Pizzelle Crust Mini Cheesecakes

Pizzelle crust mini cheesecakes made with Fogliani pizzelle

Makes: 12 mini cheesecakes (muffin-tin size)

Ingredients

Pizzelle Crust

  • 15 Fogliani Pizzelle, finely crushed
  • 3 tbsp melted butter
  • 1 tbsp sugar
  • 1 tbsp brown sugar

Cheesecake Filling

  • 16 oz cream cheese, softened
  • ½ cup sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ¼ cup sour cream

Optional Toppings

  • Fresh berries
  • Lemon curd
  • Chocolate ganache
  • Nutella drizzle
  • Amarena cherries

Instructions

1. Prep

  • Preheat oven to 325°F.
  • Line a 12-cup muffin tin with paper liners.

2. Make the Pizzelle Crust

  1. Crush pizzelle into fine crumbs (food processor, or a bag and rolling pin).
  2. Mix crumbs with butter, sugar, and salt.
  3. Spoon about 1½ tbsp into each liner.
  4. Press firmly (a shot glass works great).
  5. Bake 6–8 minutes, then cool slightly.

3. Cheesecake Filling

  1. Beat cream cheese and sugar until smooth.
  2. Add egg (don't overmix).
  3. Mix in vanilla, almond extract, and sour cream/mascarpone.

4. Assemble & Bake

  1. Pour filling over crusts (about ¾ full).
  2. Bake 18–22 minutes. Centers should be just set with a slight jiggle.
  3. Cool completely, then refrigerate at least 2 hours.
  4. ENJOY!

Pizzelle crust mini cheesecakes

Top with your favorite toppings and serve chilled. Shop Fogliani Pizzelle