What To Know
- If you want to make sure your cheesecake batter doesn’t get freezer burn, try wrapping it up in plastic wrap before putting it in an airtight container or bag and then freezing it.
- Fill each with half an hour’s worth of water and bake at 350 degrees F for about an hour, or until a knife inserted into the center comes out clean.
- You can bake it in a muffin tin, add nuts and fruit to the batter before cooking, or use a small scoop to make mini cheesecake muffins.
You’re baking a cheesecake and only need to use half of the batter.
What do you do? Well, there are plenty of options.
You could bake another cheesecake, or maybe just make cookies with the leftover batter.
But what if you’re not in the mood for either? Fortunately, there are still plenty of ways you can use up your extra batter:
How to store leftover cheesecake batter?
The best way to store leftover cheesecake batter is to put it in the freezer.
While you can keep it in the fridge, if you do so, it will get hard and difficult to work with.
Freezing it will keep it soft and easy to work with.
If you want to make sure your cheesecake batter doesn’t get freezer burn, try wrapping it up in plastic wrap before putting it in an airtight container or bag and then freezing it.
If you’re looking for some other ways to store leftover cheesecake batter, here are some things you can consider:
- Putting them on a cookie sheet and freezing them individually so that they don’t stick together when they thaw out again later (you’ll have one less thing to worry about when cooking).
- Freezing them into ice cube trays so that they’ll be easy to grab later on without worrying about them melting everywhere (just remember not to use metal ones).
- If all else fails, throw them out! If they’re no longer good enough to eat, then there’s no point keeping them around anymore anyway!
4 ideas for leftover cheesecake batter
Bake the cheesecake
Bake the cheesecake in a springform pan.
A water bath is a great way to keep your batter from cracking as it bakes.
Pour enough water into the bottom of the oven to come halfway up the side of the pan (or use two pans and fill each with half an hour’s worth of water).
Bake at 350 degrees F for about an hour, or until a knife inserted into the center comes out clean.
Let cool before removing from pan, then refrigerate overnight before serving cold slices on top of fruit or cake so you get that lovely creamy texture!
If you’re using a springform pan, don’t forget to remove the sides before serving! If your cheesecake cracks while it’s cooling, don’t worry.
You can still use it.
Just cover any cracks with fruit or cake.
The water bath will help keep your cheesecake from cracking as it bakes.
If you don’t have a springform pan, use two 9″ round cake pans.
Fill each with half an hour’s worth of water and bake at 350 degrees F for about an hour, or until a knife inserted into the center comes out clean.
Turn the batter into cookies
You can also use the cheesecake batter to make cookies.
You can bake it in a muffin tin, add nuts and fruit to the batter before cooking, or use a small scoop to make mini cheesecake muffins.
- Bake your favorite cookie recipe as directed (using an empty cupcake tin).
- Cool on wire racks until room temperature.
- Cut each cooled cookie into two halves with a sharp knife (or leave whole if you don’t want them to spread out).
- Set aside.
- Scoop about 2 tablespoons of cheesecake mixture onto each halved cookie half; spread evenly over top of crust with back of spoon or offset spatula (don’t go all the way up sides—you just want enough so that there is enough covering).
- [Optional: Sprinkle chopped nuts or fruit pieces over cheese topping.] Place another halved cookie on top; press together gently until sealed but not smashed into crumbs—you’ll still see some white filling peeking through at edges! Chill for about 30 minutes before serving (to help hold its shape/prevent crumbling).
Use it as a filling for other baked goods, like crepes
If your cheesecake batter is already smooth and silky, you can use it right away.
If the batter is on the thicker side and still has some lumps, use a blender to whip it into submission: Add a little milk (a few tablespoons should do) and blend until smooth.
Then add vanilla extract, if desired; let this sit for 10 minutes or so while you make your crepes/cookies/whatever’s in need of filling.
Now all that’s left is to fill up your baked goods with deliciousness!
If you want to fill your baked goods with creme-filled goodness, simply add some butter, sugar and vanilla extract to the bowl of an electric mixer and beat until creamy.
Add heavy cream, food coloring (if desired), corn syrup and salt, then mix on low speed until everything is combined.
Increase speed to medium-high and beat for about 2 minutes more or until fluffy and lightened in color.
Make a smoothie
Smoothies are a great way to use up leftover cheesecake batter.
You can use any fruit you have on hand, but try to choose the ones that will balance out the sweetness of the cheesecake batter.
Strawberries and raspberries are both great choices here, with their tartness balancing out any over-the-top sweetness in the smoothie.
If you’d prefer, use Greek yogurt instead of regular yogurt—it’s higher in protein, making it a more filling snack or breakfast option.
The other ingredients for this recipe are simple: milk (you can use skim if you’re trying to cut calories), ice cubes and whipped cream topping if desired!
If you’re looking for a simple and delicious smoothie recipe, this is it! It’s got a great combination of sweet and tart flavors that work together perfectly.
We hope you enjoyed these ideas and are able to put them into action! If you want to share your own leftover cheesecake batter tips, we’d love to hear them.