Creamy, mini cheesecakes are delicious, hand held bites that are perfect for holiday entertaining. Impress your guests with this simple yet elegant dessert!
These scrumptious little bites of cheesecake are creamy and delicious, yet they are not too sweet. For me they are about 3 bites, which I think is the perfect amount of dessert.
How to make mini cheesecakes
The Chocolate Crust
Crush 1/2 package of chocolate wafer cookies in a food processor and add 2 tbsp melted butter. Use a shot glass to press the crust into the bottom of 18 miniature cupcake wrappers. I used a 2 1/4″ muffin tin from Ikea.
The Cream Cheese Filling
In a large bowl, using either a hand mixer or a stand mixer, beat together 1/2 cup sugar and two 8 ounce packages of room temperature cream cheese until smooth. Beat in 2 eggs, 1/2 tsp vanilla, and 1 tbsp corn starch until blended. Stir in 1/2 cup sour cream.
Pour the mixture over the cookie crusts and bake at 350 degrees for 15 minutes. Remove from the oven, allow them to cool, then remove the cupcake wrappers.
The Frosting
While the mini cheesecakes cool, use a hand mixer or stand mixer to make the frosting. To a large bowl or the stand mixer, add 1/4 cup softened butter, 4 ounces room temperature cream cheese, 1 cup powdered sugar, and 1/2 tsp vanilla. Mix until smooth.
Add the frosting to a piping bag or a zip lock bag and snip off a corner. Pipe the frosting on the top.
Then, with a small metal strainer, dust them with cocoa powder, and top each one with a chocolate covered espresso bean. Enjoy!
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Mini Cheesecakes
Ingredients
For the Crust
- 18 2 1/4" cupcake wrappers
- 1/2 package chocolate wafer cookies
- 2 Tbsp butter melted
For the Cheesecake Filling
- 1/2 cup sugar
- 2 8 ounce packages cream cheese room temperature
- 2 eggs
- 1/2 tsp vanilla
- 1 tbsp corn starch
- 1/2 cup sour cream
For the Frosting
- 1/4 cup butter softened
- 4 ounces cream cheese room temperature
- 1 cup powdered sugar
- 1/2 tsp vanillla
- cocoa powder for dusting
- 18 chocolate covered espresso beans
Instructions
- Preheat oven to 350 degrees
- Line a 2 1/4" muffin tin with cupcake wrappers
- In a food processor, crush the wafer cookies
- Mix the crushed cookies and the melted butter together
- Divide the cookie mixture evenly between the cupcake wrappers
- Using a shot glass, press the cookies into the bottom of the cupcake wrappers and set aside
- In a large bowl, using either a hand mixer or a stand mixer, beat together the sugar and cream cheese until smooth
- Beat in the eggs, vanilla, and corn starch until blended
- Stir in the sour cream
- Pour the mixture on top of each cookie crust
- Bake for 15 minutes
- Remove from oven and allow mini cheesecakes to cool, then remove the cupcake wrappers
- While the cheesecakes are cooling, use a hand mixer or stand mixer and mix together all of the frosting ingredients until smooth
- Add the frosting to a piping bag or a resealable plastic bag and snip off the corner
- Pipe the frosting on to the cheesecakes
- Using a small metal strainer, dust the cheesecakes with cocoa powder
- Top each cheesecake with an espresso bean
This made twice as many little cheesecakes than the recipe specified….probably because my mini cupcake tins were only 1.5 inches. But they were lovely, and just what I needed for a dessert for a large dinner party- I didn’t have to provide dessert plates. They are a “finger food” dessert.
Linda, I’m so glad you liked them. Great point! I will update the post to include the size of the cupcake tin I used.
Oh! My! Goodness Niki! These look absolutely fantastic. Your photos are crazy good. They make me want to reach in and grab one. I am gonna have to make these. Thanks for the post.
Thank you, Kristy! I know you will love them. They were so good, we ate them all in one evening!