How To Make Mini Shrimp Cheesecakes

These Mini Shrimp Cheesecakes make a lovely hors d’oeuvre or lunch or tea bite. Old Bay spice and rich cream cheese complement the shrimp perfectly. This recipe can be made as a larger single cheesecake in a 9″ springform pan and can also be made with crab meat.

This recipe is gluten free.

Watch A Video

Here is a video of 2 Cooks in the Kitchen making mini shrimp cheesecakes:

Ingredients For Mini Shrimp Cheesecakes

• 2 8oz packages of Cream Cheese, softened
• 3 Eggs
• 3/4 Cup Sour Cream
• 1 tsp Lemon Juice
• 2 tsp Grated Onion
• 1/2 tsp Old Bay Seasoning
• 1 Drop Tabasco
• 1/8 tsp Black Pepper
• 1 lb Bay Shrimp

Cream Cheese, Sour Cream, Eggs

We are getting out our stand mixer with the paddle attachment for this one. We want to put the softened cream cheese, sour cream and eggs in the bowl and mix them until they are light and fluffy.

Lemon and Grated Onion

Next we’ll add our lemon juice and grated onion. Remember to make sure you’re not getting seeds when you squeeze your lemon. You can do this by using your hand to catch the seeds as you squeeze or using a juicer device. We’re grating the onion so we get the flavor without having large chunks of onion.

The Spices

We’re using some very traditional seafood flavorings in this recipe; Old Bay Seasoning, Tabasco and Black Pepper. We’ll just add a little amount of each to warm this up with familiar flavors.

Mix Well

Now we just mix everything together well. You just turn on the mixer for a few seconds and it will do the job for you.

The Shrimp

We are using Bay Shrimp, you know, the little pink ones, for this. You could use larger shrimp but you’ll want to cook them ahead. We can chop the shrimp a little smaller for the mini cheesecakes. They are fairly delicate and fall apart easily if the shrimp pieces are too big. If you are making one larger cheesecake you can just leave them whole. We’ll remove the bowl from the mixer and fold in the shrimp.

Oiled Mini Muffin Tin

You need to oil your mini muffin tins thoroughly to prevent these delicate cakes from sticking. We use a cooking spray to oil them.

Fill the Pan

Now we’ll just spoon the batter into the pan. We want to fill them fairly full because, while these rise while cooking, they sink back down to their original size when they cool.

36 Mini Shrimp Cheesecakes

This recipe will give us about 36 mini shrimp cheesecakes, 18 regular muffin size cakes or one 9″ cheesecake. Since we only have one mini muffin tin we made a combination. Whatever you do it will work out fine. You’ll just need to pay attention to the cooking times.

325° Oven

We’ll place our mini shrimp cheesecakes in a 325° oven and cook them for 35 minutes. The regular muffin size need to cook for 45 minutes and the 9″ cheesecake cooks for 50 minutes. You can use the toothpick test with these to see when they are done. You insert a toothpick into the middle of a cake and if it comes out clean they are done. If it comes out with wet batter on it, you’ll want to cook them a little longer.

Let Them Cool

We’ll put our pans on a wire rack to cool a bit before taking the cheesecakes out. You’ll want to run a knife around the edges to loosen them. These mini shrimp cheesecakes are fairly delicate so you need to take them out of the pans carefully. These can be served warm, room temperature or cold with equally great results.

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Here are a couple other shrimp recipes you can make:

• Shrimp Stuffed Poblanos With Colorado Sauce
• Camarones a la Diabla

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