuits into a fine mixtures. Add melted butter.

  2. Divide into 12 muffin liners in a muffin pan. Use the flat bottom of a glass mixture tightly and evenly. Set aside.

*The cheese filling:

  1. Whisk cream cheese on low speed until just creamy. While mixing, gradually add in sugar. Then add in eggs 1 by 1, mixing just until well combined.

  2. Add in vanilla extract, lemon juice, flour, and mix again until combined. Finally, add in sour cream and the zest then mix everything together. (*Do NOT over-mix)

  3. Divide the cheesecake filling evenly on top of the biscuit layer. Gently shake the pan to make the top surface flat.

  4. Bake in a preheated oven at 320F (160C) for 15 minutes or when you gently shake the pan, the cheesecake wiggles a bit, and the center looks not fully set. (it will set as cooling)

  5. Remove from the over and leave to cool to room temperature in the pan. Place the pan in the refrigerator overnight or for 4 hours.

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