mini cheesecake

Give your cheesecake an eggnog inspired upgrade with this recipe from Delish.com.

Mini Eggnog Cheesecakes

gingersnap cookies

(8-oz.) blocks cream cheese, softened

c. sugar

c. eggnog

pure vanilla extract

eggs

tbsp. flour

nutmeg

cinnamon

kosher salt

Whipped topping,

Caramel, warmed,

I didn't really investigate this recipe before I started to make it.  My mistake!  I doubled the recipe for my husbands's holiday office party.  Thankfully, the cheesecakes came out very good and were a huge hit, but the directions and ingredient list are incomplete and sketchy!  I added 2 tsp. vanilla (1 teas. is customary in most recipes) as noted in the directions, but not on the ingredient list.  I added the dry ingredients, increasing salt to 1/4 teas., after the eggnog and vanilla, but before the eggs.  A hand electric mixer was used to beat it all together.  I completely filled each muffin cup with batter since cheesecakes tend to not expand much.  I also cooled cheesecakes in the muffin pan about 20 minutes and then moved to a wire rack about 1 hour before refrigerating.  This saved me from having to buy another pan as I doubled the recipe.  The rest was followed as written.  Very good!!  Made about 24-25 mini eggnog cheesecakes.

https://streaming.hearstdigitalstudios.com/77ef2a90-26d6-4179-9f5b-4c9ee237d3c7/video_rover_16x9_1080p_hd_1545427998_13619.mp4

Turn your favorite holiday drink into these bite-sized cheesecakes.

These Mini Eggnog Cheesecakes Have the Most Brilliant Crust Hack

These delectable Andes Mini Cheescakes are party worthy, freezer friendly, and absolutely adorable. Enjoy these chocolate graham cracker crust mint filled cheesecakes topped with chocolate and Andes Mint candies.

Andes Mint Mini Cheesecakes

Nonstick baking spray

chocolate graham cracker crumbs

sugar

butter

(8 ounce) boxes of cream cheese softened

mint extract

green food coloring

chocolate chips

Andes mints coarsely chopped.

Preheat oven to 325 degrees and spray mini cheesecake pan with non stick baking spray.

Combine graham crackers, 2 tablespoons sugar and butter. Divide in the mini cheesecake pan evenly. Press down gently with a spoon.

In a stand mixer blend cream cheese and 1/4 cup plus 2 tablespoons sugar until smooth and creamy. Add the egg, mint extract and food coloring: mix just until incorporated on low. Spoon cream cheese mixture over the chocolate graham crackers; dividing evenly.

Bake for 20 minutes. Turn off the oven, prop open the oven door with a wooden spoon and allow the cheesecakes to cool down slowly for only about 5-10 minutes then remove from the oven.

Remove from oven and chill for several hours or overnight before removing from pan.

Melt chocolate chips in microwave according to manufacturers instructions. Top each mini cheesecake with a heaping tablespoon of chocolate and a few pieces of Andes mints.

Made this with my Norpro pans.  Comes out taller and I was able to push up out of pan sooner but hard to find cupcake wrappers to serve in with that size.  Also be very careful about losing bottom disc for holes as really not available.  I had to cut a circle out of a silicone pan to replace one. Many recipes leak thru bottom so put foil on bottom shelf or have to use use short wrappers.

I love Andes mints!  These were wonderful!

We really loved these! The chocolate graham crackers are so good with the mint flavor of the cheesecake!

You turned my favorite chocolate into a great cheesecake! Love this!!

These are dangerously good! I could eat an entire batch myself! Love them!!

The best way to serve these classic mini cheesecakes is with chocolate covered strawberries on top! Check out this recipe for light and airy mini cheesecakes with a graham cracker crust - they’re a delightful twist on the typical dense and creamy cheesecake!

Chocolate Covered Strawberry Mini Cheesecakes

graham cracker crumbs

TB unsalted butter, melted

salt

cream cheese, room temperature

eggs,

tsp salt

tsp vanilla extract

granulated sugar

chocolate melting wafers

strawberries

heavy cream

vanilla

In a small bowl, combine the graham cracker crumbs, sugar, salt and melted butter. Place cupcake liners in a 12 cup muffin tin and begin dropping rounded Tablespoons of the graham cracker mixture into each liner. Press the crumbs into the bottom of the liner lightly, creating a crust. There may be some crumbs left over.

Pre-bake for 8 minutes, then remove from the oven and reduce temperature to 350°F.

In a large bowl or the bowl of a stand mixer, beat together the cream cheese, granulated sugar, salt and vanilla extract until fully combined and creamy. Beat in the egg yolks one at a time.

In a small bowl using a whisk or hand mixer, beat the egg whites until frothy and doubled in size.

Gently fold the eggs whites into the cream cheese, mixing to a smooth yet thin consistency, then divide among the 12 muffin liners until the cups are almost full. You may have a little bit of leftover mixture, which you can use with the extra graham cracker crumbs to make a bakers dozen or discard.

Bake for 20 minutes. Let rest at room temperature for 20 minutes until the filling returns to its normal shape. Don&#8217;t worry about cracks in the surface, as you&#8217;ll be covering them with chocolate.

Chill for a minimum of 2 hours before topping.

Using a double boiler, gently melt your chocolate, stirring occasionally to combine. (Alternatively, microwave in 30 second intervals, stirring each time)

At this point, you can keep the cheesecakes in their liners or choose to remove them to get results like the picture above.

With a regular kitchen spoon, pour chocolate on top of the cheesecakes making sure to coat the entire surface. (Gently press melted chocolate over the edges to get the dripping effect above) Wait until the chocolate on the cheesecakes harden before dipping the strawberries in the bowl of melted chocolate and resting on top of each cheesecake. Keep chilled until ready to serve.

Hard Shell Topping

Heat the heavy cream and vanilla in a saucepan until it starts to steam. Add the chocolate shavings and let sit for a minute to melt. Stir gently until just combined. Over-mixing may cause the chocolate to seize.

Pour spoonfuls of the ganache on top of each cheesecake and gently press over the edges to get the dripping effect. Dip each strawberry in the ganache and gently twirl off any excess, then place one on top of each mini cheesecake. Keep chilled until ready to serve.

Ganache Topping

These are lovely. I think that the chocolate covered strawberry on top makes them look sensational. And thanks for your cheesecake baking tips.

I made these for my great-nephew's open house and everyone raved about how good they were. 
I am going to make them for our family reunion in August also.
Thank you for such a great recipe.

This dessert is probably the second best I've ever made. I made it with the dipping chocolate and was not disappointed in the least. Thanks for sharing this recipe.

Well, now I'm just wondering what the first best is! LOL

https://mediavine-res.cloudinary.com/video/upload/t_original/v1541775915/jb5tdwigsw0z8rylleij.mp4

These are the reader favorite recipes on awayfromthebox.com. It shows you what terms to search for on the site to find the top recipes, such as tex mex queso, chocolate covered strawberry cheesecakes, instant pot mashed potatoes and more!

Reader Favorites from Away from the Box

Follow this recipe for perfect mini no-bake cheesecakes that set in lined muffin pans. Before beginning, read through the recipe and recipe notes below and review the success tips in the blog post above. Step 3 is optional.

Mini No-Bake Cheesecakes

(67 grams) packed light or dark brown sugar

(8 Tablespoons; 115 grams) unsalted butter, melted

(240 milliliters) cold heavy cream cream

two 8-ounce bricks (16 oz) full-fat PHILADELPHIA Cream Cheese, softened to room temperature

(67 grams) granulated sugar

Tablespoons (30 grams) sour cream

lemon juice

vanilla extract

optional: your desired toppings (see recipe note)

Line two standard 12-count muffin pans with cupcake liners. Make sure you have room in your refrigerator for both pans. (You refrigerate them in step 6.)

Prepare the crust

If your graham crackers aren&#8217;t crumbs yet, use a food processor to pulse them into fine crumbs. Pour crumbs into a medium bowl and stir in the brown sugar and melted butter until combined. Mixture will have the consistency of wet sand. Spoon 1 and 1/2 Tablespoons of the crust mixture into each muffin liner and use the back of the spoon to pack it down tightly.

The next step is optional. Though it&#8217;s not necessary, I recommend baking the crusts for a quick 5 minutes in a 350°F (177°C) oven. The crusts are a little sturdier this way. However, if you can&#8217;t use an oven or simply don&#8217;t want to, you can skip this step. The crust will just be a bit crumblier. If baking, let the warm crusts cool for 10 minutes before adding the filling on top.

Make the filling

Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 3 minutes. Set aside. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the sour cream, lemon juice, and vanilla extract. Beat on medium-high speed until smooth and combined, about 1 minute. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth. Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don&#8217;t want to deflate all the air in the whipped cream.

You can use a spoon or piping bag to transfer the filling on top of the crusts. Spoon or pipe about 2 Tablespoons of filling over each crust. I prefer piping the filling because it&#8217;s a little easier and neater. Fit your piping bag with a large star or round piping tip, then transfer the filling to the bag and pipe.  (You could also use a plastic zipped-top bag. Spoon the filling inside, snip an end off a corner, and pipe.) Use the back of a spoon to smooth the tops so they are flat.

Refrigerate the mini cheesecakes in the pans for 3 hours and up to 2 days. If refrigerating for longer than 3 hours, I recommend covering with aluminum foil or plastic wrap.

Keep refrigerated until ready to serve. Serve with optional toppings (see recipe note). The cheesecakes begin to soften and stick to the liners after about 30-60 minutes at room temperature.

Cover and store leftover mini cheesecakes in the refrigerator for up to 5 days.

Would you be able to substitute honey or maple sugar instead of the sugar in the cheesecake filling? I want to try this!!! Looks delicious 

These are wonderful!  My husband is addicted.  I am making them for the 3 time in 3 weeks!

Mini Turtle Cheesecakes. A cupcake sized portion of our incredibly poplar Turtle Cheesecake recipe with only 200 calories. Great for parties and pot lucks!

Mini Turtle Cheesecakes

chocolate cookie crumbs, like Oreo crumbs

2½ tbsp melted butter

tbsp sugar

cream cheese, one 8 oz block

1½ tsp pure vanilla extract

whipping cream

pecans

Kraft Caramel candies

tsp milk

Preheat oven to 300 degrees F.

Mix together the crumbs, butter and sugar.

Divide evenly between the 12 paper lined muffin...

Divide evenly between the 12 paper lined muffin cups and press the crumbs firmly into the bottom of each.

Beat the cream cheese, sugar and vanilla extract...

Beat the cream cheese, sugar and vanilla extract until smooth.

Beat in the egg until smooth.

Finally blend in the whipping cream.

Divide the cheesecake filling equally between the 12...

Divide the cheesecake filling equally between the 12 muffin cups and bake for 15-20 minutes until the cheesecake has set and does not jiggle when you give the pan a slight shake.

Remove from the oven and cool completely.

Gently melt the chocolate and whipping cream together...

Gently melt the chocolate and whipping cream together in a double boiler. A glass bowl placed over slowly simmering water works well.

Spoon the chocolate ganache evenly over the cooled...

Spoon the chocolate ganache evenly over the cooled mini cheesecakes.

Toast the pecans on a cookie sheet for...

Toast the pecans on a cookie sheet for ten minutes at 350 degrees F, turning them at the 5 minute mark.

Melt together the caramel candies and milk in...

Melt together the caramel candies and milk in a small saucepan over low heat. Do NOT let this mixture get too hot or the caramels will get hard.

Sprinkle the pecans over the chocolate layer and...

Sprinkle the pecans over the chocolate layer and drizzle with the melted caramel.

Store in an airtight plastic container in the...

Store in an airtight plastic container in the fridge.

Homemade strawberry compote and whipped heavy cream folded into a no-bake cheesecake mixture spiced with ground cardamom and flavored with pure vanilla extract!

No-Bake Strawberry Cheesecake Jars

cream cheese

0% fat Greek yogurt

sugar (*sub monk fruit sweetener

cardamom

Whipped cream

graham crackers (*if not making gluten free)

Strawberry jam

Dice 16 ounces of strawberries into small pieces.

Transfer three quarters of your diced strawberries to a medium sized sauce pan and place on medium heat (reserve the rest for topping).

Cook strawberries for about 15 minutes and then puree with an immersion blender (or transfer to a regular blender).

Transfer strawberry puree to a small bowl and allow to cool. You may want to place your puree in the freezer or refrigerator to help speed the cooling process.

Measure cream cheese, Greek yogurt, sugar, salt, ground cardamom and vanilla into a medium sized mixing bowl and beat with an electric mix on high speed for 2-3 minutes until smooth and a bit fluffy. Set this bowl aside.

Measure heavy cream into another, small mixing bowl. Use a clean whisk attachment to beat on high speed for 3-4 minutes until stiff peaks form.

Use a spatula to transfer cooled strawberry puree and whipped heavy cream into the bowl with the cheesecake mixture. Gently fold all of the ingredients together until just combined (do not overmix).

Use a spoon or icing bag to transfer cheesecake mixture into jars, fill each three quarters full. Lid and chill for 3-4 hours or overnight.

Once chilled, add desired toppings and enjoy!

https://www.youtube.com/watch?v=JYIYcErCiKY

https://garlicsaltandlime.com/strawberry-cheesecake-jars/

Strawberry cheesecake jars are the best, healthy-ish little dessert (perfect for Valentine's Day)! They're low carb, low calorie, gluten free and keto friendly. You can make a batch eat them throughout the week as an end of day treat, but they're also perfect for parties and get togethers. What party guest doesn't love their own mini mason jar of goodness?!

Strawberry cheesecake jars

Inspired by Cheesecake Factory, these mini cheesecakes have super creamy texture and taste. This recipe has more than 14 million views in our YouTube and is also one of our readers&#39; favourites here. It&#39;s super easy and never fails.

Easy Mini Cheesecakes

biscuits crumbs ((150 g)

unsalted butter ((60 g), melted)

10.5 oz cream cheese, full fat ((300 g), room temperature)

sugar ((100 g))

eggs (, room temperature)

tbsp all purpose flour ((14 g))

sour cream, full fat ((185 g), room temperature)

strawberry marmalade

berries of your choice

Blend

Using a food processor, blend digestive biscuits into fine mixture. Pour into a bowl and add melted butter. Mix well.

Pour

Divide evenly into 12 muffin liners in a muffin pan. Using a spoon, press the mixture tightly and evenly. Set aside.

The Base

Whisk

Using a low speed in your mixer, mix cream cheese until just creamy. While mixing, gradually add in sugar. Then add in eggs 1 by 1, mixing just until well combined.&nbsp;

Then add in vanilla extract, lemon juice, flour and mix again just until combined. Finally add in sour cream and mix everything together.

Using an ice cream scoop, divide the cheesecake filling evenly into prepared muffin pan. Gently shake the pan to make the top surface flat. 

Bake

Bake in a preheated oven at 320ºF (160ºC), conventional mode, on 2/3 lower rack for 15 minutes or when you gently shake the pan, the cheesecake wiggle a bit and the center look not as set.

Cool

Remove from the oven and leave to cool to room temperature in the pan. Place the pan in the fridge overnight.

The Cheese Filling

Serve as they are or with some strawberry marmalade and your favourite berries.

How To Serve

https://mediavine-res.cloudinary.com/video/upload/t_original/v1570363668/ucdpt98kptftbws1qtxe.mp4

Inspired by Cheesecake Factory, these mini cheesecakes have super creamy texture and taste. They are easy to make and great to take to parties and gatherings. Enjoy them as they are or with your favourite marmalade and berries. Yum!

These delightful, individual cheesecakes have a sweet surprise inside them. Serve them to guests and watch their faces when they slice into the center to find a chocolate covered strawberry. The strawberry is covered with a thick, soft, chocolate ganache that is easy to slice with a fork.

No Bake Cheesecake with a Surprise Inside

graham cracker crumbs (from 8-9 graham crackers)

butter, melted

dark chocolate, finely chopped

water

gelatin (1-1/2 packages)

A pan with six 3-inch mini cheesecake pans

cake collar

Place the graham crackers, sugar, and butter in...

Place the graham crackers, sugar, and butter in a bowl and stir it until it looks like wet sand and it holds together when you pinch it. Press the mixture into the bottom of six 3-inch pans. Place them in the refrigerator to chill while you make the filling. 

Line a plate with parchment paper and set...

Line a plate with parchment paper and set aside. 

Heat the heavy cream in the microwave or...

Heat the heavy cream in the microwave or in a saucepan over medium heat on the stove. Only heat it until it gently simmers and don’t let it boil. 

Pour the hot cream into the chopped chocolate...

Pour the hot cream into the chopped chocolate and let it sit for a few minutes until the chocolate melts. Once the chocolate melts, stir it until it is smooth. 

Slice the green leaves off of the strawberries...

Slice the green leaves off of the strawberries and dip them into the chocolate ganache. 

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