Recipes

Mini Cheesecakes Recipe

I am a HUGE fan of cheesecake, but what’s better then mini, personal cheesecakes?!  They taste so good and the possibility of toppings is endless!  They look adorable too!  I’ve made these a few times; the most recent time, I topped them with blueberries, lemon zest, and homemade whipped cream.  It was so amazing, my brothers were begging me for more! For a fun valentines twist, you could easily make a cherry, strawberry, or raspberry sauce to top it with!

 

These are also great to make a big batch to bring to parties since they are personal servings.  I really think the personally sizes make this dessert super fun and cute. Also another pro, is that it’s definitely not as hard as making a real full sized cheesecake with a springform pan and a water bath and all that craziness!!  

 On the other hand, it does take quite a bit of time to prepare and is probably not for a beginning baker who wants to just throw something together.  If you put in the time and work though, the result is so worth it!
 
 I just bought the prepackaged mini tins by Keefer that already has crust, but if you want to go all out and make you’re own crust, go for it!  I just found this to be a lot easier and less time consuming.  
 
 
So go ahead and make these adorable treats for yourself!
 
Mini Cheesecakes
Yields 24
Write a review
Print
Ingredients
  1. 4 (8 oz) pkg cream cheese, softened
  2. 1 1/2 cups granulated sugar
  3. 3 Tbsp all-purpose flour
  4. 4 large eggs
  5. 2 tsp vanilla extract
  6. 1/2 cup sour cream
  7. 1/2 cup heavy cream
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small mixing bowl, whisk together 1 1/2 cups granulated sugar with 3 Tbsp flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top.
  3. Blend mixture on low speed until smooth. Mix in eggs one at a time and blend on low speed, while scrapping sides and bottom of bowl and mixing just until combined after each addition. Add vanilla, sour cream and heavy cream and mix just until combined. Tap mixing bowl against counter top about 30 times to release some of the air bubbles.
  4. Divide mixture among muffin cups filling each cup nearly full. Bake in preheated oven 18 - 23 minutes, centers should still jiggle slightly, don't overbake (if they begin to crack they are starting to become overbaked). Remove from oven and allow to cool 1 hour.
  5. Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours. Serve chilled with a spoonful of caramel, raspberry, or blueberry sauce.
Notes
  1. Store in an airtight container in refrigerator or freeze.
  2. For best results spoon topping on just before serving
Adapted from Cooking Classy
Adapted from Cooking Classy
Blogging Brownie http://www.bloggingbrownie.com/
Here are two of my favorite sauce recipes to top the mini cheesecakes with:
Raspberry Sauce
Write a review
Print
Ingredients
  1. 2 1/2 tsp. cornstarch
  2. 3 tbsp. sugar
  3. 1/3 cup water
  4. 12 oz. frozen raspberries, thawed
Instructions
  1. In a small saucepan, combine the cornstarch, sugar and water. Add the raspberries and cook over medium heat. Stir constantly until the mixture boils.
  2. Once boiling, cook and stir for one additional minute.
  3. Strain the sauce through a fine mesh sieve placed over a bowl to remove seeds. The sauce can be served warm or cold. Store in the refrigerator.
Adapted from Spoonful of Flavor
Blogging Brownie http://www.bloggingbrownie.com/
Caramel Sauce
Write a review
Print
Ingredients
  1. 1 1 /2 cups granulated sugar
  2. 1/4 cup + 2 Tbsp water
  3. 6 Tbsp salted butter
  4. 3/4 cup heavy cream
  5. Coarse sea salt, for sprinkling
Instructions
  1. Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed 3 quart saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar.
  2. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally.
  3. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth.
  4. Allow caramel to cool several minutes then pour into a glass jar to cool. Sprinkle lightly with sea salt after spooning caramel over cheesecakes.
Adapted from Cooking Classy
Adapted from Cooking Classy
Blogging Brownie http://www.bloggingbrownie.com/
You could top it with blueberry sauce and whipped cream, salted caramel and chocolate drizzle, strawberry, or raspberry sauce for valentines day, or any other berry!  Try different combinations to see which one suits you best! 
 
Happy Valentines! (Or Singles-Awarness Day as me and my sister call it 🙂
 
❤️ Rachel
  • THESE TASTE AMAZING ASDFJKL