Mini Cheesecakes

Finally! The long awaited Mini Cheesecake post! This dessert concludes our summer dessert series. Unlike the Strawberry Mousse, it involves baking, but it is still perfect for the hottest season because it is served chilled. Also unlike the Strawberry Mousse which is as light as air, these cheesecakes are creamy, decadent and quite the indulgence!

This was my first time baking cheesecake, so if you have never baked cheesecake before, this recipe is perfect for your first foray into the art. 

It requires simple ingredients, everything shown above and butter as well, for the gingersnap crust. You read me right! Gingersnaps! No bland graham crackers in this cheesecake! I know, sounds strange, but I am now officially converted to gingersnap crust. The bite of the ginger flavor complements the creaminess of the cheesecake quite nicely.

Isn't baking fun? Look at those progress shots! This could be your progress! Just be sure to buy cupcake liners that actually fit your cupcake pan. It will make the finished product prettier. Don't make the same mistake I did! Other than those notches in the side of the cakes caused by the oversized liners, they were absolutely stunning.

Just kidding. Isn't that the saddest, most cracked, most caved in cheesecake you ever saw? Brace yourselves, odds are this is how yours will turn out too, unless you're a master baker. But don't let their shabby appearance deter your from baking them! It is very easy to disguise their imperfections.

See! Now, they're ready to be eaten in style. I used Apricot and Raspberry Jam straight from the jar. It was delicious and visually appealing! Fresh strawberries are also a good idea, as seen on the Noble Pig site. 

Here are a few tips for those first time cheesecake bakers who are ready to take on the challenge!

• It is difficult to tell when the cheesecake is done baking because it will still feel squishy. You have two options: a) the old stick-a-toothpick-in-it-and-if-it-comes-out-clean-it-is-done trick, or b) use a thermometer. It is done when it reaches 160-165 degrees Fahrenheit.
• Do not be discouraged when your cheesecakes come out with inevitable imperfections. Just have the toppings ready! However, if one of your goals in life is to bake an immaculate cheesecake, more power to you! There are tons of websites with detailed instructions and pro-tips. Have fun experimenting!

Do I even have to say how delicious these were? They're cheesecake! With gingersnap crust no less! Give them a shot, I know you'll love them. Happy baking!