Mini Cheesecakes: Fast & Easy For Summer
When you shop through links on our site, we may earn an affiliate commission. This educational content is not intended to be a substitute for professional advice.
June 10, 2016
Looking for a dessert that takes very little time to make and bake? Try using a mini cheesecake as your blank canvas. These delicious treats are perfect for summer barbecues and parties when you’re looking for something bite sized to cool you off.
Graham Cracker Crust
The graham cracker crust serves as your base.
Ingredients
- ½ cup graham cracker crumbs
- 1 tablespoon brown sugar
- ½ teaspoon kosher salt
- 2 tablespoons melted butter
Directions
- Mix the above ingredients (I use the food processor and pulse until mixed).
- Line a mini muffin pan with paper liners.
- Press the graham cracker mixture firmly into the bottom of the paper liners.
Cheesecake Filling
The second step is your cheesecake filling.
Ingredients
- 12 ounces softened cream cheese
- ½ cup granulated sugar
- 1 egg
- Optional: Zest from oranges, lemons, blood oranges or limes for a tropical flavor
Directions
- With an electric mixer, beat cream cheese, sugar and zest in a large bowl until fully blended.
- Add the egg and mix until blended.
- Spoon into the muffin tins on top of the graham cracker crust.
- Bake at 325 degrees for 15 minutes or until centers are set and a toothpick comes out clean.
Candied Fruit Topping
A piece of candied fruit is a delicious topping to your dessert.
Ingredients
- 1 cup sugar
- 1 cup water
- Slices of citrus fruit
Directions
- In a frying pan, stir together sugar and water until sugar is dissolved.
- Add thin slices of a citrus fruit.
- Keep the fruit in single layers and allow to simmer for 15 minutes.
- Lay the fruit on wax paper or parchment paper until cool.
Salted Caramel Topping
If you’re looking for a more savory flavor, try this salted caramel topping instead of the candied fruit.
Ingredients
- 12 Kraft caramels
- 1 tablespoon milk
- ½ teaspoon kosher salt
Directions
- Place the caramels in a small heatproof bowl.
- Add milk and ¼ teaspoon of the salt.
- Place the bowl over a pan of boiling water making sure the water does not touch the bottom of the bowl.
- Stir frequently until the caramels are melted.
- Drizzle the caramel on top of the cheesecake and sprinkle with the remaining salt.
These little mini cheesecakes are and easy to make and will be enjoyed by all.
