These creamy mini cheesecakes are inspired by none other than.. the Cheesecake Factory! This recipe has more than 17 million views on our Youtube (as this post is published) and is also one of our readers' favourites.
We have uncountable messages and emails from our viewers and readers saying how they loved it as it's so easy and never fails. Many have also started selling these and they become one of their customers' favourites also.
We can't express enough how happy, grateful and satisfied we feel to know all the stories and feedback. This recipe truly has a soft spot in our hearts.
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Recipe Highlights
Texture and flavour - Creamy luscious filling with a crunchy base. The mildly sweet filling with delicious cream cheese flavour goes amazing with the contrast of the base that has a touch of saltiness to it. Amazing combo!
Level - Super easy, even for beginners. No water bath is needed.
Size - 12 mini cheesecakes, muffin size.
Occasion - I hate to limit these beauties to any occasion as they are perfect for any time, more when you want to impress somebody who's a cheesecake lover.
Lets Talk Ingredients
Digestive biscuits - Don't get taken aback by their name. We're based in Europe and instead of graham crackers, we use digestive biscuits which are easier to find. Honestly, I love the touch of saltiness from the biscuits, it's a nice contrast flavour.
SUBSTITUTION: Use graham crackers or any other similar biscuits.
Cream cheese - Use full fat, block ones. Not the ones for spreading on toasts, alright?
Sugar - Granulated sugar. Add a bit more if you want to use confectioner sugar as it's not as sweet as granulated. Or adjust to your liking.
SUBSTITUTIONS: Any dry sweetener will work. Add 30% more if you're using erythritol. The same amount for brown and coconut sugar but just know that they'll make the cheesecakes colour darker.
NOTE: I don't recommend using liquid sweetener as it'll affect the texture (too liquid).
All-purpose flour - I know it's not conventional but this small amount of flour will help prevent cracks, which is a huge no-no in baked cheesecakes.
Sour cream - Use full fat, please. We are making cheesecakes here. Go big or go home?
SUBSTITUTION: Use the same amount of full-fat unsweetened Greek yogurt.
Why This Recipe Has More Than 17 Million YouTube Views
These are the feedbacks that we keep getting from everybody who's made this recipe:
Super easy - Many who've never baked a cake, let alone made a baked cheesecake (which we know is tricky), have successfully made this recipe on the first try. No fancy method is needed here.
It works - The recipe never fails. I know it's difficult to find reliable recipes in the internet world but no recipes are published here on our website without me testing them first. We're also known for our reliable recipes here, just letting you know. What you see is what you get.
No water bath - Baked cheesecakes usually need a water bath to cook properly and beautifully. This recipe doesn't need it. Less hassle with great results.
Easy ingredients - No fancy ingredients here. So if you follow exactly my recipe or tips for ingredient substitutions above, then you'll nail it every single time.
Quick cooking time - Only 15 minutes in the oven, yep.
How To Prevent Cracks In Cheesecakes
Baked cheesecakes are considered a success if there's no crack on them. Right? And also when they maintain the flat top, or in other words, they don't deflate when they come out from the oven. Here's how you can easily achieve those:
Room temperature - Ingredients should be at room temperature. This is so that they mix easily with each other.
Don't over-mix - Never, at any point, in any of my baked cheesecake recipes, should you over-mix the filling. Less is extremely more in this case. Over mixing will whip in the air, which will cause the filling to inflate and crack in the oven.
Low speed - Use the lowest speed on your handheld or stand mixer. Remember, we don't want to over-mix.
Low temperature - Not all ovens are made the same. Yours could be hotter than mine, and vice versa. Use a portable oven thermometer to get the accurate temperature, it's very affordable. The high temperature will make them inflate, deflate and crack.
Conventional - Use conventional mode (without fan-assisted) as it'll keep the temperature stable-low. Lower by 20-25 degrees if you're using a convection oven.
Don't overbake - With the correct temperature, they take only 15 minutes to cook. Not more. They should still wiggle in the center when you lightly shake the pan. Over baking will cause them to crack.
Great Cheesecakes Need Time
Making these cheesecakes is super easy and quick. But we want that depth in flavour in our cheesecakes, right?
And we can achieve that by giving some time for the wonderful flavours to blend with each other. Chill the baked room temperature cheesecakes in the fridge for a minimum of 4 hours. Preferably 8 hours. Trust me, you'll appreciate it.
Can I Put Them At Room Temperature For A Long Time?
The answer is, no.
All cheesecakes either baked or no-bake, are better-kept chill to maintain their structure. You can have these out on the table for a maximum of 30 minutes, not more.
If for some reason you want them to be longer than that, I'd recommend you freeze them for 1-2 hours, so that they hold longer at room temperature.
Can I Freeze Them?
Yes, you can. I do it all the time.
Place on a tray and freeze for 1 hour. Then put them in an airtight container and back in the freezer, for up to 6 months.
Thaw in the fridge.
More Recipes
- The BEST double chocolate cheesecake
- Fudgy pumpkin cheesecake brownies
- Pecan cheesecake bars
- Whole normal sized Cheesecake Factory inspired
- Cinnamon roll flavoured cheesecake
Recipe Video
📖 Recipe
Easy Mini Cheesecakes
Equipment
- Bowls (1 big and 1 small)
- Food processor or rolling pin (for biscuit crumbs)
- Muffin liners
- Handheld whisk
Ingredients
The Base
- 1 ½ cup biscuits crumbs (150 g) or use graham crackers
- ¼ cup unsalted butter (60 g), melted
The Cheese Filling
- 10.5 oz cream cheese, full fat (300 g), room temperature
- ½ cup granulated sugar (100 g)
- 2 large eggs , room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 ½ tablespoon all purpose flour (14 g)
- ¾ cup sour cream, full fat (185 g), room temperature
Optional Toppings
- some strawberry marmalade
- berries of your choice
Instructions
The Base
- Using a food processor, blend digestive biscuits into fine mixture. Pour into a bowl and add melted butter. Mix well.
- Divide evenly into 12 muffin liners in a muffin pan. Using a spoon, press the mixture tightly and evenly. Set aside.
The Cheese Filling
- Using a low speed in your mixer, mix cream cheese until just creamy. While mixing, gradually add in sugar. Then add in eggs 1 by 1, mixing just until well combined.
- Then add in vanilla extract, lemon juice, flour and mix again just until combined. Finally add in sour cream and mix everything together.
- Using an ice cream scoop, divide the cheesecake filling evenly into prepared muffin pan. Gently shake the pan to make the top surface flat.
- Bake in a preheated oven at 320ºF (160ºC), conventional mode, on ⅔ lower rack for 15 minutes or when you gently shake the pan, the cheesecake wiggle a bit and the center look not as set.
- Remove from the oven and leave to cool to room temperature in the pan. Place the pan in the fridge overnight.
How To Serve
- Serve as they are or with some strawberry marmalade and your favourite berries.
Notes
- Do not over-mix to avoid cheesecake from cracking while baking.
- Use a portable oven thermometer to get the accurate oven temperature.
- It's easier to remove the cheesecakes from the pan after they're chilled in the fridge.
- Don't put them too long at room temperature to maintain their structure. Max 30 minutes. Freeze for 1-2 hours if you want them to hold a bit longer than that.
- They last up to 6 months in the freezer.
Nutrition Facts
Originally published on Feb 16, 2019. Updated with improved text and pictures on Aug 11, 2021.
Tiffany says
I have made this several times using your recipe. It is a great recipe. I am wondering if it is possible to do variation adding for example Bailey's Irish Cream or Amaretto liqueur? How would that be incorporated? Would you just add the extra liquid or would you have to do something else to adjust the recipe? Thanks.
Bea & Marco says
I have a delicious Bailey cheesecake recipe (no-bake), do give it a try. I don't have the baked version of it, and yes, some adjustments to the recipe need to be made in this case. Hope it helps!
Tiffany says
Thank you! I will definitely try your no bake Irish cream cheesecake.
Tiffany
Sarah says
Delicious! I didn’t add flour. Just baked them longer.
Sol says
This is the best cheesecake I have ever eaten! I wanted to ask if it is possible to make one batch and put it into a springform pan? Would it still come out the same? Thank you very much for your time, in advance.
Bea & Marco says
Hi Sol! Sorry for the late response. We already have a whole cheesecake recipe that's super delicious! It's Cheesecake factory inspired, so give it a go. Thank you!
Margarita says
I love it.
Ursila says
Should I use granulated sugar as mentioned or caster sugar?
Bea & Marco says
You can use both. Hope it helps!
Santana says
My family loves the cheese cake ! I have question though, I’m wondering why do my cheese cakes always collapse. I follow the recipe perfectly. Room temperature for all ingredients as well. I feel like I’m over mixing. When you mix low do you not worry about the clumps that form ? Or do you mix high for a short time to make it smooth? If any other suggestions I’m all ears, I can’t get it to stop sinking after cooking. Thank you.
Bea & Marco says
Hi Santana! When the ingredients are at room temperature, there'll be no clumps. Mix low, not high. I think your oven temperature was too high, so they collapsed afterward. Reduce it by 20-30C and adjust from there. Hope it helps and you can do it!
kenyah says
I made 4 batches of this recipe on Saturday, and it came out perfect every time. I topped it off with some mixed berry jam, and it was just so amazing. Thank you for this fool proof recipe that was a hit at my luncheon yesterday.
Bettina says
Hi, I've the mini's and they were a huge success. Can I make one big cake in springform cake pan.
Bea & Marco says
Hi! I'm glad you liked them, thanks! Yes, you can make a big one, check out this whole cheesecake recipe. Hope it helps!
greanie says
my favourite cheesecakes
Kelly D says
Thanks for a delicious and easy recipe! Food in mini form just tastes better and this recipe doesn’t disappoint. Made them last night and refrigerated overnight. Exactly 15 minutes was perfect for me!
Audrie says
This is my favourite cheesecake recipe. I'm so addicted to these cheesecake. This recipe is easy and they're so yummy. Thanks a million for sharing your recipe😍
Alison says
These are the best! Super easy and super yummy! Takes no time to make and the whole family loves them!
Linda L. says
Made this recipe and it turned out really well. I sprinkle cinnamon & a little granulated sugar into graham crumb mixture. So nice to freeze & pull out a few whenever you want or when you have company.
Bea says
Glad to know you liked them 🙂 They are definitely a favorite of many. The cinnamon touch sounds lovely. Thanks for stopping by!
Lupe says
I have made this recipe many times and then I lost the recipe I am very happy that I have found it and can start using it again thank you
MonicaJ says
LOVE cheesecake, BUT, in the words of the infamous Smokey from the move Friday, "I Neva, eva, eva!" love home made cheesecake. Never. It's just not up to par. BUT THIS! THIS IS!!! But don't trust me, make it. I even used limes, not lemons from my tree, and holy cow it was delish! Now if you all could just perfect a sugar free version... I'd die a happy woman.
Kal says
Nice
Veronica Sanchez says
Really easy to make and delicious!!!
Irene Wilson. says
I have never made a cheesecake I saw this receipe and it looked easy to follow I was so excited when it turned out good Everybody loved it, Making them again to take to my seniors club Thank You
Bea says
Hi Irene, so happy to know that this was your first recipe and you had great success! Thanks for letting me know and keep on cooking 🙂
Emerald says
AMAZING cheesecake. Won a cheesecake competition among friends AND had my mother, whose a professional baker for over 30 years, asking for the recipe. The only thing I changed is the vanilla... I use Mexican vanilla... either way, delicious, but the Mexican vanilla adds an additional little something.
Rosie says
Wow! First time making these for Christmas Day and they were soo easy and delicious. Only had a 250g block of cream cheese so added abit more sour cream but other than that followed the recipe. Will definitely be making these again!
Lora L says
I made these cupcake cheesecakes multiple times! They are my absolute favorite!!! They remind me of cheesecake I had in Mexico on vacation and didn’t know how/ where I could get the same tasting recipe until I found this one! My husband likes these and my coworker preferred these over a different recipe I made. After it cooled seemed little raw for baking the 15 minutes but after baking it for 5 extra minutes and completely cooling it overnight in the fridge it had the same texture. So it’s really soft and creamy, it doesn’t seem to overbake quickly if you wanted to bake it little bit more just in case. FYI.
Go ahead try out this recipe!
Stella says
Recet spanish??please
Bea says
Aqui te dejo el enlace 🙂 https://www.elmundoeats.com/es/mini-cheesecakes-faciles/
Arthur says
This is probably my 3rd or 4th time making this cheesecake. Simple to make & delicious every time. Thank you for this wonderful recipe.
Ruby says
Made them yesterday and everyone at work like them. 🙂 Going to make them again!
June says
Love it! All the way from Malaysia!!
My favourite desserts.
ally may says
How long would I have to bake if I did 24 instead of only 12?
Bea says
Add more or less 5 minutes more and go from there. Do the wiggle test to know if they're cooked. Hope it helps!
Marika says
Super simple recipe that comes out great every time! I like how it is light rather than a dense cheesecake.
Miss Wendi says
SUPER easy and delicious! This is my go to recipe for sure! Thank you!!!!
June Moorey says
Made this recipe....great! They keep very well in the fridge and there are so many toppings you can use on them. Would recommend this recipe to anyone.
Flor says
Hi,
Wonder if I could add some other flavor to the filling, like a fruit pulp or so (passion fruit or any other)and what the measure would be?
Thanks!
Richelle says
It's really really good. Ive done this recipe several times. Thanks Bea!
Hau Cheeng Choong says
It's really nice and easy to make. It's feel very comforting when making and eating it.
Ghee says
Hello,
Instead of butter can we use coconut oil or cream.
Thank you,
Bea says
Hi! You can use coconut oil, no problem. Hope it helps!
Sherry says
How many full Graham crackers does this take?
Leanne says
Can you freeE these without the toppings?
Bea says
Yes, you can 🙂
Munira says
Tried this yesterday and it turned out perfect! So easy and so delicious! It was a big hit and everyone was asking for the recipe, quick question, would the same ingredients work if I make it in a cake pan? Any idea what temperature and time to bake for the 9” cake pan and do you recommend using a water bath for it! Thanks a lot for the wonderful recipe and your reply !
Bea says
Hi Munira! You can check out my whole baked-cheesecake here. No need for water bath. You can use the recipe for 9" pan (no need to make tall base). If you want the same height and look, multiply all ingredients by 1.4. Hope it helps and thank you for your feedback!
Aneela zsid says
Which digestive biscuits did you use in it, can you please send me the picture or brand name please?
Bea says
Hi Aneela, you can read and see more about digestive biscuits here. It doesn't matter the brand, really. Hope it helps!
Sheree says
I absolutely adore this recipe. I've made this multiple times and it's always been a crowd pleaser. Recently, I've been fancy-ing it up by swirling in homemade blueberry coulis from your blueberry cheesecake recipe and it's amazing. Thank you so much for this awesome recipe!
Bea says
You're welcome, Sheree! Great idea on the blueberry coulis 😉🙌!
Tarika R says
I have 200 grams of cream cheese. Can you tell me the weight of all other ingredients
Ann says
Haf not tried but will do. Luks yummy & simple. 😊
Chedva says
Do I freeze them straight away or first put them in fridge and then freeze them?
Bea says
You can directly freeze them, hope it helps!
Karima says
Thanksna lot for the mini cheese cake recipes, I love it very much and already made it several times.
If we make double recipes, how many minutes I should bake it?
Arina says
Hi! Should I also make a Bain-Marie condition in my oven ? Or I should just bake a cheesecake without it?
Bea says
Hi Arina! You don't need bain-marie for this recipe (or any baked cheesecake recipe in my website). Hope it helps!
Faiza Alam says
Hi
Would you be able to post the recipe in cups especially for the cream cheese and sour cream. I really like this recipe and will make it for my Eid Celebrations.
Rakhsar says
Hi. I am not getting 55% chocolate, can I use dark bitter sweet chocolate?
Kim Nguyen says
Your cheese cake are amazing delicious I loved it
Lily says
Hi there tried this cheesecake bites they are absolutely delicious. Great for dessert for company. Love them.
Shaznin says
Hi. Can I use this recipe to bake in a 20 cm pan? Should I triple the amount? N use the same temperature?
Bea says
Hi! You can refer to my easy cheesecake recipe for the ingredients. Hope it helps.
Lorraine Clark says
What sugar do you use ?
Icing sugar, caster sugar or normal ?
Thank you
Bea says
I use normal sugar, hope it helps.
Hamza Fazli says
I left the cheesecakes at room temperature in hot humid weather.. they look shiny and i inserted a toothpick and it's coming out dipped in chocolate liquid. But not batter sticking on it. Also some surfaces my finger is sticking back with batter others aren't. Do i pop it back in preheated oven of high or low temperature? Or should I refrigerate instead?
Bea S. says
Hello,
Thank you very much for this recipe. I made double the amount and they were easy to make but most important they were DELICIOUS. My family loved them, definitely will be making these mini cheesecakes again. Have you ever made Oreo cookie mini cheesecakes? Do you think I could make them using your same recipe but replace the graham cracker with an Oreo cookie and add some bits of cookie to the mix and they would turn out as delicious? I would appreciate your feedback as you are the expert. Thank you….
Seema Kanodia says
Absolutely delicious, everyone loved it..thank you
Bea says
Thank you Seema! 😍
Gaynor Wilyeo says
Hi
Can these cheesecakes be frozen
Thank you
Gaynor xx
Bea says
Yes, they can 🙂
Jasmine says
This looks amazing! I only have 250g of cream cheese, can I substitute anything else in to make up for the remaining 50g? Also, would it work if I made them into baby cupcake sized instead?
Alysha says
Hey!
Can I use this mini recipe to create a 7" cheese cake
Or do you have any recipes available for different size Cheesecakes?
Bea says
Use this easy cheesecake recipe for a 7 inch pan. Hope it helps!
Neeta says
This looks so awesome and simple. Defi going to try this out!
Could you kindly let me know what is the purpose of the flour? If its for thickening, Could I use xanthan gum instead? Thank you so much 🥰
Bea says
Hi Neeta! The flour is to help prevent cracks as we're not using water bath to cook them. Hope you give them a try! 😍
Jodi says
Hi can these be frozen for later use?
Bea says
Yes! I do it all the time 😊.
Valdineide Araujo says
Coloquei em português por favor
Bea says
Hola! Puedes mirar la receta en español cambiando el icono de bandera arriba 👆. No la tengo en Portuguesa, lo siento.
Cristhela says
They look delicious can’t wait to make them thanks for sharing 😊
aryna ds says
how many grams is one egg? thank you 🧡
looking forward to bake it!!
Bea says
It's L (large) sized egg, around 57 grams. Have fun!
Jayasree says
Can we substitute sour cream with full fat yogurt? As sour cream is not available in the place I live.
Bea says
Yes you can 🙂
Green Beans says
These cheesecakes are amazing! So creamy and delectable, I make mine bite sized and I highly recommend leaving in the fridge over night for best results!
Katarina says
I made the mini cheesecakes for new year lunch with my family.. they were such a hit! Thank you for the awesome recipe, Bea!
I have a question on how to make the strawberry stick on top of the cheesecake as I would like to send the cake to my mom and want to make sure the berries do not fall off during transport. Will edible cake glue (from tylose powder) work?
yolanda says
I have tried several recepies, but this one is by far the easiest. One question though, the paper cupcake gets a bit soggy and its then difficult to remove without messing them UP a bit, Any suggestions to avoid this?
Bea says
Hi Yolanda! Are you keeping them long enough in the fridge before removing the paper? You should remove the paper after they been in the fridge for hours and firmed up. If you are already doing this and still have problems, maybe you can try putting them in the freezer for 30 minutes and then remove the paper, it should come off easily. Let me know.
Sharria says
Tried this already and walla.. so yummy, everyone likes it 😋😋😋😍
tq Bea😘
Leanne says
Easy and delicious recipe. Thanks
Janiah says
Thank you for the recipe! So delicious! 😀
Audrey Lavko says
I’m going to try this it look delicious. But what is 6.5 oz sour cream is that 3/4 cup ..? And the cream cheese 10. 5 oz of cream cheese .? Our cream cheese come in 8 oz so from another package do I take 2 oz and 1/2 of another oz .Help I really like to make these. Thank you.
Bea says
Hi Audrey! Yes, it's 3/4 cup for the sour cream. And yes, for cream cheese take one whole block of 8 oz and then another block, cut in half and take half of that (2 oz), the balance of 2 oz take 1/4 of it. Let me know how it goes.
JackieR says
I decided this would be a good try for making cheesecake the first time and I can tell you it was a big hit. Will make it again and again thanks!
Mei says
Hello, can I make this in a square bake tray 35x24cm? How many ingredients (1x, 2x or 3x) do I need to use? And do I need to adjust the temperature and time? Thanks a lot for the recipe I made these several times everyone loves them!
Lucy says
Hi, i cant afford the sour cream... it is okey if i substitute to heavy cream instead?
Sarah says
I'm pretty sure sour cream is as cheap as heavy cream, everywhere I've been? It's usually maybe 1.39 or something for a small container. Heavy Cream will not be the same consistency at all. It will make your filling much runnier.
Kelly says
Beautiful little cheesecakes, first time trying mini ones, was hesitant trying a different recipe.. but they turned out gorgeous. This recipe is now printed and on my keep list. Thank you. 🥰
Bea says
Happy to hear that, thanks Kelly!
farhan says
Hi Bea
I want to make and freeze ahead. Can you advise on that?
1. shall I freeze after a night in the fridge
2. shall i thaw them in fridge overnight or on counter top for few hours
3. can i add whipped cream prior to freezing?
Bea says
Hi Farhan! You can directly freeze them without chilling in the fridge. Thaw either in the fridge or room temp (I've done both and they thawed fine). I'd suggest you add whipped cream before serving. Hope it helps.
Farhan says
Thank you so much for your quick reply. Can you tell me the best way to freeze too? I notice sometimes condensation forms on cling wraps when I put them in fridge to chill. Shall I put each one in a separate zip lock bag?
Bea says
I usually place them on a tray with parchment paper in the freezer for 1-2 hours till they're frozen. Then wrap them individually with cling film and place them in a ziplock bag. Hope it helps.
Althea Kerr says
Hi
What kind of sugar do I use on these easy mini cheesecakes?
ZHamid says
This was my first time making mini cheesecakes and it was a success. Everyone loved them. I will be making them again for thanksgiving, Instead of berries, I'll be topping my cheesecakes with chocolate, caramels, and pecans to make turtle cheesecakes. Thank you so much for sharing your recipe!
Rukhsana says
Hi
Think my comment got missed out. Really hoping you can help me please.
My only question is i want to try a different topping this time. Like add strawberry jam /preserve on top and top with fresh strawberries. Can i do this a day in advance as I wont have time next day. Or would that affect the cheesecakes in any way?
Thank you for such amazing recipe
Yehudit says
Easy and yummy! Thank you for the recipe 👌
Bea says
You're welcome! 😊
Althea says
What type of sugar do I use? As there’s plenty of sugars out there.
It requires all purpose flour, what type of all purpose flour did you use?
Would it be ok to use plain flour?
Bea says
Just regular caster sugar. Yes plain flour is ok.
Tarchouna says
Merci infiniment pour la recette je me suis régalée 😋
Bea says
Merci 👍❤️!
Santoh says
May I know what’s the purpose of the plain flour as I noticed most websites don’t require? Tks
Lorinner says
Hi..I do not have a muffin pan. Can I just use a muffin paper cup to bake these mini cheesecakes? I would love to try baking them. Thanks.
Bea says
Hi, you can try but since I haven't tried without the pan, I am not sure if it's going to hold its shape. Let me know how it goes.
Lovellyn says
Hello! Thanks for this recipe. Can I use plain greek yogurt to substitute with sour cream?
Bea says
Yes, use full fat plain greek yogurt. Hope it helps 🙂
Rukhsana says
Ive made these a few times and always such a hit.
Ive been topping them fresh cream and serving next day and they are still so good. My only question is i want to try a different topping this time. Like add strawberry jam /preserve on top and top with fresh strawberries. Can i do this a day in advance as I wont have time next day. Or would that affect the cheesecakes in any way?
Thank you for such amazing recipe
Rukhsana says
Can you let me know please?
Junidah says
Amazing recipe. First time trying is a success. My family love it
Bea says
That's awesome! I'm happy to know they liked it. Thanks for the feedback!
Drix says
I actually tried this and it was perfect! I would just like to know how long should I bake this if I want it on an 8" Pan instead?
Thanks!
Bea says
Hi! Do check out my Cheesecake Factory inspired cheesecake for a whole cake version of this. Thank you!
Naufa says
Amazing recipe. Very easy to make.
Rose says
Delish Thanks for the recipe. With summer on its way I would love to try a passionfruit and mango version. Would you suggest tweaking any of the ingredients to balance
the sweetness when adding passionfruit or mango.
Will be definitely trying your other recipes.
khadija Haider says
Just made this for the second or third time and it was amazing. So simple and so brilliant. Perfect for a party.
Farhan says
Hello pretty keen to try this. Can you tell me the size of the eggs? Are they large? Or weight of each egg (with shell)
Bea says
Hi! They're large eggs, size L. Hope it helps.
Marisa says
Thank you for the recipe♡
Florence Chia says
Really good recipe! 1st time trying is a success. Cheesecake is creamy and smooth, family and friends love it ❤ Thank you!
Amal says
Tried the recipe,it turned out to be great!
It is difinatly a keeper👍🏻
Thanks for sharing🌸
Teleckies Gorski says
I made your mini cheese cakes. I followed your recipe and it came out great. Will make it again. Thanks.
Jacque says
Hello! How long should you bake this (water bath) if using a 6” springform pan?
Gi says
Is it possible to freeze this after cooling in the fridge??
Sania says
I made this for my parents' anniversary as they couldn't go out due to covid. They loved it so much! Thanks for sharing the recipe!
Jennifer Go says
I have made this recipe again and again and it always turns out amazing! I was just wondering if adding grounded pistachios to get a pistachio flavour would be okay?? Thank you!!
Bea says
I don't see why not. Let me know how it goes, thanks Jennifer! 😍
Jennifer Go says
Hi Bea! They turned out incredible! I was surprised! I kept the recipe the almost the same, but instead of vanilla extract I added almond extract and then I just added about 1 1/2 cups of finely grounded pistachios! The pistachio flavour was great xx definitely recommend.
Setia Nuryani says
tried this, and it was perfect !!
Sharvi Oberoi says
Hi
Lovely recipe.
What if I want it eggless?
Shall I put curd instead of the 2 eggs or no?
Stacey W says
This is now my go to cheesecake recipe! I've made them numerous times and they're always delicious. Yesterday I decided to tweak it and add more lemon juice, lemon rind and a little less sour cream to make lemon cheesecakes! I added a homemade whipped cream topping and some grated rind for decoration and... Oh my goodness... They are heavenly ❤️
Emily says
Very nice and easy
Mojo says
Easy to make and taste delicious. I have made three twice and they have gone down a storm. Thank you
A. Nob says
Made it.. Came out perfect. Thanks for the recipe. So yummy
Ahmed says
Perfect, thanks
Mariel Raquel says
Hi. Do you have to steam bath this or no need?
Susanna Hipp says
Hi, I was wondering if you can use a cupcake baking from instead of muffin...?
Pau says
Hi! did you use unsalted butter in this recipe? i just want to make sure, cause i wanna make this on Saturday. Thank you so much for sharing your recipe! God bless!
Bea says
Hi! Yes I use unsalted butter. Have fun making it! 🙂
Lyan says
Hello! I was wondering if I could make this cheesecake using a toaster oven? I love your blogs and your YouTube channel. Thank you!
Bea says
Hi Lyan! I can't really say since I haven't tried it (I don't have one), I'm sorry though! Thank you for your support!
Salma says
Very good
candy says
They look great! How did you make your cheesecakes no look like muffins? They don't look like they're wide at the top, like muffins. Did you use a different pan?
Bea says
Hi Candy! These are cheesecakes, they don't have leavening agent so they don't puff up like muffins do. Hope it helps and thank you!
Faezah says
Omg these are so good. I used greek yogurt instead of sour cream and it still came out perfect. However... these don’t last very long. My family finished these in just minutes :’)
Thank you so much for this recipe. I hope you can come out with another flavour for these mini cheesecakes, they’re just too good ❤️
Bea says
Hi Faezah! I'm glad that everybody loved it. I have a chocolate version of this recipe and it's super yum! Do give it a try also. Thank you for your feedback!
Nabila says
Looks really easy, will definitely do it!
Can I use Greek yogurt to replace sour cream? If yes, 185 gr. as well ?
Bea says
Hi Nabila! Although I haven't tried it myself but many have tried using Greek yogurt instead and it came out beautiful. Same amount. Hope it helps and thank you!
Farzeen says
Sorry, I forgot to rate the recipe earlier.
Bea says
And thank you so much for rating it Farzeen! 😀
Farzeen says
Thank you for such an amazing recipe! I absolutely love it! I’ve made it a number of times and it’s turned out divine each time 🙂
I want to make these for an upcoming event but as super mini cheesecakes (bite size). If I were to use a mini cupcake pan for that, how long would you advise me to bake it for?
Bea says
Hi Farzeen! Since I haven't made these into mini ones so I can't exactly say how many minutes (sorry!) but what you can do is look for the physical signs. Bake just until the surrounding sets but the center still wiggles a bit when lightly shaken. Hope it helps and do let me know how it goes.
Chewbakla says
Iade it for hubby's bday and everybody loves it! Thank u
Maryam says
Hi
Can i use this recipe (same amount of ingredients) to make on whole cheesecake instead of mini cheesecakes. If so which size pan should i use ?
Thank you
Bea says
Hi! I'd suggest you make my recipe for a whole plain cheesecake here. Hope it helps!
nathalie says
Bonjour, .je trouve vos recettes en video ,super et bien expliquée , je les traduis en français , je vais essayer de les faire surtout les minis cheesecakes et je vous tiens au courant , bonne continuation.
Maria Theodoridou says
I made this super easy mini cheesecakes
and they are amazing! I couldnt wait until
Tomorrow they have been in the fridge for 4 hrs
and I had to try one they are all you promised
to be delicious they will be even better
Tomorrow when they have chilled overnight!
Thank you for the recipe I will definitely make
them again.
Mayra coronel says
Hola buenas noches está receta solo es en individuales o se puede hacer en un molde más grande ??? Y a qué temperatura hornear 🤗 gracias
LESLIE VILLANUEVA says
Hello, we don't have true sour cream here in France (do you have it in Spain?). Should I use creme fraiche, and add more lemon juice? I have never made cheesecake with yogurt....Thank you!!!
Bea says
Hi Leslie! Yes, we have it in Spain. I always buy it at Aldi (the only place that sells it, that I know of). Although I haven't tried it but many said they used Greek yogurt (full fat) and the result is delicious. Hope it helps.
Rubab says
Hi I made these cheese cakes. Turned out amazing. Topped them with the lemon curd. Thanks for sharing this wonderful recipe!
Celine says
Hi! I made this cheesecake and it was perfect! I topped it with strawberry jam and whole strawberries. Tasted really really good. I didn’t have yogurt so I increased the portion of the cream cheese instead. Worked perfectly fine. I made cupcakes and a 6” cake. Both cooked well, although I did increase the cooking time for the 6” cake. Great recipe! And very easy to make.
One question though, I found my graham crackers crust was a little too dry after baking and the taste was less graham-y. Is there a way to prevent this? Thank you so much!
Vyra says
I just try the recipe its really good. Thanks for sharing the recipe and for the tips ❤️❤️❤️.
Denise says
Made these for the first time ever, was a little hesitant , but with the guide of the video , it made it that much easier , this recipe turned out great!! Everyone loved it, will be making again this week! I recommend this to any beginner 🙂
sarah says
AMAZINGGGGG
Rashmi R Bhat says
Hi I am dying to try this recipe tomorrow after reading all the comments... since I am a Vegetarian can u pls suggest a substitute for egg... 🙂
Sweet says
This turned out delicious! Your tips are very helpful especially ensuring you dont overcook thats the key. Definitely a keeper! Thanks you
Ashley says
This recipe is amazing!! I'm a beginner baker and your steps and tips were so helpful, I nailed it! The cheesecakes are soo delicious, I ate most of them myself!! Going to make them again and again. Thank you so much for this recipe. 💖
Bea says
Yes, they're super easy to make right? Thank you Ashley!
Dee says
Hi! Can you specify if it’s unsalted butter? Also, can we omit the flour if anything?
Quynh says
PERFECT cheesecake. SO good! I didn’t have sour cream so I substituted with Plain Greek Yogurt and it worked out perfectly. If I bake it in a 9” pan, would I need to bake it longer or still the same amount of time? Thank you for sharing the recipe!
Selina says
Do you think this is going to work out in a small (toaster-) oven? Here in South Korea basically nobody owns an oven but it's my boyfriends birthday soon and I really wanted to try these! ^-^
Bea says
I haven't tried it with toaster oven (don't have one) so I can't really say, sorry!
Viridiana Del toro says
Tried this weekend, they were gone so quick. My family loved them!
marianne says
I made these cupcakes today, to supprise my daughters on her 30th birthday tomorrow.
plain, with Cherrys and with my home made lemon curd. I tryd one, and there perfect!
I love these...so easy to bake in just 15 minutes in the oven, and after a couple of hours in the fridge they come out perfect. Nice and stif.
Thank you for sharing. This one is going to be my new favourite 💚
Yasmina says
Hi what is cream cheese mascarpone or philadelphia i want to make this tomorrow tomorrow
Bea says
Hi! I use cream cheese Philadelphia brand, full fat. Hope it helps! 🙂
gillian reid says
hi made the cheesecakes last night & they turned out perfect couldn't believe how easy they were to make only problem is there so delicious we cant help eating them which isn't good for our waste line but will diet another day . Thanks so much
Rosalie Den Oudsten says
I made these last night to take to dinner with friends. They were a hit! Absolutely delicious and so easy to make. I didn't have digestive biscuits or graham crumbs so I substituted Arrowroot biscuits for the crust. Topped them off with triple berries and whipped cream. Definitely a keeper!
Bea says
Awesome! Great idea with the crust and toppings! Thank you for your feedback Rosalie! 🙂
Kathi says
It's sooo good I've made it soo many times. This time I used Joghurt instead of sour cream and they turned out super nice too. A regular recipe that my whole family loves! I really like cheesecake and I was always afraid because they are likely to fail. But this is a bulletproof recipe! Thank you!
Bea says
Great to know that yogurt works also! And yes, it's also a super easy recipe, right? Thank you Kathi! 😍
Maria rogel says
I just made this recipe with my sons and they loved it due to the easter holiday we decorated them with little eggs and white chocolate...thank you this recipe....nothing better than cooking with my 15 and 18 year old .
Kristy 105 says
Absolutely delicious I am not the best baker but this recipe is so easy explained.
Thank You
Fatima says
I havent made it yet but I know this is gonna be the best.
Bea says
Thank you Fatima! I hope you'll like it! 😍
Marlene says
Do you have the recipe in cups? I can’t seem to figure out the oz measurements
Riri says
Hello, can you please convert the recipe into cups?
Eduardo says
Top blog ! ❤🇮🇹
Mayumi says
Hello, I don’t have any sour cream can I sub it for something? Maybe heavy cream or mayo?
Bea says
Hi Mayumi! I haven't tried it but many said they used full fat greek yogurt and it worked beautifully. Hope it helps 🙂
Nicoline says
Great mini kind of chocolate cheese cake! Never fail by following your recipe =)
Bea says
Thank you Nicoline!
Ginka says
I did it. Very easy and very tasty !!! Thanks for the recipe!
Bea says
Thanks for your feedback Ginka! 😍
Mirna says
Hello.
I made this and they were not only super easy, but super delicious! Thank you so much for sharing 🙂
I have one question.. I would really like to make Cheesecake in a spring pan. So I was wondering, I should double the recipe ( for a 24cm spring pan) ? And how long will the cooking time be do you know? Is there any other changes I need to make? Thank you so much for answering :):):)
Michelle says
Just wondering if you’ve ever made mini chocolate cheesecakes? If so I’d love the recipe. Was thinking I could maybe modify this by using Chocolate crust and adding chocolate to the filling.
Bea says
Wonder no more, Michelle, because I did! Here's my mini chocolate cheesecake recipe 😉 . Have fun!
Elsa says
I want to make this cheesecake in a 24 muffin pan instead of 12, would the temperature still remain the same? Or cooking time remain the same?
Bea says
The temperature should remain the same, only adjust the cooking time accordingly. Hope it helps 😀.
Ashwini says
I tried making them just now.. but my cheese filling was very drainy it didnt come out as thick as its shown in the video. I am not sure what would have gone wrong. Please let me know what leads to the cream filling to become a little more thick and set.
Bea says
Hi Ashwini! Did you use full fat cream cheese and sour cream? Also, don't leave them too long outside the fridge. Just enough until they're at room temperature. Hope that helps.
Charlene says
Holaaa
Una pregunta es necesario agregar el jugo de limon?
Saima Khan says
Absolutely loved it I tried to make it for the first time they turned out amazing so soft and tasty
Bea says
Thank you Saima! XO
Akky says
Hi. I tried these yesterday. It turned out really well. My first cheesecake and super proud of it. I halved the recipe, substituted fresh cream with whipped cream and reduced the sugar by a bit.
Thanks so much for this. Keep inspiring!!!
Kim says
I have a question,....is the lemon juice necessary? I am allergic to citrus.
Najma says
I’m trying out the wonderful recipe. my mixture became really runny, and i dont know why? I followed the metric system instructions. Lets see how it goes in the oven.
Ashwini says
Hi Najma
the same happened with me too. I kept it in the oven for a little longer than 15min. i think almost double the time. but it didnt set as shown in the video. I have now left it in the fridge hoping it would set. fingers crossed!!
I am waiting for Bea's response on this. Really want to get this right.
Jamey says
This recipe is perfect!
Bea says
Thanks Jamey! XO
Lisa says
Can they be frozen?
Aira says
Its my first try and my friends loves it. Thank you for sharing your recipe. We love it.😍
Bea says
Oh that's great! It's super easy, right? Thank you so much Aira! XO
Deb says
Hi! I am eager to try your recipe, but want to make them Jasmine muffins. How long should I bake? Than you.
Deb says
Sorry. That should say MINI muffins. Darn that auto correct. 😯
Nisha says
Hi Bea today I was making the cheesecake n I forgot to add sour cream n I also added pineapple. I put all the ingredients in the blender n blend it.it was really yummy....thnx for the recipe. Its so easy to make it.thnx again Bea....I love the recipe
Candy says
Can I replace the sour cream with yoghurt?
Nisha says
Hi Bea,I tried this mini cheese cake reipe and it turned out so good. I used yoghurt instead of sour cream. My boys loved it.thnx for the recipe.
Bea says
That’s great Nisha! I’m glad to know you adapted it to what’s available to you. 👍
Celene Barraza says
Question how many cupcakes does this batch make???
Sorry if you already answered this question
Bea says
You can read that information at the recipe card, together with the cooking and prep time.
Monica says
Hello, to make a 9 inch pan instead of mini ones can I just make a recipe that makes 12 mini one or would I have to double it ??
Bea says
Hi Monica! For this recipe I only made the mini ones, haven’t tried the quantities for a 9” pan so can’t say for sure, sorry.
Theresa Douglas says
loved this recipe. they turned out amazing.
Cyrace says
Baked it today and they’re all superb! Thanks for the recipe, Bea. ❤️
*Substituted white to brown sugar, sour cream to full cream sour yoghurt and digestive to ordinary tea time biscuit. Still yummy and good 💕
All the best! Love from Dubai, United Arab Emirates 💕
Bea says
So happy to know that 😍 it’s great that you adapted it to what’s available for you. Thanks for the support!
Jennifer Rivera says
This recipe looks super easy but I was wondering if the butter is salted or unsalted
Bea says
It’s unsalted butter
Janise says
Of course my husband tried one after they were in the fridge about an hour later and they were still gooey inside. Is this normal? Side note they tased delicious even gooey...
Janise says
Of course my husband tried one after they were in the fridge about an hour later and they were still gooey inside. Is this normal?
Trang says
My husband said I am one step closer to cheesecake at Rain Forest Cafe. 😍
We love your recipes. The cheesecakes turned out really good!
Bea says
Oh that's wonderful! I'm happy to know that both of you liked it, thank you so much for your feedback Trang! XOXO
Penny says
Super delish and easy to make. Thank you!
Bea says
Awesome, thank you for your feedback Penny! XOXO
Kay says
Hello, what can I substitute the sour cream with? Is it necessary, as I personally don't prefer overpowering sour tastes
Joyce says
These cheesecakes turned out amazing!!
Bea says
Oh hey there Joyce! Thank you so much! XOXO
Maria V says
Hi Bea... I loved this recipe!!!!! ... (:
Thank you for sharing it!!!!!
They do have very good Restaurants in Spain!!!!!
It is one of the countries known for great foods!!!!! In fact, it is Spain that gave the World it's "Tapas" trend!!!!!.... (:
Wishing you a Beautiful Day!!!!!!.... (:
Maria (:
Bea says
Hi Maria! I'm happy to know that you loved it. And yes, you can have delicious tapas anywhere here. You have a wonderful day too, thank you so much! XO
Idawatinur says
💕
Terry van der Peet says
I made the mini cheesecakes, but I think that my oven was a bit hot - I set it to 150° with a fan.
They look more like muffins, but I'm sure that they taste awesome. They also cracked badly.
Bea says
Hey there! Please refer to my tips on post above on how to avoid the cracks.
Catherine says
This is AMAZING! The only thing is they're like lemon cheesecakes, i didn't expect that but they were good anyways!
would recommend! 10/10!!
Bea says
Happy that you liked it, thanks Catherine! XO
Jay says
This is so good! I didn’t have sour cream available so I made a substitute by mixing milk, butter and lemon juice and still turned out great. Thanks for sharing this recipe. This is now going to be my go to cheesecake recipe. I love it!
Bea says
Awesome! I'm glad that the sour cream substitute worked for you. Thank you Jay!
Sharron says
How can you freeze them for ?
Kim T. says
Thank you for sharing your recipe with us. I made them last night and they are so simple & oh so delicious.
One thing, the center of mine dipped down. It was not evenly straight. Did I maybe overbaked it?
Bea says
Hi Kim! I wrote tips on this post, which can also serve to avoid the dipped center. Do check it out. I'm happy that you liked them, thank you so much! XO
Norma says
Hi! I am going to make this recipe for tomorrow. My question is, when I store in a refrigerator do I have to cover it?
Thank you.
Catherine Greene says
Your tips about common mistakes when making a cheesecake were exceedingly helpful! The results were fantastic! Once cooled overnight I added a thin layer of sour cream and some homemade blackberry topping and continued to chill. Spectacular!
Bea says
Awesome, I'm happy to hear that. Thank you so much Catherine! XO
Angela says
Is the size of your cupcake holder/liner 1/3 of a cup (83 ml) or is it a little bigger or smaller? I am trying to work out if the size of my cupcake liner is the same size as yours and if I need to increase or decrease the cooking time of 15 minutes. I have a few different sized cupcake liners. Thanks very much.
Lilly says
Simple and perfect recipe, thank you xx
Bea says
Thanks Lilly!
Lahna says
I doubled the recipe and made a whole cheesecake!! Loved this
Bea says
Awesome, thanks for sharing the info Lahna!
Mari says
Do I use mini cupcake liners or the regular liners?
Bea says
The regular liners 🙂
Hannie says
Do you use a fan oven, or top and bottem heat?
Bea says
I use no fan, with both top and bottom heat. Hope it helps.
Ema says
Absolutely delicious!
Bea says
Thank you Ema! XO
Desiree says
These were so easy and turned out perfect!! I have some very happy friends and family right now!! Thanks for this recipe, can’t wait to look at the rest of your webpage!!
Bea says
That's great, Desiree! Thank you!
Carolina says
I made these today, the only thing is I guess I didn’t follow the video as it was only 15 min, I did the toothpick method (to see if it would come out clear) and left them in for almost an hour, they still taste great. Not the best looking though. I do want to make them as the recipe says. My only question is, is 15 min enough to bake? When I did the toothpick at the 15 min there was batter still in the toothpick that’s why I left them longer, is it suppose to be like that? I don’t know if you get what I mean.
Bea says
Hi Carolina. They don't need until 1 hour though. The way to test if these cheesecakes are done is different from testing when a cake is done. With these, you gently shake the pan and see if they are set but still wiggly and the center look almost set, then yes they're done. And yes, 15 minutes is enough. Having said that, since all ovens are different in terms of temperature accuracy, that's why in my recipes I always put 2 indications. The time (in this case 15 minutes) AND the state of the food itself. Shake the pan and see, if by 15 minutes they are still loose looking, continue baking for a few minutes more. Hope it helps and that you'll give these another try like I mentioned. Thanks Carolina!
Carolina says
I will for sure give them another try knowing all this. I will let you know how it went. Thank you for your response and your recipe!
Jackelyn Valencia says
I tried it with my friend and we both loved it!!!! Thanks for this recipe, we both enjoyed it!
Bea says
Awesome, thank you so much Jackelyn!
Ashley says
This looks so delicious! I must try this recipe. But I don’t know how to turn oz to cups. I only know how to use cup measurements.
Tara says
Hey! Thank you for sharing this! I am so excited to make these for our 4th of July party! Just wondering about your toppings. What type of ‘jelly’ did you place on top before the blackberry? 🤗
Bea says
Hi Tara! I just put some strawberry marmalade on top. Hope it helps and have fun! XO
Marion says
I also would like to know the amount of cream cheese and sour cream.lm a new learner l only know about teaspoon and tablespoon l need clarification l made them but they were to moist in the middle good but not quite right
Brittany Smith says
Hi! Can you list the amount of cream cheese and sour cream in cups?
Thanks!
Linda Leslie says
I haven't made these cheesecakes yet, but I'm planning on making them for a July 4th meal. Most of the other mini cheesecake recipes I've read are short-cut type but this appears to be the real-deal. My problem is, we don't have "digestive biscuits" in our stores, so how many cups of graham cracker crumbs can I substitute? Thanks.
Bea says
Hi Linda, I haven't worked with graham crackers but I googled and you'll need 1 3/4 cup to get 150g, which is the amount I used with my biscuits. Hope it helps 🙂
Linda Leslie says
Oh, thanks so much! I'll be back to give a recipe rating after I've made them. Have a wonderful 4th!
Tanya says
Hi Bea, thanks so much for sharing your delicious recipe! I’m just curious to know, what is the purpose of using flour in your recipe?
Loretta says
I made them yesterday for a Father’s Day mini treat. Didn’t read the entire recipe so didn’t know they needed to go in the fridge overnight but I put mind in the freezer for an hour and half and they were perfect. My crust was little hard and crunchy. Is that how it should be? Will definitely make them again very soon!!!!!
Bea says
Yeaaay I'm happy to hear that they came out great anyways Loretta! The crust is supposed to be a tad crunchy, holds its structure but not super hard. Maybe because they were in the freezer? Thank you so much! XOXO
Nadin says
Hi! When we bake the cake, how do you do it? İs ist ny au bain marie style or you just put it there?
Bea says
Hi Nadin! Nope, I didn't use bain marie method. You can watch the recipe video for more details. Thanks!
Marianne says
Im going to make these this weekend and have a barbecue Im hosting in three weeks and was wondering if I put them in the freezer that would still be ok
Bea says
I did put the balance in the freezer. Honestly they won't be as fresh but I do it because my family doesn't mind it. So it's up to you. Hope it helps.
Dounia Chraite says
very easy and delicious
Bea says
Thanks!
Bea says
Thanks Dounia!
Bern says
It seems like a lot of butter but looks delicious, just the right size to make for my co-workers. Thanks
Crystal says
Very DELICIOUS!
Thank you so much for your recipe.
It is really delicious and I have already made twice.
Crystal says
Very DELICIOUS!
Thank you for your recipe, Bea.
It is very delicious and I can't stop eating.
I have already made twice and my whole family enjoy eating of this cheese cake.
Bea says
I'm happy to know that everybody loved it! Yes, they're addictive, right 😀 ? Thank you so much Crystal!
Meira says
How many does this make?
Annalisa says
Traduzione in italiano grazie
Reiny Andriana Sutardi says
Thank you for the recipe! When I first made it, I halved the recipe and somehow totally forgot to add any sugar omg hahhaa.. (1st time baking something that doesn't come from a box) texture is still great, but the sour taste is overpowering lol 🤣 luckily it can still be saved by adding lotsa strawberry jam. Now my 2nd batch is in the oven, I tasted a bit of the mixture and looks like it'll be great! 👍 thank you again ❤
Bea says
That's awesome Reiny! Good fast thinking about the strawberry jam 😀 😀 . Thank you so much!
Susan says
Absolutely delicious! One of the best cheesecake recipes!
Bea says
Thank you so much Susan!
Thitaree Wongsin Ask says
This recipe is great! Very easy. And super yummy. Thank you for sharing. I will never have to look for more any better recipes. Thank you!!!
Bea says
I'm happy to hear that you loved it, thank you Thitaree!
Jov says
Hello! I know this sounds silly but can you let me know how many digestive cookies you used? How many are in 5.3 oz? Thank you. I am excited to make these yummies!
Bea says
Nothing is silly Jov 🙂 . The digestive cookies that I used for this recipe is around 14 g/ piece. So in total I used around almost 11 pieces. Hope it helps.
Fatimah says
Hi! I was wondering if I could use honey graham crackers in the base instead and if that would change the flavour? Also if the recipe would work in a mini muffin pan?
Bea says
Hi Fatimah! It would only make it sweeter, if you don't mind it. Yes it also works in mini muffin pan, just adjust the baking time accordingly. Hope it helps 🙂
Fatimah says
Yes, thank you so much for sharing. Cant wait to try the recipe out!!
Taylor says
Delicious! Made for a mom’s night out game night and was a hit!
Can I use this exact recipe for a whole cheesecake instead of mini cheesecakes?
Bea says
That's great, thank you so much Taylor! Honestly I haven't tried baking a whole cheesecake out of it but I'm already thinking the cooking method and time might be slightly different. Maybe it needs baine-marie since it needs more cooking time for its bigger size. Do share if you get to try it though.
Backteufel says
Super lecker!!! Hab den Boden allerdings mit Butterkeksen gemacht. Wird es des öfteren in der Familie geben 😊. Habe das Rezept und diese Seite auch schon weiter empfohlen.
Bea says
Great idea with the biscuits. I'm happy that you and your family loved them, thank you so much!
Joy says
Great recipe, I've already tried, easy to bake but very good taste. Thank you for sharing the good tips 🙂
Bea says
Right? I'm happy to know that you liked them Joy, thank you!
Anna says
Hello,
Nice recipe. Can we put Nutella? I want some chocolate cheesecakes for my kid.
If yes, how many grames you recomand and when?
Thank you!
Bea says
Hi Anna, I have a no-bake chocolate cheesecake that's super delish. Maybe you would want to try that, here's the link. Thanks!
Chelsea Wind says
Delicious. Easy and quick to make. Going to make again tomorrow 🥰
Bea says
Great! Thank you Chelsea!
X says
Can you change or provide the measurements in cups?
C says
Hi Bea, also, I don't have a sour cream, may I use the milk+lemon juice as substitute? Thanks.
Bea says
Hi! You can use creme fraiche instead, I have people saying they had success with Greek yogurt also (though I have not tried it like that). Lemon and milk won't work as the consistency is too thin. Hope the info helps. Thanks!
C says
Hello, what do you mean on chilling - is it in the freezer or cooler only? Tnx.. really excited to try this.
Bea says
Hi! Just chill them in the fridge, not freezer. I hope you try them, they're super easy and delicious! Thanks!
Yuriko says
This is was a super easy recipe, I haven’t tried them yet because I am still setting them. I just have a quick question, are they supposed to be a bit sticky on the tops of them?
Bea says
Hi Yuriko! Yes, the tops get a bit sticky after baking (they're supposed to be like that, else they're over baked) but they're going to be fine after chilling in the fridge. Hope you tasted them already, thank you so much!
Emily Toribio says
Stress free, anyone can make this
Bea says
True, it's super easy!
Emily Toribio says
Loved this! Super easy and fool proof. My coworkers are gonna love it 🙂
Bea says
You're right, they are! It's difficult to stop munching on them too. Haha! Thank you Emily! 🙂
Cess says
Can't wait to try it. I'm a complete noob at baking though. Hopefully I don't mess it up. Lol
Bea says
Haha! You will not mess it up, it's super easy. Have fun!
Shaundra says
This is the best cheesecake. I think I ate 7 out of 12. They were still good 3 days later. Today I am making them again for my neices and nephews. Thanks for all the baking tips...I will try it in a large spring pan.
Thanks again
Shaundra 2019 April
Bea says
Haha! Yes, it's difficult to stop, right? I hope your nieces and nephews would love them as much also. Thank you so much Shaundra!
Dina says
It looks delicious....will make this cheesecake as soon as possible😊
Bea says
Thanks Dina, hope you'll like them!
Hong Le says
The instruction is very clear and detailed, easily to follow. The recipe is perfect. My family and my friends love the cheesecakes. Highly recommended.
I am your fan now!
Bea says
I'm happy to know that everybody loved it. Thank you so much!
rohine says
just made these came out fantastic ... absolutely great recipe. thank you so much for sharing. now the waiting
Bea says
Thank you so much Rohine, I'm excited to hear that! 😀
Bridie says
Hi just wondering how long will they last in the fridge please
Bea says
Hi Bridie, I would say they will last up to 3,4 days in the fridge. Hope it helps 🙂
Gina says
How Long will it last in the freezer?
Silvana says
Gostaria de saber oque é
1 1/2 colher de sopa de todos os fins quatro (14g)
Bea says
Hi Silvana, it is flour (farina), sorry it was a mistype, I corrected it. Thanks for the heads up!
Dana says
Delicious! My daughter who doesn't normally eat cheesecake kept asking for more. I had to make adjustments though....I only had cream cheese spread and thick yogurt at home, and I was craving cheesecake. I mixed them in the ratio 2:1 and it came out lovely. This is my go to recipe for cheesecake going forward.
Bea says
That's awesome! Great to know that yogurt works, thank you for the info. I'm excited to hear that your daughter loved it 😀 Thank you so much Dana!
Trine Kaldal says
So easy to make, and oh so delicious! The hardest part of theese yummy and totally mouthwatering tiny cheesecakes is the waiting period.
Bea says
Thank you so much Trine, I really appreciate it!
Trine Kaldal says
What percentage of fat is there in your sour cream? Here I can get 9%, 18% and 38%... I really don't want to mess this beautiful recipe up...
Bea says
My sour cream is 24% fat. You should be good going with the 18%. Also use full fat cream cheese. Hope it helps, thank you!
Trine Kaldal says
I just made them tonight. We had a little sneaky taste. Couldn't wait for tomorrow. And oh my, they are SO delicious.
Bea says
That's awesome! Yes the hardest part is to wait until the next day 😀 . Hope everybody enjoyed it! Thank you!
ps: if you don't mind, would you rate this recipe? (choose the stars above the comment box). it will help us out 🙂 thanks!
your dad says
OMG!!!!! thats amazing i dont care
Trine Kaldal says
Hi there.
They look wonderful.
Can I make them 2 days before serving? And just leave them in the fridge until decorating?
Sincerely
Trine in Denmark
Bea says
Hi Trine, yes you can make them 2 days in advance, moreover since they need time in the fridge to set, so it's fine. Hope you like them. Thank you!
Trine Kaldal says
Thank you very much for the help 👍
Bea says
No problem! 🙂
Sara Mariyam says
Hey gonna make these lovelies tomorrow for a family gathering. Was wondering if I can swirl the filling with raspberry purée and bake them? Will it be okay
Marianne Kellett says
Can you freeze the cheesecakes?
Bea says
Yes you can 🙂
patricia says
I made these darling little cheesecakes for a Birthday party and they were so WONDERFUL..
Thanking you Bea for sharing such a Superbe! recipe. XXX
Bea says
That's so awesome Patricia! Thank you so much for leaving your comment here XXX
Nadine says
I made them today they came out great . The last time I make them they fall in the middle
Bea says
Awesome Nadine!
Marjorie Holste says
These little beauties were so delicious, and pretty. Thank you for sharing your recipe.🥰
Bea says
Hi Marjorie, I'm happy to know that you liked them. Thank you so much for the love!
Buna says
Hi how can i nake this eggless
Ilive cheese cake and recently i gave up eggs
Bea says
Hi Buna, I can't give you a good egg substitute for this recipe, sorry though!
Juana says
You can use egg substitute . they sell them right next to the eggs
monica says
I've been using substitute eggs for years as well as butter. I use soy oil which is tasteless and makes all baked goods much lighter. No one knows the difference. I do add a bit more either vanilla, cinnamon and even a pinch of pepper!
Sueli Pires de Oliveira Lima says
Gostaria de saber que creme azedo 185g é esse
Bea says
Hola! Tengo la receta en espanol, capaz te sirva, aqui te dejo el enlace https://www.elmundoeats.com/es/mini-cheesecakes-faciles/ . La crema es nata/crema agria, asi se llama aqui. Un saludo!
Sarah McMinn says
Does this make 12 mini cupcakes or 12 regular size?
Bea says
This makes 12 regular cupcake size 🙂
Connie says
Love it
Bea says
Happy to know that Connie. Thanks for the love!
Grace says
I tried this recipe and carefully followed the tips. It is soo delicious!! It's super easy. The ingredients are super easy to source. We love it! Will definitely make this again. Thank you very much for sharing your recipe 🙂
Bea says
Right? It's a super easy recipe! I'm glad that you liked it, Grace! thank you so much!
Summer says
Will the recipe work the same if I use dariole moulds instead of cupcake cases?
Maddie says
I think that this was a very simple recipe and we are saving it and putting it on our wall😀