How to Make Your Own Philadelphia Cream Cheese Mini Cheesecakes

philadelphia cream cheese mini cheesecakes

You know that delicious cheesecake you just can’t stop eating? Well I have the secret recipe that you can make in your own kitchen using a few ingredients, and a mixer. It’s like a dream come true. Just mix all the ingredients together, let the mixture cool, whip it up with a mixer, and pour it into a mini muffin pan. The perfect dessert for a party or get together.

The first time I made one of these, I thought it would be a great idea to try to make a cheesecake in a bowl. After a few failed attempts, I decided to buy a simple to use stand mixer. I rolled it out on the counter and used it to beat the mixture into a paste. The end result was moist and gooey cheese cake. The next time I tried, I just beat it all up until it was a smooth consistency and added a little water if needed.

An Overview

A piece of cake on a paper plate

These cheesecakes are so delicious and moist. So much so that you can freeze them or put them in your freezer to keep cold. They are so versatile that you can make different flavors just by adding lemon zest or other ingredients. You can even make different flavor combinations by adding different amounts of cream, eggs, and sugar. Try different combinations like peppermint, lemon juice, or mint extract, for an awesome cheesecake.

To make the chocolate version, you just melt some dark chocolate and add a bit of sugar or cream cheese. Mix until combined. Then fold the mixture into half-cups and spread it evenly between two small round baking pans. Bake the cheesecakes in the oven and when the bottoms are finished, turn them over and brown on both sides. Serve with maple or white chocolate syrup and whipped cream.

Cream Cheese Mini Cheesecakes

A sunset over some water

Another great dessert idea for this holiday season is Philadelphia cream cheese mini cheesecakes with homemade glazed fruit drizzle, fruit butter and toasted marshmallows. Start by mixing the softened cream cheese, softened fruit juice, a bit of vanilla, and about one-fourth cup of powdered sugar. Scrape the mixture into tiny cups and pour it over top of cooled leftover cookies or cake. If the cake is still warm, drizzle it with more glaze and let it cool off before you serve.

The most traditional cheesecake recipe calls for buttermilk, but you don’t have to use it. You can substitute yogurt if you prefer, or just use regular milk. Bring a large bowl of water to a boil, place a piece of aluminum foil in it, and bring it to a simmer. Place the homemade buttermilk in a bowl and add about two cups of sugar. Stir to combine, then allow it to boil for approximately three minutes.

Afterward, take your cake batter and break it into pieces. In a food processor or blender, combine the dry ingredients (wet ingredients like buttermilk and sugar should be combined first) and the wet ingredients (flour, vanilla, baking powder, and xylitol). Then, with the motor on, process the mixture until it is a smooth paste. At this point you will also need to mix in the cream. Once you have blended the dry ingredients well, pour them into the food processor or blender, and let it blend until it reaches its desired consistency.

Bottom Line

Once the mixture comes to a boil, you should turn it down to low speed and add the hot tap water. Let it simmer for approximately three minutes. After that, remove it from the heat and pour the cooled mixture into a container in which you will place the cheesecake crumbs. Once you are done putting the crumbs into the container, you will want to set the container in the refrigerator. Cover it and let it freeze until it is a solid that you can lift out of the refrigerator. When you are ready to thaw it, you just remove it from the refrigerator and beat the frozen crumbs with a fork.

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