These adorable mini cheesecakes are made in a muffin tin!
Easier to make than one largecheesecake, theyre pretty as a picture and a lot less messy to serve.
Enter this years dessert to the rescue: Mini Cheesecakes!
Pavlova Christmas Tree
you’re free to literally eat these with your hands like cupcakes.
And they are just adorable!
These are a popular biscuit in the UK but also common in Australian grocery stores these days.
Pavlova Christmas Tree
Substitute with: Graham crackers: Very similar in both flavour and texture to Digestives.
However this is easily countered with some extra butter.
We dont need much.
Never Ending Meringue Tart
Cinnamon Optional, but I like the extra touch of flavour it brings to the biscuit base.
Salt Just a pinch.
Cream cheese The primary ingredient in cheesecake!
I have always used Philadelphia cream cheese which is the best known cream cheese brand.
Use the block sort not the creamy spreadable tub kind, which tends to be softer.
Full fat cream cheese is essential here!
Low fat cream cheese wont set as well and doesnt have the same flavour.
Its all in or make something else, I say!
Sour cream This might sound strange but sour cream lightens the cheesecake filling so its not as dense.
This is a secret ingredient I use to make cheesecakes luscious but not overly rich.
it’s possible for you to probably get away with low fat but I havent tried it.
Plain yogurt also works as a substitute.
Regular sugar will work too but will require more beating to dissolve.
Flour Just a bit, to provide a bit of stability to the filling and make it set.
Without this, the filling sets a bit too flabby and loose.
Eggs This is our binding agent for the filling that holds everything together.
Eggs, the ultimate food glue!
check that the eggs are atroom temperatureand not fridge-cold.
Close up of inside the filling so you can see how it’s light and aerated inside rather than dense and thick. However, it’s got a gorgeous creamy mouthfeel!
I like to use extract rather than imitation essence which is, well, fake.
I dont use real vanilla beans for general baking.
I reserve that good stuff for special things likeCreme Brulee,Creme Anglaise(pouring custard).
It will not make this taste salty.
It doesnt make this taste like a lemon cheesecake.
How to make Mini Cheesecakes
Nice and straightforward.
And I really like that it’s possible for you to make these cheesecake days in advance!
Dont worry if you dont have a food processor or electric beater, theres other means to make this.
Base
Blitz Place the biscuits in a food processor and blitz until they become fine crumbs.
It takes about 10 seconds in my food processor.
Start by pulsing then blitz on high until done.
Dont have a food processor?No problems.
Just put the biscuits in a ziplock bag and bash using a rolling pin or large tin.
Divide the mixture between paper muffin tin liners sitting in each hole.
Pressand flatten the crumbs firmly into the base of each hole using something round with a flat base.
A 1/4 cup measure is the perfect tool for me.
Bakefor 7 minutes then remove and cool for 5 minutes before topping with the cheesecake filling.
I assume youve figured out that this also means the filling is FAST to make!
Prevent screen from sleeping
Beat Start by beating the cream cheese until smooth.
If its properly at room temperature, this should barely take 10 seconds on a medium speed.
Then beat in everything else except the eggs, just until smooth.
All we want is to make the cream cheese smooth.
Eggs Beat the eggs in one at a time, just until incorporated.
Dividethe mixture between the muffin tin holes.
you might fill the holes up to 3 mm from the rim as the cheesecake does not rise much.
I like to use an ice cream scoop with a lever.
Its very handy for muffins, cupcakes, pancakes, fritters …. AND ice cream!
Bakefor 20 minutes at 160C / 325F (140C fan).
A lower temperature avoids browning on the surface while gently baking the delicate cheesecake filling.
Once baked, the filling should still be soft and supple in the centre, not rock hard.
But not jiggling like theres liquid underneath.
If its too soft, pop it back in the oven for a few minutes.
Coolthoroughly on the counter for at least 1 hour.
Fridge Cover the surface with a sheet of baking/parchment paper then seal with cling wrap.
Place in the fridge for at least 6 hours to fully set, preferably overnight.
Fully set Once the mini cheesecakes are thoroughly chilled they will be set enough to pick up.
Peeloff the paper liner and place on a serving platter.
Cream Decorate as you wish!
A drizzle of chocolate, Nutella or caramel
Colourful sprinkles or silver balls (festive season!)
In no particular order:
Storage Keep them in the fridge.
Theyre excellent for 24 hours after making, and still very, very good at 48 hours.
Beyond this the base starts getting softer than is ideal but nobody complains.
See tips below for assembling and stabilised cream.
Freezing The naked cheesecake (ie.
no cream) can be frozen for up to 3 months then thawed.
Serve at room temperature Ideally.
Cheesecake is creamier and you might taste more flavours when its at room temperature.
Though on hot summer days cold cheesecake from the fridge is lovely!
They are fine for a few hours.
Stabilised cream For the best make-ahead results, use a stabilised cream.
It will remain fluffy and near-perfect for 24 to 36 hours.
Beyond this, it starts to deflate slightly but is still far superior to plain whipped cream!
And with that, its over and out for me!
Time to hand over to you.
What do you think of the cheesecake?
Is this holiday gatherings-worthy?
What will you decorate yours with?
Tell me below, I want to know!
