Mini Coffee Cheesecake Cups

Directions

1. Preheat the oven to 180°C/160°C fan and line a cupcake/muffin tin with 12 cases.
2. Put the biscuits into a food processor and blitz until you get a crumb consistency. If you don’t have a food processor, place the biscuits into a food bag and bash with a rolling pin.
3. Add the melted butter to the food processor and combine. Alternatively mix into the biscuit crumbs in a bowl.
4. Spoon the biscuit crumb mixture into each cupcake case and press it down to pack it in.
5. Pop the tin in the oven for 8 mins, then remove and set aside to cool.
6. Turn the oven down to 160°C/140°C fan.
7. In a large bowl, mix together the cream cheese, sugar and flour using a stand or hand held mixer. Mix for approx. 1 min until combined, scraping down the sides half way through.
8. Add the eggs one at a time, mixing in between until just combined.
9. Fold in the soured cream and coffee until smooth.
10. Add the cheesecake mixture to the cases, levelling it with a spoon.
11. Bake the cheesecakes for 20-22 mins. The cheesecakes should appear set on top and have a slight wobble.
12. Remove the cheesecakes from the oven and leave in the tin for 30 mins.
13. Carefully remove the cheesecakes from the tin and cool to room temperature in their cases.
14. Place the cheesecakes in the fridge for 4 hours/overnight and then peel the liners off.
15. Decorate how you like. We topped ours with whipped cream, toffee sauce and sprinkles.