Easy Mini Bite-Sized Cheesecake

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Why is it that the miniature cheesecakes are so darn cute? It’s always the first thing I grab. I’ve worked to replicate those cute little Easy Mini Bite-Sized Cheesecake for you with this recipe. 

I was attending a charity function last week, and they had the cutest miniature cheesecakes. I’m embarrassed to say it was the first thing on my plate! Okay, no judgements. 

I came home and decided I needed to replicate making these easy mini bite sized cheesecakes. After all, I love anything mini! These mini cheesecakes are almost as cute as my mini pumpkin pies.

Each of these easy miniature cheesecakes is a creamy combo of classic cream cheese and sour cream with a dollop of raspberry jam, lemon curd or fresh strawberries.

The best thing about the cheesecake are all the toppings you can experiment with all sorts of things to put on top these cute little cheesecake pieces. 

4 Tips for Baking Easy Mini Bite-Sized Cheesecakes

Want an easy mini cheesecake pan? This is one of my favorites. The little bottoms actually come out! How cool is that. It makes holding the cheesecakes together a breeze.

Always use your cream cheese and eggs at room temperature. Bring them out at least 30 minutes before starting your cheesecakes.

To get the creamiest cheesecake you'll want to soften your cream cheese. Most recipes call for "softened" cream cheese. That's not by accident.

If the cream cheese and eggs are to cold you can wind up with a lumpy cake while mixing and after baking.

By bringing your cream cheese and eggs to room temperature you'll be assured a smooth and creamy top on your cake.

1. Add a little Flour or Cornstarch

Most really good recipes for cheesecake always call for a little bit of flour or cornstarch.

A small amount like one tablespoon can really make a difference in how your cake forms.

By adding flour or cornstarch it prevents your cake from over-coagulating, which means a creamier cheesecake and less risk of cracks.

2. Don't over mix your Batter

You want to gently mix your cream cheese on a slow speed to remove any lumps. Overmixing can cause too much air to get into the mixture, which can cause your cheesecake to fall and crack.

Once you have slowly mixed the lumps out of the cheese, add the eggs one at a time with a spoon, blending smoothly.

3. Don't over bake your Cheesecake

Your cheesecake is done with the it looks lightly tanned and firm around the outside, but jiggly in the middle.

The middle will continue to cook as it's cooling.

4. Let it cool down slowly

Let your cheesecake sit at room temperature too cool.

This will retain your nice creamy smooth top.

Fixing cracks in your cheesecake

Cracks happen!

Even if you mix everything perfectly right you can still wind up with a crack.

• Once your cheesecake is cooled down,
• Take a knife and run it under very hot water,
• Towel dry your knife.
• Run it over the cracks

The hot knife should pull the cracks together and in some cases make them disappear completely.

If the cracks bother you, adding toppings will cover up almost all cracks.

How do you know when a mini cheesecake is done?

Wiggle it!

By gently wiggling the cheesecake you can check to see if it appears firm with only a small circle in the middle slightly jiggles, it's done.

The jiggly center will firm up as it starts to cool down.

How to prevent my cheesecakes from sinking in the middle?

Overmixing your cheesecake batter can cause extra air to form in the mixture. Once it bakes that air inflates the cheesecake and then quickly deflates it once it cools.

By mixing your cream cheese and eggs on a slow speed. Then use a spoon or wooden paddle to mix in the remaining ingredients. This way you can guarantee your cheesecake is airy and smooth.

Why do I need to bring my ingredients to room temperature before baking?

When baking your cheesecake take out all of your ingredients and bring them to room temperature before mixing.

By bringing our your ingredients a minimum 30 minutes before mixing your cream cheese and eggs you can avoid your cheesecakes from falling.

How to mix in the eggs so your cheesecake won't fall

Cheesecake is basically a custard. As such it's all about the eggs.

Mix your eggs one at a time, at slow speed as you're adding them to the cream cheese.

This will avoid getting to much air into your mixture, which can cause your cheesecake to fall.

Can you freeze the Easy Mini Bite-Sized Cheesecake?

Definitely!

I've never had any problem freezing cheesecakes. I usually bake 2 dozen or more at a time. They've held up for months in the freezer.

Honestly, it's wonderful to be able to take a treat out and let it unthaw for lunches. Even the kids love them!

Okay, lets bake

Ingredients:

• 16-oz. cream cheese, room temperature
• ½ c. granulated sugar
• 2 large eggs, room temperature
• 1 T. all-purpose flour
• 1 t. real vanilla extract
• ¼ c. sour cream

Directions:

( scroll down for the complete recipe card)

Pre-heat oven to 350°F and line 24 cup mini muffin tin with small cupcake liners. Set aside. 

Mix the cream cheese with the granulated sugar in a large mixing bowl. 

Mix in one egg at a time to the cream cheese mixture until well combined. 

Add in the flour, vanilla, and sour cream and mix on low speed until smooth.

Once smooth, divide the filling mixture evenly between the 24 mini muffin cups.

Place in the pre-heated oven and bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean and the tops turn lightly golden brown.

Remove from oven and set aside to cool. Once cool to the touch, transfer to the refrigerator to chill for at least 3-4 hours.

To serve, remove from refrigerator and top each mini cheesecake with your choice of filling. Enjoy! 

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