These creamy mini cheesecakes are inspired by none other than.. the Cheesecake Factory! This recipe has more than 17 million views on our Youtube (as this post is published) and is also one of our readers' favourites.
We have uncountable messages and emails from our viewers and readers saying how they loved it as it's so easy and never fails. Many have also started selling these and they become one of their customers' favourites also.
We can't express enough how happy, grateful and satisfied we feel to know all the stories and feedback. This recipe truly has a soft spot in our hearts.
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Recipe Highlights
Texture and flavour - Creamy luscious filling with a crunchy base. The mildly sweet filling with delicious cream cheese flavour goes amazing with the contrast of the base that has a touch of saltiness to it. Amazing combo!
Level - Super easy, even for beginners. No water bath is needed.
Size - 12 mini cheesecakes, muffin size.
Occasion - I hate to limit these beauties to any occasion as they are perfect for any time, more when you want to impress somebody who's a cheesecake lover.
Lets Talk Ingredients
Digestive biscuits - Don't get taken aback by their name. We're based in Europe and instead of graham crackers, we use digestive biscuits which are easier to find. Honestly, I love the touch of saltiness from the biscuits, it's a nice contrast flavour.
SUBSTITUTION: Use graham crackers or any other similar biscuits.
Cream cheese - Use full fat, block ones. Not the ones for spreading on toasts, alright?
Sugar - Granulated sugar. Add a bit more if you want to use confectioner sugar as it's not as sweet as granulated. Or adjust to your liking.
SUBSTITUTIONS: Any dry sweetener will work. Add 30% more if you're using erythritol. The same amount for brown and coconut sugar but just know that they'll make the cheesecakes colour darker.
NOTE: I don't recommend using liquid sweetener as it'll affect the texture (too liquid).
All-purpose flour - I know it's not conventional but this small amount of flour will help prevent cracks, which is a huge no-no in baked cheesecakes.
Sour cream - Use full fat, please. We are making cheesecakes here. Go big or go home?
SUBSTITUTION: Use the same amount of full-fat unsweetened Greek yogurt.
Why This Recipe Has More Than 17 Million YouTube Views
These are the feedbacks that we keep getting from everybody who's made this recipe:
Super easy - Many who've never baked a cake, let alone made a baked cheesecake (which we know is tricky), have successfully made this recipe on the first try. No fancy method is needed here.
It works - The recipe never fails. I know it's difficult to find reliable recipes in the internet world but no recipes are published here on our website without me testing them first. We're also known for our reliable recipes here, just letting you know. What you see is what you get.
No water bath - Baked cheesecakes usually need a water bath to cook properly and beautifully. This recipe doesn't need it. Less hassle with great results.
Easy ingredients - No fancy ingredients here. So if you follow exactly my recipe or tips for ingredient substitutions above, then you'll nail it every single time.
Quick cooking time - Only 15 minutes in the oven, yep.
How To Prevent Cracks In Cheesecakes
Baked cheesecakes are considered a success if there's no crack on them. Right? And also when they maintain the flat top, or in other words, they don't deflate when they come out from the oven. Here's how you can easily achieve those:
Room temperature - Ingredients should be at room temperature. This is so that they mix easily with each other.
Don't over-mix - Never, at any point, in any of my baked cheesecake recipes, should you over-mix the filling. Less is extremely more in this case. Over mixing will whip in the air, which will cause the filling to inflate and crack in the oven.
Low speed - Use the lowest speed on your handheld or stand mixer. Remember, we don't want to over-mix.
Low temperature - Not all ovens are made the same. Yours could be hotter than mine, and vice versa. Use a portable oven thermometer to get the accurate temperature, it's very affordable. The high temperature will make them inflate, deflate and crack.
Conventional - Use conventional mode (without fan-assisted) as it'll keep the temperature stable-low. Lower by 20-25 degrees if you're using a convection oven.
Don't overbake - With the correct temperature, they take only 15 minutes to cook. Not more. They should still wiggle in the center when you lightly shake the pan. Over baking will cause them to crack.
Great Cheesecakes Need Time
Making these cheesecakes is super easy and quick. But we want that depth in flavour in our cheesecakes, right?
And we can achieve that by giving some time for the wonderful flavours to blend with each other. Chill the baked room temperature cheesecakes in the fridge for a minimum of 4 hours. Preferably 8 hours. Trust me, you'll appreciate it.
Can I Put Them At Room Temperature For A Long Time?
The answer is, no.
All cheesecakes either baked or no-bake, are better-kept chill to maintain their structure. You can have these out on the table for a maximum of 30 minutes, not more.
If for some reason you want them to be longer than that, I'd recommend you freeze them for 1-2 hours, so that they hold longer at room temperature.
Can I Freeze Them?
Yes, you can. I do it all the time.
Place on a tray and freeze for 1 hour. Then put them in an airtight container and back in the freezer, for up to 6 months.
Thaw in the fridge.
More Recipes
- The BEST double chocolate cheesecake
- Fudgy pumpkin cheesecake brownies
- Pecan cheesecake bars
- Whole normal sized Cheesecake Factory inspired
- Cinnamon roll flavoured cheesecake
Recipe Video
📖 Recipe
Easy Mini Cheesecakes
Equipment
- Bowls (1 big and 1 small)
- Food processor or rolling pin (for biscuit crumbs)
- Muffin liners
- Handheld whisk
Ingredients
The Base
- 1 ½ cup biscuits crumbs (150 g) or use graham crackers
- ¼ cup unsalted butter (60 g), melted
The Cheese Filling
- 10.5 oz cream cheese, full fat (300 g), room temperature
- ½ cup granulated sugar (100 g)
- 2 large eggs , room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 ½ tablespoon all purpose flour (14 g)
- ¾ cup sour cream, full fat (185 g), room temperature
Optional Toppings
- some strawberry marmalade
- berries of your choice
Instructions
The Base
- Using a food processor, blend digestive biscuits into fine mixture. Pour into a bowl and add melted butter. Mix well.
- Divide evenly into 12 muffin liners in a muffin pan. Using a spoon, press the mixture tightly and evenly. Set aside.
The Cheese Filling
- Using a low speed in your mixer, mix cream cheese until just creamy. While mixing, gradually add in sugar. Then add in eggs 1 by 1, mixing just until well combined.
- Then add in vanilla extract, lemon juice, flour and mix again just until combined. Finally add in sour cream and mix everything together.
- Using an ice cream scoop, divide the cheesecake filling evenly into prepared muffin pan. Gently shake the pan to make the top surface flat.
- Bake in a preheated oven at 320ºF (160ºC), conventional mode, on ⅔ lower rack for 15 minutes or when you gently shake the pan, the cheesecake wiggle a bit and the center look not as set.
- Remove from the oven and leave to cool to room temperature in the pan. Place the pan in the fridge overnight.
How To Serve
- Serve as they are or with some strawberry marmalade and your favourite berries.
Notes
- Do not over-mix to avoid cheesecake from cracking while baking.
- Use a portable oven thermometer to get the accurate oven temperature.
- After chilling them in the fridge, removing the cheesecakes from the pan is easier.
- Don't leave them at room temperature for too long to maintain their structure. The maximum is 30 minutes. Freeze for 1-2 hours if you want them to hold a bit longer than that.
- They last up to 6 months in the freezer.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Originally published on Feb 16, 2019. Updated with improved text and pictures on Aug 11, 2021.
Shaundra says
This is the best cheesecake. I think I ate 7 out of 12. They were still good 3 days later. Today I am making them again for my neices and nephews. Thanks for all the baking tips...I will try it in a large spring pan.
Thanks again
Shaundra 2019 April
Bea says
Haha! Yes, it's difficult to stop, right? I hope your nieces and nephews would love them as much also. Thank you so much Shaundra!
Dina says
It looks delicious....will make this cheesecake as soon as possible😊
Bea says
Thanks Dina, hope you'll like them!
Hong Le says
The instruction is very clear and detailed, easily to follow. The recipe is perfect. My family and my friends love the cheesecakes. Highly recommended.
I am your fan now!
Bea says
I'm happy to know that everybody loved it. Thank you so much!
rohine says
just made these came out fantastic ... absolutely great recipe. thank you so much for sharing. now the waiting
Bea says
Thank you so much Rohine, I'm excited to hear that! 😀
Bridie says
Hi just wondering how long will they last in the fridge please
Bea says
Hi Bridie, I would say they will last up to 3,4 days in the fridge. Hope it helps 🙂
Gina says
How Long will it last in the freezer?
Silvana says
Gostaria de saber oque é
1 1/2 colher de sopa de todos os fins quatro (14g)
Bea says
Hi Silvana, it is flour (farina), sorry it was a mistype, I corrected it. Thanks for the heads up!
Dana says
Delicious! My daughter who doesn't normally eat cheesecake kept asking for more. I had to make adjustments though....I only had cream cheese spread and thick yogurt at home, and I was craving cheesecake. I mixed them in the ratio 2:1 and it came out lovely. This is my go to recipe for cheesecake going forward.
Bea says
That's awesome! Great to know that yogurt works, thank you for the info. I'm excited to hear that your daughter loved it 😀 Thank you so much Dana!
Trine Kaldal says
So easy to make, and oh so delicious! The hardest part of theese yummy and totally mouthwatering tiny cheesecakes is the waiting period.
Bea says
Thank you so much Trine, I really appreciate it!
Trine Kaldal says
What percentage of fat is there in your sour cream? Here I can get 9%, 18% and 38%... I really don't want to mess this beautiful recipe up...
Bea says
My sour cream is 24% fat. You should be good going with the 18%. Also use full fat cream cheese. Hope it helps, thank you!
Trine Kaldal says
I just made them tonight. We had a little sneaky taste. Couldn't wait for tomorrow. And oh my, they are SO delicious.
Bea says
That's awesome! Yes the hardest part is to wait until the next day 😀 . Hope everybody enjoyed it! Thank you!
ps: if you don't mind, would you rate this recipe? (choose the stars above the comment box). it will help us out 🙂 thanks!
your dad says
OMG!!!!! thats amazing i dont care
Trine Kaldal says
Hi there.
They look wonderful.
Can I make them 2 days before serving? And just leave them in the fridge until decorating?
Sincerely
Trine in Denmark
Bea says
Hi Trine, yes you can make them 2 days in advance, moreover since they need time in the fridge to set, so it's fine. Hope you like them. Thank you!
Trine Kaldal says
Thank you very much for the help 👍
Bea says
No problem! 🙂
Sara Mariyam says
Hey gonna make these lovelies tomorrow for a family gathering. Was wondering if I can swirl the filling with raspberry purée and bake them? Will it be okay
Marianne Kellett says
Can you freeze the cheesecakes?
Bea says
Yes you can 🙂
patricia says
I made these darling little cheesecakes for a Birthday party and they were so WONDERFUL..
Thanking you Bea for sharing such a Superbe! recipe. XXX
Bea says
That's so awesome Patricia! Thank you so much for leaving your comment here XXX
Nadine says
I made them today they came out great . The last time I make them they fall in the middle
Bea says
Awesome Nadine!
Marjorie Holste says
These little beauties were so delicious, and pretty. Thank you for sharing your recipe.🥰
Bea says
Hi Marjorie, I'm happy to know that you liked them. Thank you so much for the love!
Buna says
Hi how can i nake this eggless
Ilive cheese cake and recently i gave up eggs
Bea says
Hi Buna, I can't give you a good egg substitute for this recipe, sorry though!
Juana says
You can use egg substitute . they sell them right next to the eggs
monica says
I've been using substitute eggs for years as well as butter. I use soy oil which is tasteless and makes all baked goods much lighter. No one knows the difference. I do add a bit more either vanilla, cinnamon and even a pinch of pepper!
Sueli Pires de Oliveira Lima says
Gostaria de saber que creme azedo 185g é esse
Bea says
Hola! Tengo la receta en espanol, capaz te sirva, aqui te dejo el enlace https://www.elmundoeats.com/es/mini-cheesecakes-faciles/ . La crema es nata/crema agria, asi se llama aqui. Un saludo!
Sarah McMinn says
Does this make 12 mini cupcakes or 12 regular size?
Bea says
This makes 12 regular cupcake size 🙂
Connie says
Love it
Bea says
Happy to know that Connie. Thanks for the love!
Grace says
I tried this recipe and carefully followed the tips. It is soo delicious!! It's super easy. The ingredients are super easy to source. We love it! Will definitely make this again. Thank you very much for sharing your recipe 🙂
Bea says
Right? It's a super easy recipe! I'm glad that you liked it, Grace! thank you so much!
Summer says
Will the recipe work the same if I use dariole moulds instead of cupcake cases?
Maddie says
I think that this was a very simple recipe and we are saving it and putting it on our wall😀