Easy Peanut Butter Cheesecake bites recipe (2024)

FAQs

Why are my mini cheesecakes falling in? ›

Not enough structural support: Cheesecake may need eggs and other binding agents to hold it up and keep its shape. Not baked long enough: If the cheesecake hasn't been baked for the full amount of time specified in the recipe, it may not have had enough time to set properly.

Step 1: First remove cheesecake from the protective package, if thawing or for refrigeration storage. Step 2: Allow cheesecake to thaw in the refrigerator overnight and then at room temperature for 3 to 4 hours before serving for the best eating experience.

Cheesecake can split or curdle for a few reasons – often it's down to the temperature of ingredients. When making cheesecakes (particularly no-bake cheesecakes) the soft cream cheese MUST be full fat, but it should also be at room temperature. However, the double cream should still be cold.

Any kind of cheesecake can be frozen, either whole or as individual slices, and you don't need to adjust the recipe.

Use room temperature ingredients.

Why? If your cheesecake ingredients are too cold they will require longer mixing and longer mixing adds too much air into the filling which can cause air bubbles on the surface of your cheesecake or can cause your cheesecakes to sink in the middle.

Bake until the edges are set and the centers only slightly jiggle, about 18–20 minutes. Set the pan on a wire rack and allow cheesecakes to cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 2 hours and up to 1 day.

When you have cheesecake that's already baked and chilled, the absolute max time you could let it sit out to avoid the USDA's "danger zone" is two hours.

There should be no concerns with the safety of the cheesecake from freezing if properly handled before freezing. But cheesecake that has been frozen for a while may have texture changes. “Freezing may change or decrease the flavor and lead to some grainy or crumbly texture,” Galer says.

How Long Does Cheesecake Last in the Freezer? For best results, frozen cheesecake should be used within a month of freezing. But, if you're okay with a slight texture change, you can freeze cheesecake for up to two months as well.

If your cheesecake filling goes soupy in texture, don't worry—you can fix it! Just add a little gelatin to the mix, and it will set up in the fridge just fine. The trick is to use just enough gelatin so you don't end up with a jello texture for your cheesecake.

How to know if a no bake cheesecake is done? ›

Try this: The cheesecake should be shiny and firm to the touch when set. You can move the cheesecake to the fridge for 30 minutes before slicing, but freezing any longer will make for a frozen cheesecake without the same delightfully creamy texture as the just-refrigerated version.

If thawing in microwave, leave parchment collar on cake and thaw as directed. Remove parchment collar after thawing. 4. Slice cheesecake after thawed.

If frozen, leave the cake overnight in the refrigerator and defrost on the counter 3 hours before serving. Otherwise, defrost on the counter 4-5 hours before serving. Yes, it really takes that long. A few of our fruit items and "cakes within a cake" items are best slightly cool.

Our conclusion: If you're going to freeze cream cheese, use it only in applications in which its grainy texture won't stand out. You can use thawed frozen cream cheese to make pound cake. Do not use thawed frozen cream cheese to make cheesecake.

The only thing that might be affected is the texture (it might be slightly coarse or a tad on the dry side – for a cheesecake), but I can guarantee it will still be delicious. There is only 1 very simple thing you have to do with your cracked (or sunken) cheesecake and that is: … cover it up with a topping!

Don't Over Mix

Mix the batter until the ingredients are thoroughly incorporated, and not any longer. Over-beating does not improve the texture and make the cheesecake creamier; instead, it whips too much air into batter causing the cake to puff up (similar to a souffle), then sink, shrink, and crack.

Avoid Overcooking

DON'T overbake. Overbaking a cheesecake can cause cracks on the surface. The center of the cheesecake should still be a little wobbly, the filling still pale, and the outer ring slightly puffy and firm. It will continue to cook as it cools and maintains that smooth and rich texture.