Easy Eggless Mini Cheesecakes
These Eggless Mini Cheesecakes are smooth and creamy, with a little tang. Simple and quick to make. Perfect for any occasion and easy to change up!
Servings 24 mini cheesecakes
Calories 119kcal
Equipment
Ingredients
Graham Cracker Crust
- 2/3 cup (65 g) graham cracker crumbs (about 5 full sheet graham crackers)
- 2 tablespoons (30 g) unsalted butter, melted
- 1 tablespoon (12 g) granulated sugar
Cheesecake
- 1 1/2 tablespoon (18 g) cornstarch
- 1 1/2 tablespoon (22.5 ml) water
- 12 oz (340 g) full-fat cream cheese, softened to room temperature
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (60 g) full-fat sour cream, at room temperature
- 7 oz (198 g) sweetened condensed milk
- 1/2 tablespoon (7.5 ml) fresh lemon juice
- 1 teaspoon pure vanilla extract
- ¼ cup (60 ml) heavy cream
Topping suggestion: strawberry sauce
Instructions
- Preheat the oven to 350° F (180°C). Line a 24-count muffin pan with mini cupcake liners.
Crust:
- In a mixing bowl, combine graham crumbs, butter, and sugar with a fork until evenly moistened.
- Add a heaping teaspoon of the crumbs mixture into each liner. Firmly press the crumbs down into the base.
- Bake for 5 minutes. Remove from the oven and prepare the filling.
Cheesecake Filling:
- Mix cornstarch and water in a small bowl until smooth. Set aside.
- Place the cream cheese in the bowl of an electric mixer, and beat on low speed for 2-3 minutes until smooth and free of any lumps. Add sugar and sour cream and continue mixing until incorporated and smooth, about 2 minutes. Gradually add sweetened condensed milk and beat, scraping down the bowl as necessary, until creamy, for 1-2 minutes. Add lemon juice, vanilla extract, heavy cream, and cornstarch mixture; beat on high speed until well incorporated, 2 more minutes.
- Divide the batter between all the liners. It’s about one tablespoon per cheesecake.
- Bake for 15 – 18 minutes, or until the edges are set and the centers only slightly jiggle.
- Set the pan on a wire rack and allow cheesecakes to cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 2 hours. The cheesecakes will slightly sink in the middle. It gives you room for toppings!
- Cover and store leftover cheesecakes in the refrigerator for up to 5 days.
Notes
Store: Cover and store leftover cheesecakes in the refrigerator for up to 5 days.
Freeze: Baked cheesecakes can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Crust: you can use graham crackers crumbs, Biscoff cookies, Oreos, Vanilla Wafer, or digestive biscuits.
Extra Recipe Tips:
Please note that nutritional information is a rough estimate and can vary depending on the products used.
- Make sure the cream cheese is really at room temperature. Leave it out the night before or put it in the microwave for 25 seconds at 40% power. If the cream cheese is too firm, the batter will have lumps.
- Beat the cream cheese and sugars until completely smooth.
- Do NOT open the oven until the edges are set.
- Don’t panic if your mini cheesecakes seem underdone after baking; they will firm up as they cool.
- The cheesecakes will slightly sink in the middle. NO worries…It gives you room for toppings!
- For this recipe, I used a mini muffin pan, but if you want bigger mini cheesecakes, you can use a regular or standard muffin pan. In that case, bake at 350 F for 18-20 minutes. Turn the oven off but leave the door closed and allow the cake to rest for an additional 20 minutes in the oven. Remove from oven and cool to room temperature. This recipe will yield 6 - 8 cheesecakes, about the size of a cupcake.
- Important: Avoid overcooking the cheesecakes, or they will crack.
Nutrition
Calories: 119kcal | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Fiber: 1g | Sugar: 8g