Mini Berry Cheesecakes

Let’s talk about cracks…cheesecake cracks…I loathe them! Yeah, yeah I know the taste is the same, but I am all about presentation and those cracks…not so presentable. From what I read on the internet it seems as though the cracks develop when the cheesecake is cooled too quickly. So in case you are also a crack hater here are some tips. First, I always make sure my ingredients are at room temperature. For this recipe I wrapped the bottoms of the pans with foil and baked the cheesecakes in a water bath at 310°F for 35 minutes. After 35 minutes I turned the oven off and let the cheesecakes sit in the oven with the door closed for about a half hour. Then I cracked the oven and left them in for another half hour. I then transferred them to a cooling rack until they reached room temperature, after that, they went into the refrigerator overnight. As you can see…no cracks! I chose to add about 1/4 cup of berries to 2 of the cheesecakes and added a strawberry preserves swirl to the others.

Mini Berry Cheesecakes

1/2 cup plus 1 1/2 Tbsp. sugar; divided use
1 cup graham cracker crumbs
2 Tbsp. butter or margarine, melted
2.5 pkg. (8 oz. each) cream cheese, softened
1 1/2 Tbsp. flour
1 1/2 tsp. vanilla
Grated peel from 1/2 medium lemon (optional)
1/2 cup sour cream
2 eggs

1. Preheat oven to 310°F Prepare pans according to the directions above. Mix crumbs, 1 1/2 Tbsp. of the sugar and butter until well blended. Press firmly into bottom of pans.
2. Beat cream cheese, remaining 1/2 cup sugar, flour, vanilla and lemon peel with electric mixer on medium speed until well blended. Add sour cream; mix well. 3. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
4. Bake 35 minutes or until center is almost set. (see above tips) Run small knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

Yield | 3 (4 inch) mini cheesecakes

34 Responses to “Mini Berry Cheesecakes”

  1. Em — July 30, 2008 at 2:43 pm

    Oh yay!!! I’m the first to comment =)

    First off, that cheesecake photo is FANTABULOUS! I could never make something so gorgeous! But I’m going to beg and plead and bug you incessantly until you teach me how to be all fancy-dancy-like because my cheesecakes look nekkid in comparison to yours.

    My favorite “tip” is to let the cheesecake stay in the oven until the oven is cool… when I do this, I get no cracks.

    Okay I shared a tip… now your turn… share how you made the top so fancy-dancy-like. I’m uber impressed and my brown eyes are green with envy ;-)

    Have a delicious day!


    • Cynthia b — May 25, 2014 at 6:13 pm

      Take a berry purée and pipe three rings around the inside of the cheesecake, each a little larger than the last. Then take the point of a knife, starting at the outer edge of the cheesecake draw it to the center, this creates the scalloped look, continue all the way around the cake…. If you reverse, and start at the center and draw outward it gives It a spiderweb look:)

  2. spring snow — July 30, 2008 at 2:50 pm


    I was looking for ideas on mini desserts and found your mini cheesecakes. They are very cute. My favorite cheesecake recipe is Key Lime Cheesecake ( It’s sweet, tart and creamily rich.


  3. Stephanie — July 30, 2008 at 3:12 pm

    My favorite cheesecake tip is to whip the cream cheese and the sugar for a loooong time in an electric/stand mixer, until it is super smooth and creamy, but after you start adding the other ingredients, add just enough to mix – don’t overmix at this point! Otherwise, you will have too much air in the cake and it messes up the texture and makes it likely to crack.

    Cheesecake also tastes even better after it spends a day in the fridge to solidify – the flavors are much more intense.

    LOVE the mini cheesecakes!


  4. Betsey — July 30, 2008 at 3:30 pm

    These are so gorgeous! My favorite way to make little cheesecakes is to use a silicone oversize muffin pan. Because it’s so flexible, I can pop the cakes out easily AND make six at a time. Plus it’s small enough to fit inside a 9×13 Pyrex pan of water if the recipe calls for a bain-marie. :)


  5. nbxcarib — July 30, 2008 at 4:44 pm

    Those are gorgeous. My tip is to use a bain marie. I am also a huge fan of RLB’s recipe. However judging by the gorgeousness of these little beauties you don’t
    need any hints;-)


  6. glimpsed — July 30, 2008 at 5:14 pm

    How cute!! I would love one :)
    The one and only cheesecake recipe i made was a turtle cheesecake.
    Im afraid thats as far as my cheesecake experience goes – but i would definitely practice your tips out if i was lucky enough to win that adorable pan!!


  7. cpullum — July 30, 2008 at 10:29 pm

    I actually need a quick simple recipe for cheesecake mine always comes out bad then i have to go to Jack In The Box to buy cheesecake and thats bad!


  8. Intisar — July 31, 2008 at 5:58 pm

    I love cheesecake, but my husband…not so much. So those cute little pans would be great for me. I could make a cheesecake, and not have to worry about trying to eat it all myself or giving it away. Though either aren’t to hard to manage.

    My favorite cheesecake is just your basic cheesecake topped with strawberries. But I have been dying to try Dorie’s Brown sugar apple cheesecake. But then I run into the problem I explained above. Maybe if I had one of these pans…


  9. Happy_Dawn — July 31, 2008 at 10:37 pm

    I love cheese cake, but don’t eat it so often, since if I were to make it I couldn’t stop myself from eating most of it. My last cheesecake was chocolate crust with a chocolate hazelnut cheesecake, and it was the first time I went to such great lengths to make something so good (and expensive). It is the only “chocolate” cheese cake I’ve made and it was really great! I think this project taught me that there is a limit to just the right amount of chocolate, without overwhelming the cheesecake. If you’ve been to cheesecake factory and gotten the Godiva 50th anniversary Cheesecake, you may know what I mean.


  10. cindy* — August 1, 2008 at 8:56 am

    i love cheesecake and i love mini things…so these are pretty fantastic and so, so pretty!


  11. s — August 1, 2008 at 9:34 am

    your cakes are absolutely gorgeous! i’m too much of a newbie to have any legitimate “tips,” but my tastebuds can vouch for the yumminess of japanese cheesecake:

    contact info:


  12. Jerry — August 1, 2008 at 10:11 am

    Oh yummy cheesecake! Looks great!


  13. Anja — August 1, 2008 at 11:10 am

    Looks so delectable!

    My favourite cheesecake is mint chocolate. You add melted dark or semisweet chocolate and cocoa powder to the graham crackers to make a chocolate crust, then divide the cream cheese mix into two. Leave one cream cheese mix as is, but in the other add creme de menthe and a tiny bit of green food colouring (if desired)…then pour the mint mix in the spring pan over the crust and the regular mix on top of it. You end up with a lovely, extremely decadent, layered chocolate mint cheesecake.


  14. Rebecca — August 1, 2008 at 11:38 am

    I LOVE this one recipe I make for a cheesecake that has turned into my birthday cake. It has a chocolate graham crust with a raspberry sauce in the middle of it. It is to die for.


  15. Topher — August 1, 2008 at 12:36 pm

    mmmmm….cheesecake…Love it. Maybe I’ll have a chance. Thanks!

    email is zekks at yahoo dot com


  16. Hillary — August 1, 2008 at 1:00 pm

    These pans would be PERFECT for this recipe! I love cheesecake and just had some leftover for lunch! :)


  17. bittersweetblog — August 1, 2008 at 1:09 pm

    That swirled cake is lovely!

    It’s hard to pick favorites, but I might just say… caramel macchiato cheesecake!


  18. Colin's Mom — August 1, 2008 at 2:49 pm

    My favorite cheesecake is white chocolate with raspberry! I had one variety of this at a restaurant years ago and I’m still searching for something as wonderful as that piece. The restaurant is now out of business – sad! Thanks for giving away 2 of these little gems. How cute are they?!


  19. mayaquice — August 1, 2008 at 4:26 pm

    Those look GREAT! Too pretty to eat…well, almost! lol
    I must say I'm an oldie but goodie & love a good thick N.Y style cheesecake! I sometimes use the sponge cake crust like Junior's in N.Y. Yummy!


  20. Enza — August 1, 2008 at 4:47 pm

    I hate to say this, but I have no cheesecake ideas or recipes….I actually never made one before!!!! But when I do finally make one (which hopefully will be soon!)it will have to have something to do with Nutella!


  21. Andrew's Mom — August 1, 2008 at 5:54 pm

    My cheesecakes always have mascarpone cheese in the cream cheese mix – makes them richer – and I don’t put them in a water bath – I put a pan of water on the bottom rack of the oven!


  22. Jeanine — August 1, 2008 at 10:47 pm

    Boohoo, I can’t win, I’m 10 miles north of the Canada/US border. :P BUT, I had to comment and let you know that those cheesecakes look FANTASTIC!! Wow! Loving all these mini cakes I’ve been seeing around food-blog land lately. Great job!!


  23. Nicole — August 2, 2008 at 12:23 am

    Mmmm! I love cheesecake!

    Key lime is probably my favorite, but lemon with raspberries is right up there too.

    Thanks so much for the opportunity.



  24. Jeanie — August 2, 2008 at 2:29 am

    I make cheese cake in cupcake liners and topped them off with jam and berries. They’re great for parties like 4th of july parties. You can print out little flags and tape them on toothpicks to stick in each cup cake.

    i tend to like lighter and fluffier cheesecakes. The Taiwanese style is my favorite, but I have yet to find a good recipe.


  25. U+Me=Us — August 2, 2008 at 4:54 pm

    I love pumpkin cheese cake, i love ne cheesecake that doesn’t taste like plane cheesecake. Another favorite combo is choco graham cracker crust and coconut cake…yummy! Hope to win!


  26. Sarah C. — August 2, 2008 at 5:00 pm

    I am pretty much in love with key lime cheesecake. I like the citrus flavor balances out the sweetness of the cheesecake really well so I can actually eat more of it!


  27. Deena — August 3, 2008 at 12:32 pm

    I love a cheesecake swirled with moist brownie — it’s such a good combination! You could even get fancy and line the sides of the cheesecake with mini chocolate chips.


  28. Mariko — August 3, 2008 at 4:20 pm

    If you haven’t made the “Perugian-Style Chocolate Hazelnut Cheesecake” (Gourmet, April 2008) also called Torta Di Cioccolata Al Forno Con Vaniglia E Nocciola (try saying that five times fast) you haven’t lived. You can get the recipe from epicurious or I typed it out on my blog if you don’t have a subscription. It’s especially excellent the next day because it becomes more dense over time. I actually like cracks in the top because it gets those chewy edges, but I know what you mean about presentation. I also like gingersnap crusts. Big fan.


  29. Nabeela — August 3, 2008 at 5:42 pm

    My favorite cheesecake recipe is the stsndard New York Style(recipe in savoring america).


  30. Topher — August 13, 2008 at 10:01 pm

    anything with a mix of chocolate and caramel for me


  31. CheesecakeLovers — December 18, 2008 at 11:52 pm

    Need help


  32. CheesecakeLovers — December 18, 2008 at 11:58 pm

    I have been trying effortlessly to bake 3-4 inch Strawberry Daiquiri Cheesecakes. They keep falling in the middle after I take them out.
    I have my own Cheesecake Business and I bake many different cheesecakes and they range in size from 6- 10 inch.
    I have never had any problems before trying these really small ones.
    I am putting liquor in these, will this make the difference?
    Can any one help me make these small ones a success.
    I make a normal batch and then divide them in the small 3 inch pans. How much should you fill the pans?


    • Suzana — August 21, 2017 at 11:18 pm

      Any luck on figuring out how to bake in the small pans?

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