Cody Casey
Mini cheesecakes are a great alternative to baking a full-sized cheesecake. They are simple to make, requiring less than ten ingredients, a bowl, and a muffin tin. They are also quicker to bake, taking less than half the time of a regular cheesecake, and can be made ahead of time. Mini cheesecakes can be baked in a standard muffin pan or a mini muffin pan for extra-small portions. They can also be made without baking and set in the refrigerator instead.
| Characteristics | Values |
|---|---|
| Pan type | Standard muffin pan, cupcake pan, or cupcake liners |
| Crust | Graham crackers, Oreos, vanilla wafers, Biscoff, or gingersnaps |
| Filling | Cream cheese, sugar, cornstarch, sour cream, vanilla, eggs |
| Toppings | Chocolate ganache, soft caramel, strawberry sauce, lemon curd, peanut butter frosting, edible flowers |
| Baking method | Oven-baked or no-bake (refrigerated) |
| Baking temperature | 325° F to 350° F |
| Baking time | 15-20 minutes |
| Cooling method | Room temperature, then chilled in the refrigerator |
| Chilling time | Minimum 2 hours to 5 days |
| Freezing | Can be frozen for up to 2-3 months |
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What You'll Learn
Graham cracker crust
First, crush the graham crackers into fine crumbs. You can use a food processor to do this, or crush them by hand. For a standard 12-cup muffin pan, you will need about 2 cups of graham cracker crumbs, which is equivalent to about 8 to 16 full-sheet graham crackers, depending on the recipe.
Next, mix the graham cracker crumbs with the sugar and any other dry ingredients, such as cinnamon and salt. Stir in the melted butter until the mixture resembles wet sand.
Line your muffin pan with paper or foil liners. Spoon about 1 to 2 tablespoons of the crust mixture into each liner, using the back of the spoon to pack it down tightly and evenly.
For a baked crust, preheat your oven to 350°F and bake the crusts for about 6 minutes, or until fragrant. Allow the crusts to cool before filling. For a no-bake option, simply chill the crusts in the refrigerator for at least 3 hours before filling.
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Filling ingredients
The filling is the star of the show when it comes to cheesecakes. It is what gives the dessert its characteristic creamy texture and tangy flavour. The key ingredients in the filling are cream cheese, sugar, and eggs.
Cream Cheese
Cream cheese is the main ingredient in the filling and gives it its creamy flavour. It is important to use good-quality block cream cheese. The cream cheese should be softened at room temperature before being added to the mixing bowl.
Sugar
Sugar is added to the cream cheese to provide sweetness and balance out the tanginess of the cream cheese and sour cream. It is important to mix the sugar and cream cheese until they are well combined and lump-free.
Eggs
Eggs are a crucial ingredient in the filling as they act as a binding agent and help set the cheesecake. It is important to add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
Additional ingredients can be added to the filling to enhance the flavour and texture. These include:
Sour Cream
Sour cream is added to the filling to give it a mild tangy flavour and balance out the sweetness from the sugar. It also adds to the creamy texture of the cheesecake.
Vanilla
Vanilla is often added to the filling to give it a subtle, sweet flavour. It can be added in the form of pure vanilla extract or vanilla bean paste.
Cornstarch
Cornstarch is sometimes used in the filling as a thickening agent, helping to stabilize the mixture and give the cheesecake a smoother texture.
The filling should be mixed until all the ingredients are well combined, but it is important not to overmix, as this can incorporate too much air and lead to cracking or sinking of the cheesecake.
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Baking methods
Baked cheesecakes in a muffin pan require a crust, which is usually made with graham crackers, sugar, and butter. The crust is baked first for around 6 minutes at 350 F. The cheesecake filling is made with cream cheese, sugar, and sometimes sour cream, vanilla, and eggs. The filling is then poured into the crusts in the muffin pan and baked at 325 F for 15 to 20 minutes. The oven is then turned off, and the cheesecakes are left to cool for an additional 20 minutes before being removed and chilled.
Some recipes recommend using a water bath to bake the cheesecakes, which involves pouring boiling water into a roasting pan on the oven rack below the muffin pan. This creates a humid environment that prevents the cheesecakes from sinking as they cool. The cheesecakes are then baked until the edges are set and the centers are slightly jiggly, for about 20 minutes. They are then allowed to cool at room temperature for 45 minutes before being chilled.
Mini cheesecakes can be frozen after they have been chilled. They can be stored in an airtight container in the freezer for up to 2 to 3 months. When ready to serve, they can be defrosted in the refrigerator.
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Cooling and chilling
Cooling:
After baking your mini cheesecakes, it is important to let them cool gradually at room temperature. Remove the muffin pan from the oven and place it on a cooling rack. Allow the cheesecakes to cool for about 45 minutes to an hour. During this time, the cheesecakes will still be slightly jiggly in the centre, which is expected and desired. This gradual cooling helps prevent cracking and sinking, ensuring your mini cheesecakes maintain their shape and texture.
Chilling:
Once the cheesecakes have cooled to room temperature, it's time to transfer them to the refrigerator for thorough chilling. Carefully remove each mini cheesecake from the muffin pan and place them directly in the fridge or in an airtight container. Chill the cheesecakes for at least 2 hours, and up to 24 hours if needed. This extended chilling period allows the cheesecakes to firm up completely, enhancing their creamy texture and making them easier to serve and eat.
It is important to note that you should not place warm cheesecakes directly into the freezer, as this can affect the evenness of the chilling process and result in a frozen crust with a partially frozen filling. If you wish to freeze your mini cheesecakes, ensure they are properly chilled in the refrigerator first, and then transfer them to an airtight container or freezer bag for freezing. Properly chilled and frozen mini cheesecakes can be stored for several months and defrosted in the refrigerator before serving.
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Toppings and serving
Mini cheesecakes can be served plain, but they are also delicious with toppings. The classic cheesecake flavour is a great base for any of your favourite toppings, like whipped cream and berries, salted caramel, chocolate ganache, or raspberry sauce. You can also top them with lemon butter, mint, or even edible flowers.
If you want to make your mini cheesecakes ahead of time, the whipped cream can be made and piped or spread on the cheesecakes up to 24 hours in advance. Refrigerate the decorated cheesecakes until you are ready to serve them.
If you want to freeze your mini cheesecakes, place them in an airtight container or freezer bag with parchment paper between the layers to prevent sticking. They can be frozen for up to 3 months. Let them thaw overnight in the refrigerator before serving.
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Frequently asked questions
Yes, you can make mini cheesecakes in a muffin pan. You can bake them in the oven or make no-bake cheesecakes that set in the refrigerator.
You need less than ten ingredients, including cream cheese, sugar, graham crackers, and butter. You can also add sour cream, vanilla, and eggs.
First, make the crust by mixing graham cracker crumbs, sugar, and melted butter. Press the mixture into cupcake liners in a muffin pan and bake for 6 minutes. Next, make the cheesecake filling by mixing cream cheese, sugar, sour cream, vanilla, and eggs. Pour the filling into the crusts and bake for 18 to 20 minutes. Allow the cheesecakes to cool before chilling in the refrigerator.
Mini cheesecakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. If you make no-bake cheesecakes, they can be refrigerated for up to 5 days or frozen for up to 3 months.
