Tiffany Haney
Mini cheesecakes are a popular dessert choice for parties and small gatherings. They are easy to make, creamy, and can be customised with a variety of toppings and crusts. You can bake these bite-sized treats in a cupcake pan or a muffin pan, but it is important to line the pan with cupcake liners or paper wrappers to ensure easy removal. This method of baking mini cheesecakes is perfect for creating individual portions that are similar in size to cupcakes.
| Characteristics | Values |
|---|---|
| Type of pan | Cupcake pan/muffin pan/mini muffin pan |
| Pan lining | Cupcake liners/paper liners/foil/parchment strips |
| Crust ingredients | Graham crackers/sugar/butter/gingersnaps/Oreos/chocolate graham crackers |
| Filling ingredients | Cream cheese/sour cream/Greek yogurt/sugar/eggs/vanilla |
| Toppings | Salted caramel/chocolate/strawberry sauce/lemon curd/chocolate ganache/dulce de leche/peanut butter frosting/edible flowers |
| Baking temperature | 325-350°F (162-177°C) |
| Baking time | 15-18 minutes |
| Cooling time | 45 minutes |
| Refrigeration time | 2 hours |
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What You'll Learn
Use a standard 12-count muffin pan
You can definitely use a standard 12-count muffin pan to make mini cheesecakes. This is a great way to make individual-sized desserts, which are perfect for portion control and serving a crowd. The cheesecakes will be similar in size to cupcakes and will have a wonderful ratio of crust to filling.
To make the cheesecakes, first, preheat your oven to 350°F (177°C). Line your 12-count muffin pan with cupcake liners or paper wrappers. If you don't use liners, the cheesecakes may be difficult to remove from the pan. For the crust, you can combine graham cracker crumbs, sugar, and melted butter in a bowl. The mixture should be similar to wet sand. Firmly press a heaping tablespoon of the crust mixture into each liner or wrapper. Bake the crusts for about 5-6 minutes or until they are golden brown.
Next, make the cheesecake filling. Using an electric mixer or a stand mixer with a paddle attachment, beat the cream cheese and sugar together on medium-high speed until the mixture is completely smooth and creamy. It's important to beat the cream cheese and sugar until there are no lumps, so stop and scrape down the sides of the bowl as needed. You can also add in sour cream for a tangy flavour. Like with most cheesecake recipes, add the eggs one at a time, beating just until combined before adding the next one. Do not overmix the batter, as this can cause air bubbles on the surface of your cheesecake and will make the cheesecakes sink in the middle.
Once your crusts and filling are ready, spoon about 2 tablespoons of the cheesecake filling over each crust. Gently tap the cupcake pan on the counter a few times to allow air bubbles to come to the surface and pop. Then, bake at 350°F (177°C) for 15-18 minutes. Check the cheesecakes after 15 minutes and return them to the oven for up to 3 more minutes if the centre looks wet. Allow the cheesecakes to cool completely in the pan for about 45 minutes, then refrigerate them for at least 2 hours so they can firm up. Finally, lift them out of the pan using the paper wrappers or liners.
You can top your mini cheesecakes with a variety of toppings, such as salted caramel, lemon curd, strawberry topping, chocolate ganache, or fresh berries. You can even get creative and use edible flowers or peanut butter frosting!
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Line with cupcake liners
To make mini cheesecakes in a cupcake pan, line a regular-size muffin pan with paper liners. Paper liners are recommended over foil as they are easier to remove. You can also use silicone cupcake pans, which do not require liners.
To make the crust, combine graham cracker crumbs, sugar, and melted butter in a small bowl. The mixture should have a sandy texture, similar to wet sand. Firmly press a heaping tablespoon of the crust mixture into each cupcake liner. Bake the crusts for 5-6 minutes or until golden brown.
Once the crusts are baked, remove them from the oven and allow them to cool completely. While the crusts are cooling, make the cheesecake filling. In a large bowl, beat the cream cheese and granulated sugar together on medium-high speed until the mixture is completely smooth and creamy, ensuring there are no lumps. Add in the remaining ingredients and mix until combined.
After the crusts have cooled, pour the cheesecake mixture into the muffin tin. Gently tap the cupcake pan on the counter a few times to allow air bubbles to come to the surface and pop. Then, bake at 350 degrees Fahrenheit for 15-18 minutes.
Allow the cheesecakes to cool completely in the pan for about 45 minutes. Then, refrigerate them for at least 2 hours to firm up before removing them from the pan. To remove the cheesecakes, lift them out of the cupcake pan using the paper wrappers and gently peel off the paper.
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Make the crust
You can definitely use a cupcake pan to make mini cheesecakes! Here's how you can make the crust:
First, preheat your oven to 325-350°F (163-177°C). Line a standard 12-count muffin pan with cupcake liners. Paper liners are recommended over foil, but either will work. If you're using silicone cupcake pans, you don't need to use liners at all.
Next, make the crust mixture. Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. You can also use chocolate graham crackers, Oreos, or Biscoff cookies instead of graham crackers for a fun twist. The texture of the mixture should be similar to wet sand. You can also crush up gingersnaps and mix them with melted butter to make the crust.
Now, divide the crust mixture evenly among the lined muffin cups. Firmly press about a heaping tablespoon of the mixture into each liner. Make sure the crust is evenly distributed and packed tightly.
Finally, bake the crusts for 5-6 minutes or until they turn golden brown. Take them out of the oven and let them cool completely before adding the cheesecake filling.
Your crust is now ready for your mini cheesecakes!
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Make the filling
Making the filling for mini cheesecakes is simple. First, you'll need to preheat your oven to 350°F (177°C). Then, assemble the cheesecake filling. To do this, beat cream cheese in a stand mixer with a paddle attachment until it's smooth and creamy. You can add in sugar, and if you want a tangy flavour, add in some sour cream. You can also add in some vanilla.
Next, add in your eggs, but be careful not to overmix the mixture. You should only beat the mixture until the eggs are just combined. If you are using a mixer, be sure to use a low speed. If you overmix the batter, your cheesecakes will sink a lot, and this won't look attractive.
Once you have a smooth, creamy mixture, you can pour the cheesecake filling into your cupcake liners, on top of your graham cracker crust. Gently tap the cupcake pans on the counter a few times to allow air bubbles to come to the surface and pop.
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Remove from the pan
To remove mini cheesecakes from a cupcake pan, it is recommended to use paper or foil cupcake liners, as this makes it easier to lift the cheesecakes out of the pan. If you do not use liners, the cheesecakes may be difficult to remove from the pan.
If you do not use cupcake liners, one option is to use strips of parchment paper, which can result in a cleaner look. You can also use a spoon to remove the cheesecakes from the pan and eat them directly. Another option is to use a board covered in cling film, flip the pan over, and use a warm wet towel to slightly warm the pan, melting the edges just enough to release the cheesecakes.
If you are using a silicone cupcake pan, you do not need to use a liner, and the cheesecakes should pop out easily. You can also try freezing the cheesecakes solid before attempting to remove them from the pan.
Once the cheesecakes are baked, it is important to let them cool completely in the pan before refrigerating them. This will help them firm up and make it easier to remove them from the pan without damaging them.
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Frequently asked questions
Yes, you can use a cupcake pan for mini cheesecakes. You can use a standard 12-count muffin pan or a mini muffin pan for smaller, bite-sized cheesecakes.
You can use paper, foil, or silicone liners for your cupcake pan. Paper liners are recommended over foil as they are easier to remove.
To easily remove mini cheesecakes from the pan, it is recommended to use cupcake liners. If you do not use liners, you can try using strips of parchment paper or freezing the cheesecakes before removing them.
Preheat your oven to 325-350°F (162-177°C) before baking your mini cheesecakes. Bake at this temperature for 15-18 minutes, rotating the pan after 10 minutes.
Mini cheesecake cupcakes are often served with toppings such as chocolate, caramel, strawberry sauce, lemon curd, or even peanut butter frosting. You can also get creative and use your favorite toppings.
