How To Make Perfect Mini Cheesecakes – Baking Tips

By Jessica Hylton - - Updated

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

These are pretty easy to make and much more forgiving than larger cheesecakes, but attention to detail is important!
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 12 servings
Course Desserts
Cuisine American

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!
Jessica’s Note: Before you start
1. Soften your cream cheese by leaving it on the counter for about 30 to 2 hours prior to use. This well help to prevent clumps of cream cheese in your cheesecake and ensure even blending.
2. Use room temperature eggs.
3. For sugar, I use brown packed sugar.
4. You don’t have to buy graham cracker crumbs, which cost more and are less than a box of graham crackers. Simply crush your graham crackers in the food processor. About 5 sheets will make one cup of graham crackers.
5. You will need a cheesecake pan for this, aka a pan with removable buttons.


Calories: 111kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 58mg | Potassium: 23mg | Fiber: 1g | Sugar: 9g | Vitamin A: 164IU | Calcium: 13mg | Iron: 1mg
by Jessica

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Recipe Rating


  1. Happy Birthday, Jessica. The mini cheesecake looks lovely! I prefer mini cakes, ideal for the portion control.

  2. Makayla Smith says:

    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?

  3. Pamela Garcia says:

    Hi Jessica,
    What is your favorite pan to use for making mini-cheesecakes?

  4. Grace says:

    Hello Jessica,
    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??


    • Jessica says:

      Hi Grace,

      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!!

  5. Sherrie says:

    Hi…I was wondering how hard it is to remove desserts off of the metal disc of the cheesecake pan.?

    • Gavin | Jessica in the Kitchen says:

      Hi Sherrie thanks for reading! Is not hard to remove at all! I hope that helps.

  6. Dawn says:

    When making this recipe, would you just substitute 1/4 Heavy Cream, if you did not want to use the Bailey’s?

    • Courtney | Jessica in the Kitchen says:

      Hey Dawn! I don’t think we’ve tried that but go ahead and try it and let us know how it goes!!

      • Dawn says:

        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.

        • Courtney | Jessica in the Kitchen says:

          YAY! We’re so happy you enjoyed!! Thanks for sharing with us ?

  7. Laura Risola says:

    My minis always seem to cave in the middle. Any tips on a flat even top?

    • Jessica says:

      Hey Laura!

      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!

  8. lisa says:

    hello i was just wondering do you have to use a bain marie for the mini cheesecakes?

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