Cream Cheese Mini-Cakes

Cream Cheese Mini-Cakes Recipe with White Wine and Peanut Topping

Preparation time: 15 minutes | Cooking time: 6 minutes | Servings: 4

Introduction

Cream Cheese Mini-Cakes are a delightful and indulgent dessert that is perfect for any occasion. These mini-cakes are rich, creamy, and full of flavor, making them a favorite among dessert lovers.

History

The origins of Cream Cheese Mini-Cakes can be traced back to traditional cheesecake recipes. However, these mini-cakes offer a unique twist on the classic dessert by incorporating a light and fluffy texture that is perfect for individual servings.

Ingredients

40 g of cream cheese
0.5 tbsp of white wine
1 tbsp of double cream
1 tbsp of sunflower oil or other vegetable oil
0.25 tsp of vanilla extract, to taste
2 medium eggs
50 g of granulated sugar (about 3 tbsp, I think)
50 g of plain flour (about 3 tbsp, I think)
0.5 tsp of baking powder
butter cream filling
3 tbsp of caster sugar
50 g of unsalted butter, softened
3 tbsp of double cream
peanut cream filling
2 tbsp of caster sugar
6 tbsp of double cream
4 tbsp of crunchy peanut butter

How to prepare

1. Line 4 ramekins (9 x 5 centimeters) with greaseproof paper - you can either cut pieces to size, or just press the paper into the dishes so the finished cakes will have a ripply, crinkled-paper shape.
2. Put the cream cheese and white wine into a heatproof container, cover, and microwave for 20 seconds at 500 watts.
3. Take out and whisk until creamy.
4. Add the double cream, oil, and vanilla extract, and mix well.
5. In a separate bowl, beat the eggs.
6. Add the sugar and whisk until it thickens.
7. Add the flour and baking powder to the egg mixture.
8. Whisk lightly, then add the cream cheese mixture.
9. Half fill each ramekin dish with batter.
10. Cover loosely with cling film/plastic wrap, allowing plenty of room for the cakes to rise.
11. Microwave on low heat (150-200 watts) for 5 minutes.
12. Turn up to a higher heat (500 watts) and microwave for another 1.5 minutes.
13. Turn the cakes out while they are still hot and peel off the greaseproof paper.
14. Optional buttercream: Mix caster sugar with softened butter until it becomes pale.
15. Slowly add double cream, mixing as you go.
16. Optional Peanut filling: Add caster sugar to 6 double cream.
17. Whisk for 5–6 minutes, until thick, then add peanut butter and mix well.

Variations

Add a layer of fruit compote or jam between the layers of the mini-cakes for a fruity twist.
Top the mini-cakes with a drizzle of chocolate ganache for a decadent finish.

Cooking Tips & Tricks

Make sure to line the ramekins with greaseproof paper to ensure easy removal of the mini-cakes.

- Be careful not to overmix the batter, as this can result in a dense and tough texture.

- Adjust the cooking time based on the wattage of your microwave to ensure the mini-cakes are cooked evenly.

Serving Suggestions

Serve Cream Cheese Mini-Cakes with a dollop of whipped cream and a sprinkle of crushed nuts for added texture and flavor.

Cooking Techniques

Microwaving the mini-cakes on low heat initially helps them rise evenly and prevents them from becoming too dense.

Ingredient Substitutions

You can use Greek yogurt as a substitute for cream cheese in this recipe.

- Almond or coconut flour can be used in place of plain flour for a gluten-free option.

Make Ahead Tips

You can prepare the batter for Cream Cheese Mini-Cakes ahead of time and refrigerate it until ready to bake. This makes it a convenient dessert option for entertaining.

Presentation Ideas

Serve Cream Cheese Mini-Cakes on a decorative platter with a dusting of powdered sugar and fresh berries for a beautiful presentation.

Pairing Recommendations

Pair Cream Cheese Mini-Cakes with a cup of hot coffee or a glass of dessert wine for a delightful treat.

Storage and Reheating Instructions

Store leftover Cream Cheese Mini-Cakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a few seconds before serving.

Nutrition Information

Calories per serving

Each serving of Cream Cheese Mini-Cakes contains approximately 250 calories.

Carbohydrates

Each serving of Cream Cheese Mini-Cakes contains approximately 20g of carbohydrates.

Fats

Each serving of Cream Cheese Mini-Cakes contains approximately 15g of fats.

Proteins

Each serving of Cream Cheese Mini-Cakes contains approximately 5g of proteins.

Vitamins and minerals

Cream Cheese Mini-Cakes are a good source of calcium, vitamin A, and vitamin D.

Alergens

Cream Cheese Mini-Cakes contain dairy (cream cheese, double cream, butter) and peanuts.

Summary

Cream Cheese Mini-Cakes are a decadent dessert option that is high in fats and calories, but also provides essential nutrients like calcium and vitamins.

Summary

Cream Cheese Mini-Cakes are a delicious and indulgent dessert option that is perfect for any occasion. With a creamy texture and rich flavor, these mini-cakes are sure to be a hit with your family and friends.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a warm summer day, and I was visiting my dear friend Margaret for a cup of tea. As we chatted in her cozy kitchen, the aroma of freshly baked goods filled the air. Curious, I asked Margaret what she was baking, and she replied with a mischievous twinkle in her eye, "Cream Cheese Mini-Cakes, my dear. A secret family recipe passed down for generations."

Intrigued, I watched as Margaret effortlessly whipped up the batter, adding a dollop of cream cheese here, a sprinkle of sugar there. The scent of vanilla wafted through the room, and I couldn't wait to taste the finished product. As the mini-cakes baked in the oven, Margaret regaled me with stories of her grandmother who had taught her the recipe many years ago. She spoke of lazy afternoons spent in the kitchen, mixing and measuring ingredients, creating delicious treats to share with loved ones.

When the timer finally chimed, Margaret pulled the mini-cakes out of the oven, their golden tops glistening in the sunlight. She dusted them with a light sprinkle of powdered sugar and handed me a plate. With a smile, she said, "Go on, take a bite. I promise you won't be disappointed."

I took a bite of the warm, moist cake, and my taste buds exploded with delight. The cream cheese added a rich, tangy flavor that perfectly complemented the sweetness of the cake. It was unlike anything I had ever tasted before, and I knew I had to learn how to make it myself.

After begging Margaret for the recipe, she finally relented and shared the secret with me. I scribbled down the ingredients and instructions on a scrap of paper, vowing to recreate the magic in my own kitchen. And so began my love affair with Cream Cheese Mini-Cakes.

Over the years, I have made these mini-cakes for countless family gatherings, tea parties, and special occasions. Each time I bake them, I am transported back to that sunny afternoon in Margaret's kitchen, learning a treasured recipe from a dear friend. I have since added my own twist to the recipe, experimenting with different flavors and toppings to create new and exciting variations.

My grandchildren always beg me to make Cream Cheese Mini-Cakes whenever they come to visit. They love to watch me mix the batter, their eyes wide with anticipation as the mini-cakes bake in the oven. And when they finally get to taste the finished product, their faces light up with joy and delight.

As I pass on the recipe to my grandchildren, I feel a sense of pride and satisfaction. I am continuing a tradition that was started by Margaret's grandmother so many years ago, sharing a piece of culinary history with the next generation. And as I watch my grandchildren enjoy the same delicious treat that I once discovered on that fateful day, I am reminded of the power of food to bring people together, to create memories that last a lifetime.