Rich, creamy, and with a hint of tangy flavor- mini cheesecakes are everyone’s favorite these days- and for good reasons!
Every mini cheesecake bite features a delicious balance of sweetness and tartness with a creamy texture that melts in your mouth instantly. The tangy cream cheese filling strikes the perfect contrast to the crumbly biscuit base. Topped with fresh fruits or a drizzle of chocolate ganache(my favorite!), it’s one treat I can never resist, even when I am full- cause there’s always room for cheesecake, right?
Even my obsession with cheesecake sometimes falls short when it comes to making the classic cheesecake recipe. Hey, I don’t mind the baking part, but the time and setup for the water bath can be a bit too much. Wrapping the pan, boiling the water, and making sure nothing spills- all of these steps take effort that I am not always in the mood for!
Today’s mini cheesecakes are exactly what I crave on those days. With no water bath required, they are super easy to make- just mix, fill, and bake sort of recipe. And the best part? You get to enjoy all the creamy goodness and buttery biscuit base of a classic one with none of the extra hassle!
Mini Cheesecake Troubleshooting Tips
It’s not every day you crave a cheesecake, so make the arrangement to bake one as well! So, on the day you do decide to attempt this recipe, I want you to succeed on your very first try. With that in mind, here are a few tips to solve the common issues that may occur while baking mini cheesecakes:
Cracks On Cheesecake
Cheesecakes are undeniably very pretty to look at. However, beauty isn’t always flawless- like when your cheesecake has cracks right on top!
Cracks usually occur when you have baked it for too long, or the temperature of the cake has dropped rapidly. Make sure you stop baking when the center is slightly wobbly, and let the cake finish setting as it cools. One advice I like to follow is turning off the oven and letting the cheesecake cool in the oven with the door slightly open.
This way, the cake doesn’t experience any rapid drop in temperature, which helps prevent cracks and keeps the texture smooth.
Soggy Crust
Ugh, the worst!
While I am okay with most cheesecake mishaps, I really, really hate a soggy crust, and it ruins the whole vibe for me.
From what I have noticed, it only happens when I don’t press the crumbs down firmly enough or if the cheesecake filling is leaking into the crust. The best way to avoid this is to use the back of a glass to pack the biscuit crumbs firmly and make sure there are no leaks in the filling.
Another hack I sometimes use is pre-baking the crust for 5 minutes before adding the filling. This helps the crust to firm up and hold its structure strongly.
Unset Filling
Does it feel like it’s still raw when you take that first bite? That’s because it most probably is!
If your cheesecake seems too runny and shakes too much instead of a gentle wobble in the middle, it’s because the filling hasn’t set properly. Raw filling occurs when the cake has been undercooked or the cake batter is too liquid to begin with. To avoid having a runny filling, bake until the edges of the cheesecakes have been set properly and follow the recipe’s temperature instructions. Use full-fat cream cheese if you prefer a firm consistency.
Wet Tops
Drops of water ruining the look of your just-baked cheesecake?
That’s called condensation accumulating on top of your cheesecake due to improper chilling. Although it’s not a big deal, you might feel a slight difference in taste and texture due to the moisture. To avoid this, let the cheesecake cool to temperature and avoid covering it completely(or only cover it halfway) so it can release the excess moisture easily.
Won’t Come Out!
All set for digging into the most delicious cheesecake? Uh-oh, why isn’t it coming out?
Well, that’s what happens to me when I forget to grease the liners! For a smooth release(and no frustration!), make sure to grease the cupcake liners well with butter; if you are like me and often forget to do this step, purchase non-stick liners that don’t require greasing. Be patient while peeling the cake, and give it enough time to cool before removing it from the liners.
Topping Ideas For Mini Cheesecakes Recipe
Got your cheesecakes out of the cupcake holders? Cool! Now, it’s time to have fun with sprinkles and my favorite toppings!
Fresh Fruits
Fresh fruits are always one of my top choices for toppings. You can mix and match a variety of fruits, including strawberries, blueberries, mangoes, kiwis, and raspberries, to give the cheesecake a colorful look.
Nuts and Toffee Bits
For adding a crunchy texture to your cheesecakes, nuts and toffee bits are excellent options!
Nuts like almonds, pecans, walnuts or pistachios go well with the creamy texture of the cheesecake. If you are in the mood for something sweeter, try English toffee, butter toffee and hazelnut toffee for a deliciously sweet crunchy topping.
Caramel Sauce
One of the classic options that never fail is caramel sauce. Pour warm caramel sauce all over your cheesecake and let it drizzle on the sides for a stunning effect. You can also mix it with the batter in a swirling pattern before baking the cheesecakes in the oven.
Chocolate
Chocolate ganache is my favorite topping on this list, so I saved it for the last!
The smooth, velvety texture of the melted chocolate compliments the rich and creamy cheesecake in the best possible way. Whether you use it as a topping or let it cover the sides as well, the deep chocolaty flavor makes your dessert only better with every dripping!
A Little Tip:
I like to sprinkle a little salt on top of my cheesecake to bring out the sweetness in the chocolate ganache. You should definitely give it a try to enjoy a delicious sweet and salty twist!
Mini Cheesecakes
Ingredients
- 6 Pieces Digestive Biscuits
- 3 Tbsp / 42 g Melted Butter
- ¾ Cup / 170 g Cream Cheese
- ¼ Cup / 50 g Sugar
- ½ Tsp / 3 ml Vanilla Essence
- 1 Large Egg
- 1 Tbsp / 8 g All-purpose Flour
- ¼ Cup / 61 g Sour Cream
Instructions
Prepare Crust
- Preheat oven to 325°f (160°c). Line a muffin pan with cupcake liners.
- Take 6 pieces of digestive biscuits and place them inside a food processor or a mixer. Pulse until the biscuits are finely ground.
- Open the lid of the food processor and Add 3 tablespoons of melted salted butter to the mix. Pulse again until all the ingredients are well combined.
- Divide the mixture between the cupcake liners (about a heaping tablespoon per cup) and press into the bottoms. Keep in the refrigerator to set for about 10 minutes.
Prepare Cheesecake Filling
- In a mixing bowl, beat the cream cheese on medium speed until smooth and creamy. Add sugar and mix until combined.
- Then add 1 large-size egg, 1/2 tsp vanilla essence, and 1 tbsp all-purpose flour and mix at low speed until combined.
- Add the 1/4 cup sour cream and beat on low speed until fully combined. Scrape down the sides of the bowl to mix everything.
Fill Muffin Pan and Bake
- Fill each cupcake liner with this cheesecake batter almost to the top. Bake for 15 minutes in a preheated oven at 160 degrees Celcius to 325 degrees Fahrenheit until the center of the cake is set but still slightly jiggly.
- Allow the cheesecakes to cool at room temperature for about 30 minutes, then refrigerate for 4-6 hours to chill.
Serve and Enjoy!
- The cheesecakes will slightly sink in the middle, which gives you room for toppings.
- Top with your favorite fresh fruits or filling and enjoy!
Video
You should enjoy the things you love, even if it means taking shortcuts. Today’s recipe for mini cheesecakes is the perfect example of that!
Quick, easy, and just as delicious, these mini versions are no less than the classic cheesecakes in fancy pastry shop displays. With the cheesecakes baked in cupcake holders in a muffin tin, these mini treats are perfectly portioned. You know what it means, right? No more battle over who gets the last slice of the cake because everyone gets their own little slice of creamy delights!
Recipe FAQs
Can I Make Cheesecake Without an Oven?
Yes, you can make no-bake cheesecake and chill it in the refrigerator instead of baking it in the oven. You can check out my no-bake cheesecake recipes for further details.
What Can I Use Instead Of Digestive Biscuits?
If you don’t want to use digestive biscuits for the crust, try graham crackers, Oreo cookies, marie biscuits, or wafers as alternatives. You can also try making homemade crusts with flour, sugar, and butter.
How Do I Know When The Mini Cheesecakes Are Done Baking?
When the edges of the cheesecakes are set, yet they have a slight jiggle in the center, that’s when you should remove them from the oven.
Is The Mini Cheesecakes Recipe Gluten-Free?
That depends on what type of biscuits you use for the crust. If the cookies or biscuits don’t contain gluten, the rest of the recipe is naturally gluten-free.
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