Easy Mini Cheesecakes Recipe on Food52 (2024)

FAQs

How do you know when mini cheesecakes are done baking? ›

You'll know they are done when you can gently touch the top of the cheesecakes and the center no longer jiggles. Let the mini cheesecakes cool on a wire rack and then refrigerate them for at least 3 hours before serving.

Cheesecake may sink in the middle due to overbeating the batter, which incorporates too much air, or drastic temperature changes causing it to rise and fall rapidly. Also, if it's underbaked, the middle may collapse. Cooling gradually can help prevent sinking.

Yes, you can freeze a no-bake cheesecake to hasten its setting time.

Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.

Avoid Overcooking

DON'T overbake. Overbaking a cheesecake can cause cracks on the surface. The center of the cheesecake should still be a little wobbly, the filling still pale, and the outer ring slightly puffy and firm.

Baking in a water bath is simply adding a pan of hot water to the oven while baking foods like cheesecakes that are prone to cracking from the heat of the oven. A water bath adds moisture to the oven which helps the cheesecake bake evenly without the outside getting overcooked.

Overmixing may lead to cracks and a grainy texture

Overmixing your batter can ruin the structure and texture of your cheesecake. With a batter mainly composed of cream cheese, sugar, and egg yolks, you can quickly form cracks in your cheesecake with the excess air that comes from overmixing (via Cheesecakes World).

The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.

Remember to use full-fat cream cheese and heavy cream, avoid overmixing, and be patient. With a little bit of practice, you can make the perfect no-bake cheesecake every time.

Why is my no bake cheesecake base too hard? ›

If your cheesecake base is too hard – this can be down to a few things, such as brands of biscuits, too much butter, or a really cold fridge (or if you froze the cheesecake). Generally I stick to a rule of about 100-150g of butter in a biscuit base.

Eggs and cheese have high protein and moisture content, which, when left out at room temperature, can lead to bacteria multiplying. Conditions ripe for bacteria will make the cheesecake unsafe for eating.

If your cheesecake filling goes soupy in texture, don't worry. You can fix it. Just add a little gelatin to the mix, and it will set up in the fridge just fine. The trick is to use just enough gelatin so you don't end up with a jello texture for your cheesecake.

Eggs and milk have high protein and moisture content, and they're the primary ingredients in cheesecake, so when cheesecake is left at room temperature, conditions are ripe for bacteria to multiply. According to the USDA's Food Keeper App, cheesecake should be consumed within 5 to 7 days of refrigeration.

An underbaked cheesecake will ripple and jiggle noticeably. The key to a perfect cheesecake is a subtle wiggle—not a sloshy jiggle. Because cheesecakes are part of the baked custard family, you can use this technique not just for them, but for classic creme brulee and old-fashioned baked custards.

Turning off the oven, opening the door, and leaving your cheesecake to cool gradually will ensure that you achieve a creamy, rich result. An hour should be sufficient, but this is only for electric ovens. With a gas oven, this method may result in the cheesecake becoming over-baked.