Fluffy Mini Cheescakes

I’ve found this recipe at Food Lovers and tried it making today. It is very similar to another recipe I use for years (I’ll post it soon, too), but the main difference is that these mini cheesecakes are baked in decorative muffin mold (use a regular one if there’s no decorative available).

These cuties just came out perfect! Delicious and perfect with tea or just itself.



  • 200 g (7 oz) farmer’s cheese
  • 1/4 tsp vanilla extract
  • 2 eggs
  • 3 tbsp sugar
  • 5 tbsp sour cream
  • 2 tbsp (30 g) softened butter (I use unsalted)
  • 3 tbsp semolina flour or cream of wheat hot cereal
  • 1 tsp baking powder


  • Preheat oven to 350 degrees F
  • First, mix well farmer’s cheese with sugar, vanilla extract, and eggs.
  • Second, add butter, semolina flour (or wheat hot cereal), baking powder, and sour cream. Mix well.



  • Grease a muffin mold with oil or butter. Pour butter into each shell filling about 1/3.
  • Bake for 30 minutes.



  • Take out carefully (I took them right away, but it’s OK to let them cool a little bit first).





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