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.
Carolina says
I made these today, the only thing is I guess I didn’t follow the video as it was only 15 min, I did the toothpick method (to see if it would come out clear) and left them in for almost an hour, they still taste great. Not the best looking though. I do want to make them as the recipe says. My only question is, is 15 min enough to bake? When I did the toothpick at the 15 min there was batter still in the toothpick that’s why I left them longer, is it suppose to be like that? I don’t know if you get what I mean.
Bea says
Hi Carolina. They don't need until 1 hour though. The way to test if these cheesecakes are done is different from testing when a cake is done. With these, you gently shake the pan and see if they are set but still wiggly and the center look almost set, then yes they're done. And yes, 15 minutes is enough. Having said that, since all ovens are different in terms of temperature accuracy, that's why in my recipes I always put 2 indications. The time (in this case 15 minutes) AND the state of the food itself. Shake the pan and see, if by 15 minutes they are still loose looking, continue baking for a few minutes more. Hope it helps and that you'll give these another try like I mentioned. Thanks Carolina!
Carolina says
I will for sure give them another try knowing all this. I will let you know how it went. Thank you for your response and your recipe!
Jackelyn Valencia says
I tried it with my friend and we both loved it!!!! Thanks for this recipe, we both enjoyed it!
Bea says
Awesome, thank you so much Jackelyn!
Ashley says
This looks so delicious! I must try this recipe. But I don’t know how to turn oz to cups. I only know how to use cup measurements.
Tara says
Hey! Thank you for sharing this! I am so excited to make these for our 4th of July party! Just wondering about your toppings. What type of ‘jelly’ did you place on top before the blackberry? 🤗
Bea says
Hi Tara! I just put some strawberry marmalade on top. Hope it helps and have fun! XO
Marion says
I also would like to know the amount of cream cheese and sour cream.lm a new learner l only know about teaspoon and tablespoon l need clarification l made them but they were to moist in the middle good but not quite right
Brittany Smith says
Hi! Can you list the amount of cream cheese and sour cream in cups?
Thanks!
Linda Leslie says
I haven't made these cheesecakes yet, but I'm planning on making them for a July 4th meal. Most of the other mini cheesecake recipes I've read are short-cut type but this appears to be the real-deal. My problem is, we don't have "digestive biscuits" in our stores, so how many cups of graham cracker crumbs can I substitute? Thanks.
Bea says
Hi Linda, I haven't worked with graham crackers but I googled and you'll need 1 3/4 cup to get 150g, which is the amount I used with my biscuits. Hope it helps 🙂
Linda Leslie says
Oh, thanks so much! I'll be back to give a recipe rating after I've made them. Have a wonderful 4th!
Tanya says
Hi Bea, thanks so much for sharing your delicious recipe! I’m just curious to know, what is the purpose of using flour in your recipe?
Loretta says
I made them yesterday for a Father’s Day mini treat. Didn’t read the entire recipe so didn’t know they needed to go in the fridge overnight but I put mind in the freezer for an hour and half and they were perfect. My crust was little hard and crunchy. Is that how it should be? Will definitely make them again very soon!!!!!
Bea says
Yeaaay I'm happy to hear that they came out great anyways Loretta! The crust is supposed to be a tad crunchy, holds its structure but not super hard. Maybe because they were in the freezer? Thank you so much! XOXO
Nadin says
Hi! When we bake the cake, how do you do it? İs ist ny au bain marie style or you just put it there?
Bea says
Hi Nadin! Nope, I didn't use bain marie method. You can watch the recipe video for more details. Thanks!
Marianne says
Im going to make these this weekend and have a barbecue Im hosting in three weeks and was wondering if I put them in the freezer that would still be ok
Bea says
I did put the balance in the freezer. Honestly they won't be as fresh but I do it because my family doesn't mind it. So it's up to you. Hope it helps.
Dounia Chraite says
very easy and delicious
Bea says
Thanks!
Bea says
Thanks Dounia!
Bern says
It seems like a lot of butter but looks delicious, just the right size to make for my co-workers. Thanks
Crystal says
Very DELICIOUS!
Thank you so much for your recipe.
It is really delicious and I have already made twice.
Crystal says
Very DELICIOUS!
Thank you for your recipe, Bea.
It is very delicious and I can't stop eating.
I have already made twice and my whole family enjoy eating of this cheese cake.
Bea says
I'm happy to know that everybody loved it! Yes, they're addictive, right 😀 ? Thank you so much Crystal!
Meira says
How many does this make?