Ingredients:

  • 1 ½ cups (150g) digestive biscuit crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 16 oz (450g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) sour cream
  • Pinch of salt
  • Fresh strawberries, sliced into hearts
  • Raspberry jam, warmed and strained
  • Edible glitter

Instructions:

  1. Combine biscuit crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of each muffin liner.
  2. Place the muffin tin with the prepared bases in the refrigerator to chill for 30 minutes.
  3. In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
  4. Beat in eggs one at a time, followed by vanilla extract, sour cream, and salt. Mix until just combined – don't overmix!
  5. Spoon the cheesecake filling evenly over the chilled biscuit bases.
  6. Bake in a preheated oven until the edges are set and the centers are just slightly jiggly.
  7. Let the cheesecakes cool in the muffin tin at room temperature, then refrigerate for at least 2 hours to set completely.
  8. Decorate with sliced strawberries (shaped into hearts, if you're feeling fancy!), a drizzle of warmed raspberry jam, and a sprinkle of edible glitter.