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Home » Desserts » Mini Cheesecakes Recipe | how to make mini cheesecakes (step by step recipe)

Mini Cheesecakes Recipe | how to make mini cheesecakes (step by step recipe)

Published: Dec 9, 2015 · Modified: May 3, 2020

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mini cheesecakes recipe

mini cheesecakes recipe

Mini cheesecake Recipe with step by step instructions– My daughter is extremely fond of Cheese cake. She doesn’t seem to enjoy any other cake. She keeps asking me if I could buy her the cheese cake. The store bought cheese cakes have lot of preservatives and quite a few ingredients. So, I have stopped getting it from the super market. Occasionally I bring it from the bakery. These are a good alternative because they are made fresh and had to be consumed in a day or two.

I was quite intimidated to try making the Cheesecake at home.  But my daughter kept pushing me to try and I finally did it. Its quite simple and I wonder why I took so long to make it.

The Cheesecake tend to have a good amount of calories. So I decided to make mini cheese cake.

mini cheesecakes1

If you are interested in more cake recipes, do check out my-

Vegan Mango cake

Eggless Vanilla Sponge Cake

Chocolate Cake

Chocolate chip Banana Cupcakes

Please do take a look at my other dessert recipes.

Moist chocolate cake 

Best Brownie Ever

Nutella Brownie Mini cupcakes

Mini cheesecakes

Please do check out my new youtube cooking channel where i share simple, healthy short videos- Madhu’s Everyday Indian

Dessert video recipe – Madhu’s Everyday Indian Desserts

mini cheesecakes3

Mini Cheesecakes
Recipe Type: Dessert
Author: Madhu
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Serves: 14-16
A two bite mini cheesecake which is rich, creamy and delicious!
Ingredients
  • Eight ounce block Creamcheese-1, at room temperature
  • About 7 Graham Crackers or ⅓rd cup Graham cracker crumbs
  • Sugar-¼th cup
  • Melted butter- 1 tbsp+ 1tsp
  • Egg-1, at room temperature
  • Vanilla extract-¼th tsp
  • Lemon Juice- ½ tsp
  • Lemon zest as topping (optional)
Instructions
  1. Leave the cream cheese on the counter top for atleast 1-2 hrs to bring it to room temperature. If the cream cheese is not soft the cheesecake will have lot of lumps.
  2. Preheat the oven to 350 F or 185 C.
  3. In a food processor add the Graham crackers and the melted butter. Pulse few times, till the butter is fully incorporated the mixture is crumbly. When you hold some of the mixture you should be able to stick together. If it doesn’t stick together try adding little more butter.
  4. Add a teaspoon of this mixture onto bottom of paper lined mini muffin cups. Using the thumb flatten the crumbs. Bake it for five minutes in the middle rack of the oven. Let cool for five minutes.
  5. Meanwhile using a hand mixer combine the room temperature cream cheese and sugar for a minute. Add in the egg, vanilla extract and lemon juice. Mix till fully incorporated.
  6. Scoop this cream cheese mixture on mini muffin cups and bake for 16 minutes. You may observe some cracks and the tops raise slightly so.
  7. Remove the Cheesecake from the tin and let cool on a rack for few minutes.
  8. Pop all the mini cheese cakes in the fridge for at least two hours.
  9. Top the cheese cake with lemon zest and enjoy!
3.5.3208

Step by Step Recipe of Mini cheesecake:

Leave the cream cheese on the counter top for atleast 1-2 hrs to bring it to room temperature. If the cream cheese is not soft the cheesecake will have lot of lumps.
Preheat the oven to 350 F or 185 C.
In a food processor add the Graham crackers and the melted butter. Pulse few times, till the butter is fully incorporated and the mixture is crumbly. When you hold some of the mixture you should be able to stick together. If it doesn’t stick together try adding little more butter.

cheesecake1Collage

Add a teaspoon of this mixture onto bottom of paper lined mini muffin cups. Using the thumb flatten the crumbs. Bake it for five minutes in the middle rack of the oven. Let cool for five minutes.

cheesecake2 Collage

Meanwhile using a hand mixer combine the room temperature cream cheese and sugar for a minute. Add in the egg, vanilla extract and lemon juice. Mix till fully incorporated.

cheesecake3 Collage

Scoop this cream cheese mixture on to mini muffin cups and bake for 16 minutes. You may observe some cracks and the tops raise slightly so.
Remove the Cheesecake from the tin and let cool on a rack for few minutes.

After ten minutes, Pop all the mini cheese cakes in the fridge for at least two hours.
Top the cheese cake with lemon zest and enjoy!

cheesecake4 Collage

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Comments

  1. Y subbarao

    September 26, 2018 at 4:59 am

    I like it

    Reply

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Hello there, I am Madhavi, welcome to my blog! I share vegetarian, dairy and egg recipes from India and around the world. Hope you enjoy my recipes and Happy Browsing!

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