Several years ago I bought a mini cheesecake from Williams Sonoma and I’ve used it a number of times over the years. It came with a recipe on the back which has never failed me. Making a basic cheesecake, I switch up the crusts between Oreo and traditional graham crusts. Then I top it with chocolate, butterscotch, fresh fruit, or whatever I have. We did have some cherry pie filling in the freezer from this summer, which I used on a few of the cakes. I love having a cherry tree in the yard.
Anyway, without further adieu, here is the recipe!
Mini Cheesecake Recipe
For the crusts:
- 1 cup of chocolate or graham wafer crumbs
- 2 Tbs sugar
- Pinch of salt
- 2 Tbs unsalted butter {if salted, just don’t add the additional salt above}
For the filling:
- 16 oz (500g) cream cheese
- 2 eggs
- 1/4 cup heavy cream
- 1/2 cup sugar
- Pinch of salt
Start with ingredients at room temperature and set oven to 350 deg F.
For the crusts – stir together dry ingredients and add melted butter. Stir until combined and divide evenly among 12 cheesecakes. Press gently into the bottom. Bake until set – maybe about 10 minutes. Set aside to cool. Reduce oven to 300 deg F.
To make the cheesecakes, in the mixer beat the cream cheese until smooth then add eggs one at a time, beating well after each addition. Add the cream, then sugar and salt until completely incorporated.
Pour batter into the crusts and bake until set, about 20 minutes. Let cool completely before unmolding. The recipe recommends refrigerating for 2 hours before doing it but I’ve done it 10 or 15 minutes after they’ve come out of the oven, just being very careful!
Top with your choice of sauce or topping. {I’ve melted chocolate or butterscotch and thinned it out with cream or used berries }
What if I DON’T have a cheesecake pan? A friend of mine also made these in a muffin pan with muffin liners. I haven’t tried it that way but she said it turned out well, just that they were larger.
These would make a perfect, indulgent treat for Valentine’s Day too!
