These Ice Cream Sundae Mini Cheesecakes are so fun and perfect for summer! The vanilla mini cheesecakes have an ice cream cone crust and are topped with strawberry and vanilla whipped cream, chocolate sauce, sprinkles and a cherry! They are pretty much guaranteed to bring a smile to your face!
I’m am so excited to share these mini cheesecakes with you today! They are a super fun and cheerful way to celebrate the warm weather as summer approaches and they’d be fun to decorate with kids. Plus, it’s kind of like getting two awesome treats in one – cheesecake and ice cream. Even though there isn’t actually any ice cream in these, the flavors really do come together in such a way that it might just trick you into thinking you are.
Whether you just feel like a fun dessert to brighten your days or are looking to have an ice cream sundae party with a little twist – these mini cheesecakes are perfect!
How to make Ice Cream Sundae Mini Cheesecakes
Making these mini cheesecakes really isn’t hard. It might just take a little time to add all the toppings – but that part is the most fun!
Ice Cream Cone Crust
These cheesecakes start with an ice cream cone crust. I used sugar cones, but you could also use waffle cones. The sugar cones gave a fairly firm crust, so the waffle cones might be a little softer, if you prefer that.
Grind them into crumbs with your food processor. Treat the crumbs just as if you were using graham cracker crumbs (which you could do too) and mix them with a little sugar and some melted butter
Add some cupcake liners to a cupcake pan and divide the crumbs between the liners. Press them into the bottoms of the liners, then bake for about 5 minutes.
The filling of the cheesecake is just like my classic mini cheesecakes. You’ll combine the cream cheese, sugar and flour first. Then add the sour cream and vanilla extract. Finally, add the eggs. And be sure to mix on a low speed so that you’re not getting too much air into the filling.
Divide the filling between the liners. You can fill them just about to the top.
Similar to my full-sized cheesecakes, I bake my mini cheesecakes in stages. However, there’s no need for a water bath – yay! So to start, you’ll bake them for about 18 minutes, until the edges are set the center is a little jiggly. Then turn off the oven and leave the door closed for about 10 minutes for the cheesecakes to continue cooking, but also slowly begin to cool.
Then, crack the oven door for about 15-20 minutes for the cheesecakes to continue to cool slowly. Set them in the fridge to cool completely.
Once the cheesecakes have cooled, make the whipped creams and chocolate sauce. I used vanilla and strawberry whipped cream, but you could stick with one flavor (or “scoop”) and keep it simple if you prefer.
The vanilla whipped cream is the same as my homemade whipped cream recipe, but in a smaller amount. The strawberry whipped cream is also the same, but with freeze dried strawberries that have been ground into a powder added for flavor.
For the chocolate sauce, I used my chocolate ganache but thinned it out just a bit. Once it cools a little, it drizzles perfectly without melting the whipped cream at all.
Once you have everything made, grab some piping bags and round tips. I used large round tips for the whipped cream and a smaller one for the chocolate sauce.
Pipe the whipped cream on in a dome shape, adding the strawberry and then vanilla. Then drizzle the chocolate sauce over top.
Finish them off with some sprinkles and a cherry and you’ve got yourself an adorable little treat!
The combination of crunchy cone crust, creamy vanilla filling and fluffy vanilla and strawberry whipped cream with the chocolate sauce and cherry is divine – and seriously so similar to an actual ice cream sundae! I’m so in love with these. They are both delicious and just so happy! I hope you enjoy them!
See the video and full tutorial
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These Ice Cream Sundae Mini Cheesecakes are so fun and perfect for summer! The vanilla mini cheesecakes have an ice cream cone crust and are topped with strawberry and vanilla whipped cream, chocolate sauce, sprinkles and a cherry!
- 3/4 cup (100g) sugar or waffle cone crumbs (I used 6–7 ice cream cones)
- 2 tbsp (26g) sugar
- 4 tbsp (56g) butter, melted
- 12 ounces (339g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 2 tbsp (16g) flour
- 1/2 cup (115g) sour cream
- 1 1/2 tsp vanilla extract
- 2 large eggs
Vanilla Whipped Cream
- 1/2 cup (120ml) heavy whipping cream, cold
- 5 tbsp (36g) powdered sugar
- 1/2 tsp vanilla extract
Strawberry whipped cream
- 1/2 cup (12g) freeze dried strawberries
- 3/4 cup + 2 tbsp (210g) heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 3 oz chocolate chips
- 6 tbsp heavy whipping cream
- Cherries (with stem)
1. Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
2. Combine the cone crumbs, sugar and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.
3. Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.
4. To make the filling, reduce oven to 300°F (148°C). In a large bowl, mix the cream cheese, sugar, and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
5. Add the sour cream and vanilla extract. Beat on low speed until well combined.
6. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
7. Divide the filling between the cheesecake cups until the cups are mostly full.
8. Bake the cheesecakes for 18 minutes, then turn off the oven and leave the door closed for another 10 minutes.
9. Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.
10. When cheesecakes are cooled, remove them from the pan. You can remove the cupcakes liners or leave them on.
11. To make the vanilla whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl fitted with the whisk attachment. Whip on high speed until stiff peaks form. Set aside.
12. To make the strawberry whipped cream, add the freeze dried strawberries to a food processor and grind into a powder. Add the heavy whipping cream, powdered sugar and strawberry powder to a large mixer bowl fitted with the whisk attachment. Whip on high speed until stiff peaks form. Set aside.
13. To make the chocolate sauce, add the chocolate chips to a small bowl. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Let it sit for a minute or two, then whisk until smooth. Set aside.
14. Add each whipped cream to separate piping bag fitted with a large round piping tip. I used Ateco 809.
15. Pipe the whipped cream onto the tops of the cheesecakes in the shape of a dome to look like ice cream scoops. The technique I used is similar to the dome technique for frosting cupcakes shown in this tutorial.
16. Drizzle the chocolate sauce over the whipped cream. I added it to a piping bag fitted with a Wilton 10 tip to have a little more control.
17. Add sprinkles, cherries and any other toppings you might like.
18. Refrigerate until ready to serve. Cheesecakes are best when stored well covered for 3-4 days.
- Serving Size: 1 mini cheesecake
- Calories: 382
- Sugar: 36.9 g
- Sodium: 113 mg
- Fat: 23.7 g
- Carbohydrates: 39.9 g
- Protein: 4.6 g
- Cholesterol: 91.5 mg
Keywords: ice cream sundae mini cheesecakes, ice cream desserts, summer desserts