These mini cheesecakes are smooth, creamy, and the perfect size!
They are made in a muffin pan and bake in only 20 minutes!
Easy peasy and no messy cake pan when you are done.
I like mini cheesecakes so much that I have sworn off baking a full-sized cheesecake ever again. Strong words, I know. But that is how much I love these mini cheesecakes! Everything about them is perfect. From how easy they are to make, to their proportion, and to how clean they are. Yep, no more messy -- and really unattractive -- cheesecake pans! I think once you go mini, you will never go back to full size!
This recipe is a perfect base recipe. From here, you can top your cheesecake with your favorite topping, or not at all. It is your cheesecake to dress up any way you like.
How to Make Mini Cheesecakes in a Muffin Pan
A mini cheesecake is the same as a standard cheesecake. The same ingredients are used. The only difference is the size of the baking pan. This is the same process when using a cake recipe for making cupcakes. The only thing that changes is the baking time.
When I made this recipe, I used a 12 count muffin pan with cupcake liners. I strongly recommend using cupcake liners for an easy release and a clean look. Without the liners, the cheesecakes are very difficult to release from the pans.
One of my favorite things about this mini cheesecake recipe all the different topping possibilities. If you create a cheesecake bar filled with lots of options, your guests will love being able to create their own unique cheesecake. Some of my favorite toppings include:
Specific Ingredient Notes
Most of the items needed for a cheesecake are pantry staples, making the cost very practical. To achieve the smoothest cheesecake possible, all your dairy products should be at room temperature.
- Cream Cheese - You want your cream cheese at room temperature. I prefer to leave my cream cheese out overnight. However, I know that not everyone is comfortable doing leaving dairy out that long. So, as long as the cream cheese is at room temperature, typically about two hours, it should homogeneously cream with the other ingredients.
- Butter - First, always use unsalted butter. This allows you, as the baker, to control how much salt is going into your recipe. Next, if you read my blog regularly, you know I am a fan of European butter. The flavor is richer than American butter, thanks to higher fat content. However, European butter can cost-prohibitive and is not everyone's cup of tea. If you can do European butter, I recommend it, but if you can't, your cheesecake will still taste great.
- Crust - I made my crust using chocolate graham crackers. I love anything chocolate, but in this case, I happened to have them in my pantry. You can use any cookie or cracker you like. Some substitutions include regular graham crackers, vanilla wafers, or oreo's (without the filling).
How to store Mini Cheesecakes
Mini cheesecakes are best stored plain and without any toppings.
- For best results in the refrigerator, store in an air-tight container for up to three days.
- For best results in the freezer, store using a freezer bag inside an airtight container for up to one month.
Great British Baking Show Bake
Season 2, Episode 6, Signature challenge - baked cheesecake. This bake is part of my personal Great British Baking Show challenge. GBBO Count: 24 down, 256 to go!
- 12-Count muffin pan
- Cupcake liners
- Large bowl
- Hand Mixer
- 5 full sheets graham crackers
- 2 tablespoons sugar
- 2 tablespoons melted butter
- 16 oz cream cheese, room temperature
- ⅓ cup sour cream, room temperature
- ½ cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- Prep: Preheat the oven to 350F. Line the 12-count muffin pan with cupcake liners.
- Crust: Using a food processor, pulse the 5 full sheets of graham crackers into a fine crumb. Add the 2 tablespoons of melted butter and 2 tablespoons of sugar. Pulse until fully combined.
- Bake: Evenly distribute the crust into each of the 12 muffin pan. Firmly press the crust into place—Bake for 5 minutes. Fully cool before filling with cheesecake batter.
- Prep: For best results, have all dairy products at room temperature. Measure all ingredients before starting.
- Mix: Using a hand mixer, blend the 16 ounces of cream cheese and ⅓ cup of sour cream. Add ½ cup of sugar and 1 teaspoon of vanilla extract and blend. Next, add the two eggs, one egg at a time, until homogenous. Scrape down the sides of the bowl as needed to ensure a consistent batter.
- Bake: Evely distribute the cheesecake batter across the individual 12 muffin pans. Bake at 350f for 17-20 minutes. You will know the cheesecake is done when the edges are set, and the center is a little "wobbly." Remove from oven and allow to cool for one hour before serving.