Mini Cheesecakes

I made mini cheesecakes the other week, which actually turned out pretty good. I have a lot of baking issues, and when it comes to cheesecake I usually just end up making the no-baking-required variety. However, this smaller size made it much easier to control, and thus cooked properly (even without a dreaded ‘water bath’, which I have always avoided). It also meant I could try out a variety of toppings, and people could choose whatever they liked best.


  • About a tsp of graham cracker crumbs on the bottom of each muffin tin
  • 400 grams of cream cheese
  • 1 tsp vanilla
  • 2 eggs
  • About 1/2-3/4 cup sugar
  • Zest of 1 lemon
  • Tbls of chia seed gel
  • 1/3 cup vanilla pudding
  • small pinch of salt

Mix all the ingredients together and pour evenly into muffin tins. The chia seed gel and pudding aren’t vital ingredients, but I had them lying around so I thought I’d throw them in. I then baked them in a 350′ oven for about 20 minutes. I made four different fruit toppings (pomegranate, grape, orange and blueberry) all of which I mixed with a bit of the chia seed gel as well. There was also a homemade caramel and pecan topping.


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