Mini Cheesecakes


Craving for a cheesecake but still don't want a big cheesecake, then this mini cheesecake will be your next favorite and definitely a crowd-pleaser. One of the best desserts and you can have it with any fruits or chocolate ganache/caramel sauce.

Mini Cheesecakes with and without oven

Servings 18 mini cheesecakes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins



  • 140 gm Digestive biscuits or graham crackers crushed
  • 5 tbsp Melted butter
  • 2 tbsp Granulated sugar


  • 400 gm Cream cheese
  • 1/2 cup Granulated sugar you can use up to 2/3 cup sugar
  • 2 nos Eggs large
  • ½ cup Hung yoghurt / Sour cream
  • 1 tsp Vanilla essence/extract
  • 2 tsp Lemon juice optional


  • Make sure all the ingredients are at room temperature. Preheat oven to 350F. Mix the finely crushed digestive biscuits, butter and sugar.
  • Divide the crust mixture evenly into 18 muffin cups lined with paper liners and level it using a small cup or silicon mold. Bake the crust in the preheated oven for 5-7 mins and let cool.
  • Mix the cream cheese until creamy and add in the sugar, continue mixing until uniformly mixed.
  • Add in the eggs, one at a time until fully incorporated. Pour in vanilla essence and lemon juice.
  • Pour the batter into the cups, approx 2 tbsp in each.
  • Bake for 15 mins. Let the cheesecakes come to room temperature and refrigerate for a minimum of 4 hrs to set completely. (preferably over night so the flavors can develop).
  • Enjoy as is or serve topped with strawberry sauce, whipped cream, caramel sauce or fresh fruit!!

To Make the Cheesecakes on stove top

  • Place a Kadai, with a small rack or perforated stand and Preheat for 5 mins on low-medium flame and place the muffin cups with crust mixture and bake for 7-10mins on low flame .
  • On Medium flame , pour some water into the Kadai, place the cups into the pan . As soon as the water comes to boil, cover and steam for 15 mins on low-medium flame.
  • Let the cheesecakes come to room temperature and refrigerate for a minimum of 4 hrs to set completely.(Preferably over night so the flavors can develop).


  • For chocolate cheesecakes, use Oreos for the crust and top with chocolate ganache.
  • The lemon juice is optional.
  • These cheesecakes, keeps in the refrigerator for 3 days in an airtight container and can be cling wrapped and frozen individually for up to 3 months to be enjoyed later. Thaw the frozen cheesecakes in the refrigerator overnight before serving.
Course: Dessert
Cuisine: American
Keyword: Bakery, dessert, mini cheesecake recipe

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @shebascalmcuisine on Instagram and hashtag it #calmcuisine.

Food for Soul

“And my God will supply all your needs according to His riches in glory in Christ Jesus.” – Philippians‬ ‭4:19‬

There are a lot of people hurting right now. You have been laid off of your job, or COVID has wiped out the economy. If you are struggling today, don’t be consumed with worry. I know that it is easy to say when you have a hungry family and bills to pay, but we can take God at His Word. He knows your needs. Go to Him in prayer and let your requests be known. Watch as He provides in ways that you didn’t even think of. Give Him praise when your needs are met. God will supply all of your needs.

What a friend we have in Jesus
All our sins and griefs to bear
And what a privilege to carry
Everything to God in prayer

Oh, what peace we often forfeit
Oh, what needless pain we bear
All because we do not carry
Everything to God in prayer

Have we trials and temptations?
Is there trouble anywhere?
We should never be discouraged
Take it to the Lord in prayer

Can we find a friend so faithful
Who will all our sorrows share?
Jesus knows our every weakness
Take it to the Lord in prayer

God Bless You!!

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