Easy Mini Cheesecakes

4.99 from 147 votes

Inspired by Cheesecake Factory, these mini cheesecakes have super creamy texture and taste. This recipe has more than 18 million views in our YouTube and is also one of our readers' favourites here. It's super easy and never fails.

Prep Time15

Cook Time15

Passive Time8

Total Time8 30

Servings: cheesecakes

Author: Bea & Marco

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.

If you like this recipe, you'll probably like our no-bake lemon cheesecake recipe.

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