Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts, tens list posts about food or recipes or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Designs.
We stumbled upon this recipe thanks to a Youtube recommendation I think and once we watched the recipe I knew I had to give these a try. It seemed like such a fun idea to make cheesecake in cupcake molds and have these small round cheesecakes instead of the normal pie form. And these turned out fantastic, they have that rich cheesecake flavor and the cupcake molds make for easy eating. These are also great if you want to make a pie for a party of something like that as they are individually wrapped and easy to eat.
This recipe is based on El MUndo Eats their easy mini cheesecakes recipe
- Cream cheese – 300 gram/ 10,5 oz
- Sugar – 1/2 cup 100 gram
- Eggs – 3
- Cookies – 5.3 oz/ 180 gram/ about 1 1/2 cup crumbs
- Butter – 1/3 cup/ 70 gram
- Vanilla extract – 1 teaspoon
- Lemon juice or lemon curd – 1 tablespoon
- Flour – 1 tablespoons/ 20 gram
- Sour cream – 1/2 cup/ 100 gram
- Jam and/ or fresh fruit (optional)
For the cookies I used bastogne cookies, but you can also use graham crackers, digestive biscuits, oreo cookies or any other cookie you prefer for your cheesecake base. You can use any type of jam or lemon curd for topping as well as fresh fruit if you like. But they taste delicious without any topping as well.
- Preheat the oven to 320 degrees Fahrenheit/ 160 degrees delicious.
- First make sure the cookies get crumbled till they are a fine consistency. I like to put the cookies in a zip lock bag and then roll and mash them with a rolling pin until finely crumbled. You can also throw them in a food processor or use a mortal and pestle instead.
- Then melt the butter and combine it with the cookie crumbles.
- Line an oven proof muffin pan with muffin liners and divide the cookie mixture between the forms. I had enough to fill 15 muffin liners and had to add 3 next to the muffin pan as the pan only houses 12.
- Now start on the cream cheese mixture. Add the cream cheese to a medium to large sized mixing bowl and beat it with a standmixer or handmixer for half a minute or so. It should be creamy and not be in the shake of a block anymore.
- Then add the sugar and mix to combine. And now add the 3 eggs and mix to combine.
- Then add the vanilla extract, flour, lemon juice/ lemon curd and sour cream to the bowl and mix till everything is combined.
- Now divide the cream cheese mixture over the muffin forms. You can fill them till the top of the muffin liners as they won’t rise as much. If you have too much mixture, you can grab some more muffin liners and fill those as well.
- Now bake them for about 22 to 25 minutes. Until they look nice and firm. They might rise a bit or crack, but they will go back down when you remove them from the oven. Let them cool down and then place in the fridge for further cooling.
- It’s best to wait till they cooled overnight, but I tasted one after just an hour in the fridge and they tasted great then too.