Baking Time For Mini Cheese Cakes

Mini cheesecakes are a great dessert option for parties or any occasion. They are easy to make and can be customised with different toppings and crusts. The baking time for mini cheesecakes varies depending on the recipe and oven temperature, but on average, they take around 15 to 20 minutes to bake in an oven preheated to 325°F to 350°F. It's important to not overbake them, as this can lead to a dry and mealy texture. The cheesecakes are done when the centres are set but still jiggle slightly. After baking, they should be allowed to cool to room temperature and then chilled in the refrigerator for a few hours before serving.

How to make the perfect graham cracker crust

A homemade graham cracker crust is much easier and quicker than you think. Pre-made crusts often lack flavor and taste a little stale. The taste and texture of a homemade crust are on a completely different level—buttery, sweet, crispy, and crumbly. Here's how to make it:

Ingredients

• Graham crackers: You need about 12 full sheet graham crackers, to yield about 1 and 1/2 cups (180g) crumbs. You can also purchase graham cracker crumbs in most grocery stores in the baking aisle.
• Butter: You need 6 Tablespoons (85g) of butter for a pie crust, but only 5 Tablespoons (71g) for a cheesecake crust. Melted butter binds the crumbs together and makes the crust taste buttery and delicious.
• Granulated sugar: As the crust bakes, the sugar crystals assist the butter in binding the crumbs together. Graham crackers are already sweet, so we don’t need to add much sugar, just 1/4 cup.

Method

• Crush the crackers: Process your graham crackers in a food processor (or place them in a large ziploc bag and use a rolling pin to crush them) until you have fine, sandy crumbs.
• Add the sugars: Transfer your crumbs to a bowl and stir in the sugars.
• Add melted butter: Pour in melted butter and toss everything together with a fork.
• Mix it up: Toss the ingredients together until all of the crumbs are moistened and the mixture is well-combined.
• Press into your pan: Transfer your crumbs to your pie plate or springform pan and press them tightly into the bottom of the pan and up the sides. Use your fingers to press the crumbs firmly all around the sides of the pie pan to make a nice even edge.
• Smooth the sides: Use your fingers or the (clean) bottom of a small drinking glass or measuring cup to press the crumbs firmly all around the sides of the pie pan to make a nice, even edge.

Tips

• Don't pack the crust too tightly: The crust needs to be compact, so it doesn’t crumble apart, but not so tight that it bakes into a hard, dense crust.
• Keep it rounded: This sounds odd, but you don’t want a right angle at the bottom edges where the sides and the bottom meet. Instead, you want it a little bit rounded so it stays connected when you slice into it—so the side crust doesn’t immediately separate from the bottom crust. Slide a spoon around the inside of the crust where the sides and bottom meet, to get that rounded shape.
• Pre-bake: After shaping into your pan, this crust should be baked, and the amount of time depends on the recipe you’re using, and whether it’s a baked or a no-bake filling. I usually pre-bake this graham cracker crust for at least 10 minutes at 350°F (177°C) before adding a filling.
• Digestive biscuit alternative: For non-US readers, digestive biscuits can be used instead of graham crackers. Though different in size and shape, 1 standard digestive biscuit weighs just about the same as 1 full sheet graham cracker, about 15g. We found that we needed some extra crumbs in the crust to help absorb the melted butter, and a bit more sugar, because digestive biscuits contain about half the amount of sugar as graham crackers. So the final recipe for a digestive biscuit crumb crust is: 200g digestive crumbs (about 2 cups; 13–14 standard digestive biscuits), 1/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) unsalted butter, melted. Pre-bake for a bit longer than the graham crust, 12–15 minutes at 350°F (177°C).

The best toppings for mini cheesecakes

There are many different toppings that can be used to elevate the flavour of mini cheesecakes. Here are some of the best toppings to use:

• Fruit sauces such as cherry, strawberry, blueberry, lemon curd, or raspberry sauce
• Chocolate ganache
• Dulce de Leche or caramel sauce
• Ice cream toppings (strawberry, pineapple, hot fudge, butterscotch)
• Peanut butter mousse or frosting
• Whipped cream
• Red wine chocolate ganache
• Salted caramel
• Fresh fruit or maraschino cherries

How to prevent cracks in your mini cheesecakes

To prevent cracks in your mini cheesecakes, there are a few simple tips and techniques you can use. Firstly, always use room-temperature cream cheese as cold cream cheese is more difficult to mix and will usually leave lumps. Make sure to mix the cheesecake ingredients (excluding the eggs) thoroughly, getting rid of any possible lumps in the cream cheese.

When adding the eggs, mix them in as little as possible because eggs hold air inside the batter, which could rise and cause cracks. Also, always use a springform pan and avoid opening the oven door while the cheesecake is baking, as big cracks are often caused by drafts and temperature changes.

Another tip is to avoid overbaking. When the cheesecake is done, the centre will still be wobbly, and the edges will be slightly puffed. Once the cheesecake is done, turn off the oven and leave the cheesecake inside for an hour to cool down gradually.

Finally, a great way to avoid cracked cake are water baths. This is when the cheesecake is baked in its round springform pan, then the pan is placed into a larger pan with hot water inside. The steam from the hot water will lift the cheesecake slowly and evenly, reducing the risk of cracks on the surface.

How to make a no-bake mini cheesecake

How to Make No-Bake Mini Cheesecakes

Ingredients:

• Graham crackers
• Butter
• Cream cheese
• Sugar
• Sour cream
• Vanilla extract
• Eggs
• Toppings of your choice (e.g. whipped cream, chocolate ganache, fruit sauce, lemon curd, peanut butter frosting)

Method:

• Make the crust: Crush the graham crackers into fine crumbs using a food processor or by placing them in a large zip-top bag and smashing them with a rolling pin or the bottom of a pan. Stir in some brown sugar, then add melted butter and mix until the crumbs are moistened and resemble wet sand.
• Prepare the muffin tin: Line a muffin tin with paper liners. Spoon about 2 tablespoons of the graham cracker mixture into each liner, then press down on the crumbs to compact them into an even layer.
• Make the filling: Place the softened cream cheese in a mixing bowl and beat on low speed until smooth. Add the sugar and beat again until well-combined. Then, add the sour cream, vanilla extract, and salt (if using salted butter) and mix until blended. Finally, gradually add the eggs, one at a time, mixing on low speed until just incorporated.
• Bake the cheesecakes: Divide the batter evenly among the muffin liners, filling each almost to the top. Bake at 325°F (163°C-175°C) for 15-20 minutes, or until the tops of the cheesecakes are set.
• Cool and chill: Allow the cheesecakes to cool in the pan for about an hour, then chill them in the refrigerator for at least 3-4 hours or overnight.
• Serve: Before serving, you can pop the cheesecakes in the freezer for 15 minutes to make it easier to remove the paper liners. Peel off the liners and serve the cheesecakes plain or with your desired toppings.

Storage:

These mini cheesecakes can be stored in an airtight container in the refrigerator for up to 4-5 days or frozen for up to 3 months. If freezing, place them in a single layer with paper towels to absorb any moisture. To thaw, remove from the freezer and let sit at room temperature for about 2 hours or in the refrigerator for 6 hours.

How to make a chocolate mini cheesecake

Making a chocolate mini cheesecake is a fun and easy process. Here is a step-by-step guide on how to make one:

Ingredients:

First, gather all the ingredients. For the Oreo crust, you will need:

• Oreo cookies (remove the cream)
• Butter (melted)
• Sugar

For the chocolate cheesecake filling, you will require:

• Cream cheese (full fat, at room temperature)
• Heavy/Sour cream (at room temperature)
• Semi-sweet chocolate/chocolate chips
• Unsweetened cocoa powder
• Vanilla extract
• Egg (at room temperature)
• Sugar

Method:

Oreo Crust:

• Preheat your oven to 325°F.
• Line a 4-inch mini cheesecake pan or a muffin pan with cupcake liners and set aside.
• Blend the Oreo cookies into fine crumbs using a food processor.
• Mix the Oreo crumbs with melted butter and sugar using a fork until well combined.
• Scoop the Oreo cookie crust mixture into each muffin liner.
• Use the back of a measuring cup or a shot glass to compact the crust.
• Bake the crust in the preheated oven for about 5-10 minutes.
• Remove from the oven and let it cool.

Chocolate Cheesecake Filling:

• In a large bowl, mix the cream cheese, heavy/sour cream, sugar, cocoa powder, and vanilla extract until well combined.
• Add the egg and beat just until it is mixed. Avoid overmixing.
• Pour the cheesecake batter over the prepared crust.
• Bake the mini cheesecakes for around 15-20 minutes at 300°F. The cheesecakes are done when the center is slightly jiggly, but the edges are set.
• Turn off the oven and let the cheesecakes cool inside with the door slightly open for about 20-30 minutes.
• Remove the cheesecakes from the oven and run a sharp knife around the edges.
• Let the cheesecakes cool at room temperature for 30 minutes to an hour.
• Transfer them to the refrigerator and chill for at least 4 hours or overnight.

Chocolate Ganache (Optional):

• Combine chocolate chips and heavy cream in a microwave-safe bowl.
• Microwave in 30-second intervals, stirring after each interval, until the mixture is melted and smooth.
• Pour the ganache over the chilled cheesecake and let it set for about 15-20 minutes.

Your chocolate mini cheesecake is now ready to be served and enjoyed!

Frequently asked questions