Mini cheese cakes

I remembered the silicone molds my mom received on the eve of St. Nicholas, with patterns that can’t be left forgotten in the cupboard for too long. I used them one morning when I wanted something quick and filling alongside my coffee. I checked the fridge and realized I had eggs, cream cheese, nuts, and an orange on hand. That's how these mini cakes came out, which I make quite often when I need a simple snack or a different kind of breakfast.

Quick info

Total time: 35-40 minutes
Servings: 8-10 mini cakes (depending on the size of the molds)
Difficulty: easy

Ingredients

2 eggs, at room temperature
4 tablespoons sugar
2 tablespoons oil (sunflower or another neutral oil)
2 tablespoons cream cheese with sour cream (Delaco or another similar brand, important to be creamy)
5-6 tablespoons all-purpose flour (about 90-100g, adjust if the batter seems too liquid)
1 teaspoon baking powder
grated zest of one orange (organic, if possible)
a pinch of salt
some walnut halves (about 40g), roughly chopped

Preparation method

1. Preheat the oven to 180°C, top and bottom function. If using silicone molds, they don’t need to be greased, but if you have metal molds, grease them with a bit of oil and dust with flour.

2. Crack the eggs into a large bowl. Add the sugar and whisk with a whisk or mixer until light in color and fluffy (about 2-3 minutes).

3. Pour in the oil, add the cream cheese, salt, and orange zest. Mix with a spatula or on low speed, just until combined. Do not mix too much after adding the cheese to avoid a dense batter.

4. Sift the flour together with the baking powder. Gradually incorporate it into the liquid mixture, gently folding with a spatula, without overmixing. The batter should be cohesive but not too thick, similar to thick cream.

5. Add the chopped nuts directly into the batter and mix gently.

6. Divide the mixture evenly among the molds, filling no more than 3/4 of each. They will rise while baking.

7. Bake for 20-23 minutes. Do not open the oven door before 18-20 minutes. They are done when lightly golden around the edges and pass the toothpick test (the toothpick comes out clean from the center).

8. Remove the tray from the oven, let the cakes cool completely in the molds (about 10 minutes), then carefully remove them.

9. Once cooled, sprinkle a little powdered sugar on top if desired. They can be served immediately.

Why I make this recipe often

The recipe is quick, doesn’t dirty many dishes, and works with basic ingredients I usually have on hand. These cakes don’t dry out quickly, staying moist even the next day. They are suitable for both a snack and a packed lunch. You can easily play with flavors or whatever you have in the fridge.

Tips and variations

Tips

- Be careful not to overmix the batter after adding the flour, as this can make the cakes tough.
- Use room temperature eggs; otherwise, you risk the mixture “curdling” when you add the oil.
- If you don’t have cream cheese with sour cream, a mix of fresh cheese and a small spoon of heavy cream works too.
- For metal molds, ensure they are well greased to prevent the batter from sticking, especially if using small molds.

Substitutions

- Instead of cream cheese, you can use Greek yogurt; the result will be slightly airier.
- For flavor, the orange zest can be replaced with lemon or omitted if you don’t like it.
- The walnuts can be replaced with hazelnuts, almonds, or raisins (chopped if large).
- The oil can be swapped with melted butter for a richer taste.

Variations

- You can add two tablespoons of raisins or dried cranberries to the batter for a different texture.
- For something more festive, add a teaspoon of cocoa powder to the batter and mix gently for a marbled effect.
- For kids, you can add a few drops of vanilla essence or some chocolate chips.

Serving ideas

- They are good on their own or alongside tea/coffee.
- If you want something sweeter, they can be quickly glazed with melted chocolate.
- For an extra touch of freshness, serve with plain yogurt or whipped cream.

Frequently asked questions

1. What kind of cream cheese is suitable for cakes?
You need a creamy cream cheese, not too salty. The one with sour cream is ideal for a fine batter. Fresh cheese can also be used, but it shouldn’t be too dry.

2. How can I tell if the batter has the right consistency?
The batter should flow from a spoon but be thicker than pancake batter. If it seems too liquid, add another tablespoon of flour.

3. Can I use regular loaf pans instead of mini molds?
Yes. Adjust the baking time to 30-35 minutes and check with a toothpick at the end.

4. Can I make the recipe without nuts?
Yes, it’s not mandatory to add nuts. The cakes are just as tasty without them, but they will have a different texture.

5. Can I freeze the mini cakes?
Yes, they freeze well in bags or containers after they have completely cooled.

Nutritional values

One serving (out of 10 pieces):
Approx. 110 kcal
Protein: 3g
Carbohydrates: 13g
Fat: 5g
Sugar: 5g

Values may vary depending on the type of cream cheese or how many nuts you add. The recipe is balanced, with a moderate intake of sugar and fats.

Storage and reheating

They can be stored at room temperature in a closed container for 2-3 days. In the fridge, they last 4 days, but it’s best to let them reach room temperature before serving. They can be briefly heated in the oven or microwave (10-15 seconds) if you prefer them slightly softer. If you have many, they can be frozen individually and then left to thaw overnight on the kitchen counter.

We beat the eggs (at room temperature) with the sugar until fluffy. We add the oil, cream cheese, salt, grated orange peel, and mix gently. We sift the flour, gradually incorporating it, followed by the baking powder. We chop the nuts and add them to the mixture. We place two mini loaf pans in a baking tray (my pans are about the size of a palm), distributing the mixture evenly. We preheat the oven, set it to a suitable temperature, and put the loaves in. We let them bake for 20-23 minutes until they are nicely browned and cooked through (we do the toothpick test). When they are ready, we take them out of the oven and let them cool. Once cool, we remove them from the pans, dust them with a little sugar, and serve. Enjoy your meal!

 Ingredients: 2 eggs, 4 tablespoons of sugar, 2 tablespoons of oil, 2 tablespoons of cream cheese with sour cream (I used Delaco), 5-6 tablespoons of flour, 1 teaspoon of baking powder, grated orange peel, a pinch of salt, a few walnut halves.

 Tags:  cheese cake delaco