Dessert for two ideas for easy Mini Cheesecake Recipes made in a muffin pan. Small batch recipes make 6 mini cheesecakes.
Once upon a time I used to be known as the Cheesecake Queen among my friends.
Cheesecake is a dessert I’ve blogged a lot since 2007. So many variations and flavors. When I worked at an office, I brought in cheesecake the most.
However, when I decided to solely focus on small batch recipes I had to cut back. Most of them were made in a 9 inch springform pan, which is too much dessert for two people.
As I played around in the kitchen, I discovered ways to give you cheesecake for two, such as baking individual cheesecakes in a muffin pan.
Since I now have quite the collection, I wrote a comprehensive dessert for two guide called Mini Cheesecake Recipes.
I rounded up all of my recipes for small individual cheesecakes baked in a cupcake pan so you don’t have to go digging through my archives.
This guide will be updated as I post more recipes for mini cheesecakes. Bookmark this page or pin it to your Pinterest board and check back often!
Looking for other pan sizes? Check out my cheesecake recipes for two people for 4 inch springform pans, 6 inch springform pans, 9×5 loaf pans, and more.
Before I list the recipes, I want to give you a few tips and tricks to making the perfect mini cheesecakes. I’ve gotten troubleshooting questions over the years, so keep these in mind when baking:
What pan do you use to bake mini cheesecakes?
I bake mini cheesecakes in a muffin tin (Amazon affiliate link) because almost everyone has this pan.
There are special mini cheesecake pans with removable bottoms, but I didn’t want to buy a one-time use pan.
How do you get a cheesecake out of a muffin tin?
Because you don’t have removable sides, you have to gently remove the cheesecakes from the cupcake pan.
I use paper liners so they don’t stick to the pan. It’s up to you whether you want to remove the liners before serving or let whoever is eating remove their own.
Can I make mini cheesecakes without liners?
Don’t have paper liners? Lightly grease the pan so they don’t stick then use an offset spatula or plastic knife to gently pop them out.
If they’re really sticking, try refrigerating the pan to firm them up and try again.
How long do mini cheesecakes last in the fridge?
Cheesecake can last up to 5-7 days in the refrigerator.
Can mini cheesecakes be frozen?
Yes, mini cheesecakes can be frozen before you garnish them.
First place them in a single layer on a baking sheet or plate then freeze until firm, about 1 hour. This prevents them from sticking to the plastic wrap and to each other.
Next wrap each cheesecake individually in plastic wrap then place in a freezer-safe bag. Freeze for up to 1-2 months.
Why do mini cheesecakes sink in the middle?
Chances are if your mini cheesecakes sunk in the middle after cooling, the middle is underbaked. When it’s underbaked, it’s not strong enough to support the top.
Another possible reason is you overbeat the batter especially after adding the egg, incorporating more air than needed.
This air will cause the batter to rise too much then sink as it cools.
How do you keep mini cheesecakes from sinking?
As mentioned, sinking likely happened if your cheesecake is underbaked. Make sure the edges are set, the center doesn’t look wet and is mostly set with some wiggling, and internal temperature reaches 150F degrees.
Why is my cheesecake lumpy?
If your cheesecake batter is lumpy, chances are your cream cheese and egg are too cold.
Make sure they sit out at room temperature until no longer cold to the touch. I let my ingredients sit out about 2 hours or so, but it’ll depend on how cold your kitchen is (think summer vs. winter).
If your cream cheese is still too cold, microwave (without the foil wrappers!) in 5-10 second increments until no longer cold to the touch. Be careful you don’t accidentally melt it!
To warm up the egg, place it in a warm bowl of water and let sit for about 15 minutes or until no longer cold to the touch.
What to do if my cheesecake batter is lumpy
Unfortunately no amount of beating will smooth out the lumps. And the lumps certainly won’t melt while baking.
Sometimes you can use a blender to smooth out the lumps. This method may incorporate too much air, which could cause the cheesecake to crack. However, you can cover the cracks with a garnish.
Sometimes you can run the batter through a strainer. You may lose some of the batter in the process, but at least it’ll be smooth.
Mini Cheesecake Recipes
Ok now that we talked about the basics of baking cheesecake, let’s get to the recipes!