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Mini cheesecakes recipe

Mini cheesecakes recipe

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  • Recipes
  • Dish type
  • Cake
  • Cheesecake
  • Baked cheesecake

Easy and so good for Valentine's Day, Christmas, parties, weddings or whatever the occasion! Use your favourite biscuit in the base. You can also make these in regular muffin tins; just be sure to adjust the baking time.

328 people made this

IngredientsServes: 48

  • 2 (200g) tubs cream cheese
  • 150g (5 oz) caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 350g crushed biscuit crumbs (shortbread, ginger nuts, digestives...)
  • 1 (400g) tin fruit filling

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Preheat oven to 180 C / Gas 4. Line two 24-cup miniature muffin tins with paper cases.
  2. Place 1/2 tablespoon of the crushed biscuits into the muffin tins.
  3. Cream together with an electric mixer the cream cheese, sugar, eggs and vanilla. Fill each miniature muffin case with this mixture, almost to the top.
  4. Bake in preheated oven for 15 minutes. Cool and then top with a teaspoonful of cherry (or any other flavour) fruit filling.


Mini cheesecakes

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Reviews & ratingsAverage global rating:(349)

Reviews in English (268)

Easy and quick to make. Not the best cheesecake I have tasted but for speed and ease this recipe definitly delivers. Will be adding butter to the biscuit base next time though as it falls apart when you are eating it otherwise. Will be using this recipe agian with the tweak though!-23 Sep 2010

These are so easy and so delicious, it almost seems too good to be true until you make them! Will make for all my parties, as guests loved them. Thx for the recipe!-24 Nov 2010

by sandra

came out great looking,smelling and tasting!!! but i did a grahm cracker base instead by using 1/3 cup grahm cracker crumbs 1 tbs melted butter and 1 tbs sugar-30 May 2007

  • ⅔ cup graham cracker crumbs
  • 1 tablespoon sugar
  • 2 tablespoons butter, melted
  • Pinch of salt
  • 2 (8 ounce) packages reduced-fat cream cheese, softened
  • ¼ cup nonfat plain Greek yogurt
  • ⅔ cup sugar
  • 1 teaspoon lemon zest
  • 2 large eggs
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • Pinch of salt
  • 1 cup strawberries or chopped pitted cherries (fresh or frozen, thawed)
  • 1 tablespoon sugar

Preheat oven to 325 degrees F. Line 12 (1/2-cup) muffin cups with paper liners.

To prepare crust: Combine graham cracker crumbs and 1 tablespoon sugar in a medium bowl. Drizzle in melted butter and stir with a fork to combine. Divide the mixture among the muffin cups (about 1 tablespoon each) and press down with the back of a spoon.

To prepare filling: Beat cream cheese, yogurt, 2/3 cup sugar and lemon zest in a large mixing bowl with an electric mixer on medium speed until combined. Add eggs and egg yolks one at a time, beating well after each addition. Add vanilla and lemon juice and beat, scraping the sides of the bowl as needed, until just combined. Divide the batter among the prepared cups (the cups will be full).

Bake the cheesecakes until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Transfer to a wire rack and let cool completely. Then refrigerate until cold, about 1 hour.

To prepare topping: Combine strawberries (or cherries) and sugar in a small bowl. Let sit at room temperature, stirring occasionally, for about 1 hour. Then refrigerate until ready to use.

As mentioned, sinking likely happened if your cheesecake is underbaked. Make sure the edges are set, the center doesn’t look wet and is mostly set with some wiggling, and internal temperature reaches 150F degrees.

If your cheesecake batter is lumpy, chances are your cream cheese and egg are too cold.

Make sure they sit out at room temperature until no longer cold to the touch. I let my ingredients sit out about 2 hours or so, but it’ll depend on how cold your kitchen is (think summer vs. winter).

If your cream cheese is still too cold, microwave (without the foil wrappers!) in 5-10 second increments until no longer cold to the touch. Be careful you don’t accidentally melt it!

To warm up the egg, place it in a warm bowl of water and let sit for about 15 minutes or until no longer cold to the touch.

More Mini Cheesecake Recipes:

If you try this ricotta cheesecake recipe with graham cracker crust, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day.

More topping ideas:

  • Chocolate fudge syrup
  • Roasted marshmallows
  • Melted white/milk/dark chocolate
  • Chopped up candy bar pieces
  • Nutella
  • Pecans/other nuts
  • Cookie crumbles

You can even mix and match. The possibilities are endless. So what are you going to top your cheesecakes with? Let me know in the comments below!

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for more easy baking recipes!


Recipe Summary

  • 6 reduced-fat vanilla wafers
  • ½ pound (8-ounce) block 1/3-less-fat cream cheese, at room temperature
  • ¼ cup sugar
  • 1 large egg
  • ⅛ teaspoon vanilla extract
  • 1 ½ teaspoons all-purpose flour
  • ⅛ teaspoon salt
  • ¼ cup raspberry jam

Line muffin tin with foil cupcake liners. Place 1 vanilla wafer (flat side down) in bottom of each liner.

With a mixer fitted with a whisk attachment, or with a hand mixer, whip cream cheese until light and fluffy. Add sugar and combine. Mix in egg and vanilla, then flour and salt. Divide the filling among the lined cups, filling each no more than 1/4 cup. Bake for 20 minutes. Let cool to room temperature, or chill for up to 3 days.

When ready to serve, top with a spoonful of raspberry jam. Extra cheesecakes can be frozen for up to 2 weeks defrost at room temperature.

Mini Cheesecakes

For super-elegant presentation — and the perfect end to a holiday dinner — bake single-serving cheesecakes, and top with fresh raspberries.


  • 1 cup (120g) King Arthur Unbleached All-Purpose Flour
  • 1/3 cup (32g) almond flour or 1/3 cup (28g) ground almonds
  • 2 tablespoons (28g) brown sugar, packed
  • 1/4 teaspoon salt
  • 6 tablespoons (85g) butter, cold
  • one 8-ounce package (227g) cream cheese, room temperature
  • 1/4 cup (50g) sugar
  • 2 tablespoons (28g) heavy cream or sour cream, at room temperature
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ounce bittersweet or semisweet chocolate, melted
  • 2 tablespoons (43g) good-quality jam, warmed slightly and stirred until smooth


To make the crust: Preheat your oven to 425°F. Whisk together the flour, almond flour, sugar, and salt. Cut in the butter with a pastry blender or two knives, or rub together with your fingers until the mixture resembles coarse sand. Sprinkle in a teaspoon or two of water if the dough is too crumbly to hold together when squeezed.

Divide the crumbs among the 12 cups of a bite-size cheesecake pan. Press them firmly into the bottoms and about 1/2" up the sides. Bake in the preheated oven for 8 to 10 minutes, until set and just beginning to color. Remove from the oven and let cool. Reduce the oven temperature to 325°F.

To make the batter: In a medium-sized bowl, beat the cream cheese and sugar until smooth. Add the cream, egg and vanilla mix well. Spoon the batter into the cooled crusts, using about 2 tablespoons in each. Top with a scant half teaspoon of melted chocolate or jam, and use a knife blade to swirl it into the batter.

Bake the cheesecakes for 18 to 20 minutes, until just set. Remove from the oven and let cool for at least 30 minutes — the tops will sink slightly. Use a knife to gently loosen the edges, then carefully invert the pan and push the cheesecakes out. Immediately turn the cheesecakes right-side up and chill them. To remove the metal plates before serving, run the blade of a table knife under hot water to warm it, then run the knife between the crust and the metal disk to free up the cheesecake.

Just before serving, garnish with fresh berries or pie filling and whipped cream, if desired.

Mini No Bake Nutella Cheesecake

Ok so as you may have gleaned, I have a love for all things Oreo, what you may not know is I also have a love affair on the side, with Nutella!

This no-bake Nutella cheesecake, is elegant looking, so much so it will fit perfectly with your next formal dinner party.

Fun to make and delicious to eat, just make sure you keep the kids away or the will be none left to serve up to your guests!

How to make mini cheesecakes:

Mix the crust ingredients in a small bowl with a spatula.

Spoon about 1 tablespoon of crust mixture into 12 paper-lined muffin cups. Use the back of a spice jar to press crusts firmly into the bottoms of the cups.

Beat cheesecake filling ingredients with an electric mixer.

Scoop cheesecake filling over crusts in muffin cups. Bake a cool completely before serving.

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