Easy Ice Cream Sundae Mini Cheesecakes Recipe

Published Jul 16, 2024 By Elle Ann

Image credit: Life, Love and Sugar via YouTube

These cheesecakes are not your ordinary cheesecakes because they’re also ice cream sundaes, and what’s even better is that they come in a mini version, too! They’re so delicious and fun to eat, and I bet that everyone will ask for seconds when they try them.

This makes them perfect for parties and other family functions that you’re hosting. Learn how to prepare this dessert by following the steps written down below, and make sure to watch this video tutorial by Life, Love and Sugar on YouTube for more details.

Ingredients for Ice Cream Sundae Mini Cheesecakes:

Crust

¾ cup of sugar or waffle cone crumbs
2 tbsp of sugar
4 tbsp of butter, melted

Filling

12oz of cream cheese, at room temperature
½ cup of sugar
2 tbsp of flour
½ cup of sour cream
1½ tsp of vanilla extract
2 large eggs

Vanilla Whipped Cream

½ cup of heavy whipping cream, cold
5 tbsp of powdered sugar
½ tsp of vanilla extract

Strawberry Whipped Cream

½ cup of freeze-dried strawberries
¾ cup + 2 tbsp of heavy whipping cream, cold
½ cup of powdered sugar

Chocolate Sauce

3oz of chocolate chips
6 tbsp of heavy whipping cream
Sprinkles
Cherries, with stem

How to Make Ice Cream Sundae Mini Cheesecakes:

Step 1

Preheat your oven to 325°F, then place the cupcake liners in the cupcake pan, and set it aside. Add the cone crumbs, sugar, and melted butter to a mixing bowl, then give them a good mix, and divide the mixture between each cupcake liner evenly. Press them down firmly, then place them in the preheated oven, and let them bake for about 5 minutes. Once done baking, set it aside to cool, and then proceed to make the filling.

Step 2

Reduce the heat of the oven to 300°F, then beat together the cream cheese, sugar, and flour in the large bowl over low speed until combined, and scrape the sides of the bowl clean. Add the sour cream and vanilla extract, then keep beating over low speed to combine, and then beat in the eggs one at a time making sure to scrape the sides in between each addition.

Step 3

Divide the filling between each cup until full, then put them back in the oven to bake for about 18 minutes, and turn off the oven leaving the door closed for 10 minutes. Open the oven door slightly, then let the cheesecakes cool for about 15 to 20 minutes, and transfer them to the refrigerator to finish cooling. Once cool, remove them from the pan and then prepare the vanilla and strawberry whipped cream.

Step 4

Beat together the heavy whipping cream, powdered sugar, and vanilla extract in a large bowl over high speed until stiff peaks form, then set it aside. For the strawberry whipped cream, crush the freeze-dried strawberries in the food processor until powder, then add it to a bowl of whipping cream followed by the powdered sugar, and beat them over high speed until stiff peaks form.

Step 5

For the chocolate sauce, add the chocolate chips to a small bowl, then heat the heavy whipping cream until it begins to boil, and pour it over the chocolate chips. Let it sit for 1 to 2 minutes, then give it a good whisk until smooth, and set it aside.

Step 6

Add each whipped cream in separate piping bags, then pipe them on top of each cheesecake as demonstrated in the video, and drizzle the chocolate sauce over them. Add the sprinkles and a cherry on top, then place them in the refrigerator until ready to serve, and enjoy!