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Mini Cheesecakes

Mini Cheesecakes on a white plate

I recently received a mini cheesecake pan and could hardly wait to try it out. This pan is much like a mini muffin pan, but with removable bottoms. The pan has a hole in the bottom of each compartment, and a small disc is used to cover the hole. When the cheesecakes are done, you can use the handle of a wooden spoon or your finger to push the cheesecakes up and out of the pan.

I read through many a recipe and averaged one to use for my maiden mini cheesecake voyage. I started with a graham cracker crust and filled that with a straightforward cheesecake filling. This is a very simple recipe with just a handful of ingredients.

I thought the individual size of the cheesecakes was just begging for various toppings. First up was a topping similar to Quinn’s praline whipped cream that topped my birthday cheesecake. Basically, it’s the same recipe but with Creme de Cacao instead of Praline. This on top of a cheesecake with some chocolate grated over and around it, and you’ve got yourself a pretty little dessert.

The other topping I whipped up was a Raspberry-White Chocolate glaze. This is incredibly simple to make. All you need is white chocolate and raspberry preserves. The glaze is a bit thick. Don’t think you can drizzle it. A little dollop on top of one of these cheesecakes is just perfect, though.

I had bigger ambitions for other toppings, but I ran out of time for experimenting. I really wanted a chocolate caramel mixture to drizzle on top. And maybe something involving nuts. There’s always next time!

Visit the Recipe Index for more cheesecake recipes.

Mini Cheesecakes

Yield 12 mini cheesecakes
Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes

Mini Cheesecakes are bite-size versions of everyone's favorite dessert. Use your favorite topping or a variety of toppings for a fun and beautiful dessert!

Mini Cheesecakes on a white plate


For the crust:

  • 1 & 1/2 cups (150g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted

For the filling:

  • 8 ounces (226g) cream cheese, at room temperature
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

For the chocolate whipped cream:

  • 1 cup (236ml) heavy cream
  • 1/4 cup (50ml) cream de cacao
  • 1 teaspoon unsweetened cocoa powder
  • 1 tablespoon granulated sugar

For the raspberry-white chocolate glaze:

  • 1 ounce white chocolate
  • 1 tablespoon raspberry preserves


To make the crust:

  1. Preheat oven to 350°F. Generously grease a 12-cup mini cheesecake pan or mini muffin pan. You may also place liners in mini muffin pan.
  2. Mix the graham cracker crumbs, sugar, and butter until combined. Press the crust into the bottom and about halfway up the sides of the prepared pan.

To make the filling:

  1. Using an electric mixer on medium-low speed, beat the cream cheese, sugar, egg, and vanilla until well-blended and smooth.
  2. Pour the batter over the crusts. Bake 12-14 minutes or until set.
  3. Chill for at least 2 hours before serving.

To make the chocolate whipped cream:

  1. Place the cream, cream de cacao, cocoa, and sugar in a large bowl. Beat until soft peaks form.
  2. Dollop or spread on chilled cheesecakes before serving.

To make the raspberry-white chocolate glaze:

  1. Place the white chocolate in a microwave-safe bowl. Microwave at half power in 30-second increments until the chocolate melts when stirred. Add the preserves and stir until blended.
  2. Dollop or spread on chilled cheesecakes before serving.

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    27 Comments on “Mini Cheesecakes”

  1. These look great! I loved the mini cherry cheesecakes I made and I’ve been trying to think of what to try next. This post gives me some great ideas 🙂

  2. Excellent. I am such a big fan of the mini food movement.

  3. Oh! I’m going to have to get a mini cheesecake pan, I’d love to have results as nice as yours and Nicole!

  4. Those are soooooooo cute! I want to squish them and eat them all!!!

  5. We make mini cheesecakes often – you know, the ones in the cupcake liners. These look much more fantastic, however! I added one of those pans to my amazon wishlist! Christmas, maybe.

  6. They are so cute! I love mini anythings!

  7. wow i’ve never heard of a mini-cheesecake pan! i’ve only made them in cupcake liners too…

    yours looks awesome!

  8. A coworker of mine who’s leaving for LA this weekend requested strawberry cheesecake cupcakes as a going-away present (I’m the cupcake baker at work :p). This is probably the best candidate for a recipe I’ve found, but I’ve never experimented with altering recipes before. Do you think substituting 1/2 of the vanilla with strawberry extract, and then just topping them with strawberries, would suffice? And could I bake them in cupcake liners?

  9. Sara, I think that would work. The extract would give the cheesecake a bit of strawberry flavor. Topping with strawberries would be so pretty. Or you could mix strawberry preserves with white chocolate. Certainly, the cupcake liners would work. This pan I used eliminates the need for them, but with a muffin pan I would highly recommend using liners.

  10. Oh wow, these things taste so good — and the substitutions worked perfectly. Thanks loads for sharing!

  11. Sara, I’m glad they worked out for you!

  12. I made these mini cheesecakes for an Easter dinner that I am attending later this evening. The addition that I made to the recipe was mixing raspberry preserves with the white chocolate and dropping a teaspoonful onto the crust and a fresh raspberry in the center before I added the filling. It turned out great. The fresh raspberry added a hint of tartness.

  13. Teri, that sounds delicious! I bet they were lovely to look at, too, with the raspberry layer between the crust and the cheesecake.

  14. hi thanks for the recipe tips & confidence to have a go. i just bought the tin but was unsure about converting a recipe to smaller quantities. do u have anymore suggestions for this great cooking tin. also what do u think about freezing them for when doing larger quantities.

  15. Sydney, you’re very welcome. I’m actually going to have another recipe that uses the pan in the next couple of days. I’ve also thought that little muffins or cakes would be great to make in these. Those straight sides would give them a little different look than a muffin tin. As far as freezing the cheesecakes, I read on a similar recipe that they could be frozen for up to a month.

  16. Hi again jennifer, can u use instant whip puddings in cheesecakes for flavouring & if so what quantitys would i use. I look forward to seeing what ur up to next with the mini cheesecake pan

  17. hi again jennifer, i have tackled the mini cheesecake pan today & found pushing the crumbs up the sides to be a real pain so after 3 batches decided to only put it on the bottom where i could squash it easily with a sml jar & was really quick to do, my crust was possibly a bit too thick because of that so shall use less next time, is there an easy & quick way to get it around the sides , & how hard should i compact it. when its cooked should the crust be a little crumbly or hard like a cookie? also a lot of my tops were cracked when they first came out of the oven but settled ok after cooling ( still very edible of course) does this mean i cooked them too long? & should the crust & cheese mix still look pale after 14 mins sorry about all the questions but i havent made cheesecakes before so have nothing to compare to & really want to master this mini tin. hope u can help

  18. Sydney, I don’t know of a trick to getting the crust pressed onto the sides. It’s just a tedious process, especially with as many batches as you’re making. It just needs to be compacted enough to stick to the sides. The filling will then create enough pressure to hold it all together. The finished crust should be a bit crumbly. It’s just a simple graham cracker crust, and those don’t really have anything in them to make them hard.

    As for the cracking, that is a common problem in cheesecakes. There are several theories on how to prevent that. The most common one is the water bath. That is done my placing the cheesecake pan in another pan filled about halfway up with water. I don’t usually go that route. I do recommend not opening your oven door while they’re baking. Also, you might try cutting your baking time down and then turning off the oven and leaving the cheesecakes in the oven for a bit before taking them out.

    The crust isn’t going to brown much. As for the filling, there’s not much browning there either. Pale is fine. A good way to check if they’re done is to give the pan a little shake. If they still jiggle a good bit, then they’re not done. Ideally, you won’t have to open your oven, but when in doubt this may be your best test.

    I don’t really know about using instant whip puddings in the cheesecakes. I’ve never tried that.

  19. any guides for converting cook time from a regular cheesecake recipe to the mini pop-up ones?

  20. Valerie, I don’t know if there is a standard conversion out there. These should take considerably less baking time to set. For your first batch, I would just estimate then watch them closely. Sorry I couldn’t be more help. If you find any kind of conversion, let me know. Good luck!

  21. I tried these and they were great! I didn’t use an electric mixer though, and reccomend it. If you don’t use it, it will be lumpy and i added a teaspoon of water and that made it smooth!

  22. I want one of those pans…Amazon, here I come.

  23. It may be great, thanks

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  25. Thanks for the recipes. I am buying myself six cavity cheese cake bake pan as I already have a 12 mini cup cakes bake pan. Can I bake with both pans at the same time at the same temperature and time? What is cream de cacao. I love this site.

  26. Am glad I got across this recipe again. I noted that I should have 12 mini cheesecake cups instead in baking. But again, what is cream de cacao? Got to modify my orders at Bed Bath Beyond. Thanks.

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