You don’t have to be an expert baker to create these creamy wonders. Being about the size of regular muffins, these miniature cheesecakes are excellent for a party. My favorite part is that they freeze so well, you don’t have to share them if you don’t want to.
Oh! And they are sinful to eat frozen, like eating a cheesecake popsicle. I KNOW you want one now!
The idea to build these miniature cheesecakes came from my friend, Kelly of Sass & Veracity. The decadent cheesecake filling recipe comes out of a very trusted book, Cookwise by Shirley O. Corriher. If you ever watched Good Eats with Alton Brown, Shirley was the guest food scientist on the show. Let’s get down to business.
HERE’S ALL IT TAKES
This recipe will make A BUNCH of muffin size cheesecakes, about 36 to 45.
- 14 ginger snap cookies
- 3 tablespoons butter, melted
- nonstick cooking spray
- 2 packages (8 ounces each) cream cheese
- 1 cup sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 3 tablespoons lemon juice
- 3 cups sour cream
- fresh strawberry jam
- fresh whipped cream
Crush the ginger snap cookies in a plastic bag with a rolling pin or in the food processor with a steel knife. Stir together the cookies and melted butter in a medium mixing bowl. Line the bottom of each muffin cup with foil baking liners. Spritz each liner with nonstick spray and press 1-heaping tablespoon into each cup.
Paper liners work, too, but look oily after baking. If you’re making these for a special occasion, then use foil liners.
PREHEAT OVEN TO 350ºF
Blend the cream cheese and sugar well in a large mixing bowl with a beater. Be sure to get out all the lumps at this stage. Add the eggs, one at a time, and blend well after each addition. Add the vanilla, salt, and lemon juice. Blend well. Blend in the sour cream. Fill each muffin cup 3/4 full. Store extra batter in fridge while cheesecakes bake.
Put the muffin pan on the middle rack and bake for 10 minutes. The cheesecakes may not look done and may have a wiggle in the center. Have faith. Remove pan from oven and allow to set and cool for 5 minutes.
Warm strawberry jam in the microwave until it’s loose enough to spread, but not runny. Carefully spread a teaspoonful of jam over each cheesecake.
Lift each cheesecake out of the pan and onto a sheet pan. Put the sheet pan of cheesecakes in the freezer until frozen solid.
Set out 15 minutes before serving, top each miniature cheesecake with fresh whipped cream.