Twice Baked Jumbo Mini Cheesecakes Recipe

Name: Twice Baked Jumbo Mini Cheesecakes
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: Serves 1 or more
Ingredients: 1 ½ cups vanilla wafers; ½ cup graham crackers; 2 tablespoons butter (for ganache); White Sugar; 4 large eggs; 16 ounces (2 packages) cream cheese, softened; 1 teaspoon vanilla extract; Lemon Juice; 1 pint fresh strawberries; 4 slices bacon; 1 tablespoon maple syrup; 4 ounces dark chocolate

Indulge in these irresistible Twice-Baked Jumbo Mini Cheesecakes! Bigger than your average mini cheesecake, these delightful bites are twice-baked for extra richness and creamy perfection. Perfect for potlucks, picnics, brunch, or elegant dinner parties, they're surprisingly easy to make. Choose from three decadent toppings: luscious strawberries, sweet and savory maple bacon, or rich dark chocolate. Get ready for rave reviews! Best served chilled.

Prep Time 30 mins

Cook Time 60 mins

Calories 183.1 kcal

Protein 4g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Twice Baked Jumbo Mini Cheesecakes

1 ½ cups vanilla wafers
½ cup graham crackers
2 tablespoons butter (for ganache)
White Sugar
4 large eggs
16 ounces (2 packages) cream cheese, softened
1 teaspoon vanilla extract
Lemon Juice
1 pint fresh strawberries
4 slices bacon
1 tablespoon maple syrup
4 ounces dark chocolate

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How to Make Twice Baked Jumbo Mini Cheesecakes

Preheat oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners.
Finely crush 1 ½ cups vanilla wafers and ½ cup graham crackers using a food processor or blender.
In a small saucepan, melt 6 tablespoons (3 ounces) of butter over low heat until lightly browned. Remove from heat.
In a medium bowl, combine the crushed wafers, graham crackers, and browned butter. Mix until crumbs are evenly moistened and begin to stick together.
Press the crumb mixture into the bottom of each prepared muffin liner, creating an even crust.
Bake the crusts for 5 minutes.
Cool the crusts in the muffin tin for 5 minutes.
In a large bowl, beat 1 cup granulated sugar and 4 large eggs with an electric mixer until light and fluffy (about 3-5 minutes).
Beat in 16 ounces (2 packages) of softened cream cheese, 2 tablespoons lemon or lime juice, and 1 teaspoon vanilla extract until smooth and creamy. If lumps remain, that's fine; they'll disappear during baking.
Spoon the cream cheese mixture evenly over the baked crusts, filling each almost to the top.
Bake for 15 minutes.
Cool completely in the muffin tin, then refrigerate for at least 4 hours to chill thoroughly.
For the Strawberry Topping: Slice 1 pint of fresh strawberries in half and top 8 cheesecakes.
For the Maple Bacon Topping: Cook 4 slices of bacon until crispy. Drizzle with 1 tablespoon maple syrup and chop into halves. Top 8 cheesecakes.
For the Dark Chocolate Ganache Topping: Melt 4 ounces of dark chocolate and 2 tablespoons of butter in a double boiler or microwave in 30-second intervals, stirring until smooth. Spoon over 8 cheesecakes and chill for 30 minutes.