Mini bite-sized Strawberry Cheesecakes with a smooth and creamy cheesecake filling and finished with a gorgeous strawberry topping that tastes as amazing as it looks.
These mini no-bake Pistachio and Coffee Cheesecakes start with a crunchy pistachio biscuit base, topped with creamy coffee cheesecake and rich dark chocolate ganache. This recipe uses Whittard Guatemala Elephant Coffee to bring added notes of dark chocolate and citrus orange flavours in each bite. If you’re hosting a party, dinner, BBQ or family gathering, these adorable individual mini cheesecakes make a wonderful sweet dessert!
This mini Basque cheesecake recipe makes the creamiest, most delectable mini burnt cheesecakes in cupcakes sizes, perfect for parties!
Dive into these Mini Pecan Pie Cheesecakes combining rich cheesecake and nutty pecan toppings on a spicy graham cracker base. A perfect bite-sized delight for your holiday spread.
Treat yourself to these Coconut Milk Mini Cheesecakes, where every bite is a tropical delight topped with the sweetness of raspberries!
No-Bake Cheesecake mit Salzkaramell
Een recept voor heerlijke kleine cheesecake bites met frambozen, perfect als friandise bij de koffie, of om bezoek mee te verrassen.
Hello, dear friends! Today, let's delve into the heartwarming world of baking with a beloved classic – the Japanese Cheesecake Uncle Tetsu. Picture this: a cloud-like, fluffy delight that melts in your mouth, leaving behind a symphony of flavors. Join me in unlocking the secrets of this enchanting recipe that's sure to bring smiles to your home.
Cheesecake is misschien wel de lekkerste mini dessert aller tijden want man, oh man wat is dit lekker! Daarom moest ik deze mini cheesecakes maken, gewoon omdat het kan en ontzettend lekker is. Lekker, romig, fris en zoet, dat proef je meteen als je hier een hap van neemt. Deze mini cheesecakes zijn fluweel zacht en het smelt letterlijk op de tong. Het is niet voor niets een van de meest gewilde appetizer ter wereld. Lief-Cheesecake-Hebbers? Enjoy making and baking!
Dense, rich, crustless cheesecake with a burnt and caramelised top
This recipe for Mini Mocha Cheesecakes isn't as heavy as traditional cheesecake especially with the use of nonfat cottage cheese.
Individual White Chocolate and Lime Cheesecakes topped with a Rum and Mint Whipped Cream, creating 20 delicious Mini Mojito Cheesecakes perfect for a summer garden party!! Every year my mum and st…
Indulge in the fusion of creamy cheesecake and classic creme brûlée with these mini cheesecake cupcakes. Main ingredients include graham crackers, butter, cream cheese, sugar, eggs, sour cream, and vanilla extract.
Mini cheesecakes met speculaas en karamel do i need to say more..... Deze wil je maken voor op Sinterklaasavond!
Mini lemon cheesecakes are the perfect treat paired with whipped cream, berries and homemade blueberry sauce! These mini lemon baked cheesecakes are deliciously indulgent without being overly swee…
Last month, I used a lot of cream cheese for testing this recipe. Well, I didn't have any specific reason for baking basque cheesecake, only that I wanted to eat it, but I didn't want to bake a large cake every time. And my quest began. After the first batch, I found that the recipe that I used didn't give me the cake that I want. It's not bad, but it's not creamy enough and it's a bit spongy. Batch after batch, I learned something new, it's fun but I think I ate too much cream cheese now, haha. If you read the recipe, you will see that there is nothing special about it, but it comes from the experience that I got from consuming a lot of cheesecake ^^. First, the flour: I tried not to use the flour in this recipe but finally I have to give up, as it's very important to this little cake. Well, for the large cake, flour is not necessary, as the cake won't become heavily boiled in the oven, and yes it will set beautifully after cooling too. But for a small cake, it's another story. As the cake contains a large amount of fat (cream cheese and whipping cream), it will become boiled and without enough structure, the cake will be spongy, not creamy. Only a small amount of the flour (10 g) can change the game, it gives the cake more structure and prevents the cake from boiling too much, so the cake set beautifully and become creamy too. I preheat an oven with upper and lower heat, but after putting the cake into the oven I use only upper heat for baking it. As the cake is so small, you don't have to be worried that your cake will be undercooked, this high temperature can overcook the cake quicker than you think, -*-. So, I place the cake on the upper shelf of the oven so that the top of the cake will be burned quickly. I don't use a whisk for mixing the cake, the reason is you don't want to add a lot of air bubbles into the batter!!! Because the air bubbles will expand in the oven and your cake won't be as creamy as you want. Using a pan that is almost the same size (or you can use a bit larger size) is recommended because if the cake is too small (or too thin) your cake will be drier. Now, let's go to the kitchen and bake this creamy small cheesecake together ^^ I know that eating a small size cake will make you feel happier too. English: Creamy Mini Basque Cheesecake สูตรภาษาไทย: ครีมมี่มินิบาส์กชีสเค้ก 日本語のレシピ：ミニバスクチーズケーキ Youtube: ครีมมี่มินิบาส์กชีสเค้ก/ Creamy Mini Basque Cheesecake/ ミニバスクチーズケーキ Creamy Mini Basque Cheesecake Makes 6 (7x4 cm muffin pans) 250 g ................... Cream cheese* 1/2 tsp ................. Vanilla bean paste ............................. Pinch of salt 90 g ..................... Granulated sugar 1 ........................... Egg (50 g) 40 g ..................... Egg yolks 160 g .................... Whipping cream 10 g ...................... Cake flour *You can soften it by putting it in a bowl, cover, and microwave it at 600w for 30 seconds. Line 6 of 7x4 cm Muffin pans with paper baking cups. Preheated an oven to 250℃ Put the cream cheese, vanilla bean paste, and salt into a bowl. Use a rubber spatula to beat until smooth. Pour the sugar into the bowl, and beat until fully combined. Pour the egg and egg yolks into the bowl, and mix until fully combined. Pour the whipping cream into the bowl, and mix until fully combined. Sift the cake flour into the bowl. Mix until fully combined. Pass the batter through a sieve into a jug. Pour the batter into the prepared muffin pans. Put the muffin pans into the preheated oven. Bake in upper heat 250℃ for 20-25 minutes. Let the cake cool completely in the pans over a wire rack. Cover and refrigerate for at least 3 hours, or until cool before serving.
I recently managed to get some fresh passionfruits at the market and had to make some mini cheesecakes with them. I love the tangy-ness t...
Indulge in the fusion of creamy cheesecake and classic creme brûlée with these mini cheesecake cupcakes. Main ingredients include graham crackers, butter, cream cheese, sugar, eggs, sour cream, and vanilla extract.
Last month, I used a lot of cream cheese for testing this recipe. Well, I didn't have any specific reason for baking basque cheesecake, only that I wanted to eat it, but I didn't want to bake a large cake every time. And my quest began. After the first batch, I found that the recipe that I used didn't give me the cake that I want. It's not bad, but it's not creamy enough and it's a bit spongy. Batch after batch, I learned something new, it's fun but I think I ate too much cream cheese now, haha. If you read the recipe, you will see that there is nothing special about it, but it comes from the experience that I got from consuming a lot of cheesecake ^^. First, the flour: I tried not to use the flour in this recipe but finally I have to give up, as it's very important to this little cake. Well, for the large cake, flour is not necessary, as the cake won't become heavily boiled in the oven, and yes it will set beautifully after cooling too. But for a small cake, it's another story. As the cake contains a large amount of fat (cream cheese and whipping cream), it will become boiled and without enough structure, the cake will be spongy, not creamy. Only a small amount of the flour (10 g) can change the game, it gives the cake more structure and prevents the cake from boiling too much, so the cake set beautifully and become creamy too. I preheat an oven with upper and lower heat, but after putting the cake into the oven I use only upper heat for baking it. As the cake is so small, you don't have to be worried that your cake will be undercooked, this high temperature can overcook the cake quicker than you think, -*-. So, I place the cake on the upper shelf of the oven so that the top of the cake will be burned quickly. I don't use a whisk for mixing the cake, the reason is you don't want to add a lot of air bubbles into the batter!!! Because the air bubbles will expand in the oven and your cake won't be as creamy as you want. Using a pan that is almost the same size (or you can use a bit larger size) is recommended because if the cake is too small (or too thin) your cake will be drier. Now, let's go to the kitchen and bake this creamy small cheesecake together ^^ I know that eating a small size cake will make you feel happier too. English: Creamy Mini Basque Cheesecake สูตรภาษาไทย: ครีมมี่มินิบาส์กชีสเค้ก 日本語のレシピ：ミニバスクチーズケーキ Youtube: ครีมมี่มินิบาส์กชีสเค้ก/ Creamy Mini Basque Cheesecake/ ミニバスクチーズケーキ Creamy Mini Basque Cheesecake Makes 6 (7x4 cm muffin pans) 250 g ................... Cream cheese* 1/2 tsp ................. Vanilla bean paste ............................. Pinch of salt 90 g ..................... Granulated sugar 1 ........................... Egg (50 g) 40 g ..................... Egg yolks 160 g .................... Whipping cream 10 g ...................... Cake flour *You can soften it by putting it in a bowl, cover, and microwave it at 600w for 30 seconds. Line 6 of 7x4 cm Muffin pans with paper baking cups. Preheated an oven to 250℃ Put the cream cheese, vanilla bean paste, and salt into a bowl. Use a rubber spatula to beat until smooth. Pour the sugar into the bowl, and beat until fully combined. Pour the egg and egg yolks into the bowl, and mix until fully combined. Pour the whipping cream into the bowl, and mix until fully combined. Sift the cake flour into the bowl. Mix until fully combined. Pass the batter through a sieve into a jug. Pour the batter into the prepared muffin pans. Put the muffin pans into the preheated oven. Bake in upper heat 250℃ for 20-25 minutes. Let the cake cool completely in the pans over a wire rack. Cover and refrigerate for at least 3 hours, or until cool before serving.
Today I am sharing this vegan snickers cheesecake recipe! This is a raw snickers cheesecake recipe. I chose to make my raw snickers into mini ones but you could also make it as a large
Rich, creamy and full of citrusy calamansi flavor, these luscious calamansi cheesecake bars are easy to make and delicious for after-meal dessert or anytime you need a sweet treat.
Dense, rich, crustless cheesecake with a burnt and caramelised top
Recipe video above. Fabulously adorable little individual cheesecakes that are perfect for gatherings. They are easier to make than 1 large cheesecake and a whole lot less messy to serve! Decorate with berries and whipped cream, or use the topping from this Strawberry or Blueberry Cheesecake.Please ensure the fridge ingredients are at room temperature so the filling mixture is completely smooth. Nobody wants little lumps in their cheesecake!
Creamy Bitesize No-Bake Lotus Biscoff Biscuit Cheesecakes topped with vanilla whipped cream, drizzled in biscoff cookie butter and finished with a Biscoff crumb. The Ultimate Lotus Biscoff Coo…
Creamy cheesecakes with goat cheese on a crispy crackers crust, served with roasted cherry tomatoes and poppy seeds. The crust is slightly sweetened with dates and makes a nice contrast with the salty cheese and sour tomatoes. This is a great party snack. Ingredients Instructions
With cinnamon sugar swirls mixed into mini cheesecakes, these Mini Cinnamon Roll Cheesecakes are a super fun recipe! These simple cinnamon rolls are a comforting and tasty breakfast option.
This mini burnt cheesecake recipe is a bite-sized interpretation of the classic Basque or San Sebastian Cheesecake. Made famous by La Viña, in San Sebastian, Spain, these are the perfect little snack cheesecakes or a great dessert for a party or pot luck.
Ingrediënten: 1 1/2 kop gemalen biscuitjes of Bastognekoeken 1/3 kop gemalen pecannoten, licht geroosterd 1/3 kop ongezouten boter, gesmolten en afgekoeld 475 ml roomkaas, op kamertemperatuur 1/4 kop
Met deze mini cheesecakes kun je eindeloos variëren! De heerlijke basis van koekjesdeeg en cheesecakebeslag kan worden gecombineerd met diverse toppings zoals speculoos, kersen, citroen en chocolade. Of mix en match de toppings voor een unieke smaakbeleving! Je zult versteld staan van de mogelijkheden met deze mini cheesecakes op tafel!
Well, hello! This post is WAY overdue. I tried my best to share this recipe with you all last week before my trip to Chicago, but I just...
When the theme “Sweet as Pie” was announced for this months Sweet Adventures Blog Hop hosted by KC of the Capers of a Kitchen Crusader… apple pie came to mind. Warm apple pie with…
Deze klassieke New York Cheesecake is alles wat je dit weekend nodig hebt! Een krokante bodem, een heerlijke fluweelzachte cheesecake vulling met een vleugje citroen, echt te lekker dit! Ik leg je …
A crunchy Biscoff cookie crust, topped with a creamy cheesecake filling, finished with smooth Biscoff spread, a swirl of whipped cream, and a sprinkle of Biscoff cookie crumbs. These no-bake Mini Biscoff Cheesecakes are sure to be a new favorite!
