Delicious mini cheesecakes! These bite-size, creamy cheesecakes are perfect when you fancy a dessert, but don't necessarily want to bake a whole cake. Simple and easy to make, ideal for sharing or enjoying alone!
If you would ask me few years ago, what is my least favourite dessert, I would probably tell you it is cheesecake. Fast forward few years, it is now one of my most beloved treats. Crunchy and crumbly base topped with super smooth and creamy filling that melts in your mouth is my idea of heaven...
Mini cheesecakes- perfect bite-size treat!
What makes this recipe so great is the simple ingredients and super easy method. It's very similar to my raspberry cheesecake recipe, but scaled down. Mini-size of these cheesecakes is another good thing about these delicious treats.. Perfect when you fancy a sweet treat but don't necessarily want to bake a whole cake. Small, bite-size portion would be ideal to satisfy sweet cravings, without feeling too guilty about it!
Super simple ingredients and method
You will be surprised how simple and easy it is to make these mini cheesecakes! For starters, they're baked in a muffin tin. That's right, no need for any other equipment, just a simple muffin tin and some cupcake liners. No need for springform tin or water bath!
If you are using a standard size cupcake cases/ liners, it should produce about 8-9 mini cheesecakes. My cases were a bit smaller than standard, but bigger than mini, resulting in 12 individual cheesecakes.
To make the base, you will only need 2 ingredients, to make the filling, you will need 6 basic ingredients. That's it!
Tips for making this recipe
Most important thing to remember is the room temperature of your ingredients. Make sure your soft cheese, sour cream and egg are brought to room temperature prior to baking (I would recommend taking them out of the fridge about 40 minutes before). This is very important and non-negotiable when it comes to this recipe.
Room temperature ingredients are easier to incorporate, they bond together very easily, producing smooth, evenly textured batter. Cold ingredients will result in chunky, lumpy and uneven texture, and that my friends, is no bueno.
Another thing worth mentioning is pressing your cheesecake base very firmly into the cases. Pat it with the back of your rolling pin, a back of a small measuring cup or anything else that is flat and will fit into your cases (I used the back of my wooden lemon squeezer). Pre-baking the cheesecake base will result in crispier and much tastier crust.
Use your favourite toppings with these bite-size bakes! I went for whipped cream and fresh raspberries, but you can use anything you fancy. Favourite jam, lemon curd, caramel sauce, fresh berries or whipped cream- all will work wonderfully here.
Can mini cheesecakes be made ahead?
Yes it can! You can prepare and bake the base, pour the filling into each case, cover and store unbaked cheesecakes in the fridge for up to 3 days.
You can also freeze individual baked cheesecakes for up to three months. Simply thaw them in the fridge overnight before serving.
As always, thanks for tuning in! Remember that you can follow me along on my social channels: Instagram, Pinterest and Facebook. If you try this, or any other of my recipes, feel free to leave me a comment and a rating below!
Mini Cheesecakes
Equipment
- rolling pin
- 12 hole muffin tin
- cupcake liners
Ingredients
For the base:
- 150 g digestive - style biscuits
- 55 g unsalted butter melted
For the filling:
- 260 g full-fat soft cheese room temperature
- 50 g caster sugar
- 60 g sour cream
- ½ teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 medium egg
Instructions
- Preheat the oven to 170°C (fan) and line 12-hole muffin tin with 10-12 liners. I've used medium cupcake liners and this recipe made 12 mini cheesecakes. If you use standard size liners, you will get about 8-9 mini cheesecakes.
- To make base, place the biscuits in a bag and crush them using rolling pin into fine crumbs. Transfer to the medium bowl and pour in the melted butter. Mix together until the texture resembles wet sand. Divide this mixture equally between the cupcake liners (about 1 heaped tablespoon per case) and press it firmly into cases. Bake for 5 minutes, take out of the oven and set aside.
- To make the filling, place soft cheese and sugar in a bowl of a handheld or standing electric mixer and beat together on medium speed for a minute, until it's smooth and creamy. Add sour cream, vanilla and lemon juice, mix until combined. Add medium egg and mix again for about 2 minutes until all the ingredients are combined together. You should have smooth, thick and creamy mixture. Divide the cheesecake batter equally between the cupcake liners (about 1 tablespoon each) and bake for 18- 20 minutes until the edges are just set and the middles jiggle slightly.
- Allow the mini cheesecakes to cool for about 30 minutes, then transfer them to the fridge for about 2 hours, allowing them to set.
- Once cooled, top the cheesecakes with your favourite topping like jam, lemon curd, fresh berries or whipped cream.
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Video
If you would like to receive any future posts and recipes straight into your inbox, make sure to sign up to my mailing list!
Aline
These are so cute, OMG!! Perfect size and great for a get together or just to control your dessert portions! It's so easy to get a "little slice" that's accidentally half the entire cheesecake ahahahah
annabanana
hahahha that's so true Aline! I know from the experience that half cake slice can be very tempting! 🙂 Glad you like these, thanks for stopping by! x
Debbie
What a wonderful bite sized treat! These mini cheesecakes were perfect to celebrate my sons birthday!
annabanana
Aww that is so lovely to hear Debbie! Thanks so much for trying the recipe! Hope he had great birthday!
Eden
These were so amazing and super easy to make!
annabanana
Thank you Eden, I'm so happy to hear that you have tried and enjoyed the recipe!
Sam | Ahead of Thyme
Yum, these mini cheesecakes look so good and are adorable! I love that they are individually sized, so this is going to be perfect for me!
annabanana
That's right, you can grab one for each hand Sam! 😉 Thanks for stopping by!
Leslie
These are so perfect! I love how this satisfies the need for something indulgent without having a ton of leftovers!
annabanana
Hi Leslie, glad you like these! And that was my thinking behind these, especially now, when there are no large gatherings to attend or big crowds to feed, the small batch recipes are proving to be very handy!
Paula Montenegro
These beauties are just perfect for these times when we want something sweet but there are no parties or gatherings. So delicious and easy!
annabanana
Thank you so much Paula, glad you like them. And absolutely, small batch recipes are the way to go at the moment!
Marisa F. Stewart
The mini-cheesecakes are adorable. Such a nice dessert for a luncheon, brunch, or shower. The individual desserts make everything more special. No cutting into a huge cheesecake and ruining the appearance. This way the beauty of the berries on the cheesecake stay. Great recipe. I'm pinning.
annabanana
Thank you so much Marisa, you always are so kind! Individual size means no sharing 😉 and you can grab one for each hand without feeling too guily!
Mama Maggie's Kitchen
These Mini Cheesecakes look so incredibly delicious. I wish this were in front of me right now. I can't wait to take a full bite.
annabanana
Hi Maggie, thanks so much! They're pretty much a bite-size, so I would recommend grabbing at least a couple! 😉
Kelly Anthony
These mini cheesecakes are so pretty and are sure to impress everyone. They will be perfect for serving at any upcoming gathering.
annabanana
Thanks Kelly, hopefully, we will be allowed to have these again soon!
Jacqui DeBono
Such a good idea! These look so much more manageable to make with the kids than a whole cheesecake, and I won't feel bad having more than one!
annabanana
Hey Jacqui, thanks for stopping by! Yes, definitely a good baking project to make these with kids! And that's what's great about the mini-size, you can get one for each hand! 😉
Jenny Graves
These are so cute and pretty and delicious, made my heart skip a beat! Absolutely divine!
annabanana
Thank you so much Jenny, so glad you like them!
Sisley White
These are the cutest lovely bite size treats. A new family favourite now.
annabanana
Awww , thanks so much Sisley! So fab to hear the whole family is enjoying them! Have a great weekend!
Sonia
How pretty do these mini cheesecake looks! Can't wait to mKe it tomorrow..I have all the Ingredients..yay!
annabanana
Thanks so much Sonia, I hope you've enjoyed this recipe as much as I do!
Shadi Hasanzadenemati
I was looking for a recipe like this, thank you for sharing!
annabanana
Pleasure all mine! Hope you will enjoy them.
Angela
I love that you can make these ahead of time and freeze them. They are the perfect size when you want something sweet.
annabanana
Exactly! They're perfect when you fancy a treat but also trying to control your portions. Thanks for stopping by Angela!
Bry
These were amazing!! Really easy to whip up and handy that I had everything I needed too, without having to buy anythign special. Defintely a treat to repeat! x
annabanana
Thanks so much Bry, I'm so happy to hear that you've made these and enjoyed the recipe! They are currently on a repeat in our house, so quick and easy!