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.
Ingredient Notes
- 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.
Recipe Tips
First, you need a proper pan. I’ve made cheesecakes in a mini muffin pan, but I wanted these to be a little larger. That’s where this pan designed for mini cheesecakes came in very handy.
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
Mini Vanilla Bean Cheesecakes
Mini cheesecakes speckled with vanilla bean paste and topped with berries and cream!
Ingredients
Crust:
- ¾ cup graham cracker crumbs
- 1 tablespoon sugar
- 2 tablespoons melted butter
Cheesecake:
- 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)
Instructions
- 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.
Notes
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.
Nutrition Information:
Yield:
12Serving Size:
1 cheesecakeAmount Per Serving: Calories: 207Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 70mgSodium: 143mgCarbohydrates: 16gFiber: 0gSugar: 12gProtein: 3g
21 Comments on “Mini Vanilla Bean Cheesecakes”
hello! posting this question with the hopes you’ll see this haha, so here goes. I wanted to ask if I’m able to use this same recipe with my 4 inch cheesecake pans? and if so, what temperature and time would you recommend?
Sorry if this was a repeat question perhaps. Planning to follow this recipe to the T if possible. Thank you for reading if anything!
Hi, Shaina, I had to check out a few 4-inch cheesecake recipes. I’d try baking them at 350° degrees for 25-28 minutes. All ovens bake a little differently, so watch for the edges to look set and show signs that they’re starting to brown. The middles can jiggle slightly as the heat of the pan will help them continue to bake even when they’re out of the oven. Good luck!
I see so many comments about the cakes rising and sinking in the middle when taken out of the oven. Mine too. I have tried, what I have thought, everything exactly as presented. I don’t know why mine don’t look perfect like the recipe pictures. I even have the exact same pans.
Would love any suggestions/help
Hi, Odie, It can be from overbaking or underbaking. All ovens bake a little differently and can have hot spots or cooler spots. If you have a good oven thermometer, you can double check to see if your oven’s temperature is accurate. It still may happen anyway! With the mini cheesecakes, I love to garnish the tops so no one will know if there’s a little divot in the middle. I’m like you and would love them all to look perfect, but most of my friends (and definitely my family) care more about the taste than the look. But when making for guests, I understand that you want them to look bakery worthy.
How did your cakes turn out so smooth on the sides? Mine looked rough even though I used the pan you recommended. They tasted great though!
Hi, Anne, Usually the cheesecakes pull away from the edges after they are chilled. I’d try spraying the pan with Pam next time to see if that helps. I’ll put that suggestion in the recipe card. From looking closely at the photo, I could have used an offset spatula and smoothed the edges of any that didn’t have a clean release. So glad you enjoyed them!
Just ordered the pan. Can’t wait to try this recipe!
Hope you enjoy both your new pan and the recipe, Jackie!!!
Finally made these after I received my pan! Although they did cave in a little, after putting the strawberry on top couldn’t even tell! They were gone in minutes! Everyone loved them. Will definitely be making these again! Thank you!
I’m so glad they were a hit, Jackie! I hope you get a lot of use out of your new pan 🙂
Can I use cupcake liners in the muffin pan for this recipe?
Hi, Sandra, I remember my mom making cheesecakes with cupcake liners so I think it should work. Let them chill thoroughly before trying to remove the liners.They will be larger than my minis, so you’ll need to bake them longer. Just make sure to jiggle the pan to see if the filling is set before removing them from the oven. Good luck!
This mini cheesecake recipe is great! Thank you! They turned out so good! Any tips for preventing them from sinking? When I make my regular cheesecake I start out with a higher temp., turn it down, when it’s done I turn the oven off and let it sit there for an hour, then I crack the oven door and it sits for 30 minutes before i take it out, no crack down the middle or sinking. I tried to do a version of this with the mini cheesecakes but less time in the oven and they overcooked (the second time I made them). They rise a good bit but then deflate and pull away from the mini cheesecake pan. They don’t all look pretty (homemade blueberry syrup and whipped cream on top for the save!) but they taste amazing!
Hi, Lindsey,
It happens to all of us. I think the main culprit is a change in oven temperature, so make sure you don’t open the oven door while they’re baking. It sounds like you’ve made cheesecake in the past, so you may already do all of these, but add a bain marine (just a pan of boiling water on a lower shelf in this case), room temperature ingredients and don’t overbeat. Good luck!
Oh ok, thank you so much for responding! Good to know it’s normal. I’ll try the pan of water next time!
Thank you!
My mini cheesecake pan hasn’t seen much action and it’s time to bring it out of the dark recesses of my storage area.
Mini cheesecakes are my favorite and these minis are perfection!
They look so great! I want that pan now. The size and shape is just perfect. And, I love cheesecake.
Really special! I bet they were a big it at the shower:@)
PS-Yay…. It’s finally Football Season-GO BIRDS!!!
These look so adorable and I am sure they taste just as amazing as they look, Liz.
Oh my gosh, these tiny cakes are so adorable! Such a special dessert for a shower. I just love making individual, mini sizes like this. I have a few mini muffin pans, so I’m all set. 😀