There is nothing quite like the diverse taste of frozen mini cheesecakes, and fortunately, they are not that hard to make. Enthusiasts can pick from a wide variety of recipes for mini cheesecakes. Here are five examples to help you get creative in the kitchen!
Key Lime Mini Cheesecakes
Ingredients: 1 package (8 oz.) of cream cheese 1 can (14 oz.) of condensed milk (sweetened) 10 key limes, 8 of them zested and juiced, and 2 cut into wedges 1 ½ cups of whipped cream, divided 1 ½ cups of graham cracker crumbs 1 stick of melted butter 12 raspberries 12 mint sprigs
Instructions: Blend cream cheese, sweetened condensed milk, ½ cup lime juice, 2 tbs. lime zest, and a pinch of salt. Fold in 1 cup of whipped cream. Divide among 12 lined muffin wells. Combine graham cracker crumbs and melted butter; spread on mousse cups. Freeze for 4 hours. Unmold, invert onto a platter, pipe the remaining whipped cream on top, and garnish.
Strawberry Mini Cheesecakes
Ingredients: 1 ½ cups of graham cracker crumbs (approximately 9 whole crackers) 4 tablespoons of melted butter 2 packages (8 oz. each) of Neufchâtel cheese ½ cup of limeade concentrate ½ cup of chopped fresh strawberries 4 tablespoons of strawberry preserves 3 tablespoons of honey 1 ½ cups of whipped cream or whipped topping Strawberry slices, lime slices, and mint for garnish
Instructions: Line 12 cupcake wells with liners. Combine graham cracker crumbs and melted butter in liners. Blend Neufchâtel cheese, concentrate, strawberries, preserves, and honey. Divide among liners. Freeze overnight. Peel liners, top with whipped cream, and garnish.
Ginger-Lime Mini Cheesecakes
Ingredients: 1 cup of graham cracker crumbs 1 cup of sugar ¼ cup of melted butter 1 ¼ cups of heavy cream 2 packages (8 oz. each) of room-temperature cream cheese ¼ cup of lime juice 1 tablespoon of grated peeled fresh ginger 1 teaspoon of grated lime zest ½ cup of lime curd (from an 11-oz. jar) 1 drop of green liquid food coloring Halved lime slices for garnish
Instructions: Line the sheet with molds; press the graham cracker mixture. Beat cream and sugar until stiff. Blend cream cheese, sugar, lime, ginger, zest, and 2 cups of whipped cream. Fill molds; freeze for 4 hours. Tint lime curd green, spread, pipe cream, and garnish.
Cookies & Cream Mini Cheesecakes
Ingredients: 1 box (14 oz.) of chocolate sandwich cookies ½ cup of melted dark chocolate chips ½ stick of melted butter 2 packages (8 oz. each) of cream cheese 1 cup of plain Greek yogurt ½ cup of melted white chocolate 1 tablespoon of vanilla extract ½ cup of sugar ½ cup of whipped cream 6 mini chocolate sandwich cookies
Instructions: Process cookies and melted chocolate-butter mixture; press into molds. Blend the cream cheese, white chocolate, yogurt, vanilla, and sugar. Fill molds; freeze for 4 hours. Pipe the whipped cream, and top with cookies.
Raspberry Mini Cheesecakes
Ingredients: 28 finely ground chocolate wafer cookies (approximately 1½ cups) 4 tablespoons of melted butter 1 container (6 oz.) of fresh raspberries ¾ cup of sugar 2 packages (8 oz. each) of room-temperature cream cheese ½ cup of seedless raspberry jam 1 teaspoon of raspberry extract 1½ cups of sweetened whipped cream Fresh raspberries and mint sprigs for garnish
Instructions: Line muffin cups with liners; press wafer-butter mixture. Mash raspberries with sugar; strain. Blend cream cheese, raspberry puree, jam, and extract. Fill liners; freeze for 6 hours. Remove liners, pipe the cream, and garnish.