Kentucky Derby Dessert
Bourbon Mini Cheesecakes with a little mint jelly on the side? Yes, these will be perfect for Kentucky Derby Day! You may not be fortunate enough to be going to one of the glitzy parties with the elites at Churchill Downs in Louisville, but you can celebrate with your own friends and family! Lots of fellow Kentucky Bluegrass citizens throughout our state have some amazing Derby parties. There are sure to be many mint juleps and these bourbon mini cheesecakes with a little mint on the side are perfect to serve for a Derby dessert!
You’ll need mini cheesecake pans to make these easily. The ones I have are NorPro. (We are an Amazon affiliate and may receive a small percentage of any sales through this link. Thanks for supporting this website.) **Since these mini cheesecake pans
have a removable disk in the bottom of each cup, it is easy to make a beautiful presentation! I love them!
Bourbon Mini Cheesecakes
Preheat oven to 350°
Chocolate Wafer Crust:
- *1 cup chocolate wafer cookie crumbs
- 2 Tblsp. sugar
- 1 pinch of salt
- 2 Tblsp. unsalted butter, melted
Lightly coat the tins with non-stick cooking spray.
Mix the chocolate wafer crumbs, the sugar, and the salt together well. Add the melted butter.
Place 2 heaping teaspoons of the mixture into each of the little tins. (We are an Amazon affiliate and may receive a small percentage of any sales from this link. Thanks for supporting this website.) Press down firmly with a wooden mini tart shaper
, (mine is from Pampered Chef), or a shot glass works well, too.
Mini Tart ShaperBake the little crusts for about 10 minutes in the 350° oven. Remove and cool on a baking rack while you prepare the cheesecake.
Turn the oven down to 300°.
*It took 10 of the chocolate wafer cookies. You could substitute Teddy Grahams if you like.
Tip*** Forget to set the block of cream cheese out to soften? Don’t worry! To soften cream cheese, completely unwrap the package of cream cheese and place it in a glass bowl. Microwave on high for 10 seconds just until softened.
Cheesecake filling:
- 2 (8-ounce) blocks of softened Cream Cheese
- 1/2 cup sugar
- 1 pinch of salt
- 2 eggs
- 1/4 cup of sour cream
- 1/4 cup Kentucky Bourbon
In a mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar, and the salt, and completely mix.
Next, add the eggs, one at a time, mixing well after each.
Stir in the sour cream and the bourbon.
Pour the batter on top of the crusts and fill to 1/4″ from the top.
Bake for 20 minutes in the 300° oven.
Remove from the oven and cool on a wire baking rack.
Then, remove each from the pan and place it on a covered platter or dish. Chill for at least two hours.
Ganache:
- 1/2 cup of heavy cream
- 1 cup of semi-sweet chocolate chips
Melt the chocolate and the heavy cream in a saucepan over low heat. Stir until smooth with no lumps. Pour into a glass bowl and let cool a little.
Then, stir the ganache and spoon on top of the little cheesecakes or use a pastry bag and a small round tip, or a Ziploc bag and pipe chocolate over the top of each cheesecake. (I used a mini squeeze bottle to add the ganache to the tops of the ones I made. It was easier to control.)
(We are an Amazon affiliate and may receive a small percentage of any sales from this link. Thanks for supporting this website.) Heat some mint jelly in a small saucepan over medium-low heat until liquid and pour into a Wilton mini squeeze bottle.
Create a design on each of the serving plates with the mint jelly.
Pipe whipped sweetened cream onto each piece and garnish with the fresh mint leaves.
[ctt template=”8″ link=”aYWlb” via=”no” ]Bourbon Mini Cheesecakes with a little mint jelly on the side? Yes, these are easy to make and will be perfect for Kentucky Derby Day![/ctt]
More Mini Cheesecakes
(We are an Amazon affiliate and may receive a small percentage of any sales from this link. Thanks for supporting this website.) If you like mini cheesecakes, you have come to the right place for a variety. The mini cheesecake pans
are easy to use and the cheesecakes come out perfectly.
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The Derby is coming up this week! These mini bourbon cheesecakes will be a great addition to your table.
Lightly coat the tins with non-stick cooking spray. Mix the chocolate wafer crumbs, the sugar, and the salt together well. Add the melted butter. Place 2 heaping teaspoons of the mixture into each of the little tins. Press down firmly with a wooden mini tart shaper, (mine is from Pampered Chef), or a shot glass works well, too. Bake the little crusts for about 10 minutes in the 350° oven. Remove and cool on a baking rack while you prepare the cheesecake. *It took 10 of the chocolate wafer cookies. You could substitute Teddy Grahams if you like. Tip*** Forget to set the block of cream cheese out to soften? Don’t worry! To soften cream cheese, completely unwrap the package of cream cheese and place it in a glass bowl. Microwave on high for 10 seconds just until softened. In a mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar, the salt, and completely mix. Next, add the eggs, one at a time, mixing well after each. Stir in the sour cream and the bourbon. Pour the batter on top of the crusts and fill to 1/4" from the top. Bake for 20 minutes in the 300° oven. Remove from the oven and cool on a wire baking rack. Then, remove each from the pan and place on a covered platter or dish. Chill for at least two hours. Melt the chocolate and the heavy cream in a saucepan over low heat. Stir until smooth with no lumps. Pour into a glass bowl and let cool a little. Then, stir the ganache and spoon on top of the little cheesecakes or using a pastry bag and a small round tip, or a Ziploc bag and pipe chocolate over the top of each cheesecake. (I used a mini squeeze bottle to add the ganache to the tops of the ones I made. It was easier to control.) Heat some mint jelly in a small saucepan over medium-low heat until liquid and pour into a Wilton mini squeeze bottle. Create a design on each of the serving plates with the mint jelly.Bourbon Mini Cheesecakes For Derby Day
Ingredients
Chocolate Wafer Crust:
Cheesecake Filling
Ganache:
Instructions
Preheat oven to 350°
Chocolate Wafer Crust:
Turn the oven down to 300°.
Cheesecake filling:
Ganache:
Pipe whipped sweetened cream onto each piece and garnish with the fresh mint leaves.
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