How do you know when mini cheesecakes are done?

When the timer goes off, open the door and gently touch the top of the center cheesecake. It should not stick to your finger. The top will be fluffy and inflated, but that is fine. They will still have a mild jiggle to them, but not an overly wobbly appearance. Let them cool near the oven because drastic temperature changes can sometimes crack a cheesecake.

How do you keep mini cheesecakes from sinking?

If you overbeat the eggs in a cheesecake, it will add too much air to the batter. Then, the air will puff up in the hot oven, causing a super domed cake. As the cheesecake cools, it will deflate and potentially sink. *You can also stir your eggs in by hand rather than using the electric mixer.

How do you keep mini cheesecakes from cracking?

To prevent mini cheesecakes from cracking, do not beat in the egg with an electric mixer. This inflates air into the batter, which sinks when the cheesecakes come out of the oven. Instead, beat the egg very well in a separate bowl, and then stir it into the cheesecake batter. Also, as a preventative step, let the cheesecakes cool in the pan near the oven. Drastic temperature changes can crack cheesecakes, so never place your freshly baked hot cheesecakes into the freezer for faster cooler. Let them cool to room temperature gradually, and then refrigerate.

Mini Cheesecakes

Ingredients

Units Scale

For Cheesecakes

16–ounces cream cheese, softened (2 packages)
1/4 cup sour cream
1 teaspoon vanilla extract
2 eggs, room temperature
1/2 cup sugar, granulated

For the Crust

20 Biscoff cookies
1/8 teaspoon salt
3 tablespoons butter, melted

For the Topping

1 cup coconut, toasted
36 mini egg candies

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Instructions

Add the Biscoff cookies to the bowl of your food processor and pulse until finely chopped.
Drizzle in the melted butter while pulsing then carefully remove the blade and scrape the bowl and mix the butter in completely.
Add about a tablespoon of the crust into each cupcake paper. Use the back of a spoon to press the crust down evenly.
Bake for about 8 minutes at 350˚F, or until fragrant and a a slightly darker golden color. Remove from oven, set aside.
Make the filling: add the room temperature cream cheese, salt, and sugar to the bowl of your stand mixer fitted with a paddle attachment. Beat together until completely mixed then scrape the bowl down and beat one more time. You can also do this in a large bowl with an electric hand mixer or by hand to help prevent cracking (see FAQs section).
Add the eggs one at a time while mixing on medium speed waiting for each egg to be incorporated before adding the next. Then scrape the bowl down and add the sour cream, and vanilla. Scrape down one last time and beat until completely smooth.
Use an ice cream scoop to fill the cupcake papers about 3/4 of the way up. Bake at 350˚F for 25-30 minutes, or until centers are set. The cheesecakes will puff up a bit during baking then deflate slightly as they cool. Allow to rest in the oven for about 20 minutes with the door closed then remove and allow to cool to room temperature. Cheesecake is best if chilled for a few hours so they firm up and stay intact!
Toast the coconut: spread in an even layer on a baking sheet and toast in the oven at 325°F, stirring every 2-3 minutes, until golden. This should take 10 minutes. Watch closely because the coconut can go from golden to burnt in an instant!
Sprinkle the toasted coconut in a circle around the edges of each mini cheesecake to form the “nest” Place 3 mini egg candies in the center. Or once cooled you can add a dollop of whipped cream and some berries, melted chocolate, or just enjoy plain!

Author: Amy's Nutrition Kitchen
Prep Time: 10
Cook Time: 26
Category: Desserts