How To Make Perfect Mini Cheesecakes – Baking Tips
Today, I’m 22.
Happy Birthday To Me! And since these were my favourite thing to make out of the how to series, I hope you enjoy! These are pretty easy to make and much more forgiving than larger cheesecakes, but attention to detail is important.
I will share more birthday details next week.
How To Make Perfect Mini Cheesecakes - Baking Tips
Ingredients for the base:
- 1 cup graham cracker crumbs
- 3 tbsp of melted butter, Jessica's Note: you should let this cool first
- 2 tsp sugar, mixed in afterwards
Ingredients for the filling:
- 1 packet, 8oz cream cheese
- 2 tbsp of heavy cream
- 2 eggs
- 1/3 cup sugar
- 1/4 cup Baileys
- Preheat oven to 350 degrees F.
- In a food processor, mix together the crust ingredients. Jessica's Note: Don't over process this or it will became like one big ball of dough. Process slowly until you see the melted butter slightly combining. You really just want enough so that it doesn't crumble, and so that it stays to the cheesecakes. 4 pulses should be enough, more if you're upping the amount.
- Divide crumb mixture evenly between the mini cheesecake pan's 12 slots. Using the back of a small spoon press crumbs firmly onto the bottom and set it aside. Jessica's Note: about a tablespoon or a tablespoon and a half of crumb mixture is enough
- Using a mixer, mix cream cheese and sugar until blended and combined, about 3 - 4 minutes. Add the eggs one at a time, allowing 15 seconds between each egg. Using a spatula, scrape down the sides of the bowls. Jessica's Note: remember to check the eggs by using the sink or swim rule. Put eggs in a big bowl of water; if they sink they're good, if they swim (float) they're spoilt and shouldn't be used. You can also shake the eggs by your ear; if you hear it moving it's spoilt
- Add heavy cream and then the Bailey's. Mix again for about 10 seconds. Jessica's Note: Before putting into cheesecake pan, use spatula to make sure all the cream cheese is mixed in properly. If not, mix it again for about 1 minute.
- Spoon cream cheese mixture into each hole (they should be 1/2 filled). Jessica's Note: I originally said 3/4, but I use a different pan now, and if I fill more than 1/2 it puffs up in a way I don't like. If you're pan is 2" it's 3/4. If it's even a little bit less make is 1/2 on the safe side. Or, bake just one to see the result if you have time, then adjust accordingly.
- Bake for 18 - 20 minutes.
- Allow to cool for at least 20 minutes until pan is cool enough to take cheesecakes out, and place on a wire rack.
- Allow to cool completely and then chill in the fridge for at least 2 hours. Add toppings and enjoy!
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Happy Birthday, Jessica. The mini cheesecake looks lovely! I prefer mini cakes, ideal for the portion control.
Thanks Angie! And yes, perfect control!
Hi Jessica, I want to make these for someone’s birthday and I would like to know how many mini cheesecakes does this recipe yield?
About a dozen.
What is your favorite pan to use for making mini-cheesecakes?
I love the Norpro Nonstick 12 Mini Cheesecake Pan! Here’s the link: http://amzn.to/2aJ6sF1 . I hope that helps!
Today is May 17, 2018 definitely many years after your post.
In Step #2, why do you have nuts and gluten free flour, when they’re not in your ingredient list??
I made a gluten free version of this too, so looks like some sort of copy and paste error occurred. It’s been fix, I hope that helps!!
Hi…I was wondering how hard it is to remove desserts off of the metal disc of the cheesecake pan.?
Hi Sherrie thanks for reading! Is not hard to remove at all! I hope that helps.
When making this recipe, would you just substitute 1/4 Heavy Cream, if you did not want to use the Bailey’s?
Hey Dawn! I don’t think we’ve tried that but go ahead and try it and let us know how it goes!!
I did! And it worked great. I was a little worried at first because it seemed a little thin and runny, but it cooked up perfectly! Thanks for the recipe.
YAY! We’re so happy you enjoyed!! Thanks for sharing with us ?
My minis always seem to cave in the middle. Any tips on a flat even top?
You could add a water bath in the oven, that should help, but this happens a lot, especially with mini cheesecakes! Sometimes it’s over mixing which ends up adding in extra air, so maybe try mixing it a little less next time. I find using a decoration to cover it up usually helps just in case!
hello i was just wondering do you have to use a bain marie for the mini cheesecakes?
Hi Lisa, no you don’t they just might crack. Hope that helps!