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.
Annalisa says
Traduzione in italiano grazie
Reiny Andriana Sutardi says
Thank you for the recipe! When I first made it, I halved the recipe and somehow totally forgot to add any sugar omg hahhaa.. (1st time baking something that doesn't come from a box) texture is still great, but the sour taste is overpowering lol 🤣 luckily it can still be saved by adding lotsa strawberry jam. Now my 2nd batch is in the oven, I tasted a bit of the mixture and looks like it'll be great! 👍 thank you again ❤
Bea says
That's awesome Reiny! Good fast thinking about the strawberry jam 😀 😀 . Thank you so much!
Susan says
Absolutely delicious! One of the best cheesecake recipes!
Bea says
Thank you so much Susan!
Thitaree Wongsin Ask says
This recipe is great! Very easy. And super yummy. Thank you for sharing. I will never have to look for more any better recipes. Thank you!!!
Bea says
I'm happy to hear that you loved it, thank you Thitaree!
Jov says
Hello! I know this sounds silly but can you let me know how many digestive cookies you used? How many are in 5.3 oz? Thank you. I am excited to make these yummies!
Bea says
Nothing is silly Jov 🙂 . The digestive cookies that I used for this recipe is around 14 g/ piece. So in total I used around almost 11 pieces. Hope it helps.
Fatimah says
Hi! I was wondering if I could use honey graham crackers in the base instead and if that would change the flavour? Also if the recipe would work in a mini muffin pan?
Bea says
Hi Fatimah! It would only make it sweeter, if you don't mind it. Yes it also works in mini muffin pan, just adjust the baking time accordingly. Hope it helps 🙂
Fatimah says
Yes, thank you so much for sharing. Cant wait to try the recipe out!!
Taylor says
Delicious! Made for a mom’s night out game night and was a hit!
Can I use this exact recipe for a whole cheesecake instead of mini cheesecakes?
Bea says
That's great, thank you so much Taylor! Honestly I haven't tried baking a whole cheesecake out of it but I'm already thinking the cooking method and time might be slightly different. Maybe it needs baine-marie since it needs more cooking time for its bigger size. Do share if you get to try it though.
Backteufel says
Super lecker!!! Hab den Boden allerdings mit Butterkeksen gemacht. Wird es des öfteren in der Familie geben 😊. Habe das Rezept und diese Seite auch schon weiter empfohlen.
Bea says
Great idea with the biscuits. I'm happy that you and your family loved them, thank you so much!
Joy says
Great recipe, I've already tried, easy to bake but very good taste. Thank you for sharing the good tips 🙂
Bea says
Right? I'm happy to know that you liked them Joy, thank you!
Anna says
Hello,
Nice recipe. Can we put Nutella? I want some chocolate cheesecakes for my kid.
If yes, how many grames you recomand and when?
Thank you!
Bea says
Hi Anna, I have a no-bake chocolate cheesecake that's super delish. Maybe you would want to try that, here's the link. Thanks!
Chelsea Wind says
Delicious. Easy and quick to make. Going to make again tomorrow 🥰
Bea says
Great! Thank you Chelsea!
X says
Can you change or provide the measurements in cups?
C says
Hi Bea, also, I don't have a sour cream, may I use the milk+lemon juice as substitute? Thanks.
Bea says
Hi! You can use creme fraiche instead, I have people saying they had success with Greek yogurt also (though I have not tried it like that). Lemon and milk won't work as the consistency is too thin. Hope the info helps. Thanks!
C says
Hello, what do you mean on chilling - is it in the freezer or cooler only? Tnx.. really excited to try this.
Bea says
Hi! Just chill them in the fridge, not freezer. I hope you try them, they're super easy and delicious! Thanks!
Yuriko says
This is was a super easy recipe, I haven’t tried them yet because I am still setting them. I just have a quick question, are they supposed to be a bit sticky on the tops of them?
Bea says
Hi Yuriko! Yes, the tops get a bit sticky after baking (they're supposed to be like that, else they're over baked) but they're going to be fine after chilling in the fridge. Hope you tasted them already, thank you so much!
Emily Toribio says
Stress free, anyone can make this
Bea says
True, it's super easy!
Emily Toribio says
Loved this! Super easy and fool proof. My coworkers are gonna love it 🙂
Bea says
You're right, they are! It's difficult to stop munching on them too. Haha! Thank you Emily! 🙂
Cess says
Can't wait to try it. I'm a complete noob at baking though. Hopefully I don't mess it up. Lol
Bea says
Haha! You will not mess it up, it's super easy. Have fun!