Mini Cheesecakes in a Muffin Pan
In short: Twelve small baked cheesecakes made in a muffin pan, each with a biscuit base and a fresh strawberry topping. No water bath or springform needed. It takes about 45 min in total and makes 12 servings.
- Prep
- 25 min
- Cook
- 20 min
- Resting
- 3 h 30 min
- Total
- 45 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 255 kcal
Individual cheesecakes bake in a fraction of the time of a large one, and they skip the water bath, the springform pan and any worry about cracks. Each has a thin crumb base, a creamy tangy filling and a spoonful of fresh strawberries on top. Make a dozen the day before a party and chill them in the muffin pan; with paper liners, they lift out cleanly and are easy to carry.
Instructions
- Heat the oven to 160°C (325°F). Line a 12-cup muffin pan with paper liners.
- Mix the crumbs and melted butter until they look like damp sand. Press a heaping tablespoon firmly into the base of each liner with the back of a spoon.
- Beat the cream cheese and 100 g sugar on low speed for 2 minutes, until smooth. Beat in the eggs one at a time, then the sour cream, vanilla and lemon juice, mixing just until smooth.
- Divide the filling among the liners, a scant 1/4 cup (50 ml) each. Tap the pan on the counter to release air bubbles.
- Bake for 18 to 20 minutes, until the edges are set and the centers still wobble slightly when you gently shake the pan. They puff a little and settle as they cool, which is normal.
- Cool in the pan for 30 minutes, then chill for at least 3 hours, or overnight, until firm.
- Toss the strawberries with 1 tbsp sugar and leave for 10 minutes. Spoon over the chilled cheesecakes just before serving.
Tips
- Use paper liners in a standard 12-cup pan and chill the cheesecakes fully before peeling the paper. Warm ones stick and tear.
- Pull them from the oven while the centers still wobble. Residual heat finishes the set, and overbaked minis turn dry and crack.
Questions and answers
Can I make them without paper liners?
Yes, but grease the pan well and chill the cheesecakes fully, then run a thin knife around each one to release it. Liners are easier and keep the sides neat.
How far ahead can I make them?
Bake and chill them up to 2 days ahead and add the strawberries just before serving. Without topping, they also freeze for up to 2 months.
What other toppings work?
Warmed jam loosened with a splash of water, lemon curd, fresh blueberries or a swirl of whipped cream all work. Add them just before serving.
How long does it take to make Mini Cheesecakes in a Muffin Pan?
About 45 min in total: 25 min of preparation and 20 min of cooking.
How many calories are in Mini Cheesecakes in a Muffin Pan?
About 255 kcal per serving, with 4 g of protein, 19 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 255 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 19 g |
| Fat | 18 g |
| Fiber | 0 g |
| Sugar | 14 g |
| Sodium | 165 mg |
Estimated values, calculated from the ingredients.
