Mini cheesecakes are just like regular-sized cheesecakes, but lower maintenance. No need for a spring form pan, no need to worry about the tops cracking, no need for a water bath, no need to worry about seepage. They’re so easy to make you really only need to worry about having to stop at eating just one.
Baking a perfect, New York-style cheesecake is an accomplishment for any baker. Smooth top, creamy texture, perfect crust. Baking a perfect New York-style cheesecake is stressful (for me anyway). Water bath, heavy-duty aluminum foil, spring form pan.
I make them and they are delicious. But I’m far from perfecting the technique (apart from saying “cover the cracks with desired topping”) so that won’t be on the blog today. (Though I make a pretty mean Japanese Cheesecake and Lemon Cheesecake.)
What we have today is the same delicious cheesecake taste, texture and…nirvana…but without the stress. Isn’t that great? You don’t need to bother with slicing too. Just sit back, unwrap and bite into mini cheesecake heaven.
Bake in cupcake pans
What you do is take your cheesecake batter and bake them in cupcake pans lined with paper liners. Put them in the oven and you’re done. Isn’t that brilliant? Whoever first thought of this has my eternal gratitude.
Personalize your mini cheesecakes
They are so versatile too. You can eat them on their own or, just like their big brother, top them with whatever you like. Take advantage of whatever fruit is in season, do a salted caramel version or just drizzle with simple chocolate sauce.
You can do whatever you fancy. Having a party? Let each person pick the cheesecake topping of their choice.
Since they are all over Pinterest I tried doing swirly things on top too, using jam (raspberry, blackberry and lemon curd).
[clickToTweet tweet=”Same awesome cheesecake taste, less cheesecake fuss!” quote=”Same awesome cheesecake taste, less cheesecake fuss!”]
Not freaking about cracking
Don’t get me wrong, these little guys will (might) crack on the top too. But mini cheesecakes have a somewhat more rustic look about them that cracks are ok. Totally acceptable. We don’t care about cracks here.
And they are so tiny anyway you won’t notice them. Or by the time you notice them the cheesecake will be halfway inside your mouth.
Bottom line: mini cheesecakes trump papa cheesecakes
Sounds like copping out but I am so tempted to just make mini cheesecakes from now on.
I know I need to master it someday so maybe I’ll just go on a regular-sized cheesecake hiatus while I explore all mini cheesecake possibilities. I just cannot believe how easy these are to make. You won’t believe it too. Try it. Perhaps you’ll go on hiatus with me.
(Recipe adapted from Cooking Classy).
Did you make these mini cheesecakes? Tell me about it in the comments section below. I’d love to hear from you. What’s your favourite cheesecake?
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