Mini cheesecakes are creamy and delicious sweet treats perfect for any party. A lined muffin pan is used to bake these scrumptious bites – an ideal dessert to wow your guests at any celebration or festive gathering.
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Bite Size Cheesecakes
These cheesecakes require a short time in the oven to bake, so there’s no raw egg involved. They’re really simple to make, and ever so delicious.
Cheesecake is one of my all time favorite desserts, but when serving a crowd I like to make mini cheesecakes in advance.
These perfectly sized, single serve cheesecake bites mean there’s no need for cutting large wobbly cheesecakes, and trying to serve each slice without toppling it over on the serving plate. Mini cheesecakes make it easy to impress your guests.
These little bites are a make-ahead, no fuss, party dessert. They’re also quite impressive when served for afternoon tea.
Mini Cheesecakes For Afternoon Tea
Afternoon tea is very popular in Ireland, just as it is all over the British Isles.
In the 19th and early 20th century the ladies of Dublin often enjoyed afternoon tea served in their homes, or at the city’s exclusive hotels.
This tradition continues at Dublin’s wonderful hotels like the Shelbourne, the Gresham and the Westbury.
Afternoon tea is typically served in the mid-afternoon around 3 pm or 4 pm. In the past it could be called ‘low tea’ rather than ‘high tea.’ Traditionally it is served on low tables beside soft seating such as a couch, rather than while seated at a formal dining table.
Afternoon tea menus include specific foods, none of which are heavy or very filling, but when sampled in many bites, are extremely satisfying.
Featured menu items include scones served with jam and cream, finger sandwiches, plus delicate fancy treats or petit fours. Mini cheesecakes are a favorite feature on afternoon tea trollies and cake stands all over Ireland.
If you’d like to treat yourself to afternoon tea in the comfort of your own home, then these mini cheesecakes might just be what you’re looking for.
They would typically be displayed on the top level of a three-tiered cake stand used for afternoon tea. The lower level is for sandwiches, the second for scones and savories, and the highest level is reserved for sweet little morsels.
If portion control is your focus, then these little cheesecakes have only a few wee bites in each one. You can satisfy your sweet tooth without the guilt of over indulgence.
It’s up to your guests to decide their own cheesecake limit, without having to leave half a slice of calorific tastiness to go to waste on a plate.
And so, without further ado, let’s get down to whipping up this easy dessert.
Ingredients for Mini Cheesecakes
Here you’ll find a quick list of what you’ll need for this recipe. Check out the printable recipe at the bottom of this post for US and Metric equivalent versions of the recipe. There you can choose the measurement system that works best for you.
For the graham cracker crust
- graham cracker crumbs
- granulated sugar
- unsalted melted butter
For the cheesecake filling
- brick-style cream cheese softened to room temperature
- sour cream at room temperature
- granulated sugar
- pure vanilla extract
- eggs at room temperature
- Berry coulis
- Assorted berries (strawberries, raspberries, blackberries or blueberries.)
Directions for Mini Cheesecakes
Here you’ll find step-by-step photographic instructions to help you recreate this recipe successfully. There are plenty of tips included along the way. First let’s get started with the cheesecake base.
To make the graham cracker crust
Preheat the oven to 325°F (165°C).
Prepare your cooking tray by lining a 12-count muffin pan with cupcake liners and set aside.
Use a food processor to create crumbs of the graham crackers.
Alternatively you can roll them with a rolling pin to make crumbs or place them in a plastic freezer bag and bash them with a rolling pin.
If you live in Ireland or the United Kingdom, digestive biscuits are the perfect substitute for graham crackers.
They’re my favorite Irish cookie for creating pie crusts.
I confess! I much prefer the flavor of digestive biscuits to graham crackers. I can’t help my Irish palate trained during my Dublin childhood.
In a large mixing bowl, stir together the graham cracker crumbs and sugar.
Add the melted butter and mix until all of the crumbs are moistened.
Evenly distribute the mixture between all the places in the muffin tray.
Firmly press the graham cracker mixture down into one even layer using the back of a spoon.
Bake the cheesecake bases at 325°F (165°C) for just 5 minutes. You’re simply trying to dry them out a little. Do not over bake them.
Remove from the oven and set aside to cool a little while you prepare the cheesecake filling.
Keep the turned on and the temperature at 325°F (163°C).
To make the cheesecake filling
Mix the cream cheese and sour cream together until smooth and creamy.
You can do this in the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using an electric mixer.
Next it’s time to add sugar and vanilla extract. Use the electric mixer to fully combine the cheesecake filling. Remember to stop the beater every now and then to scrape down the sides of the bowl as needed.
Mix in the eggs, one at a time, on low speed.
Do not overbeat the cream cheese mixture once the eggs are added.
Evenly distribute the batter between all 12 liners in the cupcake pan, filling each one almost all the way to the top.
Bake at 325°F (163°C) for 18-20 minutes. The cheesecakes are ready when the surface has set and is a little springy.
Remove the muffin pan from the oven. Set aside to cool in the pan for 1 hour before refrigerating.
Carefully remove each cheesecake from the muffin pan. Store in an airtight container in the refrigerator for 3-4 hours or overnight.
When ready to serve, add berry coulis and fruit toppings of your choice.
You can remove the outer paper liner before serving if you wish.
Be very careful as you do this, since you don’t want to break the side surface of the cheesecake.
These little cakes are perfect for Christmas parties, or even as a dessert after Christmas dinner, when nothing too heavy is in order.
Cheesecake is very popular in Ireland, and I hope you’ll enjoy these sweet morsels of cheesy creamy goodness.
Recipe Card for Mini Cheesecakes
Here’s the printable recipe if you would like to keep a copy with all your recipe files.
Easy Mini Cheesecakes
For the crust
- 1 cup graham cracker crumbs use digestive biscuits in Ireland
- 2 tablespoons sugar
- 3½ tablespoons melted butter
For the cheesecake filling:
- 16 ounces cream cheese block style at room temperature
- ⅓ cup sour cream at room temperature
- ½ cup sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs at room temperature
- 1 cup strawberries
To make the graham cracker crust:
- Preheat oven to 325°F (165°C)
- Line a 12-count or 2 x 6-count muffin pan with cupcake liners and set aside.
- In a large mixing bowl, stir together the graham cracker crumbs and sugar. Add the melted butter and mix until all of the crumbs are moistened.
- Evenly distribute the mixture between all 12 liners and firmly press it down into one even layer using the back of a spoon.
- Bake at 325°F (165°C) for 5 minutes. Remove from the oven and set aside to cool. Keep the oven turned on.
To make the cheesecake filling:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix the cream cheese and sour cream together until smooth and creamy.
- Add the sugar and vanilla extract and mix until fully combined, stopping to scrape down the sides of the bowl as needed to evenly distribute the ingredients.
- Mix in the eggs, one at a time, on low speed until just combined.
- Evenly distribute the batter between all 12 liners in the cupcake pan, filling each one almost all the way to the top.
- Bake at 325°F (165°C) for 18-20 minutes or until the tops of the cheesecakes are set
- Remove from the oven and allow to cool in the pan for 1 hour. Carefully remove from the pan and chill in an airtight container in the refrigerator for 3-4 hours or overnight.
- Decorate with fruit as desired.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Happy cheesecake baking everyone!
Slán agus beannacht,
(Goodbye and blessings)
Irish American Mom
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