Delicious Mini Cheesecakes Recipes

18 March 2020 Bookmark • 0

Decadent, irresistible and completely delicious those mini cheesecakes are the ideal manner to put together dessert for a crowd. I’ve made variations here, one with a strawberry topping and one with salted caramel. you could’t pass wrong if you serve those for your guests!

The Toppings

I made this recipe to be creamy and velvety easy, with simply the right quantity of sweetness because this is how I select my cheesecake. I additionally couldn’t determine whether or not to do a caramel topping or a strawberry sauce so I did half of of every and i don’t recognise that I may want to pick out a favourite.

Delicious Mini Cheesecakes Recipes

So, in different words try them both (note that each of the sauce recipes make sufficient for twenty-four cupcakes, so half if making both). you can even make a exceptional topping like a blueberry, raspberry, caramel apple, Nutella or chocolate sauce.

In case you want the real cheesecakes to have extra of a caramelly flavor (if making the salted caramel), you may in reality update the granulated sugar with brown sugar. enjoy!

INGREDIENTS:

2 cups finely crushed graham crackers (from 15 sheets)
3 Tbsp granulated sugar
7 Tbsp salted butter , melted
4 (8 oz) pkg cream cheese, softened
1 1/2 cups granulated sugar
3 Tbsp all-purpose flour
4 large eggs
2 tsp vanilla extract
1/2 cup sour cream
1/2 cup heavy cream
Salted Caramel Sauce or Strawberry Sauce , recipes follow

INSTRUCTIONS:

Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 3 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated.
Divide graham cracker mixture among 24 paper lined muffin cups, adding a well heaped Tbsp to each (so nearly 2 Tbsp). Press mixture into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.
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. 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. 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.
Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours. Serve chilled with a spoonful of Salted Caramel Sauce or Strawberry Sauce (note: for best results spoon topping on just before serving). Store in an airtight container in refrigerator or freeze.