Mini Cheesecakes

Why You’ll Love This Recipe

I always find mini desserts to be a big hit at gatherings, and these mini cheesecakes are no exception. They’re baked in a muffin tin, which makes prep and serving a breeze. I don’t have to worry about slicing or messy presentation, and the smaller size means faster chilling and less risk of cracking. I can prep them ahead of time, chill overnight, and just add whipped cream and berries right before serving. Plus, their light texture and creamy flavor make them a favorite even among people who claim they “don’t love cheesecake.”

Ingredients

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

For the base:

• 150g digestive biscuits or graham crackers

• 60g unsalted butter, melted

• 1 tbsp caster sugar

• 1/8 tsp cinnamon powder (optional)

• Pinch of salt

For the filling:

• 375g cream cheese (block, at room temperature)

• 1 1/2 tbsp plain flour

• 1 tsp vanilla extract

• 1/2 cup sour cream (or plain yogurt), at room temperature

• 1/2 cup caster sugar

• 1 1/2 tsp lemon zest

• Pinch of salt

• 2 large eggs, at room temperature

For the Chantilly cream:

• 1 1/2 cups thickened or heavy cream

• 1/2 tsp vanilla extract

• 15g icing sugar or 1 tbsp caster sugar

For decorating (optional):

• Strawberries, blueberries, raspberries

• 12 small sprigs of mint

• Icing sugar, for dusting

Directions

1. Preheat the oven to 160°C / 325°F (140°C fan). Line a 12-hole standard muffin tin with paper liners.

2. Make the base: Break up the biscuits and blitz in a food processor until they form fine crumbs. Add melted butter, sugar, cinnamon (if using), and salt. Blitz again until the texture resembles wet sand.

3. Press the base into the muffin liners, dividing evenly. Press down firmly to flatten — I use a 1/3 cup measure to get a smooth finish. Bake for 7 minutes, then cool for 5 minutes.

4. Make the filling: Beat cream cheese until smooth (about 10 seconds on speed 5). Add flour, vanilla, sour cream, sugar, lemon zest, and salt. Beat again just until combined. Add eggs one at a time, mixing each until just incorporated. The mixture should be smooth and thick like pancake batter.

5. Fill and bake: Divide the filling among the muffin cups, going close to the top — it won’t rise much. Bake for 20 minutes.

6. Cool and chill: Let the cheesecakes cool in the muffin tin at room temperature for 1 hour. Then cover with parchment and cling wrap, and chill for at least 6 hours or overnight.

7. Decorate and serve: If possible, remove from the fridge 30 minutes before serving to reduce chill. Whip the cream, sugar, and vanilla until thick. Pipe or dollop the cream on top, then add berries, mint, and a light dusting of icing sugar.

Servings and timing

This recipe makes 12 mini cheesecakes.
Prep time: 15 minutes
Cook time: 27 minutes
Chill time: 6 hours (or overnight)

Variations

• Fruit Swirl: I sometimes swirl a spoonful of berry compote or lemon curd into the filling before baking for a flavor twist.

• Chocolate Crust: Swap the digestive biscuits for chocolate cookies or Oreos for a richer base.

• Lemon Cheesecakes: Increase the lemon zest and add a tablespoon of lemon juice for a zesty, citrus-forward flavor.

• Nut Crust: Use crushed pecans or walnuts in place of part of the biscuit for a nutty variation.

• No Dairy Topping: Instead of Chantilly cream, I sometimes use coconut whipped cream for a dairy-free option.

Storage/Reheating

I store these mini cheesecakes in an airtight container in the fridge for up to 5 days. The texture stays creamy, but the cream topping may deflate slightly after a couple of days — still delicious though! If I want the topping to stay firmer longer, I stabilize the cream by mixing in a bit of mascarpone (about 1/4 of the cream volume).

I don’t reheat these, since they’re best served cold or at room temperature. If I want the liners to peel off super cleanly, I sometimes pop them into the freezer for 30 minutes to firm up the sides.

FAQs

How do I keep the mini cheesecakes from cracking?

I make sure all the ingredients are at room temperature and avoid overbeating. Minimal mixing reduces air bubbles, which helps prevent cracking.

Can I freeze mini cheesecakes?

Yes, I can freeze them (without the toppings) for up to a month. I wrap them tightly and thaw overnight in the fridge before decorating and serving.

What can I use instead of digestive biscuits?

I’ve used graham crackers, Marie biscuits, and even shortbread. The key is adjusting the butter to get the right “wet sand” texture.

Can I make these without a food processor?

Absolutely. I crush the biscuits in a ziplock bag with a rolling pin — it’s quick and satisfying!

Do I have to use the whipped cream topping?

Not at all. Sometimes I serve them plain or just with fresh berries. They’re delicious even without toppings.

Conclusion

These mini cheesecakes are one of my go-to desserts when I want something elegant yet simple to serve. Their creamy filling, buttery base, and endless topping options make them a crowd favorite every time. Whether I’m prepping them ahead for a party or just making a batch to enjoy during the week, I know I can count on this recipe to deliver.

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