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Mini Cheese Cakes Recipe

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How to make Mini Cheese Cakes

I gotta admit, cheesecakes are so refreshing and sweet that I would pick one every time I have a chance to do so.

It is not like I have cheesecakes around me all the time, oh no.

I started liking them, even more, when my husband took me on a date to a restaurant called Bob’s Steak House. Food is great by the way. We usually do not order dessert but that day we did, and guess what we had….well I had. Once I tried that cheescake, a took my husband’s fork away and I did eat it all.

Now you know I have a sweet tooth. lol

So making mini cheesecakes is a perfect option to indulge myself without having to run extra miles to burn a big slice of cheese cake. Plus they look so cute.

 

 

How to make perfect mini cheesecakes using a cupcake pan.

Yeap, we are using a cupcake pan ( and liners) to make these cuties.

You will need:

  • Graham cookies
  • Butter
  • Sugar
  • Cream Cheese
  • Sour Cream
  • Vanilla Extract
  • Lemon Juice
  • Flour
  • Eggs

You can use a  Stand Mixer, a blender or a VitaMix like I did.

First I had to make the crust using the graham cookies, sugar, and melted butter. I used galletas Maria just because those are the most common ones where I came from. Serve about a tablespoon of the mix in each cupcake cavity, covered with a liner and press it down.

This next step was the easiest and fastest because I just placed the rest of the ingredients in the Vitamix.  Ofcourse all the ingredients need to be at room temperature. Even though Vitamix is a very powerful machine, it is better to have everything at room temp.

 

 

How to decorate mini cheese cakes

Often we see cheesecakes topped with strawberries. There is something about cheesecakes and strawberries that it would not be common to pair them together. I can remeber exactly why I decided to top these with a blueberry reduction. Here you can find how to make a reduction, is made with strawberries so you just change it with blueberries.

Personally, I think this is a great option for those times when strawberries are not available or they are pricey. The reduction can be made with pretty much any fruit and you can use it top your easy bake mini cheesecakes.

The next pictures show that I actually topped some of my cheesecakes with a strawberry.

 

Behind the cake ~ Mini cheese cake recipe

 

How to bake the mini cheesecake

These are as easy to bake as cupcakes. You do not need a water bath, just set your oven at 350 ºF and bake them for 15 minutes. It is recommended to let them cool down and then refrigerate them for at least 2 hours.

I couldn’t wait but I had too or they would not taste the same if they are warm.

You can serve them with a fruit reduction or perhaps with a fresh strawberry and some whipping cream.

 

Common questions:

Can you make them ahead of time?

Yes, as a matter of fact I do recommend making them the day before. Do not decorate them until you are ready to serve them, or at least an hour before.

Can they be frozen?

Yes they can, just plase some paper napking inside the container holding them , so when you thow them a lot of the moisture is absorved by the paper. Thaw them in the fridge the day before serving them.

Mini Pumpkin Cheesecake

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Mini Cheesecake Homemade recipe

Course Dessert
Cuisine Cake
Prep Time 30 minutes
Cook Time 20 minutes
Servings 24

Ingredients

Shell

  • 1.5 cups graham cracker crumbs
  • 5 tbsp melted butter
  • 2 tsp brown sugar

Filling

  • 16 oz cream cheese
  • ½ cup sour cream
  • ¾ cup sugar
  • 2 tsp vanilla extract
  • 2 tsp lemon juice
  • 2 Tbsp all-purpose flour
  • 2 large eggs

Instructions

Shell

  1. Mix together the graham crumbs, sugar, and melted butter.

  2. Place about a tablespoon of the mix on a cupcake liner and press the mixdown.

Filling

  1. Preheat oven at 350°F

  2. ***If you are using the vitamix, just add all the ingredients and mix them together until well combined.***

  3. In a mixing bowl cream the cream cheese and sugar until well combined. Add the flour and mix again.

  4. Mixing for 30 seconds in between each addition, add the sour cream, vanilla, lemon juice and eggs.

  5. Pour the mixture into the cupcake liners with the crust.

  6. Bake them for 18 minutes at 350°F

  7. Let them come to room temperature and place them in the fridge for a couple of hours to cool down.

  8. Decorate with fresh fruit, whipped cream or anything you would like to add and serve.

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