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.
Kerry
These look absolutely delicious! Would be great for partys or when you have people round, will definitely be taking down the recipe thanks for sharing!
Jolina
Thank you very much Kerry! They’re great for parties and you can make guests choose their toppings 🙂
Jessica
I can eat cheesecakes the whole day. Haha. I love how each can be personalised. All look simply heavenly and yummy. 🙂
Jolina
ME TOO! 🙂 And yes, it’s awesome how cheesecake cups are so versatile 🙂 Thanks Jessica!
Krista Dial
Mmmm. Cheesecake is my favorite dessert! SO delicious! I’ve never made mini cheesecakes, but I’m pinning this for inspiration when I get the bug! 🙂
Jolina
They are right? 🙂 You will love making mini cheesecakes. They are easy and as delicious as their bigger counterparts. Thanks the pin!
sabrìna barbante
Super smart idea! making a cheesecake in very small bonbons! And cheese cakes (my fav sweet) are always so difficult to cut! I’ll d it this way next time!
Jolina
Isn’t it??? 🙂 And yes, this saves you the…challenges of cutting 🙂 Let me know how it goes. Thanks Sabrina!
Eugenia
These mini cheesecakes look mouth watering! I love easy recipe and miniature food! Pinned it
Jolina
Thanks Eugenia! Easy recipes are the best. And mini food is adorable 🙂 Appreciate the pin!
Mary
These look delicious! I can’t wait to try them!
Jolina
Thank you very much Mary! Happy weekend! 🙂
Gemima Cadet
I going to give this a try for my friends birthday but i have a feeling ill mess this up!
Jolina
Hi Gemima! Go for it! You’ll do great 🙂 Your friend is lucky to have you! Let me know how it goes.
sabine
Yummy yummy. They look good, they must smell good too and they probably taste the best!
Jolina
Hi Sabine. Thank you! They are very good, tastes just like the regular-sized cheesecakes…but easier to make 🙂 Hope you get the chance to try the recipe!
Brandy
I am drooling just thinking about these, cheesecake is my weakness!
Jolina
My job is done then…lol! Hope you get to try the recipe! Thanks Brandy!
Christine - Jar Of Lemons
These mini cheesecakes look HEAVENLY! Need. Right now. RIGHT NOW!
Jolina
Hi Christine! Thank you very much!:) Happy Saturday!
lilytravella
These look absolutely stunning. Delicious! Will have to give these a try.
Jolina
Thanks very much! Hope you love them as much we do 🙂
Taylor Mobley
These look AMAZING. I can’t wait to try this recipe.
Jolina
Thanks very much Taylor! Would love to hear about how it goes 🙂 Happy Saturday!
Ana De- Jesus
Ooh cheesecakes are my favourite desert and these mini versions would be perfect to enjoy with a sweet cup of tea .
Jolina
Absolutely! Hope you get to try the recipe out. Thanks Ana!
Amy Jones
They look so small and cute! I love how versatile they are and that you can just simply top them off with anything
Jolina
Thanks very much Amy! I love that about them too 🙂
Tess Ciarloni
I usually just tend to make full sized cheesecakes, but you’re so right in saying that mini cheesecakes are way less work. I’ve never thought of it that way before. I’m definitely feeling inspired to make some now! Thanks for sharing 🙂
Jolina
Hi Tess! Me too, I’ve spent so many hours trying to perfect full sized cheesecakes but these are just so easy I don’t know if I could even be bothered with full sized ones now lol! Happy Canada Day long weekend!