White Russian Mini Cheesecakes


My first signature holiday desserts were cheesecakes inspired by cocktails. I started doing them about 10 years ago. I tried making all sorts of creamy cocktails into cheesecakes like mudslides, bushwackers and buttery, well you know.  And of all the ones I tried, my white Russian cheesecake was by far the most popular. So popular in fact, I was making at least 2 every year until my mother-in-law begged me to stop making them because she would eat the whole cheesecake. She had no self control, and neither did I. If someone else in the family hadn’t finished off the White Russian cheesecake, I would.

So to spare all those holiday pounds my family was directly blaming on my cheesecakes, I decided to make them in mini size. This way there was no reason for anyone to  complain that  their jeans didn’t fit anymore because they couldn’t control themselves around my cheesecakes.

For these White Russian Cheesecakes, I start with a basic cheesecake recipe which is a brick of cream cheese, an egg and 1/4 cup sugar. Then I add the flavor of a creamy White Russian. My recipe for a white Russian is coffee liqueur, Irish cream liqueur, vodka and cream. Since the  cream cheese is going to act as the cream, we’ll leave that out. We’ll also omit the vodka since it has very little flavor. So that leaves us with the coffee liqueur and Irish cream liqueur. I add a tablespoon of each along with some good vanilla extract.

For these cheesecakes I used PHILADELPHIA Cream Cheese. Do you know they  have been America’s favorite cream cheese since 1872? It’s amazing! I wouldn’t trust any other brand of cream cheese for my holiday cheesecakes. I like to “Bring Out the Silver” when I’m making cheesecake.


What makes PHILADELPHIA Cream Cheese so good?

  • PHILADELPHIA uses milk sourced from dairy farmers local to where the cream cheese is made, and combines it with real, wholesome cream to create a delicious cream cheese
  • Fresh milk from nearby farms is made into cream cheese and refrigerated at PHILADELPHIA creameries in just six days
  • No preservatives are found in the original  PHILADELPHIA cream cheese brick varieties
  • From real jalapeños in its Spicy Jalapeño cream cheese spread to crunchy pecans in its Honey Nut cream cheese spread, PHILADELPHIA Cream Cheese provides delectable, varieties to choose from.

Be sure to visit CheesecakeCheer.com for more holiday recipes and tips.



White Russian Mini Cheesecakes


1 cup HONEY MAID Graham Cracker Crumbs
3/4 cup plus 2 tablespoons sugar, divided
3 tablespoons butter or margarine, melted
3 packages (8 oz each) PHILADELPHIA Cream Cheese, softened
1 teaspoon vanilla
1 tablespoon coffee liqueur
1 tablespoon Irish cream liqueur
3 eggs
1 cup whipping cream

1 cup melting chocolate
1 cup melting white chocolate


Heat oven to 325°F.

Mix graham crumbs, 2 tablespoons sugar and butter until blended; press onto bottoms of 18 paper-lined muffin cups.

Beat cream cheese, remaining sugar, vanilla, coffee liqueur and Irish cream liqueur with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon into crusts.

Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.

Beat whipping cream with mixer on high speed until stiff peaks form; spread or pipe onto cheesecakes.
Melt chocolate and white chocolate. Drizzle cheesecakes with melted chocolate.

This recipe sponsored by PHILADELPHIA Cream Cheese. All opinions 100% mine.

11 Responses to “White Russian Mini Cheesecakes”

  1. 1
    Tanya — November 8, 2013 @ 11:23 am

    What a perfect little bite!! I think I might be drooling a little bit here 😉

  2. 2
    Paula - bell'alimento — November 8, 2013 @ 11:25 am

    I could eat about 6 of these okay who am I kidding. I’ll take them all : )

  3. 3
    Rachael (Fuji Mama) — November 10, 2013 @ 8:11 pm

    Love the idea of a White Russian cheesecake! And minis are always a good idea in my neck of the woods, because I have a documented complete lack of self control when it comes to cheesecake in general.

  4. 4
    What size are they? — November 13, 2013 @ 12:49 pm

    I can’t tell what size they are. They look like the mini cupcakes but there is not a picture that would tell if they are the regular or minis.

    • 4.1
      Angie McGowan — November 14, 2013 @ 3:56 pm

      These are regular cupcake size, but you can do either or, mini cupcake, or regular cupcake size 🙂

  5. 5
    lynn — December 10, 2013 @ 5:45 pm

    I wanted to do this in mini’s how would i measure it out.. would it be just a table spoon of the filling for each mini.. im not sure>

  6. 6
    lynn — December 15, 2013 @ 1:42 pm

    THANK YOU!!!

    • 6.1
      Angie McGowan — December 16, 2013 @ 9:21 am

      These are made in regular size muffin cups and filled 2/3 full.

      You can also make in mini muffin size, filling 2/3 full too.

  7. 7
    lynn — December 16, 2013 @ 7:18 pm

    Thanks Angie would you know how long to bake it for? Also could it be made a day or 2 ahead?

    • 7.1
      Angie McGowan — December 18, 2013 @ 10:42 am

      Prob close to 12 – 15 min. Just touch the tops of them to make sure centers are set. It may take a little longer, I haven’t done mini sizes with this recipe. And yes you can make them a day or 2 ahead of time and refrigerate before baking.

  8. 8
    CS — December 12, 2017 @ 1:47 pm

    This sounds amazing – I would like to make it as one whole cheesecake though. Can you tell me the baking instructions for that? Thanks!

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