Decadent Mini Cheesecake Delights
Indulge in these delightful mini cheesecakes, perfect for any celebration or as a sweet treat to brighten your day. Made with rich cream cheese and the signature sweetness of Borden's Eagle Brand Condensed Milk, these cheesecakes offer a creamy texture and delightful flavor without the need for additional sugar. The chocolate or vanilla wafer crust adds the perfect crunchy contrast to the smooth filling. After baking, customize them with your favorite toppings such as fresh berries, sliced fruits, toasted coconut, or festive cake sprinkles to make them as beautiful as they are delicious. With their charming individual servings, these mini cheesecakes are sure to impress at gatherings, parties, or just a cozy night at home.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
chocolate wafer crumbs
1 1/2 cups (or use vanilla wafer crumbs based on preference)
sugar
1/4 cup (for the crust)
butter
1/4 cup (melted)
cream cheese
3 (8 ounce) packages (softened)
Borden's Eagle Brand Condensed Milk
1 (14 ounce) can (sweetens the filling)
eggs
3 (large)
vanilla extract
2 teaspoons (pure or imitation)
Instructions
1
Preheat your oven to 300°F (150°C).
2
Prepare a 24-cup cupcake tin by lining each cup with a standard cupcake paper liner.
3
In a mixing bowl, combine the chocolate or vanilla wafer crumbs, sugar, and melted butter. Mix until well combined.
4
Divide the crumb mixture evenly among the cupcake liners, pressing down firmly to form a solid base in each cup.
5
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it becomes fluffy, ensuring there are no lumps.
6
Gradually add the can of Borden's Eagle Brand Condensed Milk to the cream cheese, mixing thoroughly until the mixture is smooth and creamy.
7
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract until fully incorporated.
8
Spoon the cheesecake batter evenly into each prepared cupcake cup, filling each about three-quarters full.
9
Bake in the preheated oven for 20 minutes or until the cheesecakes spring back when gently touched.
10
Once baked, remove from the oven and allow to cool to room temperature before transferring to the refrigerator to chill for at least 2 hours.
11
Before serving, garnish with your choice of fresh berries, sliced fruits, toasted coconut, or colorful cake sprinkles for a fun and festive touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the recommended oven temperature for these mini cheesecakes?
The oven should be preheated to 300°F (150°C).
How many mini cheesecakes does this recipe yield?
This recipe is designed to make 24 mini cheesecakes using a standard cupcake tin.
What type of crumbs should I use for the crust?
You can use either chocolate wafer crumbs or vanilla wafer crumbs depending on your preference.
How much cream cheese is needed?
The recipe requires three 8-ounce packages of softened cream cheese.
Is there any sugar in the cheesecake filling?
No additional sugar is added to the filling; the sweetness comes entirely from the Borden's Eagle Brand Condensed Milk.
How long do the cheesecakes need to bake?
They should be baked for 20 minutes.
How do I know when the mini cheesecakes are done baking?
The cheesecakes are done when they spring back when gently touched.
How long should the cheesecakes chill before serving?
They should be refrigerated to chill for at least 2 hours.
Should the cream cheese be cold or at room temperature?
The cream cheese should be softened to room temperature to ensure it becomes fluffy and lump-free when beaten.
How many eggs are required?
The recipe calls for 3 large eggs.
What size can of condensed milk is used?
A 14-ounce can of Borden's Eagle Brand Condensed Milk is required.
How much vanilla extract should I add?
Add 2 teaspoons of pure or imitation vanilla extract.
How full should I fill each cupcake liner?
Fill each liner about three-quarters full with the cheesecake batter.
What ingredients are in the crust?
The crust is made of wafer crumbs, 1/4 cup of sugar, and 1/4 cup of melted butter.
Do I need to use cupcake liners?
Yes, the recipe recommends using standard cupcake paper liners for a 24-cup tin.
What is the first step in making the filling?
The first step is to beat the softened cream cheese with an electric mixer until fluffy.
When should I add the eggs to the mixture?
Add the eggs one at a time after the condensed milk has been thoroughly mixed with the cream cheese.
What are some suggested toppings?
Suggested toppings include fresh berries, sliced fruits, toasted coconut, or festive cake sprinkles.
Can I use a manual whisk instead of an electric mixer?
An electric mixer is recommended to ensure the cream cheese is fluffy and the batter is smooth.
Should I cool the cheesecakes before refrigerating?
Yes, allow the cheesecakes to cool to room temperature before transferring them to the refrigerator.
How much wafer crumbs are needed for the crust?
You will need 1 1/2 cups of wafer crumbs.
Is the crust baked separately?
No, the crust is pressed into the liners and then baked along with the filling.
What is the primary brand of condensed milk mentioned?
Borden's Eagle Brand Condensed Milk is specifically recommended for this recipe.
Are these cheesecakes suitable for a party?
Yes, their individual serving size makes them perfect for gatherings, parties, or celebrations.
What is the texture of the finished cheesecake?
The texture is described as creamy and smooth with a crunchy crust contrast.
Does the recipe use large or medium eggs?
The recipe specifies large eggs.
Is this considered an easy recipe?
Yes, it is tagged as an easy recipe and a great choice for sweet treats.
Can I use imitation vanilla extract?
Yes, both pure and imitation vanilla extracts work for this recipe.
What should I do with the butter for the crust?
The 1/4 cup of butter should be melted before being mixed with the crumbs and sugar.
How do I distribute the crust mixture?
Divide the crumb mixture evenly among the liners and press down firmly to form a solid base.