Aww that’s the best! Thank you for sharing your wonderful review, Cassandra! Mini Banana Pudding Cheesecakes For the Mini Cheesecakes recipe, all you need is 1 cup Graham cracker crumbs, 3 tsp Granulated sugar, 3 tsp Unsalted butter, 16 ounces cream cheese, 1/3 cup Sour cream I hope this helps! Here’s what one of our readers wrote: “It worked! Not sure what I did wrong. Hi Nadia, I haven’t tested that but it should work. I would also recommend checking your oven temp to be sure it is calibrated. I hope that helps. You can use your topping of choice. I was wondering can we make this in a springform pan instead of in cupcake molds? Thank you. Hi Hajra, have you seen our post on measuring? Scrape down the sides of the bowl as necessary. Love your recipes. We’re hosting 75 people in 2 days for our Annual Fall Harvest Party and would Love to try adding Pumpkin to the Cheesecake and Pumpkin Pie Spice to the Whip Cream to bring in the Fall Flavors…What do ya think??? Refrigerate until ready to serve. Will do these again. If you do an experiment please share with us how it goes! I suggested your website and he picked what to make. Love these. I was wondering if you can tell me where did you get that ice cream scoop? Hi Jasmin, if they are sturdy and in a cooler or refrigerated they might. Serve with optional toppings (see recipe note). The cheesecakes begin to soften and stick to the liners after about 30-60 minutes at room temperature. I decorated mine with halved maraschino cherries, and they were beautiful. I haven’t tried freezing mini cheesecakes, but I imagine these would freeze and thaw fine. I used canned strawberry pie filling for the topping. Top each cake with a small dollop of the mixture and continue baking until topping is set, about 10 minutes more. In a medium mixing bowl beat cream cheese until fluffy. I love your recipes!!! * Percent Daily Values are based on a 2000 calorie diet. Serve with or without liners. These turned out so good! The instructions, as they are written for the cupcake pan cheesecakes, worked perfectly. Beat room temperature cream cheese with a hand mixer until fluffy. Thank you for the wonderful review! Hi Emerald, I honestly have only baked these in a regular cupcake tin and haven’t tested them as minis. You’re welcome! Love your bubbly attitude and smile. Please read my disclosure policy. Here is the recipe we use for a classic cheesecake. We just love make-ahead desserts! Hashtag them #natashaskitchen. The best and most creamiest cheesecake I’ve ever had. As long as you follow the recipe exactly and chill the mini no-bake cheesecakes for long enough, the wrappers will neatly pull away from the filling. Love it, came out really good. Everyone loved them. That’s amazing, Samantha! The cheesecakes do begin to soften up when at room temperature, so as long as you unwrap them shortly after taking them out of the refrigerator, you’re fine. Made these for my book club. this link is to an external site that may or may not meet accessibility guidelines. Put a fresh berry on each depicting the type of sauce. (You refrigerate them in step 6.). Hello Lana, that’s so great that you’re already baking however I haven’t tried doing this recipe without eggs yet so I cannot advise what the end result is going to be and it will be affected. Didn’t have graham crackers so I used Oreos instead, turned out delicious!!! Made these cheesecake bites with raspberry sauce and everyone loved it! Hi Jennifer, The freeze-dried powder could work, yes, but sometimes it can clump up. If not, any idea what I can do to make them last or what alternatives to use? Bring on the sugar! Hi Danya, I haven’t tested that to advise. Welcome to my kitchen! Oh my god Natasha, these are so good. I have been putting cheesecake off because it was often so difficult looking but omg these were so easy. Made this for Thanksgiving minus the whipped cream and they were a hit. and is there a way to ensure that the base doesn’t get too hard? these look delish! PLEASE SEE MY. Serve with or without liners. Prep: Preheat Oven to 350˚F. Cheesecake is so creamy and the fresh whipped cream was the perfect, light topping. 1. So glad to hear you’ve enjoyed them! Definitely will be making again. I don’t have regular cupcake liners, but have paper baking cups, 5 oz. could these be frozen after they’re baked? Ours tasted and looked perfect the next day. How long will these last in the refrigerator, with no toppings? Advice please!!! 3. *For gluten free, use GF crackers/cookies or omit the crust and proceed with recipe as directed. Though I have one question about this mini cheesecakes, may I know the estimated ounces per cheesecake? Unlike a full-sized vanilla cheesecake, mini cheesecakes do not require a water bath. I was wondering have you ever made these with mini cupcake pans? Beat cream cheese in a stand mixer with the paddle attachment. I’m rating the recipe 5 stars because it’s me not the recipe!! my question is how do you make the caramel sauce? I can substitute the mascarpone for cream cheese right? Any suggestions so I don’t mess up the texture, Thanks is Advance. Hi Natasha, You may enjoy this full-size cheesecake with blueberry toppings. Hey Natasha, how much time ahead can I make the whipped cream before I can put it on the cheesecakes without it going bad? Just make sure you put a layer of Saran Wrap over them inside the air tight container you plan to use for freezing. Hi Natasha, Hi Jasmine, You may enjoy this full-size cheesecake with blueberry toppings version. A vanilla wafer crust + whipped cream makes these a perfect dessert! And I figured you’d want to see how it’s done! Thank you kindly! I hope you get a chance to try them! Is the milk where I went wrong? I entered it in a dessert contest at work and won. This no bake cheesecake turned out so good and was extremely delicious. New to your site but I am in love. The caramel sauce is really good too. But you are welcome to add the cream before serving also. We don’t recommend lower fat cream cheese as it has a different consistency. That is so awesome Pav! Kim. Bake at 325° for 20-25 minutes or until set. Thanks! Hi Abby, absolutely! Hi Kim, The full fat guarantees the cheesecakes are sturdy enough to set up properly. In this special FREE series, I reveal my most powerful SECRETS to great baking. Thanks. Don’t over-bake. Can’t wait to taste these, Hi Julia, I have not tested that to advise, normally if not kept really cold it will fall flat it needs a whip. We love the flavor, texture and how completely EASY they were! I should have added it to the cream cheese mixture before I put the cream in. I agree that 2 tablespoons of filling is too much filling for mini muffin tins, but these mini cheesecakes are easy to make, very pretty, and delicious! Hi Cachet, I haven’t tested it with this recipe but I would follow the main steps from our Pumpkin Cheesecake Recipe HERE. The caramel sauce is very good too. I just made a mini strawberry cheesecake for my friend 21st birthday party last night and everyone is love it. To make the filling, reduce oven to 300°F (148°C). Hi, Mini Cheesecakes with Caramel Sauce (VIDEO), cheesecake with blueberry toppings version. My family loved it! I always watch you make your recipes and decided to try this one. Trying to avoid using a spray can of whip cream, but I don’t want to have to make it at their house. These are so good, ive tried them at my MIL’s. Keep refrigerated until ready to serve. The flavor of this cheesecake is so delicious. I’m glad you enjoyed the mini cheesecakes and recipes! Keywords: cheesecake, mini cheesecake, no-bake dessert, Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction. I use paper liners. I would also use gf vanilla wafers. Mini Cheesecake Cups with Sour Cream Topping, Congrats! Everyone loved them! I would always suggest making the recipe as written without making adjustments the first time. The other recipe called for spraying the cupcake liners with pam. It’s one of our most popular recipes. May I say the best ever and my coworkers loved them also! Hi Natasha! you experiment I would love to know how you like that. I’m doing a dessert table for my son’s wedding and we are doing everything in mini or bite size muffins.do you think these will work , how long do you think I should bake them and do you think they will freeze? I plan to make these a day in advance for a holiday party as we have to travel 8 hours. We have a great pumpkin cheesecake recipe but haven’t tried adapting it to mini pumpkin cheesecakes. 304 calories; protein 5.2g 10% DV; carbohydrates 21.5g 7% DV; fat 22.4g 34% DV; cholesterol 90.9mg 30% DV; sodium 206.6mg 8% DV. Combine 1/2 cup sugar, cream cheese, eggs and vanilla in bowl. But just a quick question, is there any differences if i baked the crust vs putting it into the fridge/freezer? They are taller and hold shape up better, but not as pretty of a presentation as with regular cupcake liners. ★☆ Add cupcake liners to a cupcake pan. Thank you so much for sharing your recipes. I’m so happy that I did.