Enjoy decadently rich, luxuriously creamy mini cheesecakes for dessert tonight or at your next party. Each individual cheesecake is baked in a muffin cup and can be served plain or topped with chocolate ganache, soft caramel, strawberry sauce, lemon curd, peanut butter frosting, or even edible flowers.
Oooh, cheesecake. Isn't it absolutely fabulous? It's silky and smooth, sweet and tangy, and crispy and creamy all in one bite. I've had a lot of cheesecakes in my lifetime and spent years searching for the best cheesecake recipe. I believe I have found it! I hope you love it as much as I do.
Over the years, I have used that recipe to create many decorated cheesecakes, most of which are baked in large springform pans. When I'm hosting a party, I prefer to serve individual-sized desserts, so I've adjusted the recipe to make these cheesecakes in muffin tins.
Each cupcake-sized cheesecake has a wonderful ratio of crust to filling and is so creamy that it practically melts in your mouth. The flavor of sugar-sweetened cream cheese and sour cream with hints of vanilla really comes through in this dessert.
👩🍳Why You'll Love This Recipe
- Mini Cheesecakes are easy to make in a muffin tin (bake in paper wrappers for easy removal).
- They don't require baking in a water bath.
- They won't crack on top because they bake quickly.
- They can be eaten by hand, with a spoon, or with a fork.
- Mini Cheesecakes are the perfect size for after a meal or to serve at a party.
- They can be topped or decorated to make them festive for any occasion.
- They can be transformed into many different flavors.
So, let's get baking.
🍥Ingredients
The ingredients listed below will make the best mini cheesecakes with a luxuriously smooth texture and slightly tangy flavor.
- cream cheese - Use softened, full-fat cream cheese. I recommend using Philadelphia Cream Cheese and allowing it to sit out at room temperature for at least 4 hours or up to overnight so that it is very soft.
- granulated sugar
- eggs - Use room temperature eggs.
- vanilla - If you like little flecks of vanilla in your cheesecakes, use vanilla bean paste.
- sour cream - This will add a slightly tangy flavor and will make your cheesecakes velvety smooth.
- Graham crackers - You can use plain, honey, cinnamon, or chocolate graham crackers to make a delicious crust.
- brown sugar - I like to add a little brown sugar to the graham crackers to give it a slight caramel flavor.
- butter - You can use unsalted or salted butter to make the crust. I prefer the flavor of unsalted butter in my crust, but either will work fine.
🥣Instructions
🥄Create the Crusts
- Crush graham crackers into fine crumbs using a food processor. Or, place the crackers in a large zip-top bag and smash them using a rolling pin, a meat mallet, or the bottom of a pan.
- Stir some brown sugar into the graham cracker crumbs.
- Then, stir melted butter into the crumbs until it resembles wet sand. When you squeeze a small handful of the wet crumbs, they should hold together.
- Scoop out 2 tablespoons of the crumbs, spoon them into a paper-lined muffin cup.
- Then, press down on the crumbs to compact them into an even layer. I like using a wooden tart tamper, but your fingers work well too.
🥄Make the plain cheesecake filling.
Place two blocks of softened cream cheese into a mixing bowl.
Beat on low speed if using a mixer until smooth. Scrape down the bowl and beat again in order to remove all the lumps.
Add the sugar.
Beat on low speed until creamy.
Add the eggs and vanilla.
Beat on low speed just until blended.
Add the sour cream.
Mix just until combined.
Do not overmix, or you will incorporate too many air bubbles into the filling.
Spoon about 2 tablespoons of cheesecake filling over each mini graham cracker crust.
Gently tap the cupcake pans on the counter a few times to allow air bubbles to come to the surface and pop. Then, bake at 350 degrees Fahrenheit for 15-18 minutes.
Allow the cheesecakes to cool completely for about 45 minutes in the pan. Then, refrigerate them for at least 2 hours so they firm up enough to easily remove them from the pan.
Lift them out of the cupcake pan using the paper wrappers. Peel the papers off the cheesecake cups to reveal the layers of filling on top of the graham cracker crusts.
🧀 Pro Tips for the Creamiest Mini Cheesecakes
The secret to a professional-grade cheesecake is all in the texture. Follow these tips to ensure your mini cheesecakes are velvety smooth every single time.
1. The Temperature Rule
For the ingredients to emulsify properly, everything must be at room temperature. Cold ingredients will cause the batter to "seize" and create tiny lumps that are impossible to beat out later.
- Cream Cheese: Ideally, set it out at room temperature for 4 hours.
- In a hurry? Use the DEFROST setting on your microwave for 10 seconds, flip the block, and heat for another 10 seconds. Let it rest for 15 minutes before mixing.
- Eggs: Set them out on your counter a few hours ahead, or to warm them quickly, place whole eggs (in their shells) in a bowl of hot tap water for 5 minutes.
- Sour Cream: Place your measured sour cream in a small bowl, and set it on your counter for at least one hour. To speed up this process, set the bowl of sour cream inside a larger dish of warm water (making sure no water gets into the sour cream). Stir occasionally until it reaches roughly 72°F.
2. The "No-Lump" Mixing Method
The most important step in the entire recipe happens before you add the other ingredients.
- Start Slow: Beat the cream cheese alone on low speed until it is completely smooth.
- Scrape the Bowl: Use a silicone spatula to scrape the bottom and sides of the bowl (and the beaters!) frequently. If you see a lump now, it will be there in the finished cheesecake.
- Avoid the Bubbles: Never use high speed. Whipping the batter incorporates too much air, which can cause your cheesecakes to puff up and then crack or sink as they cool.
3. The Egg Freshness Test
While you are warming your eggs in that bowl of water, take a look at how they behave!
- Very Fresh: The egg sinks to the bottom and stays flat on its side.
- Getting Older: The egg stands up on one end at the bottom. (Still safe to eat, but use them soon!)
- The "Floater": If the egg floats to the surface, the air pocket inside has grown too large. This is a sign that the egg is past its prime and should be tossed.
⏲️ Baking, Storing, and Freezing Your Mini Cheesecakes
How to Tell When They’re Done
Bake at 350°F for 15–18 minutes, rotating the pan at the 10-minute mark for an even bake.
- The Jiggle Test: Check them at 15 minutes. If the edges are set but the center still has a slight "jiggle" (like Jell-O), they are perfect!
- Avoid Overbaking: If the centers look wet or liquid, give them 2–3 more minutes. You want to pull them out before they look completely solid to ensure a creamy, decadent texture.
Storage: Keeping the Crust Crisp
You can store plain mini cheesecakes in the refrigerator for up to 3 days in an airtight container.
💡 The Paper Towel Trick: To prevent a soggy graham cracker crust, place a layer of paper towels at the bottom of your container before adding the cheesecakes. Place another layer across the top of the cheesecakes before sealing the lid. This wicks away condensation so your cheesecakes stay beautiful and dry!
Can You Freeze Mini Cheesecakes?
Absolutely! These are a fantastic make-ahead dessert that can be frozen for up to 2 months.
- To Freeze: Place them in a single layer in an airtight container (using the paper towel trick mentioned above).
- To Thaw: Simply remove the container from the freezer and let it sit at room temperature for about 15 minutes before opening and serving.
Serving at a Party
Cheesecakes are dairy-based, so they should only sit out at room temperature for a maximum of 2 hours.
Hostess Hack for Dessert Tables: If you want your cheesecakes to stay fresh and cold during a long event, try these two tricks:
- The Frozen Start: Set the cheesecakes out while they are still frozen, just as guests arrive. They will thaw in about 15–20 minutes, but stay chilled much longer than room-temperature cakes.
- The Ice Bed: Place your serving platter on top of a larger tray filled with ice cubes or flat ice packs to keep them at a safe, delicious temperature throughout the party.
Variations
These plain cheesecake cupcakes are so amazingly good, but can be elevated to new heights with the addition of delicious toppings.
Cheesecake topping ideas:
- chocolate ganache
- lemon curd
- fruit sauces (cherry, strawberry, blueberry)
- Dulce de Leche or caramel sauce
- ice cream toppings (strawberry, pineapple, hot fudge, butterscotch)
- whipped cream
- peanut butter mousse
Related Recipes
You can also make different types of cheesecakes. There are lots of delicious flavor options like these...
Decorating Ideas:
These little desserts can be decorated for holidays and special occasions.
- Add edible flowers on top of the cheesecakes before or after you bake them.
- Pipe colored cheesecake filling over the top to make fun designs.
- Swirl colored cheesecake batter together to make cool tie-dye designs.
- Add edible decorations like cookies, candy, and marshmallows to create cute cheesecakes for a holiday.
See some ideas below.
🛠️ Troubleshooting: Perfecting Your Mini Cheesecakes
Cheesecake can be a little finicky, but most issues come down to two things: temperature and air. Here is how to fix the most common "mini" mishaps!
Why did my cheesecakes sink in the middle?
It is normal for these mini cheesecakes to sink slightly—in fact, I actually like the little "well" it creates for holding extra caramel sauce and toffee bits! However, if they cave in deeply, it’s usually due to overmixing.
- The Air Trap: If your ingredients (especially the cream cheese) are too cold, you’ll be tempted to beat the batter longer to get the lumps out. This incorporates too much air. In the oven, that air expands and lifts the cheesecake, but as soon as it hits the cool air outside, it collapses.
- The Fix: Always use room-temperature ingredients and keep your mixer on LOW speed. Stop as soon as the ingredients are combined!
Why did my cheesecake cups crack?
Cracks are almost always a sign of overbaking or a hot oven.
- The Jiggle Test: Remember to pull them out while the centers still have a slight jiggle. They will continue to firm up as they cool. If they look "solid" in the oven, they are already overbaked.
- Check Your Temp: Oven dials can be lying to you! If you find your cheesecakes are consistently cracking, your oven might be running hot. I highly recommend using an inexpensive oven thermometer to verify the actual temperature.
💡 Pro Tip: The Water Bath Option
If you want perfectly level tops with zero sinking, you can use a water bath (or bain-marie). This keeps the edges of the cheesecakes from baking faster than the centers. See my Conversation Heart Cheesecake Recipe for instructions.
Printable Recipe
Rich and creamy cheesecakes on graham cracker or cookie crusts baked in muffin tins can be served plain or topped with chocolate ganache, soft caramel, strawberry sauce, lemon curd, peanut butter frosting, and even edible flowers.
- 2 cups graham cracker crumbs (from 28 square graham crackers)
- 5 tablespoons light brown sugar
- 8 tablespoons butter, melted
- 16 ounces (2 blocks) cream cheese, softened at room temperature
- ⅔ cup sugar
- 2 large eggs, room temperature
- ⅔ cup sour cream, room temperature
- 1 teaspoon vanilla extract or vanilla bean paste
- optional toppings: chocolate ganache, caramel sauce, strawberry sauce, blueberry sauce, lemon curd, peanut butter frosting
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Set your ingredients (cream cheese, eggs, sour cream) out on the counter to come to room temperature at least 1 hour, preferably 2 hours, before you plan to bake your mini cheeseccakes.
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Preheat your oven to 350 Fahrenheit.
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Stir together the graham cracker crumbs, brown sugar, and melted butter.
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Press about 2 tablespoons of the crumbs into 18 paper-lined muffin cups.
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Beat cream cheese on low speed, scraping down the bowl, as needed, until smooth.
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Add sugar and beat until smooth.
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Add eggs and vanilla just until combined. Do not overmix at this point.
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Stir in the sour cream.
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Equally divide cheesecake filling among the 18 muffin cups, spooning about 2 tablespoons of filling into each.
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Bake on the middle rack in the oven for 15-18 minutes until the cheesecakes no longer look wet, but the center still jiggles.
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Remove and set on a cooling rack.
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Allow to cool for about 45 minutes, then refrigerate for at least 2 hours.
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Before serving, pop the cheesecakes into the freezer for 15 minutes.
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Remove and immediately peel away the paper liners.
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Set on a serving dish or individual dessert plates and serve plain or add your favorite topping.
Recipe Video
🌡️The Golden Rule: Room Temperature Ingredients. It is vital that your cream cheese, sour cream, and eggs are at room temperature before mixing. Cold ingredients require longer mixing, which adds too much air. This causes air bubbles on the surface or causes the centers to sink.
🥣How to Soften Ingredients Quickly: Cream Cheese: Slice into small cubes and spread them out to soften faster. Or, microwave on 50% power for 15-30 seconds. Do not let it get hot, or the batter may curdle. Eggs: Place whole eggs (in shells) in a bowl of warm water for 5-10 minutes. Sour Cream: Spread into a thin layer in a wide, shallow bowl to take the chill off quickly.
🍥How to Tell When They Are Done: Do not overbake! Your cheesecakes are ready when the edges are set but the centers still jiggle slightly (like set gelatin) when the pan is tapped. They should not look "wet" or liquid in the middle.
❄️Storage and Freezing: Refrigerate: Store in an airtight container for up to 1 week. Freeze: These freeze beautifully for up to 2 months.
🎉Hostess Pro-Tip: If bringing these to a party, transport them frozen. Set them on the dessert table 20 minutes before serving. They will thaw quickly but stay perfectly chilled and food-safe much longer than refrigerated cakes.
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Cheryl says
These turned out so well and were so easy to make. Great recipe - the tips were really useful. I like my desserts a little less sweet and didn't have white sugar so used cane sugar for both the crust and filling and added a bit less than what the receipe called for, and they turned out perfect. Thank you for sharing!
Beth says
That's great to know that this recipe worked out so well with less sugar. I'm really happy that you enjoyed your mini cheesecakes.
Dana says
We need to make mini cheesecake bites for a friend’s daughter’s graduation party. We are thinking about making them this weekend and freezing them until the event. Would you refrigerate then freeze for 15 minutes then take the wrapper off then freeze without the liner until the event or freeze with wrapper on until the event?
Beth says
Hi Dana,
The wrappers will get soggy once frozen, but I do think it will be easier to remove the cheesecakes from your container with the wrappers on. Then you can peel the wrappers from the frozen cheesecakes before plating them.
Enjoy! I hope the graduation party guests enjoy the cheesecakes. 🙂
Hannah Holdcroft says
Can you freeze them instead of refrigerating them?
Beth says
Yes, absolutely, you can freeze these mini cheesecakes. I typically place them in an airtight container, and lay paper towels over the rim of the container, then close the lid, sealing the paper towels under the lid (but, not touching the cheesecakes). Then freeze them for up to 3 months. The paper towel will help to keep condensation from forming on the cheesecakes. I like to freeze them when using them for parties. I set them out frozen, and they thaw in about 30 minutes and stay cold for over an hour. That way I can set them out on the dessert table when my party begins and they can sit out until we are ready for dessert.
Ann-Marie says
The very best mini cheesecakes!! 🎉
I make a birthday dessert for each of my coworkers…their choice. This is my most requested recipe, time and time again. Thank you!! 😃
Beth Klosterboer says
Hi Ann-Marie,
I am so pleased to hear that you and your coworkers love these mini cheesecakes. Thanks for letting me know! 😃
Beth
Linda says
Made these today, replaced Vanilla with 1 1/2 tsp. fresh ground Cardomom and 1/4 tsp. Fiori de Sicilia extract YUM. Also added a bit of Cardomom to the cracker crust.
Beth Klosterboer says
Sounds delicious! I hope you enjoyed the recipe.
rylie says
I just made them they came out amazing thank you
Beth says
That's wonderful to hear! I'm glad you enjoyed them.
Christina says
So, SO yummy! Made these tonight, and the recipe was very easy to follow. They turned out great. I garnished them with strawberries and melted chocolate drizzle over. I made half the batch in a regular size muffin pan and did the other half in a mini one. Created a Mickey Mouse with 2 of the mini ones (for the ears) and then a regular size for the face. These turned out amazing and would be great for parties, birthdays, or just a special treat. I will definitely be making these again!!
Beth says
I love that you used the minis to make ears for Mickey Mouse cheesecakes! I'm so happy that you really enjoyed this recipe. It's one of my favorites!
Catherine says
I had a lot of trouble getting them out of the muffin tin. The papers were a little soggy. I cooled them for 45 min in the muffin tin on a wire rack. What did I do wrong?
Beth says
Hi Catherine, Did you refrigerate the cheesecakes for 2 hours then pop them in the freezer for 15 minutes before removing the papers? That is what I suggest in the recipe. Otherwise, the cheesecakes are soft and can be difficult to remove from the wrappers. If I have to serve them in their wrappers I just have people use a spoon to eat them right out of the wrapper. I prefer to take them out first though.
Debi says
Hi Beth. I have made these and they were super delish. A friend asked me to make some for a party. Can I put frozen blueberries on top and then cook them also what kind of butterscotch do you use to drizzle
Beth says
I'm so happy to hear you enjoyed this mini cheesecake recipe! I have not ever added frozen fruit to them but it sounds delicious. My only concern would be the water that the frozen fruit would release as the blueberries heat in the oven but I don't know that it would an issue. I have drizzled Dulce de Leche sauce over top and have used caramel and butterscotch ice cream toppings too. The ice cream toppings can be a bit thinner but they do taste nice.
Arica Walker says
These mini cheesecakes were seriously the best I've ever eaten. My whole family loved them. They were amazingly creamy and had the perfect flavor. Thanks so much for sharing this recipe.
Beth says
I am so happy to know you and your family enjoyed my mini cheesecake recipe. I happen to agree that they are the best ever! I'm glad you think so too.
Yasmin says
Hi these cheesecakes look so delicious can't wait to try it out.
Can I swirl raspberry coulis/lemon curd in the mixture then bake or will the texture change? How about if I create a few raspberry coulis swirls at the top?
Thanks
Beth says
You can definitely add a swirl of raspberry coulis/lemon curd. The texture of the swirl will be a bit different but I don't think it will adversely affect the texture of the cheesecake. Enjoy!
temple run says
Thanks for the great recipe and garnishing tips!!
Beth says
You are welcome!
Patricia says
to confirm, you are using a regular sized muffin tin, not a "mini muffin tin" ??? the 2-3" size paper muffin liners?
Beth says
Yes, I used a traditional muffin tin, not a mini muffin tin.
Lisa says
I want to make the mini cheesecakes and freeze for a wedding cookie table. Can the toppings be put on the cheesecakes before freezing? Do you have recipes for the strawberry sauce, chocolate, lemon curd and peanut butter frosting you show pictured? I couldn't find the recipes on your website.
Beth says
HI Lisa,
I have not actually frozen the cheesecakes with the toppings on them but I have seen frozen cheesecakes with toppings so you can definitely do it. I used store bought strawberry sauce and lemon curd and Jif Peanut Butter Frosting. I make chocolate ganache topping by placing 8 ounces of very finely chopped chocolate in a bowl. Heat 3/4 heavy whipping cream on the stove just until it begins to bubble. Pour the hot cream over the chocolate and allow it to rest for 2 minutes before stirring to combine the chocolate and cream. As the chocolate ganache cools it will thicken then you can pour it over the cheesecakes. Enjoy!
Kim Graves says
I want to make these and take to work for a co-worker's birthday. Do you leave in the cupcake liners? Any tips transporting? And making tops to take for each person to add?
Beth says
Hi Kim,
I like to take the cupcake wrappers off but you can certainly leave them on if it's easier. I usually pop the chilled cheesecakes in the freezer for 15 minutes then remove them and peel off the wrappers. Freezing them briefly ensures the wrappers will peel off cleanly. If you leave the wrappers on, be sure to keep the cheesecakes chilled until right before serving. Your party guests can use a spoon and scoop them out of the wrapper. The warmer the cheesecakes get, the more the filling will stick to the paper. If it's really hot outside and you have to travel a distance to work, freeze the cheesecakes the night before then pull them out when you leave for work and they will thaw in about 20 minutes as you drive to work. Then pop them in the fridge until you serve them. I usually freeze mine in a large rectangle RubberMaid Container and I set a row of paper towels over the opening of the container before snapping on the lid. The paper towels help to wick up any condensation that forms on the lid.
To transport the mini cheesecakes you have a few options. If you have a cupcake carrier, place the cheesecakes in the indentations and place the lid on top. A plastic cupcake box from a bakery works too. You can also put the cheesecakes back into a cooled cupcake pan, cover your cupcake pan with tin foil and carry them in the cupcake pan. If you do that, you might want to put the toppings on at work, or simply put your toppings in mason jars, close the lid for transportation, then set them out on the table and remove the lids, and allow your coworkers to top their own cheesecakes. Just be sure to bring some spoons that are long enough for your jars. You can even buy squeeze bottles filled with caramel sauce or chocolate sauce. Then they can just squeeze the toppings onto the cheesecakes.
I hope this helps! Enjoy.
Danielle Bohonos says
Can you do without the liners?
Beth says
The cheesecakes may be difficult to remove from the pan if you do not line them. There are mini cheesecake pans that have push bottoms that work well if you do not want to use liners. You can find the pans on Amazon here- https://amzn.to/2L0a8Kt
Abida says
It looks so tasty & yummy, I’m sure that my son will like it very much. thank you for your efforts.
Lisa says
So GOOD! Came out perfectly and I garnished with a key lime curd, chocolate ganache and peanut butter frosting. Thanks for the great recipe and garnishing tips!!
Beth says
I am so glad you like this cheesecake recipe. It's definitely one of my favorite desserts. Your toppings sound great too!
Abida says
I hope my children's will like it very much.
Jennifer says
Valerie, what time/temp did you use for the mini-minis?
Valerie says
Simply delicious! Used this recipe to make minature mini cheesecakes for nephews party- each about the size of a minature muffin. The recipe yielded 60 miniature cheesecakes, I decorated with chocolate ganache, cherries, bluberries and lemon.
Beth says
I am so happy to hear you enjoyed this Mini Cheesecake Recipe. Thanks for the tip about how many the recipe makes if using a mini muffin pan. 🙂
Susan Melaven says
Awesome recipe! Very easy to follow! Thanks!
Beth says
I'm so glad you enjoyed it!
Jenny says
Valerie, what time/time did you use for the mini-minis?
Beth says
I'll reach out to her and ask. If I don't hear back, I'll try to get a batch made soon so I can test it out. I'm going to guess it will take 8-10 minutes for the minis to bake. I'd use the same temperature as listed in the recipe. I bake my whole cheesecakes at that temperature too.
Vanessa Spicer says
I made them and baked at 300 instead and they seem to cook more even without cracking in the middle this is really great recipe, I’ve taken but out and added cocoa to some of the mix and made mini marble cheesecakes 🙂
Vanessa Spicer says
I meant I’ve taken some of the mix out added little cocoa powder lol not but
Beth says
I'm so glad the recipe worked well for you. Reducing the heat and baking a little longer definitely would work well with this recipe. I love that you made some marble swirl cheesecakes too.
Rocky says
So if you reduce the bake temperature from 350 to 300, what is the approx. bake time for this change?
Beth says
Hi Rocky, I just made a batch of mini chocolate cheesecakes, but adding 4 ounces of melted chocolate to this recipe, and I baked them at 300 degrees for 26-28 minutes. Then I turned the oven off, cracked the door open, and left the cheesecakes in the oven for 45 minutes. They were perfect! I also put a pan of water in the oven before preheating just to add some moisture to the oven. I set that pan on the lower rack and set the cheesecakes on the middle rack. All of these things will help to assure you get nice creamy cheesecakes.
Corene Finley says
An I use a silicone muffin pans for these? And how would you suggest making these into pumpkin cheesecake minis?
Beth Klosterboer says
Yes, you can use silicone muffin pans to make these mini cheesecakes. You can freeze the cheesecakes right in the silicone pan, then simply pop the cheesecakes out of the mold, set them on a serving plate, and they will thaw in a bout 30 minutes.
Here's a recipe to make mini pumpkin cheesecakes (use the same graham cracker crust and baking times).
2 packs cream cheese
1 cups sugar
1 1/2 teaspoons cinnamon
1/4 tsp ginger
1/8-1/4 tsp ground cloves
1/8-1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs
1 egg yolk
10 ounces pumpkin puree (from a 15 ounce can)
1/3 cup sour cream
½ teaspoon vanilla
Beat cream cheese on low speed using an electric mixer until smooth.
Add sugar, cinnamon, ginger, cloves, nutmeg, salt and beat on low speed until creamy.
Add eggs and egg yolk, beating until creamy. Add pumpkin puree, sour cream, and vanilla.
Mix just to combine.
Follow the rest of the instructions for the mini cheesecakes.
Enjoy!
Kristie says
This is the best mini cheesecake recipe! I have tried different recipes every year and they were not very good. These are perfect! Would love to make with the pretty flowers, where did you fund them?
Thank you!
Beth says
I am so glad you loved this cheesecake recipe. My family just enjoyed some of those cheesecakes this weekend too. They really are amazing! For the flowers I chose to use African Violets and just purchased a few potted plants, cut off the flowers, washed them well then patted them dry before adding them to the cheesecakes. Once baked in the cheesecake they are barely even detectable. They just look pretty! You can buy little packages of edible flowers at many grocery stores but I found many of them to be bigger than I wanted. The violets are about the size of a quarter which was perfect. I gave the potted plants to a friend and she is still enjoying fresh blossoms of African violets a year later.
chelsea says
hey there! these are amazingly beautiful with the edible flowers. can I ask, why did you choose to bake the cheesecakes with the flowers? what happens if you bake first, then chill and add the flowers later?
thank you!
Beth says
Thanks! I thought it would look really cool to have them baked into the cheesecake but I do think they would look really beautiful with the flowers on top too.
The Partiologist says
Perfect and beautiful mini cheesecakes, love them!!
Bethany says
They will look so cute
Karenb says
Beth, THANKS for a GREAT 5 STAR recipe and new "twist" on making cheesecake!
I made these yesterday and they came out FANTASTIC!!!
I halved the recipe and got 10 Regular Cupcake Size Cheesecakes.
Here are a few things that I did to make the process faster and less messy:
1. Put Cream Cheese mixture into a flexible plastic cup(like kid's meal cup), and squeezed cup rim to
easily pour mixture over graham cracker crusts to 1/4" from top of cupcake liner.
2. Filled empty cupcake liners (I had 2 because I only made 10 cakes) half way with water.
3. I Thinned Store Bought Lemon Curd with tsp water and piped on top of cakes and added squirt of store
bought Whipped Cream.
These were SOOOOOOOOOOOOOOOOOO GOOD!!!!
Beth says
I am SO happy to hear you loved this recipe. It's one of my favorite dessert recipes.
The idea of filling the empty cupcake liners with some water is fantastic. It adds some steam to the oven which helps to keep the cheesecake super creamy. Thanks for all your other great tips!
Roll the ball says
look yummy, I'm sure that my daughter will like this dish. I will try make it with Cherry Blossom. thank you!
Beth says
Cherry Blossoms would look so pretty on these little mini cheesecakes. Let me know how they turn out!