Mini New York Cheesecakes

Done 3

Okay. I want to make dessert. I want to make a yummy dessert. No, strike that, I want to make a really great, turn someone into putty in your hands, yummy dessert. Wait, but it has to travel well and be easy to make. (Not asking for too much, am I?) The downside? There’s just two of us and how much dessert does anyone really want left over. And throwing away dessert is not an option.

Enter small batch baking and the genius of Christina over at Dessert for Two. She is my go-to site for this sort of thing. These Mini New York Style Cheesecakes were not just good … they were delicious … they were phenomenal. They were so simple to make, they can be thrown together at any short notice.

You know a recipe is successful when someone looks across the table at you, grinning from ear to ear, and the only word that could be mustered is ‘WOW’. And, yes, after that reaction, I will make these for you again and again.

I may experiment a little and instead of the sauce Christina made, cherries, or blueberries, or … well, the possibilities are endless!

This recipe makes 4 mini cheesecakes, using a regular cupcake pan.

  • 6 ozs cream cheese, softened
  • 1 large egg
  • 1/4 C + 2 T sugar
  • 1/2 t vanilla
  • 1/2 t lemon juice
  • 4 Nilla wafers (or other small cookies)

For the sauce:

  • ¼ C sour cream
  • 2 T brown sugar

Preheat oven to 375.

Add 4 paper cupcake liners to a cupcake/muffin pan.


Drop a cookie in each liner, flat side down.

NOTE: I used a cookie and a half. The Nilla wafer doesn’t quite fill the entire bottom, and I’m a crusty kind of gal (no comments). I also thought that a few smashed graham crackers with butter might work.


In a small bowl, beat together the cream cheese, egg, sugar, vanilla and lemon juice. Beat very well until combined.

NOTE: You are going to look at this batter and think it’s just not going to be enough or too much, but it’s the perfect amount!

Ready to Bake

Divide the mixture between the cups and bake for 15 minutes.


Let cakes cool completely, then refrigerate at least 4 hours.

NOTE: They’re a bit puffy when they come out, but as they cool they fall a bit.


When ready to serve, stir together the sour cream and brown sugar and pour on top of each cake.

NOTE: I zested a bit of lemon on top of each just to make them look pretty – not that they lasted long enough to be seen as pretty. Also, I removed them from the paper liners before serving. Good thing too! Can’t have anyone sitting at the table LICKING paper cupcake liners!

Chocolate Birthday Cupcakes with a Surprise!

Happy birthday to you!
Happy birthday to you!
Happy birthday! Happy birthday!
Happy birthday to you!

What better way to celebrate the birth of one of your favorite people on the planet than to bake a goodie with all their favorite flavors crammed into it.  Really, does anything express love and sentiment better than a lovely cupcake? Yes, I am sure there are other ways, but this is one powerful cupcake! Now, what to bake for a peanut butter loving, chocoholic?

This further becomes a daunting task by the fact that Tommy doesn’t eat chocolate, Tom doesn’t like frosting or peanut butter – quite frankly this isn’t for them, so I don’t really care, but 12 of these beauties would be way too  many.

Enter Google and my foodie friends! Small batch baking!

Two cupcakes. Yes, folks, two cupcakes. Absolutely perfect for this momentous occasion! And not just momentous because you are older than I … neener neener neener! (and I get to say that every day for the next 6 months!)

Chocolate Cupcakes (Makes 2)
(adapted from Manhattan Craft Room)

  • 3 T flour
  • 2 T sugar
  • 1 1/2 t cocoa powder
  • 1/2 t instant espresso powder
  • 1/8 t baking soda (you can eyeball half of a 1/4 t)
  • 1/16 t salt (a pinch)
  • 2 T cold water
  • 1 T vegetable oil
  • 1/16 t vanilla (a few drops)
  • 2 small peanut butter cups FROZEN

NOTE: Freezing the peanut butter cups keeps them from completely melting during baking.

Preheat oven to 325 degrees. Whisk all the dry ingredients together in a small bowl.

In a second small bowl or spouted measuring cup, combine the wet ingredients. Add the dry to the wet and stir till combined, whisking well.

Divide batter between two cupcake liners and push in the peanut butter cup so it is covered by batter.

Bake for 18 minutes or until a tester comes out clean. Allow to cool before frosting.

NOTE: Pour half the batter in, add the peanut butter cups, add the rest of the batter to cover is easier!

NOTE: Not sure how or why, but this made ONE cupcake! Which is fine, my tush is big enough without having to gobble up this cupcake!

Peanut Butter Frosting (MAKES ENOUGH FOR 2)
(adapted from Our Small Table)

  • 2 t peanut butter
  • 1/2 T shortening
  • 1/4 C powdered sugar
  • 1/2 T milk

In a small bowl, cream the peanut butter, shortening and powdered sugar until well combined. Gradually beat in enough milk to achieve spreading consistency.

Once the cupcakes are completely cooled frost the cupcakes using either an offset spatula or a piping bag.

I added these chopped peanut butter M&Ms to the top.

I would show pictures of the frosting, but peanut butter frosting is really unattractive!

NOTE: This was inhaled in seconds, with chocolately yums sneaking through greedy bites. I was offered a bite, but there was so much enjoyment going on, how could I steal a bite away!?