Mini Cheesecake Recipe
User Reviews
5
Mini Cheesecake Recipe
Description
The Mini Cheesecake Recipe combines crushed wafer cookies and melted butter for a crisp, thin crust that forms the base of each cheesecake. The filling blends cream cheese with confectioners sugar, lemon juice, and vanilla extract to provide a tangy and sweet flavor profile. Whipping the filling with heavy cream transforms it into a fluffy, smooth mixture that holds its shape when piped atop the crust.
Since the cheesecakes are made in mini cupcake liners, they create a neat, individual dessert ideal for parties or small servings. Adding fresh diced fruit to the top enhances both presentation and flavor, lending a fresh burst to balance the richness of the cream cheese.
The recipe suggests using sugar-free wafers to lower carbs and notes these cheesecakes keep well in the refrigerator for 2-3 days, making them easy to prepare ahead of time and serve chilled. Using a piping bag or a plastic bag with the corner cut allows for neat portioning.
Ingredients
- 12 - 16 wafer cookies pulsed to crumbs
- 6 tablespoons butter melted
- 8 ounce cream cheese
- 1/3 cup confectioners sugar Swerve
- 1 teaspoon lemon juice fresh
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
- Place cookie wafers in a food processor or blender and pulse 3-4 times or until the cookies are crumbs.
- Melt butter, then in a medium bowl mix with cookie wafer crumbs.
- Line a mini cupcake pan with cupcake liners.
- Place a teaspoon of crumbs on the bottom of each liner and gently press down creating a crust.
- In a large bowl mix cream cheese with sweetener until incorporated into a light and fluffy mixture.
- Mix in vanilla and lemon juice.
- Slowly pour in heaving whipping cream and mix on low-medium speed (to avoid splatter) until the ingredients begin to hold together. Increase the speed to medium-high until heavy peaks form.
- Place ingredients in a piping bag* and squeeze over prepared crust.
Notes
- You will need about 1 1/2 cups of wafer crumbs made from 12 to 16 wafer cookies.
- For reduced carbs, opt for sugar-free wafer cookies if preferred.
- Top each mini cheesecake with fresh diced fruit such as strawberries, blueberries, or bananas for added taste and appearance.
- If you do not have a piping bag, a plastic sandwich bag with a corner snipped works well for piping.
- Store mini cheesecakes covered in the refrigerator for up to 2 to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32each
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Serving | 1each | |
| Calories | 83kcal | 4% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 21mg | 7% |
| Sodium | 49mg | 2% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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