Three months ago, I created a Panda Chocolate Caramel Tart to honor the birth of a Panda cub at the Smithsonian Zoo in Washington, D.C. Two weeks ago, this Panda was officially named “Xiao Qiji,” which means “Little Miracle” in English. All Pandas are miraculous to behold. In celebration, I made a delicious Little Miracle Panda Mini Cheesecake.
These Cheesecakes are the size of muffins. A deeply crispy chocolate crust supports a creamy smooth filling. A dollop of whipped cream and a cute Panda cub face made of melted White Chocolate and Dark Chocolate Chips completes the dessert. Just as with my Holiday Easy Tiramisu Cheesecake, no baking is needed. These Little Miracles deliver three to four bites and the adorable Panda on top makes me smile. You will love this dessert too.
THE CRUST
I use Digestive Biscuits as the base. And, as with my Holiday Easy Tiramisu Cheesecake, I mixed in Cocoa Powder to give it a nice chocolate flavor.
THE FILLING
The Filling requires three main ingredients: Cream Cheese, Heavy/Whipping Cream (38% fat), and Sweetened Condensed Milk. For a light tangy flavor, I also recommend a dash of Lemon Zest and Lemon Juice.
THE PANDA FACE
The Panda Face is quite easy to make. For the head, I drew circles on baking paper. You can use a large clean coin or any circular object to trace the circle. I melted White Chocolate and used a piping bag to fill the circles in the round shape of the Panda head. It was fun and easy to add dark chocolate chips for the ears and eyes. For the nose, I cut a chocolate chip into a triangle. Once formed, freeze the Panda Faces for at least 10-15 minutes to set up firmly.
INGREDIENTS:
I hope you enjoy this Panda Mini Cheesecake recipe, whether or not you are celebrating one of the world’s youngest pandas, Xiao Qiji, the Little Miracle! These mini cheesecakes look absolutely adorable and taste so super delicious. You will be in love!
MORE CHEESECAKE RECIPES:
Easy Mini Matcha and Chocolate Cheesecake
Rich and Tangy Lime Cheesecake
Cool and Modern New York Cheesecake
White Chocolate Blackberry Cheesecake
“Little Miracle” Panda Mini Cheesecake
Ingredients
The Crust
- 150 g Digestive Biscuits
- 60 g Butter, melted
- 1 tbsp Cocoa Powder
The Filling
- 400 g Cream Cheese, room temperature
- 100 ml Heavy Cream, cold
- 200 g Sweetened Condensed Milk
- 1 tsp Vanilla Paste
- Lemon Zest from half of a Lemon
- 2 tsp freshly squeezed Lemon Juice
Panda Face
- 100 g White Chocolate, melted
- 30-40 Dark/Milk Chocolate Chips, small button shape
Whipped Cream
- 180 ml Heavy Cream, cold
- 2 tbsp Granulated Sugar
- 1/2 tsp Vanilla Paste
Instructions
Prepare the Crust
- Put the Digestive Biscuits in a plastic bag and use a roller to crush them finely into crumbs. (Or you can use a food processor.)
- Transfer the crumbs to a mixing bowl. Add the Cocoa Powder. Mix well. Then add the melted Butter and mix well again.
- Divide the mixture into 12 portions and add it into 12 cupcake liners separately in a muffin tin. Then use the flat part of a glass/spoon to smooth out the crust.
- Refrigerate for 15-20 minutes to set.
Prepare the Filling
- In a mixing bowl, add the room temperate Cream Cheese and cold Heavy Cream. Use a stand mixer to mix until creamy. Add the Sweetened Condensed Milk and mix well again.
- Add the Lemon Zest, freshly squeezed Lemon Juice and Vanilla Paste. Combine well.
- Divide the filling into 12 portions and spoon smoothly on top of the crust. Shake the muffin tin gently to help it smoothen out.
- Freeze the Cheesecakes for at least 2 hours.
Prepare the Panda Face
- In a medium saucepan, bring the water to a simmer over medium-high heat. Once simmering, turn the heat down to low, place a heat-proof bowl inside the pan, and continue to simmer until the White Chocolate is melted. Remove and set aside to cool down a bit.
- Use a pencil or pen to draw 12 circles on a baking paper. You can use a coin or any circular form to help you with the circle. Then flip to the back side of the baking paper. You will be able to see the circles through the paper.
- Add the cooled melted White Chocolate to a piping bag. Then shape the Panda head according to the circle.
- Use two round Dark/Milk Chocolate buttons as Panda eyes, two for Panda ears. Cut one into a triangle as Panda nose.
- Freeze the Panda Faces for at least 15 minutes.
Assemble the Panda Mini Cheesecake
- In a mixing bowl, add the cold Heavy Cream and Granulated Sugar. Use a stand mixer to mix until creamy.
- Then add the Vanilla Paste. Continue to mix until stiff peak. Add the whipped cream into a piping bag with a round nozzle.
- Squeeze a small amount of whipped cream on top of the cheesecake. Then add the Panda Face on top. Repeat the same procedure with the rest.
- The Panda Mini Cheesecake is ready to enjoy!
Video
Notes
- Keep the leftover cheesecake in the freezer to maintain the best texture!
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