Mini Cheesecakes

These dense yet creamy cheesecakes are prepared in no time and can be frozen.
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These dense, creamy cupcakes appeal to all cheesecake lovers. Whether it is to serve during the summer or during the Holidays, you will surely add this recipe to your repertoire of favorite desserts.

Since you can refrigerate them for 5 days and freeze them, just like me, you’ll love serving them to unexpected guests.

portionServings: 24

Prep Time20 minsCook Time40 minsTotal Time1 hr

 24 vanilla cookies (Nilla)
 3 blocks of 8 oz (250 g) cream cheese at room temperature
 1 cup (200 g) sugar
 4 eggs
 1 tsp lemon zest
 2 tsp fresh lemon juice
 Strawberry, raspberry or cherry jam or sauce
 Sour cream

1

Set the oven rack in the center of the oven.Preheat the oven to 350 °F(180 ° C ). Line 24 standard-size muffin cups with paper cups. Place a cookie flat side down in the bottom of each cup.

2

I use the food processor to blend the cheese mix, but you can use the device you want.
Beat cheese and sugar until well blended. Add the eggs one at a time and beat just enough to combine after each addition. Stir in the lemon juice and zest.J

3

Pour the cheese mixture into a large measuring cup as this will be easier to fill the molds. Fill each mold 3/4 full and bake 12 cupcakes at a time for 18 to 20 minutes until the center is set.

petits gâteaux cuits

4

Cool at room temperature then refrigerate for 2 hours before serving.

5

Top each cake with 1 tablespoon jam or fruit sauce just before serving. Put a bowl of sour cream on the table so each guest will garnish his cake as desired.
Cakes will keep for a week in the refrigerator and can be frozen without filling.

Ingredients

 24 vanilla cookies (Nilla)
 3 blocks of 8 oz (250 g) cream cheese at room temperature
 1 cup (200 g) sugar
 4 eggs
 1 tsp lemon zest
 2 tsp fresh lemon juice
 Strawberry, raspberry or cherry jam or sauce
 Sour cream

Directions

1

Set the oven rack in the center of the oven.Preheat the oven to 350 °F(180 ° C ). Line 24 standard-size muffin cups with paper cups. Place a cookie flat side down in the bottom of each cup.

2

I use the food processor to blend the cheese mix, but you can use the device you want.
Beat cheese and sugar until well blended. Add the eggs one at a time and beat just enough to combine after each addition. Stir in the lemon juice and zest.J

3

Pour the cheese mixture into a large measuring cup as this will be easier to fill the molds. Fill each mold 3/4 full and bake 12 cupcakes at a time for 18 to 20 minutes until the center is set.

petits gâteaux cuits

4

Cool at room temperature then refrigerate for 2 hours before serving.

5

Top each cake with 1 tablespoon jam or fruit sauce just before serving. Put a bowl of sour cream on the table so each guest will garnish his cake as desired.
Cakes will keep for a week in the refrigerator and can be frozen without filling.

Mini Cheesecakes

 

Hi, I'm Micheline

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