These mini cheesecakes may be small, but they pack a big punch of flavor. This bundle offers the best of both worlds: two cakes are simply flavored with vanilla, while the other two feature rich mascarpone and salty caramel. They’re sweet, slightly tangy and absolutely divine.
When you’re ready to dig in, just let them come to room temperature. No springform pans or fussy water baths required! And since they’re personal-sized, you don’t have to share.
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Recipe details
Nutrition per serving
Dietary labels
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Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies.
Ingredients
Instructions
- Keep the cheesecakes frozen or refrigerated until ready to eat. They are best if consumed within 7 days.
- If frozen, thaw in the refrigerator (at 40°F) overnight or let them sit at room temperature for 2-3 hours before serving.
- Once thawed, remove from packaging and enjoy at room temperature for the best flavor and texture.
Recipe Tips
For the creamiest texture, allow the cheesecakes to come to room temperature before eating.
These single-serve cheesecakes are perfect for portion control – no cutting required!
FAQ
How should I store the cheesecakes?
Keep them frozen or refrigerated. They are best if eaten within 7 days.
How do I thaw frozen cheesecakes?
Thaw in the refrigerator overnight or let them sit at room temperature for 2-3 hours.
Can I eat them straight from the freezer?
For the best flavor and texture, let them thaw first. Eating them frozen will be too hard and less creamy.
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