This Venezuelan Mini Cheesecakes recipe is part of a sponsored collaboration with Sedano’s and DiMe Media. The recipe and opinions are my own.
Venezuelan mini cheesecakes. By far, Venezuelan cheesecake is my favorite dessert ever. I love it so much, that when I turned 15 year old (and you know what a big deal is that in Latin culture), instead of having the classic fondant covered vanilla cake, I asked for a cheesecake.
Lucky girl, my auntie Marisela baked one for me. OMG! I still remember that cake: golden brown on the outside and kind of sweet and savory… No doubt, this is a flavor I treasure from my childhood in Venezuela.
Venezuelan cheesecake is not, by any means, like the classic American cheesecake: made of cream cheese. This flourless cake is made out of queso de año (aged white cheese) and queso palmita (another variety of Venezuelan white cheese), cream, eggs and sugar.
The good thing is I can bake it anytime and find all the ingredients on my local Sedano’s. Just for those of you who are not familiar with this Florida grocery store, for somebody born and raised in any Latin American country, Sedano’s is like heaven on Earth. Or even better: it’s like being home.
There, you can get all the ingredients to make hallacas, hallaquitas, arepas and cachapas. If looking for something Mexican, you’ll find nopales, tomatillos, jalapeno peppers and poblanos and serranos too.
The same when is about Colombian food: from arepas de choclo to pan de bono, and all the ingredients for the ajiaco and the bandeja Paisa.
And if you’re looking for Cuban stuff, Sedano’s serves the best cortadito ever, guava pastries and since they’re a true Cuban kingdom you can always get there mameyes, mojo and naranja agria.
And if you’re looking for Cuban stuff, Sedano’s serves the best cortadito ever, guava pastries and since they’re a true Cuban kingdom you can always get there mameyes, mojo and naranja agria.
Venezuelan mini cheesecakes with guava jam
Ingredients
- 2 tablespoons butter to butter the molds
- 2 tablespoons flour mixed with 2 tablespoons sugar
- 2 cups grated queso fresco
- 3 cups grated Cotija cheese
- 4 eggs the yolks separated from the whites
- 1 ½ cups sugar
- 2 tablespoons melted butter
- ½ cup heavy cream
- Guava marmalade to serve with
- Sprigs of peppermint to decorate
Instructions
- Preheat oven to 350˚F.
- Using a brush, grease 8 ramekins and cover with the flour and sugar mixture, taking care to eliminate excesses.
- In a medium bowl, with the aid of an electric beater, beat the egg whites until they form soft peaks.
- In a large bowl, beat the yolks together with the sugar, for about 4-5 minutes.
- Add the melted butter to the egg and sugar mixture and mix well. Add the cream and mix well. Add the cheeses and mix until all is well incorporated.
- Finally, add the egg whites and incorporate with a spatula and wrapping movement.
- Pour the mixture into the ramekins, taking care not to fill them more than ¾ part of their capacity.
- Place the molds on a deep pan with water to bake in a bain de Marie.
- Bake for 25-30 minutes, until a toothpick in the middle of the ramekins, come out clean.
- Remove from the oven and allow to cool for about 10 minutes before unmolding.
- Insert a smooth blade knife into the edges of each mold to unmold.
- Unmold and serve cold with a little guava jam and a sprig of peppermint to decorate.
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