The Mini Cheesecakes are the perfect answer when you’re looking for a delicious dessert that can be made in a moment! They are very tasty, incredibly creamy and flavorful.
These are elegant single servings to savor bite by bite, truly perfect to wrap up any meal.
You don’t need an endless list of products… these mini cheesecakes are made with just a few simple ingredients, achieving a crunchy base and a velvety filling.
A little delight, perfect for buffets or as an elegant and practical dessert. Join me, let’s start creating.
Happy cooking, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the mini cheesecakes
- 2 eggs
- 1/3 cup potato starch (or cornstarch)
- 1/2 cup granulated sugar
- 10.5 oz mascarpone
- 10.5 oz Greek yogurt
- mixed berries (to taste)
Steps for the mini cheesecakes
In a bowl, place the mascarpone with the yogurt (whole or Greek, depending on the preferred creaminess). Mix well with a fork or a whisk to make them homogeneous.
Add the sugar, the potato starch (or corn starch), and the eggs.
Thoroughly blend the ingredients together until you obtain a smooth cream without lumps.Once ready, pour the creamy mixture into muffin molds.
Distribute some mixed berries (such as raspberries or blueberries) on the surface of each mini cheesecake.
Bake in a preheated static oven at 350°F for about 20-25 minutes. The cheesecakes will be ready when the edges appear set and the center is still slightly wobbly.
I hope you enjoyed this delicious and super easy recipe.
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Storage
The Mini Cheesecakes perfectly store in the refrigerator for about 3-4 days.
It’s essential to cover them well, perhaps placing them in an airtight container, to prevent them from absorbing odors and losing their creaminess.
Freezing is not recommended, as it might alter the velvety texture of the cream.
