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Ice Cream Sundae Mini Cheesecakes Recipe

★★★★★

4.8 from 118 reviews
  • Author: lilan
  • Total Time: 1 hour 15 minutes
  • Yield: 12 mini cheesecakes 1x
  • Diet: Vegetarian

Description

These Ice Cream Sundae Mini Cheesecakes are a delightful twist on classic cheesecake, perfectly portioned for individual servings. Featuring a crunchy waffle cone crust, creamy cheesecake filling, and topped with homemade vanilla and strawberry whipped creams, chocolate sauce, sprinkles, and cherries, these mini desserts resemble charming ice cream sundaes, perfect for parties or special treats.

Ingredients

Scale

Crust

  • 3/4 cup (100g) sugar or waffle cone crumbs (6–7 ice cream cones)
  • 2 tbsp (26g) sugar
  • 4 tbsp (56g) butter, melted

Cheesecake Filling

  • 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

Vanilla Whipped Cream

  • 1/2 cup (120ml) heavy whipping cream, cold
  • 5 tbsp (36g) powdered sugar
  • 1/2 tsp vanilla extract

Strawberry Whipped Cream

  • 1/2 cup (12g) freeze dried strawberries
  • 3/4 cup + 2 tbsp (210g) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar

Chocolate Sauce & Toppings

  • 3 oz chocolate chips
  • 6 tbsp heavy whipping cream
  • Sprinkles
  • Cherries (with stem)

Instructions

  1. Preheat and prepare pans: Preheat your oven to 325°F (162°C) and line a cupcake pan with cupcake liners to prepare for the crust.
  2. Make the crust: Combine the waffle cone crumbs, 2 tablespoons sugar, and melted butter. Divide about 2 tablespoons of this mixture into each cupcake liner and press it firmly into the bottom.
  3. Bake crusts: Bake the crusts for 5 minutes, then remove them from the oven and allow to cool while preparing the filling.
  4. Reduce oven temperature: Lower the oven temperature to 300°F (148°C) to prepare for baking the cheesecakes.
  5. Mix cream cheese base: In a large bowl, blend the room temperature cream cheese, 1/2 cup sugar, and flour on low speed to minimize air incorporation. Scrape sides of the bowl to ensure even mixing.
  6. Add sour cream and vanilla: Stir in the sour cream and 1 1/2 teaspoons vanilla extract using the mixer on low speed until fully combined.
  7. Incorporate eggs: Add eggs one at a time, mixing slowly and scraping the bowl after each addition for a smooth batter.
  8. Fill cupcake liners: Spoon the cheesecake filling into each crust-lined cupcake liner, filling mostly full.
  9. Bake cheesecakes: Bake for 18 minutes, then turn off the oven and keep the door closed, letting them rest for 10 minutes.
  10. Cool cheesecakes: Crack the oven door open and allow cheesecakes to cool for 15-20 minutes, then transfer them to the refrigerator to chill thoroughly.
  11. Remove from pan: Once chilled, carefully remove the cheesecakes from the pan and optionally peel off the cupcake liners.
  12. Prepare vanilla whipped cream: Whip cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Set aside.
  13. Make strawberry whipped cream: Pulverize freeze-dried strawberries into powder using a food processor. Whip cold heavy cream, powdered sugar, and this strawberry powder on high speed to stiff peaks. Set aside.
  14. Make chocolate sauce: Heat heavy cream until boiling, pour over chocolate chips in a bowl, let sit for 1-2 minutes, then whisk to a smooth sauce. Set aside.
  15. Prepare piping bags: Fill separate piping bags fitted with large round tips with the vanilla and strawberry whipped creams.
  16. Pipe whipped cream: Dome the whipped cream on top of each cheesecake resembling ice cream scoops using a piped technique similar to cupcake frosting.
  17. Add chocolate sauce: Drizzle chocolate sauce over the whipped cream using a piping bag fitted with a small round tip for control.
  18. Top and garnish: Decorate with sprinkles and cherries with stems for the perfect sundae look.
  19. Chill and serve: Refrigerate the finished mini cheesecakes until ready to serve. They store well covered for 3-4 days.

Notes

  • This recipe uses waffle cone crumbs for the crust, but graham cracker crumbs could be a substitute if desired.
  • Maintain low mixer speed during the batter preparation to prevent cracks in the cheesecake.
  • Ensure heavy whipping cream is cold before whipping to achieve stiff peaks.
  • Freeze dried strawberries add vibrant flavor and color to the strawberry whipped cream without watering it down.
  • Mini cheesecakes are best consumed within 3-4 days when stored properly in the fridge.
  • Optional toppings like sprinkles and cherries can be customized as desired.
  • Prep Time: 20 minutes
  • Cook Time: 28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: mini cheesecakes, ice cream sundae dessert, waffle cone crust, vanilla whipped cream, strawberry whipped cream, chocolate sauce, party dessert

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Find it online: https://cooklilan.com/ice-cream-sundae-mini-cheesecakes-recipe/