If you’re searching for an elegant dessert that’s just the right size and packs big flavor, these Miniature Baked Cheesecakes are a must-try. Creamy, tangy, and wonderfully rich, these individual cheesecakes are perfect for parties, picnics, or anytime you want to impress without the fuss of slicing a large cake. With a buttery biscuit base and a velvety cream cheese filling, they’re a bite-sized slice of heaven!
Cheesecake has always been a classic dessert favorite, but there’s something extra special about serving it in mini form. These are perfect for portion control (or not), and if you’ve loved our No-Bake Cheesecake Cups, these baked beauties offer that same creamy satisfaction with a luscious, tangy twist. Let’s get baking!
What are Miniature Baked Cheesecakes?
Miniature Baked Cheesecakes are small, cupcake-sized versions of the beloved full-size dessert. Each one is baked with a buttery cookie crust and a smooth, creamy filling made with cream cheese, sugar, egg, lemon juice, and cream. These little treats are baked in muffin tins and served in cupcake liners for easy sharing and zero mess. The saying goes, the way to a man’s heart is through his stomach — and these cheesecakes are an express ticket!
Why You’ll Love These Mini Cheesecakes
Perfect Portions: Individual servings make these easy to serve, store, and eat.
Quick & Simple: No water bath needed, and they bake in about 20 minutes.
Customizable: Use your favorite biscuit for the base or add toppings like fruit, caramel, or chocolate.
If you’re a fan of our Baked Ricotta Cheesecake, these minis are a quicker, lighter version that’s just as satisfying. Get ready for big flavor in small packages!
How to Make Miniature Baked Cheesecakes
Quick Overview
These cheesecakes come together in under 30 minutes and bake beautifully in a muffin tin. The biscuit base provides the perfect crunch, while the cream cheese filling is smooth and indulgent.
Ingredients:
- 250g softened cream cheese (e.g., Philadelphia)
- 1/3 cup caster sugar (finely granulated)
- 1 egg
- 1–2 tbsp lemon juice (to taste)
- 5 tbsp thickened cream (at least 35% fat)
- 150–200g biscuits (Arnotts Nice or your favorite)
- 70–100g melted butter (use more for a thicker base)
Step-by-Step Instructions:
- Make the Base: Crush the biscuits to fine crumbs using a food processor or a freezer bag and rolling pin. Stir in the melted butter until fully combined.
- Prepare the Muffin Tin: Line a muffin tin with paper cupcake liners. Spoon the biscuit mixture into each case, pressing down firmly to form the base. Set aside.
- Mix the Filling: In a mixer or food processor, combine cream cheese and sugar until smooth. Add the egg and mix until fully incorporated. Then add lemon juice and thickened cream. Beat until just combined — do not overmix.
- Fill the Cases: Spoon the cheesecake filling into the prepared liners, filling each to about 1/2 cm below the top. The cheesecakes won’t rise much.
- Bake: Bake in a preheated oven at 160°C (320°F) for about 18–22 minutes, or until set but slightly jiggly in the center.
- Cool & Chill: Let them cool in the tin before transferring to the fridge. Chill for at least 1–2 hours before serving.
What to Serve with Mini Cheesecakes
- Fresh berries or berry compote
- A dollop of whipped cream
- Chocolate or caramel drizzle
- A dusting of cocoa powder or powdered sugar
These pair beautifully with a cup of coffee or a chilled glass of dessert wine for an elegant finish.
Top Tips for Perfect Mini Cheesecakes
- Don’t Overbeat: Overmixing adds too much air and can cause cracks.
- Let Them Chill: Cheesecake flavor and texture improves after chilling.
- Try Different Crusts: Ginger Nut biscuits add a spicy twist. Digestives or graham crackers work well too.
Storing and Reheating Tips
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze without toppings for up to 1 month. Thaw overnight in the fridge.
- Reheating: Not needed — these are best enjoyed chilled!
FAQs
Can I use low-fat cream cheese?
Yes, but full-fat yields the best creamy texture.
Can I make these without a crust?
You can! Just bake the filling in liners and serve with a spoon.
What toppings work best?
Fruit compote, lemon curd, or chocolate ganache all pair well.
How do I know when they’re done baking?
They should be mostly set with a slight jiggle in the center.
Conclusion
Miniature Baked Cheesecakes are the perfect bite-sized dessert — easy to make, rich in flavor, and endlessly versatile. Whether you’re hosting a party or craving a sweet treat, these mini cheesecakes are guaranteed to impress. Try them once, and you’ll find yourself making them again and again!
Ingredients
- 250g softened cream cheese (e.g., Philadelphia)
- 1/3 cup caster sugar
- 1 egg
- 1–2 tbsp lemon juice (to taste)
- 5 tbsp thickened cream (at least 35% fat)
- 150–200g biscuits (e.g., Arnotts Nice)
- 70–100g melted butter
Instructions
- Preheat oven to 160°C (320°F) and line a muffin tin with paper liners.
- Crush biscuits and combine with melted butter. Press into muffin liners to form base.
- Mix cream cheese and sugar until smooth. Add egg, lemon juice, and cream. Mix gently.
- Spoon filling over bases, filling nearly to the top.
- Bake for 18–22 minutes, until centers are just set.
- Cool completely, then chill in the fridge for at least 1–2 hours before serving.
Notes
Top with fruit compote, lemon curd, or chocolate ganache. Use different biscuits like graham crackers or digestives for variety.