How to make the Eggless Mini Cheesecakes Recipe
If cheesecake is your favorite but you want something quick and simple to enjoy without eggs, then these eggless mini cheesecakes are just for you! They’re creamy, decadent, indulgent — all stuffed into a small portable size capsule that’s fit for any occasion. So whether it’s a party, a family gathering, or just a little self-care moment, these eggless mini cheesecakes are bound to impress.
Now, let’s get into how to create these eggless mini cheesecakes from the bottom up!
Why You’ll Love This Recipe:
No eggs: These are perfect for anyone with egg allergies or vegans.
Mini Cheesecakes: Individual servings that are easy to serve.
No-Bake: These cheesecakes do not require any baking, so they come together super quickly and easily.
Customizable: Top them off with fruits, chocolate sauce, or any of your favorites.
Ingredients:
For the Crust:
1 1/2 cups crushed digestive biscuits or graham crackers
1/4 cup unsalted butter (melted)
2 tablespoons sugar
For the Cheesecake Filling:
2 cups softened cream cheese
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice (optional, for some zing)
One fourth of a cup of milk (any kind, this depends on what milk you prefer)
1/2 tablespoon cornstarch (to help the filling set)
Optional Toppings:
Berry (strawberry, blueberry, raspberry)
Chocolate syrup
Caramel sauce
Crushed nuts
Step-by-Step Instructions:
The Crust:
Crush the digestive biscuits or graham crackers in a food processor until fine crumbs form, or put them into a ziplock bag and use a rolling pin to crush them. The goal is to achieve a fine crumb texture.
In a medium bowl, mix the crumbs, melted butter and sugar. Stir until evenly combined and the crumbs are coated in butter.
Using your hands or a measuring spoon, divide the crust mixture into the mini muffin tin cups or cupcake liners (about 1 to 2 teaspoons per cup). Press the crumbs down gently with the back of a spoon to make a solid base.
Chill the Crust:
After you pack the crust in the cupcake liners or muffin tin, pop it in the fridge for a good 15-20 minutes so the crust has time to firm up.
Make the Cheesecake Filling:
In a large mixing bowl, add softened cream cheese to the bowl and beat with an electric mixer until smooth and creamy.
Slowly add the powdered sugar, vanilla extract, and lemon juice (if adding), then beat until well blended.
In another small bowl combine the cornstarch with a few tablespoons of the milk to form a slurry. Add this to the cream cheese mixture and beat until smooth.
Add the remaining milk and heavy cream and mix until the filling is smooth and creamy.
Fill the Mini Cheesecakes:
When the crust has cooled and the filling is prepared, spoon or pipe the cheesecake filling into the muffin cups. Fill each cup to the rim, smoothing the surface with the back of the spoon or a small spatula.
Chill the Cheesecakes:
Return the muffin tin or cupcake tray to the refrigerator and allow the mini cheesecakes to chill for a minimum of 3-4 hours, preferably overnight. That gives the cheesecakes the chance to firm up and set properly.
Top and Serve:
After the mini cheesecakes have set, it’s time to decorate with your favorite toppings. Some ideas could be fresh fruit such as berries, a drizzle of chocolate syrup, caramel sauce or crushed nuts.
Refrigerate these mini cheesecakes and enjoy!
Helpful Hints for Eggless Mini Cheesecakes:
Make Ahead: The mini cheesecakes are great for making ahead. In fact, they’re even better after a day or two in the fridge, as the flavors come together.
Crust Variations: If you'd like a different crust, you can trade the base with oreo crumbs or graham crackers.
Filling Varieties: Try adding some melted chocolate, strawberry puree, or even matcha powder to the filling for different flavors.
While you can get creative with the toppings: Toasted coconut flakes, fruit compotes or whipped cream would all be delicious.
There are many such Frequent asked questions (FAQ):
Can I use another kind of cheese for the filling?
Yes! You can also use vegan cream cheese instead of cream cheese, or if you want a different texture, a mixture of ricotta and mascarpone.
Can I use a standard muffin tin to make these?
Yes, you can use a regular muffin tin, just know that the cheesecakes will be bigger. If you’re making larger cheesecakes, you may need to tweak the baking time a little.
How long can I keep these mini cheesecakes?
These mini cheesecakes will keep, in an airtight container in the fridge, for up to 5 days. They also freeze up to 1 month. If they are frozen, wrap them quite well, then thaw in the refrigerator before serving.
Is it possible to make these without cornstarch?
Yes, the cornstarch helps thicken the filling, but it’s not critical. If you’d rather not use cornstarch, you can replace it with agar-agar or gelatin, to help the filling set, or just chill the cheesecakes longer, to let them set without interference.
Final Thoughts:
These mini cheesecakes are eggless and perfect for any occasion. Whether you're making them for a family gathering, special occasion or just a treat for yourself, these mini cheesecakes are guaranteed to satiate your sweet tooth. Their rich texture, buttery crust and endless options for toppings to make them their own means they’re a dessert everyone will enjoy.
Also, approximate those yummy mini sushi with egg, and act merrily indulging yourself in having something home made treat!
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