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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.
If you are interested in more cake recipes, do check out my-
Chocolate chip Banana Cupcakes
Please do take a look at my other dessert recipes.
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
- Eight ounce block Creamcheese-1, at room temperature
- About 7 Graham Crackers or 1/3rd cup Graham cracker crumbs
- Sugar-1/4th cup
- Melted butter- 1 tbsp+ 1tsp
- Egg-1, at room temperature
- Vanilla extract-1/4th tsp
- Lemon Juice- 1/2 tsp
- Lemon zest as topping (optional)
- 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 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.
- 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.
- 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.
- 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.
- Remove the Cheesecake from the tin and let cool on a rack for few minutes.
- Pop all the mini cheese cakes in the fridge for at least two hours.
- Top the cheese cake with lemon zest and enjoy!
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.
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.
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.
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!
Y subbarao says
September 26, 2018 at 4:59 amI like it