There is nothing better than a good ol' classic cheesecake. Especially these mini cheesecakes, because when they're mini it's basically like you're eating air - right?! This recipe can made using two 4-inch spring form pans, or simply in a muffin tin! Both of these versions are outlined below, so make sure to pay attention to which you are making!
Cheesecakes always intimidated me, but these mini cheesecakes are surprisingly easy, only 7 ingredients, and super super yummy. I will say, the only downside of a cheesecake, is the cooling process because you have to be patient otherwise you could develop cracks in your cheesecake. And who the heck is patient when it comes to eating dessert?! Certainly not me.
If you are making this cheesecake recipe in spring form pans, you will need a water bath. A water bath is simply a roasting pan filled with about 1 inch of boiling water, and then we put our cheesecake/spring form pans in that roasting pan, and we put the whole thing in the oven. Why do we need a water bath you may ask? The steam from the water will allow the cheesecake to rise slowly and evenly. Without one, we risk the cheesecake cracking or sinking as it cools. Now, we need to be careful with a water bath as it is possible that the water could leak into your spring form pan. To solve this, we simply wrap the spring form pan securely in tin foil. This should keep out the water.
Aside from the use of a water bath, some tips for making mini cheesecakes:
- Use room temperature cream cheese - cold cream cheese is more likely to have lumps
- Try your absolute best not to over-mix, especially once you add the egg. Eggs are structure builders in baking and hold air. If mixed too much, it could cause the cake to rise and crack
- Refrain from opening the oven door a bunch of times during baking - cheesecakes tend to crack from drastic changes in temperature. This also comes into play in the cooling process. Once the cheesecake is finished, leave it inside the oven and crack the oven door slightly. Allow it to cool like this for one full hour before letting it cool completely at room temperature
- Do not over-bake! The cheesecake is done when the center is still slightly wobbly
- Top with your favorite toppings - strawberries, whipped cream, caramel sauce, etc! The options are endless
I hope you love this mini cheesecake recipe - and please leave a comment if you give it a try!
Mini Cheesecakes
Ingredients
Crust
- 3 tbsp unsalted butter melted
- 1 cup graham cracker crumbs about 7-8 full sheets
Filling
- 8 oz full-fat cream cheese room temperature
- ¼ cup granulated sugar
- ¼ tsp vanilla extract
- ¼ cup yogurt room temperature
- 1 egg room temperature
Instructions
Crust
- Preheat oven to 350 degrees. In a bowl, mix the melted butter and graham cracker crumbs until combined. The mixture will be sandy. Press the mixture into the bottom and slightly up the sides of the springform pans. Prebake for 7-8 minutes. Set aside.
Filling
- Using a hand mixer or in the bowl of a stand mixer with the paddle attachment, beat together the cream cheese and granulated sugar at medium speed until smooth and creamy (approximately 2 minutes). Scrape down the sides and bottom of the bowl. Add the yogurt and vanilla extract and beat on medium until combined. With the mixer on medium, add the egg and mix until just incorporated and then stop mixing. Be careful not to overmix.
Water Bath
- Making cheesecakes require the use of a water bath (a roasting pan filled with one inch of boiling water). To do this, boil a pot of water. While the water is heating up, wrap the springform pans with tin foil. This will prevent water from leaking into the spring form pan. Then pour the cheesecake filling on top of the crust and use a spoon or rubber spatula to smooth out the top. Place the springform pans in the roasting pan, and then carefully pour the boiling water into the bottom of the pan. Place the pan in the oven.
Baking & Cooling
- Let the cheesecakes bake for 20-25 minutes, until the edges are set and the center is slightly wobbly. When the cheesecake is done, open the oven door slightly and let the cheesecake cool in the water bath for one hour in the oven. After the hour, remove the cheesecakes from the oven and the water bath and let it sit uncovered at room temperature until completely cool. Transfer the cheesecakes to the refrigerator and let chill for 2 hours or overnight. Top with your favorite toppings and enjoy!
Mini Cheesecakes
Ingredients
Crust
- 3 tbsp unsalted butter melted
- 1 cup graham cracker crumbs about 7-8 full sheets
Filling
- 8 oz package full-fat cream cheese room temperature
- ¼ cup granulated sugar
- ¼ tsp vanilla extract
- ¼ cup yogurt room temperature
- 1 egg room temperature
Instructions
Crust
- Preheat oven to 350 degrees and line a muffin pan with 8-10 muffin cups. This recipe does not make 12 mini cheesecakes, so some slots will be empty.
- In a bowl, mix the melted butter and graham cracker crumbs until combined. The mixture will be sandy. Press 1 - 1 ½ tablespoons of the mixture into the bottom and slightly up the sides of the muffin tins. Pre-bake for 5 minutes. Set aside.
Filling
- Using a hand mixer or in the bowl of a stand mixer with the paddle attachment, beat together the cream cheese and granulated sugar at medium speed until smooth and creamy (approximately 2 minutes). Scrape down the sides and bottom of the bowl. Add the yogurt and vanilla extract and beat on medium until combined. With the mixer on medium, add the egg and mix until just incorporated and then stop mixing. Be careful not to over-mix. Divide the filling batter evenly amongst the muffin liners.
Baking & Cooling
- Let the cheesecakes bake for 15-18 minutes, until the edges are set and the center is slightly wobbly. When the cheesecake is done, open the oven door slightly and let the cheesecake cool for one hour in the oven. After the hour, remove the pan from the oven and let it sit uncovered at room temperature until completely cool. The cheesecakes will sink a bit during this process - that's okay! Transfer the cheesecakes to the refrigerator and let chill for 2 hours or overnight. Top with your favorite toppings and enjoy!
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