Springform Mini Cheesecake Recipe – Baking a Chocolate Luxury

mini cheesecake recipe

Mini cheesecakes are fast becoming a must-have recipe on many people’s “to-do” lists. However, with the holidays approaching, I wanted to give you a tiny version of web famous New York-style Cheesecake. It’s one of the most popular recipes for Christmas and Thanksgiving. Here’s how to make it.

Mini Cheesecake Recipe With Graham Cracker Crust

A piece of cake on a plate

Start your mini cheesecake recipe with a delicious Graham cracker crust. For this recipe, we used a Graham cracker crust that had no filling. We placed a mini Hershey Chocolate kiss Graham cracker in the middle of the crust. Then we sprinkled some sugar on top of the Graham cracker and baked it. The result was a yummy treat!

Next, we added the mini cheesecake recipe’s filling, which was also not part of our original Graham cracker recipe. This time, we used some unflavored gelatin and made slight adjustments to the original recipe by adding some water instead of oil to the cream cheese and sugar mixture. The end result? A tiny, but delicious, dessert.

Ingredients Used In Mini Cheesecake Recipe

A close up of a birthday cake

You’ll also want to make sure that your mini cheesecake recipe includes ingredients such as eggs, and whipping cream. If you don’t have either of these ingredients, then you will not be able to achieve the smooth texture that is desired. You can use prepared or home-made whipped cream to add the right amount of volume to your cake. It’s just a matter of choosing which flavor you’d like to incorporate.

Preparing Mini Cheesecake

As an icing, you can add a small amount of chocolate or white icing to the top of your mini cheesecakes. It is important to note that you can always use homemade whipped cream if you don’t like the artificial one. You will want to ensure that your cream cheese is not too heavy for the cake. A good rule of thumb is that if you would like to eat it without moving your fingers, it is not dessert.

Final Thoughts

The final step to this cheesecake recipe was to bake it in a Graham cracker crust. These crusts are easy to make but can be very difficult to bake. You should work with a toothpick so that you can easily release the crust. Another way to release the crust is to use a food processor, chop up the mini cheesecakes and pour over the baked cracker crust. You will want to allow it to cool and then frost the cake as normal.

When preparing the batter for this recipe, you will need to adjust the cooking time based on the degree of thickness you desire. For instance, if you would like to add more flavor and complexity to your cheesecakes you can bake them on a griddle that is at room temperature. If you would like to reduce the depth of the flavor, you can bake them on a pan that is on the lowest temperature possible. Once you have finished baking, remove your cheesecakes from their pans and allow them to cool completely. You can then frost them as normal or allow them to sit on a Graham cracker for a few hours before frosting.

The only minor complaint with this recipe is that the original flavor may be somewhat bland. This can easily be remedied by adding a small amount of cream cheese and changing the water in your recipe. The resulting cheesecake will have a smooth and creamy texture that is rich in flavor. If you want to try a different flavor, it is possible to substitute yogurt instead of cream cheese. Alternatively, you could try substituting heavy cream cheese for whole milk which would certainly give this dessert a totally different flavor.

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