Quick and easy individual mini cheesecake. Cheesecake can be made with a springform pan or a cupcake pan like this. But today I choose this one because it’s the fastest way to make cheesecake. I want my cheesecake today, not tomorrow.
First, gather the ingredients.
And make the crust with crushed crackers and butter.
Then soften cream cheese.
Stir in sugar, vanilla, salt and lemon.
Finally stir in the eggs.
Divide the batter among the molds.
And bake!
Easy Mini Cheesecake Recipe – Cupcake Size
Prep time
Cook time
Total time
Serves: 12 cupcakes
Ingredients
For crust:
- 3 oz Digestive biscuits, crushed into fine crumbs (85g)
- 2 tablespoons melted butter (30g)
For filling:
- 9 oz cream cheese, softened (255g)
- ⅔ cup granulated sugar (133g)
- ½ teaspoon cornstarch
- ½ teaspoon pure vanilla extract
- 1 tablespoon freshly squeezed lemon juice
- 2 eggs
Instructions
1. MAKE CRUST
- In a bowl, add biscuit crumbs and melted butter. Stir until combined. Divide the mixture between cupcake molds lined with liners. And press down firmly to make crust.
2. MAKE CREAM CHEESE FILLING
- In a bowl add in softened cream cheese and beat on a low speed until smooth. To soften cream cheese I microwaved it for 15 seconds.
- Add sugar, cornstarch, vanilla extract, and lemon juice. cornstarch is added to prevent cracking on top and with lemon juice cheesecake tastes better. And beat until creamy.
- Beat in the eggs one at a time until smooth. There should be no lumps.
3. BAKE
- Divide cream cheese mixture between the lined cupcake molds. Fill almost to the top. Bake in the oven preheated to 355° F (180°C) for about 20 minutes, or until slightly risen.
4. REST
- Transfer to a wire rack and let completely cool in the pan. Cheesecakes will continue to be baked in the pan. And refrigerate for at least 2 hours before serving. Resting overnight is the best.
Watch the video.
Notes
There will be cracks when you bake. But after resting in refrigerator, the surface will be sunken a little and look smooth.
Voila, quick and easy baked cheesecake. I will serve my mini cheesecakes with fruit jam and whipped cream.
MAK says
i made them last night they were good how can i post my photo for you?
isabelle says
Hi Eugenie (: just wondering can i use cream cheese from a tub? Or would those in brick form work better for this recipe?
ana says
3.5 ounces of biscuits how much is that in cups ..about1/2cup? I live in portugal here we dont deal with ouces hope to here back from you..get well soon :)
Guest says
Thanks for the recipe Eugenie! I love ur videos! I made this cheesecake today but there are so many cracks on the surface.. Haha..
ahme says
Thanks for the recipe Eugenie! I love ur videos! :)
I made this cheesecake today but there are so many cracks on the surface.. Haha..
EugenieKitchen says
That’s okay, that’s why we need topping. :)
Jay says
Hi eugenie! i love your recipes iv tried oreo no bake cheesecake and theyre oerfect! thaks for sharing. I hope u can share ur recipe ingredients if mini cheesecake will be made on a springform pan 8 and 9 inches. thanks!
presnik says
Thanks for the video, Eugenie! It’s really great and seems easy to follow. However, I’ve never heard of cornstarch being used in cheesecakes. Is it usually done this way? Can it be omitted/replaced with something?
EugenieKitchen says
Hi, Cornstarch is added to avoid cracks. So it’s okay to skip it since this is mini cheesecake. :)
Fennz Wong says
hi euginie,
if I do not want to base the bread hard, i want a little wet, may i give more butter on the biscuit?
Cookie says
I made them and they were lovely, absolutely perfect to taste
EugenieKitchen says
Glad to hear that, Cookie. Thanks! :)
EugenieKitchen says
HI, This is for 12 mini cupcakes.
Guest says
Can you make it without lemon
Eugenie says
Yes, it’s possible without lemon.