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These mini cheesecakes are luxuriously creamy, scrumptious, and excellent for any event! Bonus: they are often made in an ordinary muffin tin, mini muffin tin or a cheesecake pan.
Cute as may be, these mini cheesecakes are additionally extremely tasty, and are great served at weddings, baby or bridal showers, events of any form, or simply since you’re craving cheesecake!
First, Prep the Crust
The crust for these mini cheesecakes is fundamental, fundamental.
- graham cracker crumbs
- little bit of sugar
- melted butter
Press a heaping tablespoon of crumbs into every lined muffin cup and bake for only a couple minutes to set the crust.
Parbaking the crusts ensures they received’t be soggy as soon as the moist cheesecake batter is added and baked.
Second, Whip Up the Cheesecake Batter
The batter is extremely-creamy leading to luxuriously velvety and gentle baked cheesecakes.
The most necessary factor you are able to do for your self and these mini cheesecakes is to make use of room temperature elements. ⬇️ ⬇️ ⬇️
Room temperature elements incorporate extra rapidly than chilly elements. And the important thing to foolproof cheesecake(s) is to NOT over combine the batter as soon as the eggs are added.
Over mixing may end up in cracked cheesecakes whereas baking and a much less creamy texture.
Third, Divide and Bake
The cheesecake batter can and may fill every muffin tin fairly full, virtually to the highest.
Unlike common fast bread muffins, the cheesecake received’t overflow and unfold, so be sure that to fill the muffin cups very full for the proper crust-to-cheesecake ratio.
Bake the cheesecakes till the facilities are puffed and the sides are set. Let the cheesecakes cool fully within the pan earlier than eradicating and chilling.
Additional Pan Options
The recipe is written to make use of an ordinary 12-cup muffin tin.
However, the recipe works very properly utilizing a mini muffin tin or a mini cheesecake pan. Who knew there have been so many choices for mini cheesecakes?? I’ve you coated. Make them mini. Make them mini-mini. Or make them mid-mini. 😉
For the usual muffin tin and mini muffin tin, you’ll need to use liners to make it simpler to take away the cheesecakes from the pan.
If utilizing a mini cheesecake pan, no want to make use of liners as these useful removeable bottoms assist launch the cheesecakes in order that they keep pristine and wonderful.
See the notes under the recipe for extra tips on utilizing totally different pan sizes (i.e. crust quantities + baking time).
Topping Ideas for Mini Cheesecakes
These pleasant little cheesecakes may be served plain or topped in a wide range of methods! The choices are countless.
Mini cheesecake topping concepts:
- straightforward fruit topping (see the easy recipe under!)
- chocolate drizzle or chocolate ganache (add a recent strawberry, yum!)
- whipped cream
- recent berries
- lemon curd
- salted caramel sauce or butterscotch sauce
- blueberry pie filling, cherry pie filling, or one other pie filling taste of alternative
Or a combo of any of the above!
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Perfect Mini Cheesecakes
Crust:
- ¾ cup (83 g) graham cracker crumbs (about 5 rectangle graham crackers, crushed)
- 2 tablespoons (13 g) granulated sugar
- 3 tablespoons (43 g) butter, melted
Cheesecake Batter:
- 12 ounces (340 g) full fats cream cheese, softened to room temperature
- ⅔ cup (141 g) granulated sugar
- ⅓ cup (80 g) bitter cream, at room temperature
- 1 giant (50 g) egg, at room temperature
- 1 giant (18 g) egg yolk, at room temperature
- 1 tablespoon recent lemon juice
- ½ teaspoon vanilla extract
Prevent your display from going darkish
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Preheat the oven to 325 levels F. Line a 12-cup muffin tin with paper liners. Lightly grease the liners with nonstick cooking spray. Set apart. (See word under for alternate pan sizes.)
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For the crust, in a medium bowl, stir collectively the graham cracker crumbs and granulated sugar. Add the melted butter and stir till all of the crumbs are evenly moistened.
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Divide the crust evenly among the many ready muffin tin – a few heaping tablespoon of crumbs per muffin cup. Press the crumbs firmly into a good layer in every liner.
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Bake for six minutes. Set apart to chill fully.
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For the cheesecake batter, in a medium bowl with a handheld electrical mixer or within the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and sugar collectively till properly-mixed and creamy, 1 to 2 minutes.
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Add the bitter cream, egg, egg yolk, lemon juice and vanilla. Mix simply till all of the elements are absolutely included (do not over combine).
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Divide the batter evenly on high of the cooled crusts. The muffin tins will likely be fairly full (not like common muffins, the cheesecake batter will not overflow).
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Bake the cheesecakes for 22 to 25 minutes till puffed and flippantly set across the edges. Remove from the oven and let the cheesecakes cool fully within the pan.
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Once cooled, gently take away the cheesecakes from the pan and refrigerate till chilled and able to serve.
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Serve with a simple fruit topping (see word under), whipped cream, chocolate drizzle, or plain.
Pan Options
Standard Muffin Tin
Yield: 12 cheesecakes, heaping 1 tablespoon crust per muffin cup, bake as directed within the recipe
Mini Muffin Tin
Yield: 32 to 40 cheesecakes, heaping 1 teaspoon crust per mini muffin cup, bake for 13-quarter-hour
Mini Cheesecake Pan
Yield: 16 to 18 cheesecakes, 1 tablespoon crust per muffin cup, bake for 18-19 minutes
For each the usual muffin tin and mini muffin tin, line the tin with paper liners and grease the liners. For the mini cheesecake pan, grease every properly within the tin (no want to make use of liners because the removeable bottoms assist launch and take away the mini cheesecakes).
Easy Fruit Topping: in a small saucepan, mix 6 to eight ounces recent or frozen fruit (about 1 cup), 1/2 cup water, 1/3 cup granulated sugar (may be adjusted, kind of, relying on the sweetness of the fruit), 1 tablespoon cornstarch and a squeeze of recent lemon juice. Bring to a simmer over medium warmth and prepare dinner, stirring continuously, for two to three minutes, till bubbly and thickened. Cool and refrigerate till able to serve.
Serving: 1 mini cheesecake, Calories: 221kcal, Carbohydrates: 19g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 71mg, Sodium: 155mg, Fiber: 0.2g, Sugar: 16g
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