Mini Cheesecakes
Make your holiday desserts extra special with local black currant, rose, and creamy chocolate mini cheesecakes with a simple gluten-free pecan crust. This recipe uses cupcake tins and divides up the cheesecake filling to make three distinct flavors to delight every family member!
Ingredients
Makes 16 cheesecakes
Pecan Crust
Pecans
2 cups
Butter, melted
3 tablespoons
Brown sugar
3 tablespoons
Salt
Pinch
Vanilla extract
1/2 teaspoon
Plain Filling
Cream cheese, softened to room temperature
2 packages
Sour cream
1/3 cup
Cane sugar
1/2 cup
Vanilla extract
1 teaspoon
Eggs
2
Rose Filling
Rose water
1/4 teaspoon
Plain cheesecake filling
1/3
Rose flowers
For topping
Chocolate Filling
Mini semi-sweet chocolate chips, melted
1/4 cup
Plain cheesecake filling
1/3
Chocolate chips
For topping
Black Currant Filling
Black currant jam
3 tablespoons
Plain cheesecake filling
1/3
Black currant jam
For topping
Prep time: 15 minutes
Cook time: 45 minutes
Servings: 16
Calories per serving: 252
- Preheat oven to 325F.
- Blend pecans, brown sugar, melted butter, a pinch of salt, and vanilla extract together in a food processor until finely ground.
- Add cupcake liners to the cupcake tin. Measure a scant 1/4 cup of ground pecans and place them into the bottom of each cupcake tin. Use the bottom of the measuring cup to press the pecans into a packed crust. (You'll have more filling and crust than just 12 cupcakes, so I recommend using a second cupcake tin if available.)
- Prebake the pecan crusts for 10-15 minutes. Remove from oven and let cool while working on cheesecake filling.
- Using an electric mixer, whisk cream cheese, and sour cream together until fluffy. Add sugar and vanilla and then whisk in the eggs, one at a time. Whisk until the batter is smooth with no visible cream cheese chunks.
- Add a little more than 1 cup of plain cheesecake filling to three separate bowls, one for each filling flavor.
- To make the rose cheesecake filling, add 1/4 tsp rose water to one bowl and whisk. TIP: Do not add more than 1/4 tsp because the rosewater will be too strong it could taste soapy and oddly salty.
- To make the chocolate filling, melt 1/4 cup of chocolate chips and add them to the second bowl of filling and stir until smooth and creamy.
- Using the last bowl of filling for the black currant filling, stir in three tablespoons of black currant jam.
- Spoon the three fillings into cupcake liners on top of the parbaked pecan crust. Bake in oven at 325F for 15-20 minutes until the fillings have solidified.
- Once fully baked, let the cheesecakes cool completely before decorating with toppings.
- Sprinkle rose flowers on top of the rose cheesecake, chocolate chips on top of the chocolate cheesecake, and a small scoop of jam on top of the black currant cheesecake.
- Keep refrigerated for extra creamy and solid texture.
- Serve them on a platter together, staggering the order of the flavors. Enjoy!