Easy Mini Cheesecakes - Food Today
Easy mini cheesecakes , in 5 different flavors! This simple cheesecake recipe makes 12 perfect mini cheesecakes , in virtually any flavor you want! Lemon , Oreo , S’mores , Fruit , Peanut Butter Cup – any mini cheesecake recipe you want to make can be ready in no time at all.
Hello my friends! Today I’m bringing you lots of CHEESECAKE in lots of different flavors , but it starts with just one basic easy cheesecake recipe. But before we get into it , I wanted to ask a favor. I’m going to start doing a “basics” section on the blog. You know , for beginners: baking basics , cooking basics , and even tools and ingredient tips. I’m not sure where to start , so I need your help. If you have any ideas or are wanting to learn anything , please fill out this form. Thank you!
How to Make Cheesecake in a Muffin Pan
All we’re doing here is scaling down both the graham cracker crust and cheesecake batter from my classic cheesecake. Use a little more than 1 Tablespoon of both the crust and batter in each mini cheesecake. Like the big version , pre-bake the crust and make sure your cheesecake batter ingredients are at room temperature.
Bake the cheesecakes in a standard 12-count muffin pan. There’s no need for a springform pan and no need to mess with a water bath. Mini cheesecakes are not only easier than a full cheesecake , they take half the time to prepare!
MAKE THE EASY MINI CHEESECAKES FOR EVERY SEASON , TO EVERY LIKING , OR HAVE A CHEESECAKE BAR AT YOUR NEXT PARTY.
The basic cheesecake filling recipe starts with cream cheese , sugar , sour cream , and vanilla extract. Then you can doctor it at your pleasure to make so many other flavors , or leave it plain and save the transformations for the garnish.
To change up the flavors of this cheesecake , the easiest way to do it is in the crust. I’ve given a basic graham cracker crust recipe , but I also love using Oreos as the crust , or any cookie. There’s not even any mixing needed with that option , just use the full cookie as the crust.
Want to see some of my favorite cheesecake flavors? Here goes:
INGREDIENTS
CRUST
- 1 cup (134g) vanilla wafer cookie crumbs (or graham cracker crumbs)
- 2 tbsp (26g) sugar
- 4 tbsp (56g) butter , melted
FILLING
- 12 ounces (339g) cream cheese , room temperature
- 1/2 cup (104g) sugar
- 2 tbsp (16g) flour
- 1/2 cup (115g) sour cream
- 1 1/2 tsp vanilla extract
- 2 eggs
TOPPING
- 1/2 cup (120ml) heavy whipping cream , cold
- 5 tbsp (36g) powdered sugar
- 1/2 tsp vanilla extract
- Fresh fruit
INSTRUCTIONS
- Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
- Combine the vanilla wafer cookies crumbs , sugar and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.
- Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.
- To make the filling , reduce oven to 300°F (148°C). In a large bowl , mix the cream cheese , sugar , and flour until combined (Use low speed to keep less air from getting into the batter , which can cause cracks). Scrape down the sides of the bowl.
- Add the sour cream and vanilla extract. Beat on low speed until well combined.
- Add the eggs one at a time , beating slowly and scraping the sides of the bowl after each addition.
- Divide the filling between the cheesecake cups until the cups are mostly full.
- Bake the cheesecakes for 15 minutes , then turn off the oven and leave the door closed for another 10 minutes.
- Crack the oven door and allow cheesecakes to cool for 15-20 minutes , then put in the fridge to finish cooling.
- When cheesecakes are cooled , remove them from the pan.
- To make the whipped cream , add the heavy whipping cream , powdered sugar and vanilla extract to a large mixer bowl fitted with the whisk attachment. Whip on high speed until stiff peaks form.
- Pipe the whipped cream onto the tops of the cheesecakes and top with fresh fruit.
- Refrigerate until ready to serve.
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