Bite-sized pieces of heaven! For a fabulous dessert treat, top these mini vanilla cheese cakes with seasonal berries.
Method (Makes 12)
Preheat the oven to 160°C fan forced, and lightly grease flan tins or a muffin tin.
To make the biscuit base, roughly break up the biscuits and place in your Russell Hobbs Food Processor bowl. Add the mixed spice and process until biscuits are crumbed using the pulse button.
Pour in melted butter and stir with a wooden spoon until combined. Spread the base of the tins with the crumb mixture.
To make the filling, spoon the cream cheese into the processor bowl. Add the sugar and milk and process on a low speed until just combined. Add the eggs and process for 1 minute or until well combined. Add the sour cream and vanilla and process until all ingredients are mixed thoroughly to a smooth consistency.
Pour the cream cheese filling over the biscuit bases and smooth the surface.
Bake in the oven for 40-45 minutes, or until golden and lightly firm to touch.
Turn off the heat and leave in the oven with the door slightly ajar, for a further hour to prevent cracking.