Home RECIPESDesserts Mini Cheesecakes

Mini Cheesecakes

by Lorena

Everything is better in a mini version! The recipe for these mini cheesecakes is adapted from my large cheesecake recipe. It’s smooth, delicious and I love the way it looks.

The good thing is that if you have any doubt with the procedure you can see the video for the large version that’s basically the same only that these take less time in the oven:

These mini cheesecakes turnes out extremely good. Consider that each person will eat 3 because honestly you will be wanting more and more.


Once out of the fridge I removed the muffing liner but you can perfectly leave them on. Only remember not to remove them until after they have been in the fridge to set properly.

I made a blueberry sauce for them but you could also make the topping I made for the large version or use any other type of fruit that you like.

This recipe is particularly sensitive to changes in temperature so make sure that you follow the instructions on the oven temperature and bain marie carefully so they come out perfect 🙂


mini cheesecake

Mini Cheesecakes

No ratings yet
Print Pin Rate
Course: Dessert
Cuisine: Medium
Prep Time: 20 minutes
Cook Time: 15 minutes
Cooling time: 2 hours
Total Time: 35 minutes
Servings: 6 mini cheesecakes
Author: Lorena Salinas from Cravings Journal

Ingredients

For the base

  • 50 g vanilla or graham crackers
  • 1 1/4 tbsp unsalted butter melted
  • 1/4 tsp salt

For the cheesecake

  • 220 g cream cheese approximately 1 packet
  • 60 g sugar
  • 55 g sour cream at room temperature
  • 1/2 tsp vanilla essence
  • 1 egg at room temperature
  • 1/8 tsp salt

For the blueberry topping

  • 200 g fresh or frozen blueberries
  • 100 g sugar
  • 100 ml water

Instructions

For the base

  • Process the cookies until fine.
  • Add the salt and melted butter and mix.

For the filling

  • Whip the cream cheese with the sugar until soft and homogeneous. Every once in a while stop and use a spoon to bring down the un-mixed parts that stick on the bowl and at the bottom.
  • Add the sour cream, vanilla essence and salt and mix again.
  • Lower the speed of the machine to minimum and add the egg. Mix in at low speed so you don't add any air to them.
  • Put the muffin liners in the muffin mould. Add a bit of the cookie base and press down with the back of a spoon. Fill with the cheese layer leaving about 3mm free in case it grows a bit. Take to a preheated oven at 180C. Along with the oven, also preheat your oven tray with water so they're cooked in a bain-marie. If you forgot to do this, add boiling water to the tray. The water should go halfway up the side of the muffin mould.
  • As soon as it goes into the oven, lower the temperature to 150C.
  • Cook for 15min or until it's barely shaking or not shaking at all if you wiggle the mould gently.
  • Wait for them to cool down completely and then put in the fridge for at least 2 hours.

For the blueberry topping

  • Cook everything in a pot until it thickens a bit. Remember that when it cools down it's going to become thicker.
  • Let cool down completely.
Tried this recipe?Mention @CravingsJournal.en or tag #RecipeCJ!

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.