347 – Mini Cheesecake Recipe / كعك الجبن الصغيرة

Feb 24, 2015 | Desserts

Prep time :

Cook time :

Serves :


Complexity :


Ingredients :


  • 5.2 oz (150 grams) chocolate cream cookies
  • 5 tablespoons (70 grams) butter (melted)
  • 8.8 oz (250 grams) cream cheese
  • 1/4 cup and 2 tablespoons (75 gram) white granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 5 tablespoons (100 ml) heavy whipping cream
  • Orange food coloring
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract


Directions :


Step 1: Making the Crust
1- First, let’s make the crust. I am using chocolate cream cookies to have a nice chocolaty crust. Place the cookies in a plastic bag and crush them with the bottom of a cup, or a rolling pin, until broken into fine crumbs. Super fun step!
2- Now, melt the butter in the microwave.
3- Place the cookie crumbs in a bowl and add the melted butter to it little by little while mixing with a spoon, until you get a nice smooth crust mixture!
4- Line a muffin pan with cupcake cases and fill each case with around 2 tablespoons of cookie mixture. If you like thick and crunchy crusts add an extra tablespoon for the taste! YUM!
5- Press the cookie mixture with the bottom of a cup until smooth! Bake the cookie crusts in a preheated oven to 360 F / 180 C for 10 minutes then let them cool down.

Step 2: Shaping the Cream Cheese Filling
1- While the crust is baking, let’s make the cheesecake part. Here I have cream cheese at room temperature. Beat it with an eggbeater until it becomes smooth. From time to time scrape down the sides of the bowl with a spatula to collect back the creamy cheese.
2- Now add the sugar and continue beating until well incorporated.
3- Add the egg and continue beating.
4- Then add the vanilla extract, if you want to be fancy like me, you can use vanilla paste like this one… SO flavorful, or you can use fall spices, cinnamon, cardamom, ground ginger whatever flavors you like. Continue beating until you get this super smooth texture!
5- Here I am adding orange colorant… This cheesecake is going Halloween style! You can keep it as is or use any color of your choice!
6- Finally, add the heavy cream and beat until well incorporated… my orange color got lighter, I must add a little more colorant to get this super awesome bright orange!

Step 3: Baking the Cheesecake
1- Here is our beautiful crust. We baked it for 10 minutes and let it cool down.
2- Now fill the cups with the cheesecake mixture.
3- Bake them in a preheated oven at 360 F / 180C for 20 minutes.
4- Look at these cheesecake beauties… they smell divine!!!
Note: You can see in the video that my cheesecakes have little cracks on top – when making a big cheesecake I bake it in a water bath so it does not crack. For these I did not to do so, because I am topping them with whipped cream and did not care much about the cracks.
5- Place the cheesecakes in the fridge for 2 hours until they cool down!

Step 4: Final Steps
1- Right before serving the cheesecakes, top them with whipped cream!!!
2- All you have to do is whip some very cold heavy cream (1 cup) with sugar (2 tablespoons) and vanilla extract (1 teaspoon). Until you get a super creamy and thick whipped cream – but do not overbeat it or it will become grainy!!!
3- Put a generous tablespoon of whipped cream on top of the cheesecake.

Bon Appetit!


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