Once smooth, divide the filling mixture evenly between the 24 mini muffin cups.
Place in the preheated oven and bake for 16-18 minutes, or until a toothpick inserted in the centre comes out clean and the tops turn lightly golden brown.
Remove from oven and set aside to cool. Once cool to the touch, transfer to the refrigerator to chill for at least 3-4 hours.
To serve, remove from the refrigerator and top each mini cheesecake with your choice of filling. Enjoy!
Notes
Once you have created the delicious base, you can let your imagination run riot and serve with a variety of toppings.Fillings pictured: Lemon curd, raspberry jam, and/or fresh strawberries
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