Amazing mini cheesecakes
Amazing mini cheesecakes
Mini Cheesecakes are a quick and easy way to make decadent bite-size desserts! It has the same buttery sweet crust and rich creamy filling as a large cheesecake, but in the size, you can fit in your hand!
Cheesecake is an incredibly delicious dessert that I love!
These mini cheesecakes should come with a warning. There's something about the word “mini” that makes me think I can have as many as I want and that's good because it's not as big as a whole slice. Be careful, these rich and velvety cakes are addicting. Before you know it, you will have eaten way too much! Better to double batch, just to be sure. They are fun, pretty, and incredibly delicious. When you put them on the table, your loved ones will know it's something special.
Everyone loves a good, traditional cheesecake, but it takes a little longer. This is when mini cheesecakes are the perfect dessert! They're just as good, but a lot easier to prepare and super cute to look at. You have to try them! And one of the best things about these mini cheesecakes is their versatility. Below is an idea to personalize these delicious cakes for all occasions.
INGREDIENTS
1 1/4 cups (310 mL) graham cracker crumbs
1/4 cup (60 mL) melted butter
3 8 oz (225 g each) pkg. Canadian Cream Cheese, softened
1 cup (250 ml) sugar
3 eggs
2 tbsp. (10 ml) vanilla extract
1 1/2 cups (375 mL) sour cream
3 tbsp. (45 ml) sugar
Fresh berries
PREPARATION
Line 24 muffin cups with paper cups.
In a dish, combine cracker crumbs and butter. Squeeze about 1 Tbsp. (15 mL) of the mixture at the bottom of each pan.
In a large bowl, beat Cream Cheese until light and puffed; gradually stir in 1 cup (250 mL) sugar. Add the eggs, one at a time, being careful to beat well after each addition. Add 1 tsp. (5 mL) vanilla extract and 1/2 cup (125 mL) sour cream. Pour the mixture into the muffin cups. Bake at 325 °F for 30 minutes.
Combine remaining sour cream (250 mL), sugar (3 tbsp / 45 mL) and vanilla extract (1 tsp / 5 mL); spread over cupcakes. Cook for another 5 minutes. Let cool in the molds on a wire rack. Refrigerate.
When ready to serve, unmold the cakes and garnish them with fresh berries.
TIPS
Note: For a single large cheesecake, press graham cracker mixture into the bottom of 9 '' (23 cm) round removable-wall pan. Cover with Canadian cream cheese mixture. Bake at 350 ° F for 45 minutes or until the mixture is firm. Cover with sour cream mixture and cook for another 5 minutes.
Wrap cakes tightly in foil and freeze for up to two weeks. Thaw in the fridge
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