Saturday, 6 April 2013

Double Stacker Mini Cheesecakes.

These are light fluffy mini cheesecakes that I've made before, But after setting up my blog and getting special interest from classmate Ben, I decided to make them again.

They are a Japanese sponge cheesecake as the patty, and traditional refrigerator cheesecake filling as the cream, topped with a raspberry, because i like how the fruit cuts all the cream.

I took these to school last night, and they seemed to be a huge success. They were gone in literally seconds. 

A couple people asked about the cream topping. So here is the recipe posted below. Keep in mind it is it's own cheesecake. It can be combined with any kind of crust or topping you like.

Refrigerator Cheesecake Filling

250g (one pkg) of cream cheese
2 cups milk
2 tbsp sugar
1/2 tsp Vanilla
1 pkg of Jello vanilla pudding powder,
1. Beat the cream cheese until smooth.
2. Add 1/2 cup milk, vanilla and sugar, and mix well
3. Add the Jello pudding powder 
4. Slowly add the rest of the milk
5. Beat for 2 min until thick and smooth.
6. refrigerate for an hour before serving.

The cheese cake topping is super easy and can be combined into almost anything.

Next time I make these cheesecakes I will probably make one slab cake and cut it after it's baked. It is a lot of work to wiggle them out of the muffin tray.


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