Mini Cheesecakes Recipe | How to Make Mini Cheesecakes
Easy and delicious mini cheesecakes recipe. These tiny cheesecake bites are creamy, rich and perfect in size.
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Ingredients:
For the crust:
140g (5oz) Biscuits/graham cracker
4 tablespoons (60g) Butter, melted
For the filling:
10.5oz (300g) Cream cheese, room temperature
1/2 cup (115g) Sour cream
1/2 cup (100g) Sugar
2 Eggs
1 tablespoon Lemon juice
Lemon zest from one lemon
1 teaspoon Vanilla extract
For the topping:
Few tablespoons Strawberry Confiture
Fruits
Directions:
1. Preheat oven to 360F (180C).
2. In a food processor or a Ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Divide evenly among 12 muffin cups. Press into the bottom. Bake for 5-8 minutes, remove from oven and set aside.
3. Reduce oven heat to 325F (160C).
4. In a large bowl beat cream cheese and sugar, beat until creamy. Add vanilla extract, lemon juice, lemon zest, sour cream and beat until smooth. Add eggs, one at the time, beating just until combined after each addition.
5. Divide the filling between the cups.
6. Bake for 15 minutes. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours.
7. Spread some strawberry confiture on the top of each cheesecake and decorate with fruits.
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3 EASY Mini Cheesecakes No Bake Eggless Chocolate Raspberry Oreo
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INGREDIENTS: Makes 12
#1 COOKIES & CREAM
CRUMB BASE:
150g Oreo OR Chocolate Cookie Crumbs
70g Unsalted Butter Melted
FILLING:
(NOTE: The gelatine is optional. If you leave it out, whip to very stiff peaks before moulding.)
2 Teaspoons powdered Gelatine (Optional)
2 Tablespoons Boiling Water (Optional)
250g Cream Cheese
1/2 Cup Caster Sugar OR Icing Sugar
300mL Whipping Cream
2 Teaspoons Vanilla
3/4 Cup Oreo OR Chocolate Cookie Crumbs
TOPPING:
200mL Whipping Cream
1 Tablespoon Icing Sugar
Oreo OR Chocolate Cookie Crumbs
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INGREDIENTS: Makes 20
#2 WHITE CHOCOLATE AND RASPBERRY
BASE:
200g Sweet Biscuits of choice crushed
100g Unsalted Butter melted
CHEESECAKE FILLING:
500g Cream Cheese (2 packets)
160g Caster Sugar (Superfine sugar)
400ml Whipping Cream
4 Teaspoons Gelatine Powder
4 Tablespoons Boiling Water
100g Frozen or Fresh Raspberries
200g White Chocolate of Choice Melted
TOPPINGS: (Optional)
1 Cup Melted White Chocolate
Oil Based Powdered Food Colouring
Lemon Curd (Optional - Leave out for Eggless!):
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INGREDIENTS: Makes 16-18
#3: CHOCOLATE
BASE:
200g Crushed Graham Crackers
80g Melted Unsalted Butter
CHOCOLATE FILLING:
3 Teaspoons Gelatine Power
3 Tablespoons Boiling Water
250g Cream Cheese
3/4 Cup Caster Sugar
1 Cup Melted NESTLÉ Calypso Kibble (Dark Compound Chocolate) - OR a Dark Chocolate you enjoy eating
600mL Whipping Cream
2 Teaspoons Vanilla Extract
TRUFFLE TOPPING:
300g NESTLÉ Calypso Kibble (Dark Compound Chocolate) - OR a Dark Chocolate you enjoy eating
150g Whipping Cream
NB: Drizzle with melted chocolate or truffle mixture
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Easy Mini Cheesecakes
Cheesecake has always been my weakness. Using Marias biscuit/cookies takes me back to my childhood days in Belize.
???????????? EASY MINI CHEESECAKES
???????????? CRUST:
1 pkg. (4.9 oz) Marias biscuit/cookies (about 1 ½ cups)
2 tablespoons white sugar
5 tablespoons margarine or butter, melted
???????????? FILLING:
2 pkg. (8 oz. each) cream cheese, softened at room temperature
2 eggs
½ teaspoon vanilla
2/3 cups white sugar
Bake at 325 F or 163 C for 20-22 minutes
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How to Make Mini Cheesecakes
Creamy, perfectly flavored Mini Cheesecakes that make a great addition to any party or get-together. This simple recipe yields the BEST tasting mini cheesecakes!
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Ingredients
Graham cracker crust:
3/4 cup graham cracker crumbs 85g
1 1/2 Tablespoons granulated sugar
4 Tablespoons salted butter melted
Mini Cheesecakes:
16 oz softened cream cheese 455g
1/2 cup sugar 100g
1/2 cup sour cream 80g
3/4 teaspoon vanilla extract
1/8 teaspoon salt
2 large eggs lightly beaten, room temperature preferred
Instructions
00:00 Introduction
00:22 Preheat oven to 325F (160C) and line a 12-count muffin tin with paper liners. Set aside.
00:27 In a medium-sized bowl stir together graham cracker crumbs and 1 ½ Tablespoons sugar. Add melted butter and stir again until ingredients are moistened and completely combined.
01:09 Portion about 2-3 teaspoons of the crust mixture into each liner in your prepared muffin tin. Use a spoon or the (clean) bottom of a ¼ cup measuring cup to tamp down crumbs so they are evenly packed into the bottom of each liner. Set aside while you prepare your mini cheesecake filling.
Cheesecake
01:47 Place cream cheese in the bowl of a stand mixer (or in a large bowl and use an electric mixer) and stir on low speed until smooth and creamy (don’t whip the cream cheese or excessively beat it, you don’t want to incorporate too much air into the batter).
02:19 Add sugar and stir again until well-combined.
02:28 Add sour cream, vanilla extract, and salt. Stir until ingredients are well-combined, pausing occasionally to scrape the sides and bottom of the bowl so there are no lumps.
02:54 Gradually add eggs, one at a time, until just incorporated. Keep the mixer on low-speed and do not over-beat. Once again scrape the sides and bottom of the bowl and stir on low-speed once more to ensure ingredients are completely combined.
03:39 Evenly divide batter into muffin tin liners (I like to use an ice cream scoop with a lever release to do this, just makes it easy!).
04:03 Transfer to 325F (160C) oven and bake for 17-20 minutes or until edges are just beginning to turn a very light golden brown and centers are set. Do not over-bake or the texture will be dry and mealy.
04:16 Allow cheesecakes to cool completely to room temperature and then gently remove each mini cheesecake from muffin tin. Transfer to refrigerator and chill completely (about 3 hours) before serving.
04:31 If desired, top with whipped cream, strawberry sauce, blueberry sauce, or chocolate ganache!
Notes
This recipe can be doubled without issue or alteration.
Mini cheesecakes can be kept in an airtight container in the refrigerator for up to one week. These mini cheesecakes also freeze well and can be kept frozen (in an airtight container) for several months.
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Easy Mini Cheesecakes With Caramel Sauce - Natasha's Kitchen
Mini Cheesecakes with caramel sauce are completely delicious. The cheesecake base is just 3 ingredients. Cheesecake Factory can't touch this!
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Ingredients For the Crust:
1 1/2 cups graham cracker crumbs from 12 whole crackers*
6 Tbsp unsalted butter, melted
1/2 tsp cinnamon
For the Mini Cheesecakes:
16 oz cream cheese from two 8oz packages, softened
3 large eggs room temperature
14 oz sweetened condensed milk
What You Will Need:
24 standard cupcake liners and 24 count muffin tin
Whipped Cream and Topping Ingredients:
1 cup heavy cream chilled
1 Tbsp granulated sugar
1/2 tsp vanilla extract
1/4 tsp Cinnamon to garnish
1 cup caramel sauce
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Mini Cheesecakes
Adorable, fabulous, excellent for gatherings. Easier to make than 1 large cheesecake and a whole lot less serving mess!
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