Take Your Mini Cheesecakes to the Max with These Fun & Easy Recipes May 19, 2021

by Eat

Do you have an insatiable sweet tooth? Is your night simply not complete without a delicious dessert? We get it! That’s why we’ve created these four decadent recipes to take our already-awesome Market mini cheesecakes to infinity and beyond. 

4 mini cheesecake recipes

Have you tried our magnificent mini cheesecakes? If not, be sure to check out the Desserts & Treats section of your weekly HelloFresh menu and then add-to-your-freakin-cart. You can choose from Vanilla Delight or Salted Caramel Mascarpone—or ditch decision-making altogether and choose both—depending on what you’re in the mood for. They’re completely delicious on their own, but we’re here to turn you into cheesecake Picassos. You heard us right…go crazy with these culinary blank canvases! The following recipes transform the sweet treats into other-wordly desserts.

Vanilla Delight Cheesecake Recipes

This delectable dessert is basically a deconstructed apple crisp made on the stovetop. In other words, it couldn’t be easier to whip up. It pairs perfectly with the smooth, slightly tangy Vanilla Cheesecake base. We recommend using a Honeycrisp apple, but you can use any crisp and slightly tart apple like Braeburn, Mutsu, or Granny Smith. (Just stay away from softer, smaller apples like McIntosh.) If you’re feeling extra decadent, go ahead and add a scoop of vanilla ice cream. We support your sweet tooth.

Almond Apple Crisp Topping (serves 2)

Mini cheesecake with apples and oat topping


  • For the Almond-Oat Crumble
  • 2 TBSP Unsalted Butter
  • 2 TBSP Sliced Almonds
  • 2 TBSP Old-Fashioned Oats
  • 2 TBSP Brown Sugar
  • Kosher Salt

For the Apple Topping

  • 1 TBSP Butter
  • 1 Large Honeycrisp Apple, peeled and medium-diced
  • 1 tsp Freshly-Squeezed Lemon Juice
  • 1 TBSP Brown Sugar
  • ¼ tsp Cinnamon
  • 2 Vanilla Delight Mini Cheesecakes, thawed


  1. Make Almond-Oat Crumble: Melt 2 TBSP butter in a medium nonstick pan over medium heat. Add almonds, oats, and brown sugar; cook until almonds and oats are toasty and coated, about 5 minutes. Season with a pinch of salt, then turn off heat and transfer to a bowl. Wash and dry pan.
  2. Sauté Apples: Melt 1 TBSP butter in same pan over medium heat. Add apple; cook until apple is softened, 5-7 minutes. Stir in lemon juice, brown sugar, and cinnamon. Cook until apples are coated and mixture is bubbly and slightly reduced, 2-3 minutes more.
  3. Serve: Divide cheesecakes between dessert plates. Spoon over the sautéed apple, then top with almond-oat crumble.

This ain’t your grandma’s trifle! Again, we’re playing off the mild and sweet flavor of the Vanilla Cheesecake, here with a tart, lemon-curd-swirled whipped cream and juicy, sweet berries. In a classic trifle, you’d use pound cake or sponge for the “cake layer”. Here, we’ve swapped the classic out for—you guessed it—cheesecake! You’ll cut them into small cubes for a fun texture, then layer ’em up with the aforementioned accoutrements. Be sure to assemble in a clear glass or bowl to make sure all layers are visible!

Cheesecake Trifle with Red Berries & Lemon Whipped Cream (serves 2)

Mini cheesecake trifle with berries and cream


  • 2 Cups Heavy Cream
  • 1½ tsp Sugar
  • ½ Cup Lemon Curd
  • 2 Vanilla Delight Mini Cheesecakes, thawed and cubed
  • 1¼ Cups Strawberries, roughly chopped, divided
  • 1¼ Cups Raspberries, divided


  1. Make Lemon Whipped Cream: Add heavy cream and sugar to a large bowl. Using a hand mixer (or a whisk and some elbow grease), whip until stiff peaks just begin to form, about 5 minutes. Using a rubber spatula, fold in lemon curd. (Don’t incorporate the curd entirely—you want it to be a little bit streaky.)
  2. Assemble Trifles: Divide half the cubed cheesecakes between two serving glasses. Top with 1 cup strawberries and half the lemon cream. Repeat with remaining cubed cheesecakes, 1 cup raspberries, and remaining lemon cream. Top with remaining berries and serve. Be sure to dig in deep with each bite to get allll the layers

Salted Caramel Mascarpone Cheesecake Recipes

Pecan pie and cheesecake: two classic desserts usually reserved for special occasions. Why? Honestly, because they’re pretty fussy to make! Here, we’ve teamed up the best elements of both and simplified them, sacrificing none of the flavor in the process. For the base, you’ll be using Salted Caramel Mascarpone Cheesecakes. The slightly-salty caramel flavor pairs perfectly with buttery, caramelized pecans. For the chocolate drizzle, we recommend going with a warm, slightly bitter sauce here to play off the sweetness of the topping.

Caramelized Pecan Topping (serves 2)

Mini cheesecakes drizzled with caramel and pecansMini Cheesecakes with pecan caramel drizzle


  • 2 TBSP Butter 
  • ¼ Cup Brown Sugar
  • ½ Cup Whole Pecans 
  • 2 TBSP Heavy Cream
  • Kosher Salt
  • 2 Salted Caramel Mascarpone Mini Cheesecakes
  • Chocolate Sauce


  1. Make Pecan Topping: Add 2 TBSP butter and brown sugar to a medium nonstick pan over medium-low heat. Cook, stirring, until bubbly, 2-3 minutes. Stir in pecans, heavy cream, and a pinch of salt. Continue to cook, stirring, until pecans are coated and mixture has thickened, a few minutes more. Remove pan from heat.
  2. Serve: Divide mini cheesecakes between dessert plates. Spoon pecan mixture on top, then drizzle with chocolate sauce.

This recipe transforms cheesecake into something else entirely. Yes, you read that right: a FREAK-SHAKE! No shade to regular milkshakes, but this one is the be-all-end-all. You’ll be using two cheesecakes here, one frozen (in the milkshake) and one thawed (as the garnish, of course). We recommend chopping up the one that’s going to be frozen first for ease when blending. (And be sure to do so in advance—you don’t want to have to wait around when the freakshake craving strikes.) Once you’ve blended the shakes, you’ll be going crazy with toppings: whipped cream, caramel sauce, chocolate sauce, caramel corn, and a pinch of flaky sea salt…plus a cheesecake kebab. More is more.

Salted Caramel Cheesecake Freakshake (serves 2)

Mini Cheesecake Milkshake


  • 1 Pint Dulce de Leche Ice Cream
  • 2 Salted Caramel Mascarpone Mini Cheesecakes, 1 frozen
  • ⅔ Cup Milk
  • Whipped Cream, for garnish 
  • Caramel Sauce, for garnish
  • Chocolate Sauce, for garnish
  • Caramel Corn, for garnish
  • Flaky Sea Salt, for garnish


  1. Make Skewers: Cut thawed cheesecake into quarters. Skewer two quarters onto two big wooden skewers.
  2. Make Shakes: Add ice cream, frozen cheesecake, and milk to a blender. Blend until smooth, then divide between two tall glasses.
  3. Serve & Decorate: Top milkshakes with whipped cream, drizzle with caramel and chocolate sauce (don’t be afraid to drizzle down the sides of the glasses—the messier the better), a handful of caramel corn, and a pinch of flaky salt. Add a cheesecake kebab to each and serve. Devour with glee.

Looking for even more easy desserts to add to your arsenal? Check out these low-effort, high-reward no-bake recipes

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