These creamy, dreamy mini cheesecakes have taken the internet by storm, with over 17 million views on YouTube! They’re one of our readers’ absolute favorites, and we’ve received countless messages from people telling us how easy and foolproof the recipe is. Some have even started selling these mini treats to rave reviews! We’re so thrilled to hear how many of you love this recipe as much as we do.
If you’ve been looking for a fail-proof cheesecake recipe that is quick, easy, and absolutely delicious, this is it. The mini cheesecakes come together in no time and are topped with a luscious cream cheese filling and a crunchy biscuit base that pairs perfectly with the tangy sweetness of sour cream. Whether you’re baking them for a special occasion or just because, these mini cheesecakes are a treat everyone will love!
Recipe Highlights
- Texture & Flavor: The combination of a rich, creamy filling with a crunchy, slightly salty biscuit base is irresistible. It’s the perfect balance of sweet and savory in every bite.
- Level: Super easy! Even beginners will find success with this one. No water bath needed, just follow the simple steps and you’re golden!
- Size: 12 mini cheesecakes, muffin-sized perfection.
- Occasion: Perfect for any occasion, but especially when you want to impress cheesecake lovers with a delicious homemade treat.
Ingredients for Easy Mini Cheesecakes
- Digestive Biscuits: We use digestive biscuits for their slightly salty flavor, but feel free to swap in graham crackers or any other similar biscuits.
- Cream Cheese: Be sure to use full-fat cream cheese for the best results.
- Sugar: Granulated sugar works best, but you can adjust to your liking or substitute with dry sweeteners.
- All-Purpose Flour: A little flour helps prevent cracks in the cheesecakes while baking.
- Sour Cream: Full-fat sour cream adds a nice richness to the filling, but you can use Greek yogurt as a substitute.
Why This Recipe Has More Than 17 Million YouTube Views
- Super Easy: Even those new to baking have had success with this recipe from the very first try. It’s straightforward and simple, with no complicated methods.
- Reliable: This recipe always works! We test every recipe thoroughly to ensure great results every time.
- No Water Bath: Traditional baked cheesecakes often require a water bath, but this recipe doesn’t need that extra hassle.
- Quick Cooking Time: Only 15 minutes in the oven for perfectly baked cheesecakes!
How to Prevent Cracks in Cheesecakes
A perfect cheesecake should have a smooth, crack-free top. Here’s how to achieve that:
- Room Temperature Ingredients: Bring your cream cheese, eggs, and sour cream to room temperature before mixing to ensure smooth incorporation.
- Avoid Over-Mixing: Mix gently to prevent air from getting incorporated, which could cause cracks.
- Low-Speed Mixing: Use the lowest speed on your mixer to avoid over-mixing.
- Low Oven Temperature: Bake at a lower temperature and monitor your oven closely.
- Don’t Overbake: The cheesecakes should still wiggle slightly in the center when you shake the pan.
Great Cheesecakes Need Time
- While these mini cheesecakes are quick to make, let them chill in the fridge for at least 4 hours (8 hours is even better) to allow the flavors to develop fully.
Can I Leave These at Room Temperature for Long?
- No! These mini cheesecakes need to be kept chilled to maintain their structure. If they’ve been out for over 30 minutes, it’s best to pop them in the fridge or freezer for a while to ensure they stay firm.
Can I Freeze Them?
- Yes! These mini cheesecakes freeze beautifully. After cooling, freeze them for about an hour, then store them in an airtight container for up to 6 months. When you’re ready to eat, thaw them in the fridge.
How to Serve These Mini Cheesecakes
- Serve them as is or top them with a spoonful of strawberry marmalade and fresh berries. Either way, they’re a guaranteed hit!
Mini Cheesecake Recipe:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Chill Time: 4 hours
- Total Time: 8.5 hours
Ingredients for the Base:
- 1 ½ cups biscuit crumbs (or graham crackers)
- ¼ cup melted unsalted butter
For the Cheesecake Filling:
- 10.5 oz full-fat cream cheese (room temperature)
- ½ cup granulated sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 ½ tbsp all-purpose flour
- ¾ cup full-fat sour cream (room temperature)
Optional Toppings:
- Strawberry marmalade
- Fresh berries
Instructions:
- Prepare the Base: Crush the biscuits into fine crumbs and mix with melted butter. Divide the mixture evenly into 12 muffin liners and press firmly into the bottom.
- Make the Cheesecake Filling: Mix the cream cheese, sugar, eggs, vanilla, lemon juice, flour, and sour cream until just combined.
- Assemble: Scoop the filling into the prepared muffin pan and gently flatten the tops.
- Bake: Bake in a preheated oven at 320ºF (160ºC) for 15 minutes or until they jiggle slightly in the center. Let cool and chill in the fridge for at least 4 hours.
- Serve: Top with strawberry marmalade and fresh berries, and enjoy!
Final Notes:
- Be sure to chill the cheesecakes for the best texture and flavor.
- These mini cheesecakes can last up to 6 months in the freezer, making them perfect for meal prep or ahead-of-time baking!
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