Easy Baked Homemade Mini Cheesecakes

These delicious mini cheesecakes with a crunchy cookies crust bake up in no time and are almost too easy to make! Give them a try and you won’t regret it!

In my opinion, cheesecakes are one of the most popular desserts around the entire world or at least in Western societies. Or the most enjoyable. This is not not because they are always full of flavours and their texture is just remarkably soft and rich. Despite that, cheesecakes are very easy to make even for those who are not very confident with their baking abilities.

In the house where I grew up, desserts with white cheese or curd was very usual treat. Not because they were popular. My father and I we are the real curd addicts! we do enjoy every meal with some curd cheese in it. These mini cheesecakes – a bit smaller and cuter alternative to a cheesecake. And a true evidence for my love to curd cheese.

Mini Cheesecakes
Mini Cheesecakes

Tips and tricks for these Homemade Mini Cheesecakes

You can definitely use just mascarpone cheese or just curd cheese to make these mini cheesecakes, but I do recommend to have both products, because it makes the texture richer. If you want more greasy dessert with more delicate texture, use just a mascarpone cheese.

You can use digestive biscuits, or almost any cookie you enjoy the make the crust, it’s very forgiving. Oreos are super-popular but I would suggest shortbread cookies.

Mini Cheesecakes
Mini Cheesecakes

Don’t be frightened if your mini cheesecakes seem underdone after baking, they will firm up.

Bake the cheesecakes in a standard 12-count muffin pan.  Use some pale, simple cupcake liners for easy removal.

Mini cheesecakes may be refrigerated for 3-4 days in an airtight container. You may also freeze these for up to 3 months, thaw overnight in the refrigerator.

Mini Cheesecakes
Mini Cheesecakes

How to make Mini Cheesecakes?

Firstly, you have to make a pie crust. So, add the shortbread cookies (or those that you decided to use) to a blender or food processor and process until you have fine crumbs.

Scoop the crumbs into a mixing bowl, add the melted butter, mix until everything is well combined.

Evenly distribute the mixture between all 12 cavities in the mini cheesecake pan, making sure to press each one down firmly into one even layer.

In the bowl beat the curd cheese and mascarpone cheese until smooth. Add in the granulated sugar and mix until well combined.

Add the lemon zest, and vanilla sugar until well combined. Scrape down the sides of the bowl if needed, then mix in the egg, a pinch of salt and a tablespoon of white cream.

Evenly distribute the cheesecake filling between all 12 cavities of the mini cheesecake pan (or muffin pan) and take to the oven. Bake at 160-180 for 45 minutes or until the tops of the cheesecakes are set.

Remove from the oven and allow to cool at room temperature for at least 1 hour. Once the cheesecakes are chilled, remove them from the pan. Top with some sugar powder if desired, serve, and enjoy!

Mini Cheesecakes
Mini Cheesecakes

What I can use to decorate Mini Cheesecakes?

Like everything that you like! For example, a big dollop of whipped cream is a great place to start! You can also add some sliced strawberries, raspberries, blueberries, blackberries, and mint or pour a little bit of chocolate ganache, salted caramel or just your favourite jam.

Mini Cheesecakes

Do you like desserts with some curd cheese? Try these!

Make sure to tag me @tastedstories on Instagram and comment below if you make this Mini Cheesecakes. Save this recipe for later and let me know how was it. Happy baking!

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Mini Cheesecakes

Easy baked Homemade Mini Cheesecakes

These delicious mini cheesecakes with a crunchy cookies crust bake up in no time and are almost too easy to make! Give them a try and you won't regret it!

Course Dessert
Cuisine World cuisine
Keyword cheesecake, Cottage cheese, curd cheese, mascarpone
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

You will need

For the crust

  • 180 g shortbread cookies
  • 50 g butter

For the filling

  • 250 g mascarpone cheese
  • 250 g curd cheese
  • 3 tablespoon granulated sugar
  • 1 egg
  • 1 tablespoon white cream
  • 1 teaspoon vanilla sugar
  • pinch of salt
  • 1 lemon zest

Instructions

  1. Add the shortbread cookies (or those that you decided to use) to a blender or food processor and process until you have fine crumbs.

  2. Scoop the crumbs into a mixing bowl, add the melted butter, mix until everything is well combined. 

  3. Evenly distribute the mixture between all 12 cavities in the mini cheesecake pan, making sure to press each one down firmly into one even layer.

  4. In the bowl beat the curd cheese and mascarpone cheese until smooth. Add in the granulated sugar and mix until well combined.

  5. Add the lemon zest, and vanilla sugar until well combined. Scrape down the sides of the bowl if needed, then mix in the egg, a pinch of salt and a tablespoon of white cream.

  6. Evenly distribute the cheese cake filling between all 12 cavities of the mini cheesecake pan (or muffin pan) and take to the oven. Bake at 160-180 for 45 minutes or until the tops of the cheesecakes are set.

  7. Remove from the oven and allow to cool at room temperature for at least 1 hour. Once the cheesecakes are chilled, remove them from the pan. Top with some sugar powder if desired, serve, and enjoy!

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