Mini Vanilla Bean Cheesecakes
When hosting a baby shower, Mini Vanilla Bean Cheesecakes were apropos. These strawberry-topped mini cheesecakes were the perfect finale for a lovely brunch.
This Mini Cheesecake Recipe created 3 bite cheesecakes with graham cracker crusts and a lovely, luscious vanilla-specked filling. Topping with some whipped cream and a fresh strawberry half made for a beautiful presentation!
Why You Must Make
A dear friend and neighbor’s daughter was making her a grandmother. Katie went to school with our oldest and grew up just two doors down. I was honored to host her baby shower.
- With my co-hostesses, we came up with a simple brunch menu and bite-sized desserts would be my contribution.
- Mini cheesecakes are easy, delicious, and can be dolled up very simply.
- The most challenging part of making this cheesecake recipe was finding beautiful ripe strawberries. Crazy that they were so elusive this summer!
- Cheesecake freezes very well, so you can make these ahead of time.
- Kitchen Staples – Sugar, Butter
- Graham Cracker Crumbs – Use from a box of graham cracker crumbs or make your own in a food processor from graham crackers.
- Cream Cheese – Use the Philadelphia brand for the best results. Have it at room temperature for smoother results.
- Sour Cream – Full fat
- Eggs – Have at room temperature for easier incorporation.
- Vanilla Bean Paste – I use Nielsen- Massey brand. May substitute an equal amount of real vanilla extract.
Unlike a muffin tin, this pan has removable bottoms, making the cheesecakes easy to remove. Beware, a reader bought another brand of pan and a similar recipe made enough batter for more than one batch.
- Make sure all your ingredients are at room temperature, especially the eggs and cream cheese. This ensures a smooth, creamy filling.
- Use a paddle attachment to mix the cheesecake filling. The whisk attachment will incorporate air and the results won’t be the typical dense and luscious cheesecake texture. If you use the whisk, make sure not to over-mix.
- Vanilla bean paste provides the distinctive look of vanilla bean specks, a clue to the flavor of this cheesecake recipe.
- If you don’t want to invest in vanilla bean paste, an equal amount of vanilla extract can be substituted.
- Never use imitation vanilla. The quality and flavor will never come close to the real stuff.
- Chill your cheesecakes well before removing from the pan and garnishing. Overnight is recommended.
- The options for topping these versatile cheesecakes are endless: berries and cream, caramel sauce, white or dark chocolate ganache are a few suggestions.
- Check out my post on the Guide to Making the Ultimate Cheesecakes for everything you need to know about making cheesecakes!
How to Make Mini Cheesecakes
- First, choose a mini cheesecake pan whether it’s one designed to make cheesecakes or a muffin or mini muffin tin.
- Pick a trusted recipe.
- Let the eggs and cream cheese come to room temperature before starting.
- Make the crust and tamp into the bottom of each cheesecake well/slot.
- Mix cheesecake batter as directed using a mixer with the paddle attachment.
- Divide the batter into the slots in the cheesecake pan.
- Bake as directed, cool, chill, and garnish before serving.
Frequently Asked Questions
The procedure to make mini cheesecakes is similar to making a regular size cheesecake but the pans and baking times are different.
It depends on the size of your pan. If you make them in a mini muffin tin, they will bake faster than in the mini cheesecake pan featured in this recipe. You should bake until the tops are almost set. The very centers can jiggle slightly when you move or tap the pan, but the perimeters must be set.
Yes, just like most full-sized cheesecakes, mini cheesecakes freeze well. Freeze before adding any garnishes, and put the well-cooled cheesecakes in an airtight container before placing them in the freezer.
If kept in the refrigerator, mini cheesecakes will stay fresh for 3-4 days. They will freeze well for up to 3 months. They should always be stored in an airtight container. Frozen cheesecakes should be defrosted in the refrigerator.
More Mini Desserts
- Caramel Topped Mini Cheesecakes
- Mini Mascarpone Cheesecakes
- Oreo Cheesecakes
- Mini S’mores Tarts
- Pecan Tassies
- Individual Vanilla Flans
- Mini Red Velvet Cupcakes
- More Delicious Dessert Recipes
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- ¾ cup graham cracker crumbs
- 1 tablespoon sugar
- 2 tablespoons melted butter
- 12 ounces cream cheese, at room temperature
- ½ cup sugar
- ½ cup sour cream
- 2 eggs, at room temperature
- 1 teaspoon vanilla bean paste (vanilla extract can be substituted)
- Preheat oven to 350 degrees.
- Mix together crust ingredients. Tamp about 1 ½ teaspoons into each well of your cheesecake pan.
- Bake for 5 minutes, then remove from oven and cool on a wire rack.
- Make cheesecake batter by beating together the cream cheese and sugar until smooth, using the paddle attachment if available. Add sour cream and mix until combined.
- One at a time, mix in eggs until incorporated. Mix in vanilla bean paste.
- Divide the batter between the wells in your cheesecake pan. Smooth tops with an offset spatula if needed.
- Bake for 18-20 minutes.
- Remove from oven and cool on a wire rack. Chill overnight in the pan, covering with plastic wrap or foil keeping it above the cheesecakes' surfaces.
- After chilling, remove from pan and garnish as desired to serve.
If your edges aren't perfectly smooth when the cheesecakes are released from the pan, you can smooth the edges with an offset spatula. Just wipe it clean frequently.
Serving Size:1 cheesecake
Amount Per Serving: Calories: 207Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 70mgSodium: 143mgCarbohydrates: 16gFiber: 0gSugar: 12gProtein: 3g