Mini Cheesecakes

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Mini Cheesecakes

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As the holiday season draws to an end, I've been trying to find easy desserts that take little effort so I can relax while I have the spare time. I've been craving cheesecake lately, so I decided to try out a simple recipe for bite sized cheesecakes.

The cheesecakes themselves need only cream cheese, eggs, sugar and a pinch of flour and can be piped into cupcake tins or cooked whole, however you want to eat it!

I chose to top my cheesecakes with different flavors: toasted marshmallow, dark chocolate, caramel, and strawberry (made from my own homemade strawberry jam!).

They're just as delicious as they are poppable! I made these mini cheesecakes not once, but three times over my Christmas break - they are just that good!

Categories: Dessert , Holiday Recipes , Christmas

Tags: Cheesecake , Cream Cheese , Strawberry , Chocolate , Caramel , Marshmallows

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Mini Cheesecakes

Prep Time: 25 minutes

Cook Time: 15-20 minutes

Makes ~24 mini cheesecakes


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  • 16 oz cream cheese, room temperature
  • 2 eggs, room temperature
  • 1 cup white sugar
  • 1 teaspoon vanilla
  • 2 tablespoons flour
  • pinch salt
  • 4-5 graham crackers
  • 3 tablespoons butter, melted
  • dark chocolate, marshmallows, strawberry jam, caramel, etc - for topping

Here's How:

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  1. Preheat the oven to 350 F. Use a stand mixer with a paddle attachment or a hand mixer to blend the sugar and eggs together until creamy, then beat in the cream cheese, salt and vanilla until the mixture is smooth - about 15-20 minutes on a medium high speed. Scrape the sides of the bowl every five minutes.
  2. Line a mini muffin tin with muffin papers and spray with cooking oil. Place the graham crackers into a bag and crush until powdered. Stir in the melted butter until crumbly. Place a half teaspoon of the graham crackers into the bottoms of each muffin cup (enough that the bottom is completely covered).
  3. Spoon the cheesecake filling into a large piping bag (or gallon Ziplock bag. Cut off the tip of the bag and pipe the cheesecake filling into each muffin cup so they are about 1/2-3/4 filled.
  4. Place the cheesecakes into the oven and bake for 15-20 minutes or until the cheesecake is set and just barely browning on top. Remove from the oven but do not turn off the oven.
  5. Place a teaspoon of each of your desired toppings on top of the cheesecakes. Use a toothpick or the back of a spoon to gently spread the topping across the cheesecake. Pop back into the oven for 5-10 minutes, or until toppings are melted.
  6. Remove the cheesecakes from the oven and cool completely. Chill until ready to serve. Enjoy!

Mouth Feel

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The Starving Chef Blog