Mini cheesecakes are just like regular-sized cheesecakes, but lower maintenance. No need for a spring form pan, no need to worry about the tops cracking, no need for a water bath, no need to worry about seepage. They’re so easy to make you really only need to worry about having to stop at eating just one.
Baking a perfect, New York-style cheesecake is an accomplishment for any baker. Smooth top, creamy texture, perfect crust.
Baking a perfect New York-style cheesecake is stressful (for me anyway). Water bath, heavy-duty aluminum foil, spring form pan.
I make them and they are delicious. But I’m far from perfecting the technique (apart from saying “cover the cracks with desired topping”) so that won’t be on the blog today. (Though I make a pretty mean Japanese Cheesecake and Lemon Cheesecake.)
Mini cheesecakes
What we have today is the same delicious cheesecake taste, texture and…nirvana…but without the stress. Isn’t that great?
You don’t need to bother with slicing too. Just sit back, unwrap and bite into mini cheesecake heaven.
Bake in cupcake pans
What you do is take your cheesecake batter and bake them in cupcake pans lined with paper liners. Put them in the oven and you’re done. Isn’t that brilliant? Whoever first thought of this has my eternal gratitude.
Personalize your mini cheesecakes
They are so versatile too. You can eat them on their own or, just like their big brother, top them with whatever you like.
Take advantage of whatever fruit is in season, do a salted caramel version or just drizzle with simple chocolate sauce.
You can do whatever you fancy. Having a party? Let each person pick the cheesecake topping of their choice.
Since they are all over Pinterest I tried doing swirly things on top too, using jam (raspberry, blackberry and lemon curd).
Not freaking about cracking
Don’t get me wrong, these little guys will (might) crack on the top too. But mini cheesecakes have a somewhat more rustic look about them that cracks are ok. Totally acceptable. We don’t care about cracks here.
And they are so tiny anyway you won’t notice them. Or by the time you notice them the cheesecake will be halfway inside your mouth.
Bottom line: mini cheesecakes over mama cheesecakes
Sounds like copping out but I am so tempted to just make mini cheesecakes from now on.
Ok.
Fine.
I know I need to master it someday so maybe I’ll just go on a regular-sized cheesecake hiatus while I explore all mini cheesecake possibilities. I just cannot believe how easy these are to make. You won’t believe it too. Try it! Perhaps you’ll go on hiatus with me.
Mini Cheesecakes
Ingredients
For the Crust:
- ¾ cup graham cracker crumbs
- 1 ½ tbsp granulated sugar
- 3 ½ tbsp salted butter melted
For the Cheesecake Filling:
- 2 8-oz block cream cheese room temperature
- ¾ cup granulated sugar
- 1 tbsp all purpose flour
- 1 tbsp lemon zest
- 2 pcs large eggs room temperature
- 1 tsp vanilla extract
- ¼ cup sour cream
Instructions
For the Crust:
- Preheat oven to 325F. Prep a 12-cavity cupcake pan by lining it with paper liners. Set aside.
- In a medium bowl, stir ¾ cup graham cracker crumbs, 1 ½ tablespoons sugar and 3 ½ tablespoons melted butter until the crumbs are evenly moist.
- Scoop about 2 teaspoons of the crumbs into each cupcake cup and press firmly down to the bottom of pan (see note).
- Bake for 5 minutes then take out of the oven and set aside to cool (keep the oven on). In the mean time, work on your cheesecake filling.
For the Cheesecake Filling:
- Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth.
- Add ¾ cup sugar, 1 tablespoon flour and 1 teaspoon lemon zest and beat until well combined.
- Add the eggs, one at a time, until each one is incorporated.
- Then add 1 teaspoon vanilla and ¼ cup sour cream and stir until just combined. Remember to scrape the bottom and sides of your bowl.
- Optional step for the creamiest cheesecake: transfer the mixture into another bowl by straining using a fine mesh sieve.
- Scoop the mixture into your prepared baking pan (each cup ⅔ full) and gently drop the pan a few times on the counter to release any air bubbles.
- Bake for 20-25 minutes or until the cupcakes are puffy (don't worry, they will deflate as they cool).
- Remove from oven and cool completely in the pan before putting them in the fridge to set completely (3-4 hours).
Notes
- I use a shot glass to press down the crumbs into the cupcake pan – works very well!
- Do you want to put swirly jam on top? Before putting the cheesecakes into the oven put 4-6 drops of jam (I warmed mine in the microwave for a few seconds to make them more spreadable) on top and make swirls using a toothpick or small knife.
- For other toppings (like salted caramel), you can top the cheesecakes before serving.
Nutrition
Nutritional information are estimates only.
(Recipe adapted from Cooking Classy).
Happy baking!
Did you make these mini cheesecakes? Tell me about it in the comments section below. I’d love to hear from you. What’s your favourite cheesecake?
Looking for cakes? Regular-sized ones are here and mini ones are here.
janella panchamsingh
I LOVE cheesecake and these are really making me hungry right now!
Jolina
Me too! My brain has been working overtime thinking about other variations I could with these mini treats 🙂 Thanks Janella!
Jessie
Yummy! I love cheesecake so much so that’s actually a perfect idea for me. These photos make my inner food lover so happy! Thanks for sharing. 🙂
Jolina
Hi Jessie! Glad to hear your inner foodie is happy 🙂 Hope you get to give this recipe a go!
NiciaBrighteyes
Salted Caramel is my weakness! Pinned
Jolina
A basic cheesecake topped with salted caramel sauce is divine 🙂 Thanks for pinning!
Melanie
I love cheesecake!! I would eat them all haha. These look so delicious:)
Jolina
Me too! I have no cheesecake self control whatsoever haha! Thanks Melanie!
Elizabeth O.
These cheesecakes are so adorable and they are easy to make as well! It’s perfect for parties this summer too. I’m sure a lot of people are going to adore them!
Jolina
Thanks Elizabeth! They are easy vs. “usual” cheesecakes and just in general 🙂
Alexis Bledel
This is the perfect recipe for my 4th of July brunch. Making these for sure.
Jolina
Right! They would be 🙂 You could do a red blue and white topping and ta-dah! Fourth of July themed mini cheesecakes. Let me know how it goes. Thanks Alexis!
Kathleen @blueeyedbabies
These are the perfect summer dessert!
Jolina
Absolutely! You can take advantage of whatever fruit is in season and use it as topping and ta-dah! A perfect summer cheesecake 🙂 Thanks Kathleen!
Melissa
These would be perfect for the next potluck I go to. These look amazing. Yum…
Jolina
Yes! These would be perfect for potluck so everybody would have their own little cheesecake 🙂 Hope you and your guests love it as much as we do! Thanks Melissa!
Robin
What a clever idea!!! Less dish to wash .
Jolina
LOL! That’s very true! Not only simpler to make, less things to wash too! 🙂 Thanks Robin!
Liz Mays
I totally need these in my life! I think they are adorable and they would be fun to make.
Jolina
Mini food is so adorable aren’t they? Delicious too! Hope you love them as much as we do 🙂 Thanks Liz!
Rebecca
Looks delicious!!! My husband and I love cheesecake so this is a definitely must try! Doesn’t seem to be difficult as well.. Thanks for sharing xxx
Jolina
Hi Rebecca! Thank you very much! And no, this is not difficult at all 🙂 Hope you get to try it.
Ana
Cheesecake is my secret guilty pleasure and I love the cheesecake from Cheese Cake Factory! Thanks for sharing the recipe. Have pinned it!
Jolina
Cheesecake is really the kind of thing you eat to cheer you up or when you want to celebrate something isn’t it? 🙂 Thanks for pinning Ana!
Liz @ Ready to Yumble
Small beats big! I love it! Mini cheesecakes seem like a great idea for so many reasons. Unlike you, I’m actually nervous about making mini instead of big, after a kitchen mishap a few years ago, when I accidentally threw an entire pan of unbaked mini cheesecakes on the floor. Traumatizing. But I think it’s time I try again!
Jolina
*Shudder* I would be traumatized too! But yes, you can do this Liz. Just think of the deliciousness 🙂 (PS: I once dropped a fully frosted and decorated cake on the floor. I think I died a little bit)
GiGi Eats
I like mini food because it makes me feel like I am eating a TON when I wolf down 5 of them! hahaha!
Jolina
That’s what they invented mini food for! LOL! Thanks Gigi! 🙂
Dawn @ Girl Heart Food
I love food in mini form like this, especially cheesecake! And if I happen to eat more than one piece, I won’t feet guilty 😉 Food just tastes better in mini form too, doesn’t it? These are so perfect for Summer to take to a bbq and I love that I can make a bunch of flavours by just customizing the tops with jam or caramel sauce or whatever. I’ve made a bunch of cheesecakes before, but never little ones so that’ll have to change! Pinning these, of course. P.S. your Japanese cheesecake looks awesome too! I’ve never had!
Jolina
Hey Dawn! Mini food is so cute too aren’t they? And yeah, if I happen to eat a dozen who cares? They’re small. LOL! Customizing is so much easier too with these little guys. You’re not stuck with a big cheesecake that you have to slice perfectly. Oh and thanks for pinning! And hope you try the Japanese Cheesecake. It’s so light and cottony. It’s unlike any cheesecake I think 🙂