Mini Cheesecakes (Basisrecept)

I’m excited to share my mini cheesecakes—bite-sized versions of the classic dessert with a buttery cookie crust and a smooth, creamy filling. They’re perfect for parties, dessert tables, or simply when I want portion-controlled indulgence.

Why I’ll Love This Recipe

I love these mini cheesecakes because they’re quick to make, easy to customize, and bake in a fraction of the time of a full-sized cheesecake. They’re elegant enough for special occasions but simple enough for everyday baking. Plus, they’re fun to top with fruit, chocolate, or caramel.

Ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

For the crust:

• Digestive biscuits or graham crackers, finely crushed

• Unsalted butter, melted

• Granulated sugar

For the filling:

• Cream cheese, softened

• Granulated sugar

• Eggs

• Vanilla extract

• Sour cream or crème fraîche

Optional toppings:

• Fresh berries

• Fruit compote

• Whipped cream

• Chocolate sauce or caramel drizzle

Directions

1. I preheat my oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.

2. I mix the crushed biscuits with melted butter and sugar until the mixture resembles wet sand.

3. I spoon a tablespoon of the crust mixture into each liner, pressing it firmly to form the base.

4. I beat the cream cheese and sugar until smooth, then add the eggs one at a time, mixing on low speed.

5. I blend in vanilla and sour cream until just combined.

6. I divide the filling evenly over the crusts in the muffin tin.

7. I bake for 18–22 minutes, until the centers are set but still slightly jiggly.

8. I cool the cheesecakes in the pan for 10 minutes, then transfer them to a wire rack.

9. I refrigerate for at least 2 hours before adding toppings and serving.

Servings and Timing

• Servings: 12 mini cheesecakes

• Prep time: 15 minutes

• Cook time: 18–22 minutes

• Chill time: 2 hours

• Total time: About 2 hours 40 minutes

Variations

• I sometimes stir lemon zest into the filling for a fresh twist.

• I use chocolate cookies for the crust for a richer base.

• I swirl raspberry or blueberry puree into the batter before baking.

• I top with mini chocolate chips or crushed candy for a fun finish.

Storage/Reheating

I store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days. They also freeze well—without toppings—for up to 2 months. I thaw them in the fridge before serving. I don’t reheat them—they’re best served chilled.

FAQs

Can I make these without paper liners?

Yes—but I grease the muffin tin well and use a thin spatula to loosen them after chilling.

Can I make them crustless?

Yes—I simply pour the filling directly into the liners or greased muffin tin.

How do I prevent cracks?

I avoid overmixing, bake at a gentle temperature, and cool them gradually.

Can I use mascarpone instead of cream cheese?

Yes—it will give a slightly lighter, more delicate flavor.

Can I make them ahead of time?

Absolutely—they’re perfect for making a day or two in advance.

Conclusion

I love making mini cheesecakes because they’re simple, elegant, and endlessly adaptable. Each one is a perfect little dessert, and they always bring smiles when I serve them.