These were such a big hit at a recent family get-together. My grandma even asked me for the recipe!
I took these over to my mom’s house last weekend and I loved them because she didn’t have to pull out more serving plates or silverware; no dishes to clean! Okay, and they were delish! I was able to make these in the morning before I went over for dinner and they were chilled and ready to eat when it came time for dessert.
Mini Cheesecakes
2013-08-27 11:28:21
Yields 12
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
For cakes
- 1 cup cookie crumbs (we used Biscoff cookies)
- 3 Tbsp butter, melted
- 2 packages (8oz each) cream cheese, room temperature
- 2/3 cup sugar
- 2 eggs
- 2 tsp vanilla
For whipped topping
- 1 cup heavy cream
- 2 - 2 1/2 Tbsp sugar
- 2 tsp vanilla
Instructions
- Preheat oven to 325°. Combine cookie crumbs and butter in a bowl until crumbs are completely coated. Spoon into paper lined cupcake tins and press to form crust.
- Beat cream cheese and sugar in a large bowl on medium speed with a electric mixer until light and fluffy. Add eggs and vanilla, beat well. Spoon batter into cups, filling 2/3 full.
- Bake for 22 to 25 minutes or until centers are almost set; edges may begin to brown. Cool completely in pan before transferring to refrigerator. Cakes will deflate in center upon cooling. Refrigerate for at least 2 hours before serving.
- For whipped topping, whisk heavy cream with an electric mixer 6-8 minutes, until fluffy and soft peaks form. Add sugar and vanilla and mix well, adding more sugar if needed. Place a dollop on the tops of each cake.
Delectable https://delectablebakehouse.com/
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