Mini bite size cheesecake recipe is very simple to follow, and makes a very easy , delicious and guilt-free dessert .Cheesecake in general , is a heavenly and delicious dessert loved by most of us. I got wonderful reviews for my recipe of the plain classic cheesecake posted some time ago. It has been an all time favorite dessert at out home.
However, the recipe requires the spring foam pan and some cumbersome steps like placing the pan in a hot water bath to maintain a constant temperature and the like. So when I recently found a very simple and easy recipe for mini cheesecakes, I definitely wanted to try it out and it came out really well.
How to make Mini bite size cheesecake ?
All you need is muffin or cupcake trays, digestive biscuits or graham crackers, cream cheese , sugar and eggs. There are recipes of mini cheesecakes which include sour cream and lemon juice to enhance the taste.However , I kept this very simple with minimum ingredients and it turned out really good. I would perhaps experiment with other ingredients next time .
The best part is the portion control, as they are miniature in size. It is a good excuse to indulge in these delicious goodies without any guilt! With Mother’s day coming up this weekend, this would be a great treat for all the mothers and all those who are celebrating mother’s day. Please read on for the detailed recipe and I will be glad to hear if you try it out. Have a great Mother’s day weekend and get pampered by your loved ones.
Delicious bites of mini cheesecake to indulge without any guilt
- 1 1/2 cups Marie's biscuit About a packet of medium sized Marie's biscuit .Graham crackers or digestive biscuits or wafers can be used as well.
- 2 tbsp granulated sugar
- 5 tbsp butter melted and cooled
- 2 packets Philadelphia cream cheese 2, 8 oz packets at room temperature
- 2/3 cups granulated sugar
- 2 eggs
- 1/2 tsp vanilla
Preheat the oven to 325 deg F.
Line the cupcake pan with liners.
Powder the biscuits to a smooth powder in a food processor or mixer.
Add sugar and melted butter and mix well.
Put a teaspoonful of the mixture into the cupcake liner and press it down with a shot glass or spoon .Try to level as much possible.
Using a stand mixer beat the cream cheese till it is smooth .
Add sugar and vanilla and beat well till it is combined.
Add one egg at a time and incorporate . Do not beat for long after adding the egg.
Using a ice cream scoop spoon the cream cheese equally into the muffin tray.
Bake for 20 to 22 minutes. I took out mine at 20 minutes.
The batter will rise and will look jiggly on top. On cooling it will level down. If you over bake it will crack on top .So make sure to take it out at the right time.
Cool it completely outside on a cooling rack .Refrigerate overnight to get that special and unique taste .
Garnish with whipping cream ,fruits of your choice like strawberries, blueberries or black berries.
A beautiful quote honoring mothers and their selfless love: “Mother’s love is bliss, is peace, it need not be acquired, it need not be deserved. -“Erich Fromm, The Art of Loving (1956)
Have a good one!