Baked Mini Cheesecake is the perfect combination of simplicity and indulgence; they are easy to make, irresistibly delicious, and perfectly portioned for a little guilt-free treat. After the overwhelming love and wonderful feedback on my plain classic cheesecake recipe, I knew I had to share this mini version. These bite-sized delights bring all the flavor of a traditional cheesecake in a fun, convenient form that's perfect for any occasion!
Why you'll love the baked mini cheesecake?
- Perfect for beginners: These mini cheesecakes are simple and fuss-free, like the best eggless chocolate cupcakes, making them ideal even for first-time bakers.
- No water bath needed: Skip the complicated steps of a classic cheesecake, no springform pan like in no-bake mango cheesecake, or water bath required.
- Perfect portion control: Their small size, like the peda with ricotta cheese (fudge), makes it easy to enjoy a satisfying treat without overindulging.
- Crack-free every time: Follow the steps, and you'll get smooth, creamy cheesecakes without worrying about cracks. Just remember not to overbeat after adding the eggs and to take it out of the oven at the right time!
- Great for sharing: Perfect for potlucks, parties, and gatherings, these bite-sized treats are always a crowd favorite. Serve along with Veggie Pizza, Cream cheese rollups, White Alfredo Pasta, brownies with walnuts, and you have a well-rounded menu.
Ingredients that you will need
- Graham crackers, digestive biscuits, or Marie biscuits
- Butter, organic and unsalted
- Sugar Granulated
- Philadelphia cream cheese
- Vanilla essence
How to bake mini cheesecakes?
Start by preparing the buttery crust and pressing it firmly into lined cupcake molds. Next, whip up the creamy filling with cream cheese, sugar, and vanilla until smooth and luscious. Spoon the filling over the crust, then bake until perfectly set, resulting in rich, velvety mini cheesecakes.
Make the crust
Pulse the biscuits in a food processor until they turn into fine crumbs, then mix in the melted butter and sugar until well combined. Spoon the mixture into paper-lined muffin cups and use the base of a shot glass to press it down firmly. This helps create a compact, even crust that holds its shape beautifully when you peel off the wrapper.
- Step 1: Pulse the biscuits using a food processor, and to this add sugar.
- Step 2: Add melted butter and mix well together. You can add them all to the food processor and mix well.
- Step 3: Spoon a little crust mixture into the paper cups arranged in the cupcake tray. Press them down tightly using a shot glass.
- Step 4: Beat the softened cream cheese, add sugar, and vanilla essence. Add egg one at a time and incorporate without overbeating.
Add the filling
Beat the cream cheese in a stand mixer until smooth and creamy. Add the sugar and vanilla, mixing until well incorporated. Then add the eggs one at a time, mixing gently and just until combined; avoid overbeating at this stage.
Spoon the batter evenly into the lined muffin cups over the prepared crust. Bake for about 20 to 22 minutes, until the centers are slightly jiggly. They will set and smooth out as they cool. Be careful not to overbake, as this can cause the cheesecakes to crack and lose their creamy texture.
- Step 5: Scoop the filling and add it on top of the crust in the lined paper cups.
- Step 6: The cupcake tray with the cheesecake batter is ready to go into a pre-heated oven at 325 deg F.
- Step 7: Bake and take them out at 20 to 22 minutes when the batter rises and is jiggly. Do not overbake.
- Step 8: Cool them, and you can choose to top with whipped cream and berries.
Useful Tips
- Pulse the biscuits in a food processor until finely ground. Add the sugar and melted butter, then mix until the crumbs are evenly coated and resemble wet sand. You can either stir it together with a spatula or give it a quick pulse in the food processor for a more uniform, well-combined mixture.
- You can optionally add sour cream and lemon juice to the cheesecake batter to enhance the taste, especially if you like a little pungent taste. Add about a quarter cup of sour cream and 1 teaspoon of lemon juice when beating the cream cheese.
- Keep the butter, cream cheese, eggs, and sour cream (if using) at room temperature.
- Add eggs one at a time. Remember not to overbeat after adding the eggs.
- Use an ice cream scoop to transfer the mixture to the crust-lined paper cups; do not overfill.
- Take the cheesecakes out just after 20 to 22 minutes; they will rise and appear jiggly. Overbaking can crack the tops.
- Let the cheesecakes completely cool before frosting. They also taste better when cold.
- The best part of these mini cheesecakes is the portion control, as they are miniature and a good excuse to indulge in these delicious goodies without guilt!
Recipe FAQs
The way to avoid the cracking is not to overbake it. The mini cakes will rise as they bake and may appear jiggly and not done, but after around 20 minutes, they are usually done and should be taken out.
Keep the cream cheese, eggs, and sour cream (if using) at room temperature, so they make a smooth batter.
Refrigerate the cheesecakes and top them with whipped cream, berries, or a drizzle of chocolate.
Related Recipes
If you tried this Baked Mini Cheesecake Recipe or any other recipe on my blog, please leave a 🌟 star rating and a 📝 comment below. I love hearing from you!
Baked Mini Cheesecake
Ingredients
For the Crust
- 1 ½ cups Graham crackers About a packet of medium sized Marie's biscuit .Graham crackers or digestive biscuits or wafers can be used as well.
- 1 tbsp granulated sugar Add more if you like it sweeter
- 4-5 tbsp butter melted and cooled
For the filling
- 2 packets cream cheese Philadelphia 2, 8 oz packets at room temperature
- ⅔ cups granulated sugar
- 2 eggs
- ½ tsp vanilla
Instructions
- Preheat the oven to 325 deg F.
- Line the cupcake pan with liners.
- Powder the biscuits to a smooth powder in a food processor or mixer.
- Add sugar and melted butter and mix well
- In a cupcake tray lined with paper cups, add a spoonful of the crust mixture and press it down tightly. Use a shot glass if you need.
- Beat the cream cheese well.
- Add sugar and vanilla and beat well till it is combined.
- Add one egg at a time and incorporate . Do not beat for long after adding the egg.
- The batter will rise and will look jiggly on top. On cooling it will level down. If you over bake it will crack on top .So make sure to take it out at the right time.
- When cool, add whipped cream and berries and frost as you like.
Notes
- Pulse the biscuits in a food processor until finely ground. Add the sugar and melted butter, then mix until the crumbs are evenly coated and resemble wet sand. You can either stir it together with a spatula or give it a quick pulse in the food processor for a more uniform, well-combined mixture.
- You can optionally add sour cream and lemon juice to the cheesecake batter to enhance the taste, especially if you like a little pungent taste. Add about a quarter cup of sour cream and 1 teaspoon of lemon juice when beating the cream cheese.
- Keep the butter, cream cheese, eggs, and sour cream (if using) at room temperature.
- Add eggs one at a time. Remember not to overbeat after adding the eggs.
- Use an ice cream scoop to transfer the mixture to the crust-lined paper cups; do not overfill.
- Take the cheesecakes out just after 20 to 22 minutes; they will rise and appear jiggly. Overbaking can crack the tops.
- Let the cheesecakes completely cool before frosting. They also taste better when cold.
- The best part of these mini cheesecakes is the portion control, as they are miniature and a good excuse to indulge in these delicious goodies without guilt!
These mini cheesecake were awesome. thank you for your detailed recipe which was helpful.
I made these baked mini cheesecakes, and they turned out creamy, rich, and perfectly portioned—great for a sweet treat without going overboard! 🧁
Love this mini cheesecake, I am going to make it again. perfect treat.
These mini cheesecakes sound like the perfect little indulgence without going overboard. I love that they deliver all the classic flavor in such a fun, perfectly portioned size.
These are so simple to make and taste amazing. Impossible to eat just one.
I love Cheese cakes. I have to try these at home.
Thank you so much , appreciate it!
These look fabulous!!!
Thank you very much!
This is just gorgeous. You are so creative. This is my fave dessert
Thank you so much Luda for the wonderful comment, appreciate it ! Glad to hear it is your favorite as well.
I loved your presentation so much ❤️💕
Thank you Deeksha glad you liked it!
Wow! Love these beautiful cheesecakes Nisha. Will try them soon
Thank you so much Smitha, I am sure you will love these simple to make and delicious mini cheesecakes.
Nisha
These cheesecake look so well-made and store-bought like. Thank you for compiling step by step instructions and the visuals are very appealing. Great idea for mother's day!
Hello Hasin, Thank you so much for the comments and feedback. I'm so glad that you liked the presentation and instructions. Yes indeed ,moms will definitely love this awesome treat ! Have a good weekend.
They look so good Nisha. I never thought to put them in cases like that... great idea 🙂
Thank you so much Lorelle! It's a wonderful idea I agree , it also comes off easily from the liner/wrapper.Not to mention there's no need to worry about cutting into neat slices 🙂
Not only do these look amazing but great for portion control!!!!
Thank you so much Diane , yes totally agree it's best for guilt free indulgence.
They look so yummy. Beautiful ❤️😋.
Thank you so much Anjali! They are truly delicious and very simple to make .
I will definitely try this at home. Kyaraa love cheese cakes. Thanks for sharing this Yummy receipe.
Wonderful to hear that .I'm pretty sure Kyaara will love it .It's my pleasure to share.Thanks again 🙂
Beautiful Presentation.
Thank you so much!