Introduction

These Ice Cream Sundae Mini Cheesecakes make a delightful treat that combines the creamy richness of cheesecake with the fun toppings of a classic ice cream sundae. Perfect for parties or a special dessert, they offer a playful twist that’s sure to impress your guests.

The image shows a group of small cheesecake cupcakes arranged on a metal tray, each cupcake has three layers: a brown crumbly base, a thick light yellow cheesecake layer, and a pink creamy frosting layer with small red specks on top. Each cupcake is then topped with a dollop of white cream, all covered with glossy dark chocolate sauce that drips down the sides, sprinkled with colorful round sprinkles. A bright red cherry with a long stem sits on top of each cupcake, making the dessert look festive. The tray sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup (100g) sugar or waffle cone crumbs (about 6-7 ice cream cones)
2 tbsp (26g) sugar
4 tbsp (56g) butter, melted
12 ounces (339g) cream cheese, room temperature
1/2 cup (104g) sugar
2 tbsp (16g) flour
1/2 cup (115g) sour cream
1 1/2 tsp vanilla extract
2 large eggs
1/2 cup (120ml) heavy whipping cream, cold
5 tbsp (36g) powdered sugar
1/2 tsp vanilla extract
1/2 cup (12g) freeze dried strawberries
3/4 cup + 2 tbsp (210g) heavy whipping cream, cold
1/2 cup (58g) powdered sugar
3 oz chocolate chips
6 tbsp heavy whipping cream
Sprinkles
Cherries (with stem)

Instructions

Step 1: Preheat the oven to 325°F (162°C) and line a cupcake pan with cupcake liners.
Step 2: Combine the cone crumbs, 2 tablespoons sugar, and melted butter. Divide the mixture evenly among the liners (about 2 tablespoons each) and press firmly into the bottoms to form the crust.
Step 3: Bake the crusts for 5 minutes, then remove from the oven and let cool while preparing the filling.
Step 4: Reduce the oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, 1/2 cup sugar, and flour on low speed until combined to avoid incorporating too much air.
Step 5: Add the sour cream and 1 1/2 teaspoons vanilla extract, mixing on low speed until blended.
Step 6: Add the eggs one at a time, beating slowly and scraping down the sides after each addition.
Step 7: Divide the filling among the cupcake liners, filling nearly to the top.
Step 8: Bake the cheesecakes for 18 minutes, then turn off the oven and leave the door closed for 10 minutes.
Step 9: Crack the oven door open and let the cheesecakes cool for 15-20 minutes before transferring them to the refrigerator to cool completely.
Step 10: Once cooled, remove the cheesecakes from the pan. You may peel off the liners or leave them on as preferred.
Step 11: To make vanilla whipped cream, whip 1/2 cup cold heavy cream with 5 tablespoons powdered sugar and 1/2 teaspoon vanilla extract on high speed until stiff peaks form. Set aside.
Step 12: For strawberry whipped cream, grind freeze dried strawberries into powder using a food processor. Whip 3/4 cup + 2 tablespoons cold heavy cream with 1/2 cup powdered sugar and the strawberry powder until stiff peaks form. Set aside.
Step 13: Prepare chocolate sauce by heating 6 tablespoons heavy cream until just boiling, then pour over 3 ounces chocolate chips. Let sit for a couple of minutes and whisk until smooth.
Step 14: Fill separate piping bags fitted with large round tips with the vanilla and strawberry whipped creams.
Step 15: Pipe the whipped creams onto each cheesecake to create domed “ice cream scoop” shapes.
Step 16: Drizzle the chocolate sauce over the whipped cream using a piping bag fitted with a small round tip or drizzle carefully by spoon.
Step 17: Decorate with sprinkles and top each mini cheesecake with a cherry.
Step 18: Refrigerate until ready to serve. These cheesecakes are delicious chilled and hold up well for several days.

Tips & Variations

For extra crunch, use crushed waffle cone crumbs instead of sugar for the crust.
Swap freeze dried strawberries with other freeze dried fruits like raspberries or blueberries for different flavors.
If you don’t have a piping bag, use a spoon to dollop whipped cream and chocolate sauce.
To prevent cracks, mix the cheesecake batter on low speed and avoid overbeating.

Storage

Store the mini cheesecakes covered in the refrigerator for 3-4 days. Keep them in an airtight container or cover tightly with plastic wrap. Reheat is not recommended; serve chilled for best texture and flavor.

How to Serve

This image shows a group of small layered cupcakes arranged in a round metal tray on a white marbled surface. Each cupcake has three layers starting with a crumbly brown base, followed by a smooth yellow cheesecake layer, and topped with a pale pink creamy layer with small red fruit bits. On top of the pink layer, there is a small white dollop of cream covered with rich dark chocolate drizzle that flows slightly down the sides. Colorful round sprinkles cover the chocolate and cream, adding bright pops of color. Each cupcake is finished with a shiny red cherry with a long stem placed on the top center. In the foreground, there is a small clear bowl filled with more colorful sprinkles and another clear bowl full of red cherries scattered lightly around the metal tray. The overall setting has a clean, bright, and festive feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, you can prepare and bake the cheesecakes a day or two in advance. Store them refrigerated and add the toppings just before serving for the freshest look and taste.

What can I use instead of freeze dried strawberries?

If freeze dried strawberries aren’t available, you can substitute with freeze dried raspberries or other freeze dried fruits, or even a small amount of strawberry extract for flavor.