Mini Cheesecake Recipe
User Reviews
5
Mini Cheesecake Recipe
Description
The Mini Cheesecake Recipe uses vanilla wafer cookies crushed and combined with melted butter to form a small crust base pressed into mini muffin liners. The filling is a mixture of softened cream cheese, powdered sugar, freshly squeezed lemon juice, almond extract, and an egg, beaten until fluffy and creamy. This mixture is piped or spooned onto the crust to fill each cup.
Baked at 350°F for 15 minutes, the mini cheesecakes set to a smooth but stable consistency suitable for handling. After cooling, they can be topped with a variety of options such as fruit, nuts, or pie filling to enhance flavor and presentation. The small size allows for easy serving and sharing without cutting.
Ensure the cream cheese and egg are at room temperature before mixing to avoid lumps and achieve a smooth texture. The mini cheesecakes store well in the refrigerator for several days and can be frozen for longer conservation. Using whole vanilla wafers as crusts can simplify preparation if they fit the pan cups.
Ingredients
- 12 vanilla wafer cookies or other hard cookies such as graham cookies
- 1 ½ tablespoons butter melted
- 8 ounces cream cheese softened
- ⅓ cup powdered sugar
- 2 teaspoons lemon juice fresh
- ¼ teaspoon almond extract
- 1 egg room temperature
- toppings as desired
Instructions
- Preheat oven to 350°F. Line a mini muffin pan with 18 liners.
- Crush cookies until you have ⅓ cup crumbs. Add melted butter & mix well.
- Place 1 teaspoon in each cup and press down.
- In a medium bowl combine cream cheese, powdered sugar, lemon juice, almond extract and egg. Beat on medium speed until light and fluffy.
- Place cream cheese mixture in a zippered bag and snip off the corner. Evenly fill each well.
- Bake 15 minutes or until set. Remove from oven, cool completely and top with desired toppings.
Notes
- Use whole vanilla wafers as crust if they fit in the muffin pan to skip crushing and butter mixing.
- Ensure cream cheese and eggs are at room temperature for smooth mixing and creamier texture.
- These mini cheesecakes freeze and thaw well; toppings like canned pie filling can be added before or after freezing.
- Store refrigerated in an airtight container for up to 4 days for freshness and best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18mini cheesecakes
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Calories | 82 | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 25mg | 8% |
| Sodium | 68mg | 3% |
| Potassium | 24mg | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 14mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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