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.
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- rolling pin
- 12 hole muffin tin
- cupcake liners
For the base:
- 100 g Digestive biscuits
- 3 tbsp unsalted butter melted
For the filling:
- 260 g full-fat soft cheese room temperature
- 50 g caster sugar
- 60 g sour cream
- 1/2 tsp vanilla extract
- 1 tsp lemon juice
- 1 medium egg
- Preheat the oven to 175C (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 Digestive biscuits in a bag and crush em 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 tbsp 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 tbsp 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.
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