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Looking for a mini cheesecake that’s smooth, rich, and never cracks? This recipe delivers a creamy, custardy filling with a buttery biscuit base, perfect for gatherings, parties, or satisfying a small sweet tooth. With exact weights and clear visual cues, even first-time bakers can succeed. My secret: don’t overmix the batter, and always let the cheesecakes cool slowly in the oven—this prevents sinking and cracking.

Why This Mini Cheesecake Works

Mini cheesecakes are much more forgiving than their full-sized cousins. Because they bake faster and more evenly, there’s less risk of overbaking and cracking. The high proportion of cream cheese to eggs ensures a creamy, smooth texture, while a small amount of flour stabilizes the filling without making it dense. Room-temperature ingredients blend together easily, minimizing air bubbles that can lead to cracks or sunken centers. A gentle jiggle test is your best guide to doneness—overbaked cheesecakes become dry and crumbly.

Ingredients

Crust

• 150 g biscuit crumbs (about 15 graham crackers or digestives) — adds structure and buttery flavor
• 60 g unsalted butter, melted — binds crumbs and creates a crisp base

Filling

• 300 g full-fat cream cheese, room temperature — gives richness and creamy texture
• 100 g granulated sugar — sweetens and balances acidity
• 2 large eggs, room temperature — provide structure and custard texture
• 1 tsp vanilla extract — enhances flavor
• 1 tbsp lemon juice — brightens flavor and balances richness
• 14 g all-purpose flour — stabilizes and prevents cracking

Equipment

Required:

• 12-cup standard muffin pan
• Cupcake liners (paper or silicone)
• Hand mixer or whisk
• Kitchen scale
• Oven (or OTG)
• Rubber spatula

Nice-to-have:

• Parchment paper circles (for extra clean removal)
• Sieve (to sift crumbs for crust)
• Offset spatula (for smooth filling)

Step-by-Step Instructions

Step 1: Prepare the Crust

• Crush biscuits in a food processor or with a rolling pin until fine.
• Mix crumbs with melted butter and a pinch of sugar.
• Divide evenly among muffin cups (about 1–1.5 tbsp per cup). Press firmly with a spoon or shot glass to form a compact base.
• Visual cue: The crust should feel solid and hold its shape when pressed lightly.

Step 2: Make the Filling

• Beat cream cheese in a large bowl until smooth and creamy (about 2 minutes on medium speed).
• Add sugar and beat until incorporated and no granules remain.
• Add eggs one at a time, mixing just until blended after each addition.
• Stir in vanilla, lemon juice, and flour. Mix only until smooth.
• Visual cue: The batter should be pale, smooth, and lump-free—do not overmix.
• Pour filling over crust, filling each cup to the top.
• Tap the pan gently on the counter to remove air bubbles.

Step 3: Bake

• Preheat oven to 160°C (320°F).
• Bake for 15–18 minutes until the centers are just set—edges should be golden, centers should jiggle slightly when gently shaken.
• Visual cue: If the center wobbles a little, it’s perfect. If it ripples, bake 1–2 minutes more.

Step 4: Cool and Chill

• Turn off the oven, leave the door slightly ajar, and let the cheesecakes cool inside for 20 minutes.
• Remove and cool completely on a wire rack (about 1 hour).
• Refrigerate for at least 4 hours before serving.

Troubleshooting: Common Failures and Fixes

Substitutions and Variations

Dietary Swaps:

• Dairy-free: Use dairy-free cream cheese and butter; increase flour to 18g for stability.
• Gluten-free: Use gluten-free biscuit crumbs or oats (150g) for the crust.
• Egg-free: Substitute 2 eggs with 100g silken tofu blended smooth.

Flavor Swaps:

• Add 1 tbsp citrus zest (lemon, orange, or lime) for a bright twist.
• Replace vanilla with almond extract or a dash of cinnamon.

Scaling:

Storage, Make-Ahead, and Freezing

• Counter: Up to 1 day in an airtight container.
• Fridge: Up to 5 days. Bring to room temperature before serving for best texture.
• Freezer: Up to 2 months. Freeze in a single layer, then transfer to a freezer bag. Thaw in the fridge overnight and serve chilled.
• Do not freeze if the crust is particularly crumbly, as it may become soggy.

Serving Suggestions

Serve plain, or top with fresh fruit, berry compote, or a drizzle of chocolate sauce. Mini cheesecakes pair well with a cup of coffee or tea. For extra indulgence, add a dollop of whipped cream or a sprinkle of crushed cookies.

FAQs

Can I replace cream cheese with yogurt?

• Yogurt makes a tangy, lighter filling but will be softer and less stable. Use full-fat Greek yogurt and increase flour to 20g.

How to prevent cracking?

• Avoid overmixing, bake until the center is slightly jiggly, and cool slowly in the oven.

Can I double the recipe?

• Yes, double all ingredients and bake in two muffin pans. Rotate pans halfway through for even baking.

Best butter type?

• Use unsalted butter for control over saltiness. European-style butter gives a richer crust.

Can I bake in an air fryer?

• Yes! Use a silicone muffin pan and bake at 160°C (320°F) for 10–12 minutes. Check for doneness early.

Notes from My Kitchen

• Batch 1: Overmixed batter caused cracks. Adjusted by mixing only until smooth.
• Batch 2: Crust fell apart—pressed more firmly and added a pinch of sugar.
• Final: Used room-temperature ingredients and cooled slowly in the oven for perfect texture and no cracks.

Nutrition and Disclaimer

Per mini cheesecake (approximate):

• Calories: 140
• Fat: 10g
• Carbohydrates: 10g
• Protein: 3g

Values are estimates; adjust for brands and portion size. Follow food-safety best practices, especially when handling dairy and eggs.

Final Thoughts

With precise weights, clear visual cues, and tested troubleshooting tips, this mini cheesecake recipe is ideal for beginners and seasoned bakers alike. Whether you’re making them for a party or just a treat, these little bites deliver creamy, tangy, and buttery satisfaction every time. Don’t forget to cool them slowly and serve chilled for the best results. Happy baking!

Mini Cheesecake Recipe: Creamy Centers, Buttery Crusts Every Time

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

18

minutes

Calories

140

kcal

Total time

4

hours 

38

minutes

Chill Time: 4 hours (minimum)

Creamy, no-fail mini cheesecakes with a buttery biscuit crust—perfect for parties or a sweet treat. This recipe uses exact weights and clear cues for foolproof results, even for beginners.

Ingredients

Crust

• 150 g biscuit crumbs (graham crackers or digestives)

• 60 g unsalted butter, melted

• Filling

• 300 g full-fat cream cheese, room temperature

• 100 g granulated sugar

• 2 large eggs, room temperature

• 1 tsp vanilla extract

• 1 tbsp lemon juice

• 14 g all-purpose flour

Directions

• Preheat oven to 160°C (320°F). Line a 12-cup muffin pan with paper liners.
• Make crust: Mix biscuit crumbs and melted butter. Press 1–1.5 tbsp into each liner, forming a firm base.
• Make filling: Beat cream cheese until smooth. Add sugar and mix until creamy. Add eggs one at a time, mixing just until blended. Stir in vanilla, lemon juice, and flour until smooth.
• Fill: Divide batter evenly among liners, filling to the top. Tap pan gently to remove air bubbles.
• Bake: Bake 15–18 minutes until edges are golden and centers are just set (slight jiggle is okay).
• Cool: Turn off oven, leave door ajar, and cool inside for 20 minutes. Transfer to wire rack, cool completely, then refrigerate at least 4 hours.

Notes

• Notes
  Use room-temperature ingredients for smooth texture.
  Do not overmix after adding eggs to prevent cracks.
  Cool slowly in the oven to avoid sinking.
  Store in an airtight container: up to 1 day at room temperature, 5 days in the fridge, or 2 months in the freezer.
• Serving Suggestions
  Serve chilled, plain or topped with fresh berries, fruit compote, or a drizzle of chocolate sauce. Pairs well with coffee or tea.