Mini Cheesecakes Inspired by Cheesecake Factory

Why You’ll Love This Recipe

• Beginner-Friendly: Even if you’ve never baked before, this recipe is straightforward and doesn’t require complex techniques.
• No Water Bath Needed: Unlike traditional baked cheesecakes, these mini versions don’t require a water bath, simplifying the process.
• Reliable Results: Tested and loved by many, this recipe consistently yields delicious mini cheesecakes.

Ingredients

• 1½ cups digestive biscuit crumbs (150g) or graham crackers
• ¼ cup unsalted butter (60g), melted
• 10.5 oz full-fat cream cheese (300g), room temperature
• ½ cup granulated sugar (100g)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1½ tablespoons all-purpose flour (14g)
• ¾ cup full-fat sour cream (185g), room temperature

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Base:
   • Preheat your oven to 320ºF (160ºC), conventional mode.
   • Using a food processor, blend the digestive biscuits into fine crumbs.
   • In a bowl, combine the crumbs with melted butter and mix well.
   • Divide the mixture evenly among 12 muffin liners placed in a muffin pan.
   • Press the mixture firmly into the bottom of each liner to form the crust.
2. Prepare the Filling:
   • In a large bowl, beat the cream cheese on low speed until creamy.
   • Gradually add the granulated sugar while mixing.
   • Add the eggs one at a time, mixing just until combined after each addition.
   • Mix in the vanilla extract, lemon juice, and all-purpose flour until just combined.
   • Finally, fold in the sour cream until the mixture is smooth and well combined.
3. Assemble and Bake:
   • Evenly distribute the cheesecake filling over the prepared crusts in the muffin liners.
   • Gently tap the muffin pan on the counter to release any air bubbles and smooth the tops.
   • Bake in the preheated oven for 15 minutes, or until the edges are set and the centers slightly jiggle when gently shaken.
   • Remove from the oven and allow the cheesecakes to cool to room temperature in the pan.
   • Once cooled, refrigerate the cheesecakes in the pan for at least 4 hours, preferably overnight, to allow them to set completely.
4. Serve:
   • Before serving, you can top the mini cheesecakes with your favorite toppings, such as fresh berries, fruit preserves, or whipped cream.
   • Carefully remove the cheesecakes from the muffin liners and place them on a serving platter.
   • Enjoy these delightful mini cheesecakes chilled.

Servings and Timing

• Servings: This recipe yields 12 mini cheesecakes.
• Preparation Time: Approximately 15 minutes.
• Cooking Time: 15 minutes.
• Chilling Time: At least 4 hours, preferably overnight.

Variations

• Crust Alternatives: Substitute digestive biscuits with graham crackers or other similar biscuits for a different flavor profile.
• Flavor Additions: Incorporate citrus zests like orange or lime, or swirl in fruit purees such as raspberry or blueberry into the filling before baking.
• Toppings: Enhance the cheesecakes with chocolate ganache, caramel sauce, or a dollop of lemon curd.

Storage/Reheating

• Storage: Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
• Freezing: Place the cheesecakes on a tray and freeze for 1 hour. Then transfer them to an airtight container and store in the freezer for up to 6 months. Thaw in the refrigerator before serving.
• Reheating: These cheesecakes are best enjoyed chilled and do not require reheating.

FAQs

How can I prevent cracks in my mini cheesecakes?

To prevent cracks, ensure all ingredients are at room temperature before mixing. Avoid over-mixing the batter to reduce air incorporation, and bake at the recommended low temperature.

Can I use low-fat cream cheese for this recipe?

For the best texture and flavor, it’s recommended to use full-fat cream cheese. Low-fat alternatives may result in a less creamy consistency.

Is it necessary to use a water bath for these mini cheesecakes?

No, this recipe does not require a water bath, making it simpler and more convenient.

Can I substitute sour cream with something else?

Yes, you can substitute full-fat unsweetened Greek yogurt for sour cream in equal amounts.

How long can these mini cheesecakes sit at room temperature?

To maintain their structure and freshness, it’s best not to leave them at room temperature for more than 30 minutes.

Mini Cheesecakes Inspired by Cheesecake Factory

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• Author: Isabella
• Total Time: 4 hours 30 minutes
• Yield: 12 mini cheesecakes
• Diet: Vegetarian

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Description

Delight in these mini cheesecakes with a creamy filling and crunchy biscuit base, inspired by the Cheesecake Factory. Perfect for any occasion, these individual-sized treats are simple to make, require no water bath, and consistently deliver flawless results.

 

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Ingredients

• 1½ cups digestive biscuit crumbs (150g) or graham crackers
• ¼ cup unsalted butter (60g), melted

For the Filling:

• 10.5 oz full-fat cream cheese (300g), room temperature
• ½ cup granulated sugar (100g)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1½ tablespoons all-purpose flour (14g)
• ¾ cup full-fat sour cream (185g), room temperature

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Instructions

Prepare the Base:

1. Preheat your oven to 320°F (160°C), conventional mode.
2. Blend digestive biscuits or graham crackers into fine crumbs using a food processor.
3. Combine crumbs with melted butter in a bowl and mix well.
4. Divide mixture evenly among 12 muffin liners in a muffin pan and press firmly to form crusts.

Prepare the Filling:

1. In a large bowl, beat cream cheese on low speed until smooth and creamy.
2. Gradually add sugar while mixing.
3. Add eggs one at a time, mixing just until combined after each addition.
4. Mix in vanilla extract, lemon juice, and flour until just incorporated.
5. Gently fold in sour cream until smooth.

Assemble and Bake:

1. Pour cheesecake filling evenly over prepared crusts.
2. Tap the muffin pan on the counter to remove air bubbles and smooth the tops.
3. Bake for 15 minutes, or until edges are set, and centers jiggle slightly when shaken.
4. Cool to room temperature, then refrigerate for at least 4 hours or overnight.

Serve:

1. Top with berries, fruit preserves, whipped cream, or your favorite toppings.
2. Carefully remove cheesecakes from muffin liners before serving.

Notes

• Ensure all ingredients are at room temperature for a smooth batter.
• Avoid over-mixing to prevent air bubbles and cracks.
• Cheesecakes are best served chilled.

• Prep Time: 15 minutes
• Chill Time:: 4 hours (minimum)
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American