Eggless Mini Cheesecakes Recipe Highlights
When I have zero free time and need a crowd-pleasing dessert, these Easy Eggless Mini Cheesecakes are one of my go-to. Everyone LOVES them. You can top them with whatever your heart desires. They are easy to make and fantastic for portion control, so no guilt! These Eggless Mini Cheesecakes are smooth and creamy, with a little tang. Perfect for any occasion and easy to change up!
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). 2 – Make the cream cheese filling: Mix cornstarch and water in a small bowl until smooth. Set aside. Place the cream cheese in the bowl of an electric mixer. Add sugar and sour cream and continue mixing until incorporated. Gradually add sweetened condensed milk and beat, scraping down the bowl as necessary, until creamy, for 1-2 minutes. Add lemon juice, vanilla extract, heavy cream, and cornstarch mixture; beat on high speed, until well incorporated. For the Graham Cracker Crust:
Graham cracker crumbs: You can use pre-packaged graham crackers crumbs or buy the graham crackers and crush them yourself in a food processor.Melted butter: The butter will moisten the crumbs and bind the mixture together. Granulated sugar: To extra sweetness.
[popout_newsletter] For the Cheesecakes:
Cornstarch: This ingredient will help the cheesecake to set. If you’are allergic to corn you can use potato starch 1:1. Full-fat cream cheese: Use the full-fat version that comes in blocks.Sugar: Regular white granulated sugar o caster sugar.Sour cream: I recommend using the full-fat versions. If sour cream is difficult to find in your country, learn How to Make Sour Cream at Home.Sweetened condensed milk: Use the full-fat version for better results.Fresh lemon juice: I recommend freshly squeezed lemon juice for better taste.Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!Heavy cream: Make sure it has at least 35% of fat content.
Topping suggestion: Strawberry sauce or Easy Eggless Lemon Curd.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down). 1 – Make the crust: In a mixing bowl, combine graham crumbs, butter, and sugar with a fork until evenly moistened. Add a heaping teaspoon of the crumbs mixture into each liner. Firmly press the crumbs down into the base. Bake for 5 minutes. 3 – Assemble: Divide the batter between all the liners. It’s about 1 tablespoon per cheesecake. 4 – Bake, let them cool, top with your fave topping, and Enjoy!
Beat the cream cheese and sugars until completely smooth. Do NOT open the oven until the edges are set. Don’t panic if your mini cheesecakes seem underdone after baking; they will firm up as they cool. The cheesecakes will slightly sink in the middle. NO worries…It gives you room for toppings! For this recipe, I used a mini muffin pan, but if you want bigger mini cheesecakes, you can use a regular or standard muffin pan. In that case, bake at 350 F for 18-20 minutes. Turn the oven off but leave the door closed and allow the cake to rest for an additional 20 minutes in the oven. Remove from oven and cool to room temperature. This recipe will yield 6 – 8 cheesecakes, about the size of a cupcake.
How To Serve Mini Cheesecakes
One of the best things about serving individual cheesecakes, instead of one big one, is that you can try a variety of different flavors on one plate! These Eggless Mini Cheesecakes are perfect for every season, and to every liking, so have a cheesecake bar at your next get-together to WOW your guests.
Mini Cheesecake Bar Toppings Ideas
These look AMAZING on a dessert table, especially if you make different toppings for them. Some topping ideas:
Berry sauce such ad strawberry sauce, raspberry sauce, or blueberry.Salted caramel or dulce the leche. Lemon curd.Whipped cream and berries.Shaved chocolate.Cherry pie filling.Chocolate ganache.Maraschino cherries.Mango Sauce.
Storing & Freezing Instructions
Store
Cover and store leftover cheesecakes in the refrigerator for up to 5 days.
Freeze
You can freeze mini cheesecakes for up to 3 months. I recommend freezing them without any toppings. When ready to eat them, thaw in the fridge overnight and add the toppings just before serving.
More Eggless Cheesecake Recipes You’ll Love!
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You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally posted in February 2020, the post content was edited to add more helpful information, with no change to the recipe in June 2022.
