It’s the last day of April, and fittingly my last post about the desserts we served at our wedding. Our final dessert on the menu was a classic: mini-cheesecakes! At the wedding, we served them with tiny red hearts made out of chocolate on top.
This time around, I topped them with a variety of things, like a cherry, chocolate covered espresso beans, mini chocolate chips, and whipped cream. How cool is it that each cheesecake can be totally customized to each person’s liking? The whipped cream is totally my favorite.
for the crust:
1 cup flour
1/3 cup almonds, finely ground
2 tbsp brown sugar
1/4 tsp salt
6 tbsp butter, cold
for the batter:
8oz cream cheese
1/4 cup sugar
2 tbsp cream
1 tsp vanilla
Use a food processor to grind the almonds.
In a large bowl, whisk the flour, almonds, brown sugar, and salt together.
Cut in the cold butter using two knives (or your fingers) until the mixture is crumbly.
Divide the crumbs between the 12 cups of the cupcake tin. Press firmly in the bottom and sides of each tin.
Bake at 350 for 8-10 minutes, or until just slightly browned.
Let the crusts cool completely, and start making the batter. In the bowl of a stand mixer, combine the cream cheese and sugar.
Add in the cream, egg, and vanilla.
Beat until combined.
Use a small ice cream scoop to add the batter on top of each crust.
Bake at 325 for 18-20 minutes, until just set. For the record, it’s totally ok if the tops crack – perfection is not necessary. (That’s what I tell myself, at least).
Allow to cool for about 30 minutes – the tops will sink just a bit.
Use a butter knife to loosen the sides of each cheesecake. Carefully invert the pan, and push each one out, then quickly turn them right-side up. The metal plates on the bottom of each cheesecake should easily slide off.
Decorate as desired, and refrigerate.
If you missed our other 3 wedding desserts, check them out now: Andes Mint Brownies, Strawberry Bruschetta, & Salted Caramel Shortbread Bars.
Adapted from this recipe