Mini Cheesecakes with Five Different Toppings
These mini cheesecakes with a variety of toppings are perfect for a holiday or a friend’s gathering! There’s something that everyone will like and it always will be a hit!
Are you looking for something sweet and new? Or maybe something more berry-filled? Or even just a simple topping? It’s all here!
The cheesecake recipe I use is from Live Well Bake Often, which I will link here and below! I will also list a few things I did differently down below in the notes!
Making the Cheesecakes:
First, I started off with the graham cracker crust. I made the crusts gluten-free, but couldn’t tell the difference between a normal graham cracker! I used the Kinnikinnick brand for the crackers and were very tasty! I prebaked the crusts a bit, let them cool, then headed off to make the cheesecake part! I lined my cupcake pans with silver foil baking cups (basically the same thing as cupcake papers, but foil).
That batter is very simple, I’m not sure why it’s known to be hard to make. Have you ever made a cheesecake before? I whipped it all up and fill the cups almost all the way with the batter. Cooked them for about 22 minutes, let them cool, and put them in some airtight containers. They did shrink a bit, but not too bad.
I let them sit in the fridge overnight, decorated them, and then everyone gobbled them up! Truly, the perfect dessert!
Now, onto some delicious topping recipes for delicious cheesecakes!
Lemon Whipped Cream
When I was prepping for this post, I was thinking about how I could twist the whipped cream. Then thought, lemon! So, I tried it, and was delicious! It wasn’t overly lemony, but just enough of a hint.
- ½ cup heavy whipping
- ½ tsp lemon extract
- ⅛ tsp lemon zest
Chocolate Syrup
Vanilla cheesecake is begging for some chocolate. So, this chocolate syrup recipe is perfect! A warning though, a little goes a long way!
Strawberry + Blueberry Sauce
This is probably a favorite. Since neither the cake nor sauce is that sweet, the combination brings the perfect sweetness, along with a little bit of tartness from the berries.
- 1 cup blueberries
- 1 cup strawberries
- ½ c sugar
- A squeeze of half of a lemon
In a saucepan, add the fruit, sugar, and lemon juice. Cook on low heat for 15 minutes or unless soft and saucy. Put in the fridge to thicken.
Maple Bacon Caramel Sauce
I needed a sauce that hit it out of the park. A sweet and salty combination. So, here is this one!
- ¼ c maple syrup
- 2 Tbsp butter
In a small saucepan, add the syrup and butter. Once bubbling, cook low/med heat for 3-5 minutes.
Caramelized Apples
Last but not least, Caramelized apples! I use this recipe in my Apple Turnover and is always delicious! These apples are filled with cinnamon, nutmeg, and brown sugar.
Notes:
- I used gluten-free graham crackers. I’ve used Pamela’s and Kinnikinnick gluten-free graham crackers before and both have turned out perfect! For this recipe, I did use Kinnikinnick, about half the package to get 1 cup.
- I’d up the crust ingredients a bit to make an extra crust or two. This recipe makes 14-15 cheesecakes.
- For the berry sauce, I used frozen strawberries and fresh blueberries. If you use both frozen fruit, You might need to add a bit of flour (½ Tbsp to start) to the lemon juice.
- Here’s the link to the cheesecakes!
Let me know your favorite down below!
~Becky 🙂
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