mini cheesecakes

Chocolate Lovers Unite! These Mini Triple Chocolate Cheesecakes are an insanely decadent treat perfect for the ultimate chocolate lover! A rich and creamy chocolate cheesecake sits on top of an Oreo crust. It’s then topped with chocolate whipped cream, chocolate ganache and chocolate shavings!

Mini Triple Chocolate Cheesecakes

heavy cream,

sugar

unsweetened cocoa powder, sifted

vanilla extract

Chocolate truffles, for topping (optional)

chocolate chips

heavy whipping cream

Bittersweet or semisweet chocolate, melted and cooled

1 and 1/2 packages (12 oz) cream cheese, room temperature

Tbsp unsweetened cocoa powder, sifted

sour cream, room temperature

heavy cream, room temperature

pure vanilla extract

eggs, room temperature

Oreo crumbs (about 12 Oreos)

Tbsp salted butter, melted

Preheat oven to 350°F and Line a 12-cup...

Preheat oven to 350°F and Line a 12-cup muffin pan with liners. Set aside.

Add Oreo crumbs and melted butter to a...

Add Oreo crumbs and melted butter to a mixing bowl and mix together using a fork. Place 1 tablespoon of crumbs into each liner and flatten using the back of the tablespoon or a small glass. Bake in preheated oven for 5 minutes. Allow to cool on a wire rack. Lower oven temperature to 325°F.

Put chocolate in a heat-safe bowl and heat...

Put chocolate in a heat-safe bowl and heat in the microwave for 30 second intervals, stirring after each interval until chocolate is completely melted and smooth. Set aside to cool.

In a large bowl using a handheld mixer,...

In a large bowl using a handheld mixer, beat the cream cheese, sugar and cocoa on medium speed until creamy, about 1 minute.

Scrape down the sides of the bowl and...

Scrape down the sides of the bowl and add sour cream, heavy cream and vanilla and continue beating until smooth. Add melted chocolate and mix on low speed to combine.

Add eggs one at a time, beating slowly...

Add eggs one at a time, beating slowly until just combined, do not overbeat. Scrape sides and bottom of the bowl with a rubber spatula to make sure everything is fully combined. Forcefully tap bowl on the counter a few times to release any air bubbles.

Fill each liner with 1/4 cup of batter....

Fill each liner with 1/4 cup of batter. Bake in preheated oven for 18-20 minutes until the tops are puffed and look dry.

Remove from oven and allow to cool completely...

Remove from oven and allow to cool completely on a cooling rack.

Cover with plastic wrap and refrigerate until firm...

Cover with plastic wrap and refrigerate until firm and chilled, about 1-2 hours or overnight.

Put the chocolate chips into a medium bowl....

Put the chocolate chips into a medium bowl. Set aside.

Heat the heavy whipping cream in a small...

Heat the heavy whipping cream in a small saucepan until it just begins to boil.

Remove hot cream from heat then pour it...

Remove hot cream from heat then pour it over the chocolate chips. Cover the bowl and allow it to sit for 5 minutes.

Remove cover and stir ganache until smooth. Spoon...

Remove cover and stir ganache until smooth. Spoon into the center of the cheesecakes. Chill until firm.

In a medium mixing bowl, using a hand...

In a medium mixing bowl, using a hand mixer, whip the chilled cream, powdered sugar, cocoa powder, and vanilla until it reaches stiff peaks, about 2-3 minutes.

Transfer whipped cream to a piping bag fitted...

Transfer whipped cream to a piping bag fitted with a large star tip and pipe a swirl on top of each cheesecake. Top with chocolate truffles, if desired. Enjoy!

Silky smooth, rich and creamy Red Velvet Cheesecake Bites with whipped cream and white chocolate shavings. These decadent beauties are super elegant and impressive, yet crazy easy to make! 

Red Velvet Cheesecake Bites

eggs

butter (melted)

vanilla

cocoa powder

salt

red food coloring

vinegar

flour

cream cheese (softened)

whipping cream and white chocolate shavings for topping (optional)

Preheat oven to 350 degrees and line a muffin tin with 12 paper cupcake liners.

In a small bowl whisk eggs and set aside. In a large bowl combine melted butter, sugar, vanilla, cocoa, powder, salt, red food coloring, and vinegar and mix well. Mix in whisked eggs. Stir in flour until just incorporated. Spoon into prepared cupcake liners being sure to reserve about 3 tablespoons of the batter for later.

In a medium bowl cream together cream cheese and sugar. Beat in egg yolk and vanilla on high speed for 2-3 minutes until mixture is smooth. Spoon cheesecake filling into the cupcake liners on top of the brownie batter.

Drop about 1/2-1 teaspoon of brownie batter on top of the cheesecake layer and use a toothpick to gently create a swirl.

Bake for 14-16 minutes until cheesecake is almost set (it should still wiggle a bit when the pan is jostled and the edges and top should not be browned) then allow to cool in the muffin tin for 15-20 minutes before transferring to fridge or freezer to chill. Once chilled, store in airtight container in the fridge up to 3 days before serving cold topped with whipped cream and chocolate shavings if desired.

These Mini Pumpkin Cheesecakes are the perfect fall desserts with two classics in one dessert.

Mini Pumpkin Cheesecakes

graham crackers (crushed)

oz cream cheese (room temperature)

7.5 oz pumpkin puree

evaporated milk

brown sugar

cinnamon

nutmeg

Preheat oven to 350° and line a muffin pan with liners and lightly spray with nonstick cooking spray. Set aside.

In a medium bowl, add graham crackers, sugar, and butter and mix until combined. Pressed into muffin pan.

Press the crust into the bottom of muffin pan.

Bake for 10-12 minutes. Remove from oven and let cool completely.

For The Crust

In a medium bowl, beat cream cheese until smooth.

Add eggs, sugar, and vanilla. Beat until combined then place in the fridge to chill for 30-40 minutes.

Spoon on top of cooled graham cracker crust.

For The Cheesecake

In a medium bowl, whisk eggs until light and fluffy.

Add pumpkin, milk, brown sugar, sugar, cinnamon, nutmeg, and salt. Stir until combined.

Evenly pour cream cheese mixture into the muffin pan. Pour pumpkin mixture over cream cheese.

Bake for 45-55 minutes or until sides are set and center is still a bit jiggly.

For The Pumpkin Layer

These bite-sized beauties are perfect picnic fare - no cutlery required.

Ricotta cheesecakes with orange and raisin compote

fresh ricotta

cream cheese,

(1/2 cup) caster sugar

vanilla bean paste

ctn sour cream

(1/4 cup) cornflour

orange-flavoured dark chocolate, finely chopped

(1 cup) raisins

dessert wine

oranges, peeled, finely chopped

We turned to Michel Roux for the ultimate raspberry cheesecake recipe, and he didn&#8217;t disappoint: a delicious biscuit base, creamy mascarpone filling and a  layer of raspberry jelly to top it off. Check out our lower-sugar cheesecake, Negroni cheesecake, gin and tonic showstopper plus lots more cheesecake recipes.

Raspberry cheesecakes

digestive biscuits

unsalted butter, melted

mascarpone

cream cheese

caster sugar

vanilla pod, split

lemon juice

whipping cream

raspberry sorbet to serve

For the raspberry jelly

1½ gelatine leaves

raspberries

For the candied pistachios

unsalted pistachios

You’ll also need…

Whizz the biscuits in a food processor. With the motor running, add the butter and whizz until combined (or bash the biscuits in a plastic bag, put in a bowl and mix in the melted butter). Roll out between 2 sheets of non-stick baking paper to 3-4mm thick. Lift onto a baking sheet, still between the paper, and chill for 30 minutes.

Remove the top sheet of paper and press the dessert rings into the biscuit mixture to make 4 bases (discard – or eat – the off-cuts). Chill the bases in their rings on the baking sheet.

Put the gelatine in a small bowl of cold water. Put the mascarpone, cream cheese, sugar, vanilla and lemon juice in a mixing bowl and beat with a balloon whisk until smooth.

Warm the whipping cream in a small pan over a low heat – don’t let it get too hot. Squeeze the water from the gelatine, then stir it into the cream until dissolved. Take the pan off the heat, mix a spoonful of the mascarpone mixture into the gelatine mixture, then pour it into the rest of the mascarpone mixture in the bowl and whisk until smooth. Evenly fill the dessert rings with the mixture, then chill for 2 hours or until set to the touch.

Meanwhile, make the jelly. Soak the gelatine in a small bowl of cold water.

Mix the raspberries with the sugar in a heatproof bowl set over a pan of barely simmering water until the berries have broken down. Use a wooden spoon to push the berry mixture through a fine sieve into a measuring jug; you should have 110-125ml juice (discard the pulp).

Warm a third of the juice in a pan, then remove from the heat. Squeeze the water from the gelatine and stir into the warm juice until melted. Mix this into the juice in the jug, then pour evenly over the cheesecakes and leave to set in the fridge for 2 hours or overnight.

For the pistachios, warm 40ml water in a small pan, then add the sugar and simmer until the syrup thickens and caramelises. Stir in the nuts to coat. Cool on non-stick baking paper, then roughly chop.

When ready to serve, run a warm knife around the inside of the dessert rings, unmould the cheesecakes onto plates, sprinkle with the nuts and put a scoop of raspberry sorbet on the side.

A beautiful dessert that's perfect for any holiday or celebration. Everyone will love their flavor and these fun individual cheesecake servings!

Raspberry Swirled Mini Cheesecakes

salted butter (, melted)

oz raspberries

Tbsp sugar

Tbsp all-purpose flour

(8 oz) pks. cream cheese,

lemon

tsp vanilla extract

sour cream

For the crust:

Preheat oven to 325 degrees. In a mixing bowl, using a fork, stir together graham cracker crumbs and sugar, then pour in melted butter and stir until evenly moistened.

Add 1 slightly heaping tablespoonful to 12 paper lined muffin cups. Press crust firmly into an even layer. Bake in preheated oven 5 minutes then remove from oven and allow to cool.

For the raspberry swirl:

Add raspberries and 2 Tbsp granulated sugar to a food processor and pulse until well pureed, about 30 seconds - 1 minute. Press mixture through a fine mesh strainer into a bowl (basically until there are only seeds remaining in strainer, you should get quite a bit out of it). Set aside.

For the cheesecake filling:

In a mixing bowl, whisk together granulated sugar and flour. Add cream cheese and lemon zest using an electric hand mixer, blend mixture just until smooth. Mix in eggs one at a time.

Stir in vanilla and sour cream just until combined. Tap bowl forcefully against countertop, about 10 times, to release large air bubbles. Divide mixture evenly among cups over crust layer, adding about 1/3 cup to each and filling nearly full.

Jiggle pan to level cheesecake filling then dollop about 5 small circle of raspberry sauce over each cupcake, about 3/4 tsp total over each one. Using a toothpick, swirl raspberry filling with cheesecake mixture to create a marbled design.

Bake in preheated oven 22 - 25 minutes until cupcakes are puffed and nearly set (they might crack a little but they will deflate while cooling and you won&#039;t even see it).

Remove from oven and allow to cool completely, then chill in refrigerator 3 hours, until set. Store in refrigerator in an airtight container

These mini cheesecakes with caramel sauce are delicious! The base is just 3 ingredients. We love the flavor, texture and how completely EASY they were!

Mini Cheesecakes with Caramel Sauce

graham cracker crumbs (from 12 whole crackers*)

Tbsp unsalted butter, melted

oz cream cheese

eggs (room temperature)

oz sweetened condensed milk

caramel sauce

heavy whipping cream (chilled)

cinnamon (optional)

Prep: Preheat Oven to 350˚F. Line a 24-count muffin tin with standard cupcake liners. Combine 1 1/2 cups graham cracker crumbs, 6 Tbsp melted butter and 1/2 tsp cinnamon. Stir to evenly moisten crumbs.

Divide crumbs between 24 cupcake liners (about 1 Tbsp in each). Push crumbs into the base and slightly up the sides using a small spoon or your fingers.

How to Make the Crust:

In a large mixing bowl, beat together 16 oz cream cheese and 3 eggs with on high speed 5 minutes, until blended and smooth, scraping down bowl as needed. Add condensed milk and mix on low speed** until blended (2 min).

Divide cheesecake mix evenly between cupcake liners - about 3/4 full (or a flat ice cream scoop in each one) and bake at 350˚F for 15 min. They should be set with a very slight jiggle in the center. Don't over-bake. If you notice them starting to crack in the oven, they are over-baking.

Cool to room temp in baking dish then spoon 1/2 to 1 Tbsp caramel sauce&nbsp;over each one. Refrigerate 2 hrs or until fully chilled then top with whipped cream using a piping bag with large star tip. Lightly dust with cinnamon if desired. Serve with or without liners.

How to Make Mini Cheesecakes:

In a large mixing bowl, combine 1 cup cold heavy cream, 1 Tbsp sugar and 1/2 tsp vanilla and beat together with an electric mixer on high speed for 2 minutes or until whipped and fluffy.

How to Make Whipped Cream:

Take the creamy decadence of cheesecake, plus the buttery crumbly goodness of a graham cracker style crust, and now shrink it down to a one serving size and make it undetectably vegan AND gluten free!  This will be your new favorite treat, and it comes with a bunch of fruit or whipped cream topping options!

Mini Vegan Cheesecakes (Fully Gluten Free, option for Refined Sugar Free, & Multiple Topping options)

+ 2 tbsp packed oat flour

coconut sugar

tbsp melted vegan butter (can sub melted coconut oil)

vegan cream cheese (room temperature)

/ 14 tbsp coconut cream

½ cup + 3 tbsp granulated sugar

cornstarch

blueberries

1½ tbsp warm water

lemon juice ()

4½ tbsp warm water

coconut cream

Preheat the oven to 350°F and line a muffin tin with cupcake liners.

Start with the “graham cracker” crust.  I recommend using pre-packaged oat flour for this part, NOT grinding your own rolled oats, but if you are going to use rolled oats then make sure to read the notes below since it will alter the amounts of the ingredients! Mix your oat flour, coconut sugar, salt, and melted butter in a bowl.  Combine into a wet sand consistency, then scoop one PACKED tbsp of the mixture into each cupcake liner.  Press down firmly.  You will have some leftover mixture which you can either add in here to make heavier crusts, or simply discard (or eat) the leftover.

Next up is the cheesecake filling.  The biggest thing to consider in this part is the coconut cream.  You really want to just use the solid, “heavy cream” like part that rises to the top of the can, not the liquid on the bottom.  This means do NOT shake the can before opening.  As long as it’s been upright and undisturbed, it should have separated.  When you remove this part it will come to around 7-8oz or 14 tbsp worth of cream.In a large bowl, mix together this measurement of coconut cream with the rest of the ingredients listed in this section – vegan cream cheese, sugar, vanilla extract, cornstarch, lemon juice, and a pinch of salt.  Mix together with a hand mixer or stand mixer until completely combined, or if you do not have a mixer just mix incredibly thoroughly by hand.

Evenly spoon the cheesecake filling mixture on top of the packed individual crusts, they will fill nearly to the top.  Bake for exactly 20 minutes, then remove from the oven and stick the pan straight onto a cooling rack so air can circulate around the bottom of the pan not just the top.  When the pan first comes out of the oven, the filling will have puffed up high and the center will seem a little jiggly.  Let them set at room temperature for 2 hours, they will settle and set, and then I recommend moving into the fridge for another hour before serving.  I let them set overnight.

The mini cheesecakes are DONE and perfect as is, but if you want to make any of the toppings shown in the photos, then I will go through the instructions below.  Additionally, in the How To Make Them section, I link to three other toppings I think could be great here – chocolate ganache, salted caramel, and strawberry sauce.

Blueberry Compote – combine the warm water and cornstarch in a small pot or saucepan.  Then add in the rest of the ingredients and heat over medium for 3-5 minutes until all the blueberries have burst and there are no large chunks left.  Remove from heat and let cool entirely before using as a topping.

Raspberry Sauce – you can make this exactly like the blueberry sauce, same amounts and just swap in raspberries, but because raspberries have seeds the compote will have seeds in it as well.  If you want the sauce to be seedless, you will need to strain out the liquid portion, which is why the amounts here are so much larger.  Same as with the blueberry sauce, start by combining the warm water and cornstarch in a small pot or saucepan, then add the rest of the ingredients, and heat on medium until there are no large chunks.  Then strain out the liquid portion and discard the seeded part, and then let the liquid cool entirely before using as a topping.

Coconut Whipped Cream – make sure you have chilled your cans of coconut cream in the fridge overnight!  This works well if you are letting the cheesecakes set overnight, just pop the cans in with them and make the whipped cream fresh in the morning.  Remove your cans of chilled coconut cream from the fridge, being very careful not to shake them up.  Open gently and scoop out just the hardened cream part from the top, leaving behind the liquid at the bottom.  If your can did not separate it is a dud can!  Spoon the hardened cream from the cans into a large bowl, and mix on high speed for a few minutes until it is creamy, and stiff peaks are forming off the mixer.  Add in your desired amount of powdered sugar, you can use more or less than the recommended based on your own taste, and mix until combined.  Pipe or spoon onto each cheesecake.

Eat and enjoy!

Perfectly rich and creamy, with a melt-in-your-mouth texture and an irresistible flavor. These are completely delicious in every way, and there are so many ways to top them. They&#039;re the perfect dessert for any get together or celebration!

Mini Cheesecakes

graham

Tbsp (38 grams) butter,* (melted)

(8 oz) pkgs. cream cheese, (well softened)

(150 grams) granulated sugar

Tbsp (12 grams) all-purpose flour

(58 grams) sour cream

heavy cream

For the crust: Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 1 1/2 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated.

Divide graham cracker mixture among 12 (standard size) paper lined muffin cups, adding nearly 2 Tbsp to each. Press mixture into an even layer. Bake in preheated oven 5 minutes.

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The most viewed mini cheesecakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mini Triple Chocolate Cheesecakes

Red Velvet Cheesecake Bites

Mini Pumpkin Cheesecakes

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Raspberry cheesecakes

Raspberry Swirled Mini Cheesecakes

Mini Cheesecakes with Caramel Sauce

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The most viewed mini cheesecakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine