Foolproof Mini Cheesecakes: A Recipe for Beginners

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mini cupcake cheesecakes

What’s Up, Hungry People!

As the tinsel loses its shimmer and the last carols fade away, those of us with a relentless sweet tooth find ourselves searching for a hassle-free way to end the feasting season on a high note. If you’re in the camp that wants to keep the oven mitts on just a tad longer but with minimal fuss, then you’re in the right place.

So, without further ado, let’s talk mini cheesecakes.

bite size cheesecakes

Mini Cheesecake Madness!

Let’s face it, sometimes the thought of whipping up a full-blown cheesecake can be about as appealing as last-minute holiday shopping. But fear not! I’ve been playing around with a cheesecake recipe that’s perfect for those of us who want the creamy indulgence without the commitment to an entire cake.

Here’s What You Need

  • Cream Cheese: Provides the base for a rich and creamy texture.
  • Eggs: Act as a binding agent to give the cheesecake structure.
  • Sugar: Sweetens the cheesecake and balances the tang of the cream cheese.
  • Vanilla Extract: Adds a warm, floral flavor that complements the cheese.
  • All-Purpose Flour: Stabilizes the batter, preventing cracks.
  • Salt: Enhances other flavors and cuts through the richness.
  • Graham Crackers: Create the crunchy, sweet crust.
  • Butter: Binds the crust and adds a buttery flavor.
  • Dark Chocolate: Offers a bitter contrast to the sweetness of the cheesecake.
  • Mini Marshmallows: Provide a gooey sweetness and textural contrast.
  • Strawberry Jam: Adds a fruity sweetness and a touch of acidity.
  • Caramel: Contributes a deep, rich sweetness and gooey texture.
mini cheesecakes with toppings

Now, to achieve cheesecake nirvana, you’ll need cream cheese (the full-fat kind because we’re not animals), eggs, sugar, and just a whisper of flour to bind the love together. It’s like the cheesecake version of a group hug. You can spoon this velvety mixture into cupcake liners for individually sized joys or go rogue and pour it into a single pan if you’re not in a sharing mood – no judgment here!

Toppings Galore!

As for toppings, this is where you can let your inner child run wild in a candy shop. I crowned my mini cheesecakes with a quartet of toppings: the nostalgic toastiness of marshmallow, a rich dark chocolate that’s been to couples therapy with wine, a buttery caramel that could cause a spoon to stand up straight, and a strawberry topping courtesy of jam I wrestled from the clutches of summer’s bounty.

Bite-Sized Wonders

And guess what? These little treasures are as easy to pop into your mouth as they are to make. In the spirit of holiday excess, I went through the trouble (such a martyr, I know) of making these mini marvels thrice during my downtime because they’re just that addictive. There’s something about being able to finish a dessert in one bite that feels both indulgent and terribly efficient, like answering emails with auto-replies.

caramel topping cheesecake

Bite-Sized Wonders

And guess what? These little treasures are as easy to pop into your mouth as they are to make. In the spirit of holiday excess, I went through the trouble (such a martyr, I know) of making these mini marvels thrice during my downtime because they’re just that addictive. There’s something about being able to finish a dessert in one bite that feels both indulgent and terribly efficient, like answering emails with auto-replies.

Mini Cheesecake Mastery

  • Cream Cheese Consistency: For the smoothest cheesecake, cream cheese must be at room temperature before blending.
  • Egg Temperature: Room temperature eggs blend more smoothly into the batter, which helps prevent lumps.
  • Crust Thickness: Too much butter can make the crust hard; too little, and it won’t hold together.
  • Baking Time: Cheesecakes are done when the edges are set but the center still jiggles slightly.
  • Adding Toppings: Add toppings only after the initial bake to prevent them from sinking into the batter.
  • Cooling: Let cheesecakes cool gradually in the oven with the door ajar to minimize temperature shock and cracking.
  • Chilling: Cheesecakes need to chill for at least 4 hours, preferably overnight, for the best texture and flavor development.
  • Salt Quality: Use fine salt for even distribution; coarse salt can create pockets of saltiness.
  • Cheesecake Filling: Avoid overmixing the batter after adding the eggs to prevent incorporating too much air, which could cause the cheesecakes to rise and fall drastically, leading to cracks.
holiday bite size cheesecakes

Alright, Hungry People, let’s wrap up this mini cheesecake saga. If you’ve been following along, you now have the blueprint to what might just be your next favorite treat. Remember, these little guys are not just a delight to nibble on but are also a breeze to make.

Whether you’ve got a hankering for something sweet or you need to whip up a quick dessert for your next gathering, these mini cheesecakes are the perfect fit. Dress them up with your favorite toppings or keep it classic; either way, they’re bound to disappear quicker than you can say “Let’s Cook!”

cheesecake easy recipe

Mini Cheesecakes

The Starving Chef
Whip up these easy and customizable mini cheesecakes, perfect for any occasion or craving.
Prep Time 25 minutes
Cook Time 25 minutes
Chill Time 8 hours
Total Time 8 hours 50 minutes
Course Christmas, Dessert
Cuisine Holidays
Servings 24 mini cheesecakes

Equipment

Ingredients
  

Instructions
 

  • 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 extract until the mixture is smooth, which should take about 15-20 minutes on medium-high speed. Remember to scrape the sides of the bowl every five minutes.
  • Line a mini muffin tin with muffin papers and spray with cooking spray. Place the graham crackers into a bag and crush until fine. Mix in the melted butter until the mixture is crumbly. Press a half teaspoon of the graham cracker mixture into the bottoms of each muffin cup, ensuring the bottom is completely covered.
  • Spoon the cheesecake filling into a large piping bag (or a gallon-sized Ziplock bag with the corner cut off) and pipe the filling into each muffin cup, filling them about 1/2 to 3/4 of the way full.
  • Bake the cheesecakes in the preheated oven for 15-20 minutes, or until the cheesecake is set and just starting to brown on top. Remove from the oven but keep the oven on.
  • 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 over each cheesecake. Return them to the oven for an additional 5-10 minutes, or until the toppings have melted.
  • Remove the cheesecakes from the oven and allow them to cool completely. Chill in the refrigerator until ready to serve. Enjoy!
Keyword cheesecake, finger food
Tried this recipe?Let us know how it was!