Mini Cheesecakes

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Yield: 12 mini cheesecakes

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For super-elegant presentation — and the perfect end to a holiday dinner — bake single-serving cheesecakes, and top with fresh raspberries.

Mini Cheesecakes

star rating (19) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 12 mini cheesecakes
Published: 01/01/2010




  • 8 ounces (1 large package) cream cheese, room temperature
  • 1/4 cup sugar
  • 2 tablespoons heavy cream OR sour cream
  • 1 large egg
  • 1 teaspoon vanilla extract

Optional swirl-ins

  • 1 ounce bittersweet or semisweet chocolate, melted
  • 2 tablespoons good-quality jam, warmed slightly and stirred until smooth


1) To make the crust: Preheat your oven to 425°F. Whisk together the flour, almond flour, sugar, and salt. Cut in the butter with a pastry blender or two knives, or rub together with your fingers until the mixture resembles coarse sand. Sprinkle in a teaspoon or two of water if the dough is too crumbly to hold together when squeezed.

2) Divide the crumbs among the 12 cups of a bite-size cheesecake pan. Press them firmly to the bottoms and about 1/2" up the sides. Bake in the preheated oven for 8 to 10 minutes, until set and just beginning to color. Remove from the oven and let cool. Reduce the oven temperature to 325°F.

3) To make the batter: In a medium-sized bowl, beat the cream cheese and sugar until smooth. Add the cream, egg and vanilla; mix well. Spoon the batter into the cooled crusts, using about 2 tablespoons in each. Top with a scant half teaspoon of melted chocolate or jam, if desired, and use a knife blade to swirl it into the batter.

4) Bake the cheesecakes for 18 to 20 minutes, until just set. Remove from the oven and let cool for at least 30 minutes — the tops will sink slightly. Use a knife to gently loosen the edges, then carefully invert the pan and push the cheesecakes out. Immediately turn the cheesecakes right-side up and chill them. To remove the metal plates before serving, run the blade of a table knife under hot water to warm it, then run the knife between the crust and the metal disk to free up the cheesecake.

5) Just before serving, garnish with fresh berries or pie filling and whipped cream, if desired.

Yield: 12 mini cheesecakes.


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  • star rating 08/29/2014
  • HK from New York
  • The first time I made these, they did not come out well, they cracked so badly they fell apart. I called the Baker's hotline and made them a second time and they came out perfect! I did reduce the sugar and vanilla amount to my taste preference the second time around as well. Practice makes perfect!
  • star rating 06/24/2014
  • Lane from San Bernardino CA
  • I made this recipe for the first time yesterday exactly per instructions, using heavy cream and lightly toasted almonds that I ground in the food processor. Preparation was simple, 18 minutes baking time was perfect, and removal from the pan was a breeze. The recipe did not state whether to grease the cups, but I did lightly brush them with melted butter. This is truly the creamiest, tastiest cheesecake I have ever tasted. I served them with a bit of cherry preserves on top and my guests were so impressed with their appearance they took pictures! The possible variations for this recipe are endless--have fun, enjoy the cheesecake, AND the compliments!
  • star rating 04/15/2014
  • Hydrangea from Midwest
  • These really are delicious, especially with the ground almond crust. I double this recipe, put all of the cheesecakes on a pretty serving platter after they are baked and cooled, and I wrap them well. Then I pop them in my freezer. Right before guests arrive, I take the platter with the mini cheesecakes out of the freezer and put them right on the serving table. By the time we are ready for dessert, they are ready to eat!
  • star rating 06/14/2013
  • from
  • 11/12/2012
  • Cathy from Rhinebeck NY
  • Is the bite size cheescake pan the same as a mini muffin or mini cupcake pan?
    The cheesecake pan is 2" across the bottom and our mini muffin pan is 1 3/4" across. So, a little bigger! Any further questions, please call 1-800-827-6836. Thanks! Elisabeth
  • 11/09/2012
  • Linda from Irvine, CA
  • Am I missing something? This recipe as printed here doesn't say what kind/size of pan to use.'re right! The pan is called the "Bite-Size Cheesecake Pan.-Jon
  • star rating 11/03/2012
  • Tmbaking from KAF Community
  • This recipe turned out perfect the first time through without any variations (used the heavy cream not sour cream and ground almonds not almond flour versions) and it was delicious! I shared them with my baking friend and she also thought they were wonderful! My family devoured them too. This is going on my all time favorite crust list!
  • star rating 06/03/2012
  • Geezlouise2 from KAF Community
  • This was delicious. I had a a little trouble with the crust. It was way too crumbly. Next time I will try adding quite a bit more water. But it tastes great. Nice size also when baking a full cheesecake is too much. Thanks for the recipe.
  • star rating 04/26/2012
  • nlstudebaker from KAF Community
  • I would like to add this comment to the one I just posted.... I mentioned that I am making these for my daughters baby shower, and I want to do as much ahead of time as possible. In my test batch, I froze the cheesecakes, and I found that they defrosted in the refrigerator just beautifully.
  • star rating 04/26/2012
  • nlstudebaker from KAF Community
  • I am making these for my daughter's baby shower, and they look and taste wonderful! I know, because I had to eat one, to be sure! Actually, I have done some testing. I am often aggravated by people who give a recipe a very high rating, and then tell how they changed it up. But I am afraid I need to do this for this recipe. Bare with me - the results were phenomenal. I used this crust recipe. It is EXCELLENT. The almond meal in the crust makes it very tasty and subtly nutty. I tried the crust on the box that came with the pans, and did not like it at ALL - just crushed vanilla cookies, no butter, no nothing. However, I just put the crumb mixture on the bottom, and not the sides of the pan. I like more filling, and this allowed for that! The perfect "tampering" device, to make sure the crumbs were nice and tight on the bottom of the pans, was a glass spice jar! It fit just perfectly into the mini pans! With my oven, 400 was the correct temperature, otherwise the crust burned too easily. I preferred the cream cheese mixture on the box, however. I used seedless raspberry jam, which tastes fabulous. However, when I took the cheesecakes out of the oven, it formed a visually unattractive "sink hole" in the middle! My solution made an even better product: Make a sour cream topping! I found my mom's old recipe, and combined 1 cup sour cream with 1/4 c. sugar, and 1/2 tsp. vanilla. After baking the cheesecakes (leave 1/4" at the top, and don't fill the cheesecake mixture all the way up to the top), I filled the "sink hole" and rest of the top of the cheesecakes with the sour cream and baked them for another 5 minutes. Raspberry Sour Cream Topped Cheesecakes! Perfect! As in your photo, I topped each cheesecake with 3 raspberries, and it could not be more delicious or more beautiful.
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