Mini cheesecakes with Smarties are simple, delicious, and colorful little treats, in single servings, perfect for organizing a child’s birthday party, for carnival, and many other occasions.
They are made with a base of corn flakes and peanut butter and a filling of cheese, eggs, and lots of colorful Smarties that make this treat very cheerful and colorful.
It’s a simple recipe that takes very little time to prepare; just a few minutes of cooking and then resting, so I recommend preparing them at least the day before.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 6 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for mini cheesecakes with Smarties
- 5 cups Corn flakes
- 6 tbsp Peanut butter
- 7 oz Cream cheese
- 6 Paper muffin cups
- 1 Muffin pan
- 7 oz Cream cheese
- 3 tbsp Sugar
- 1 Medium egg
- 1 tbsp Vanilla extract
- to taste Smarties
Tools
- 1 Bowl
- 1 Mixer
- 1 Muffin tin
- 6 Paper muffin cups
- 1 Oven
Preparation of mini cheesecakes with Smarties
Pour the corn flakes into a food processor or mixer and blend them into powder, add the soft peanut butter, mix, and knead everything well.
Take a muffin container, place paper muffin cups, use a spoon to fill with the mixture, about one full spoon per cup, level and press down the base with the back of the spoon, leaving some aside for decorative crumbs.Start preparing the filling: in a bowl pour the cheese, sugar, vanilla, and egg, beat well until a good soft cream is obtained.
COOKING
Pour the very soft cream over each muffin cup with the blended cereal base and bake in a convection oven for 5 minutes at 356°F.
Remove from the oven, add the remaining base crumbs, some Smarties, and then bake again at 356°F for another 10 minutes or so.
When they are well browned, remove from the oven, add a few more Smarties, and then let cool for at least 3 hours before removing the paper cup and serving.Tips: the corn flakes base can be replaced with simple dry biscuits, and the peanut butter can be replaced with regular butter, to be melted first.
Mini cheesecakes should be stored in the fridge for about 2 days in an airtight container.
For other cheesecake recipes, click here
How can I replace the corn flakes?
Yes, replace with dry biscuits.
What can I use instead of cream cheese?
Use ricotta, mascarpone, or another creamy cheese.
Can I make a large cheesecake?
Yes, definitely. Just line a single mold of about 16-18 cm in diameter following the same procedure.
