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How To Make Mini Cheesecakes Step By Step Guide


For some reason, everything tastes better when it's made from scratch. I love to cook but one of the most important reasons I cook almost everything from scratch is because then I know what goes into my food.

Whether it's a main dish, a soup, a salad or a delicious favorite dessert such as my New York Cheesecake, I like knowing that the dessert I'm eating or offering my guests is made with the freshest ingredients. It's also made using the healthiest version I can find or create.

When it comes to flavor or texture, how does a cheesecake made from scratch measure up? Having tasted quite a few, homemade, store-bought and in restaurants, I think without a doubt I love homemade cheesecake best of all.

Please be sure and check out the poem dedicated to my hub by one of my favorite friends here on hubpages written for Ken (saddlerider1) by Wayne Brown. I'm thinking of sending out 2 cheesecake care packages in the mail! I knew the way to a man's heart was through his stomach but who knew the "pen" could be so powerful~!



Made from scratch also means cooking without preservatives and additives. That means that your dessert is going to be healthier in the final analysis no matter what ingredients you've used.

Making my cheesecakes from scratch, there is also a very important factor to consider. I can choose the ingredients I use, such as unbleached flours or less fat cream cheese. I can also control things like how much salt and sugar I use or even how many eggs.

In short, there are many ways that you can still have your cake and eat it too in a manner of speaking. You can make delicious mini cheesecakes from scratch and vary the recipe as often as you have a new idea for a twist on the recipe.

Other benefits of mini cheesecakes over regular sized cheesecakes?

  • They're smaller so you can have dessert for 2 or 20
  • They freeze well if you have leftover cheesecake
  • Variety - you can make 4 different kinds with 1 batch of cheesecake recipe
  • Dividing the batter into 4 different kinds lets you experiment

Let's look at the basic batter and then specifically at 2 of my all-time favorites, New York Cheesecake and Chocolate Cheesecake. Be sure and check out the other suggestions and tips on making cheesecakes. Making mini desserts is one way some timid cooks begin to experiment. For some, making smaller desserts can sometimes seem less intimidating than making larger ones.



Makes 4 mini cheesecakes


Combined ingredients for crumbs should equal 1 cup

Use a combination of the following to equal 1 cup (or just use 1 cup graham cracker crumbs or cookie crumbs)

  • Graham cracker crumbs
  • Chocolate cookie crumbs
Scroll to Continue
  • Dry granola put in the grinder
  • Toasted hazelnuts, peeled and put in the grinder
  • Toasted unsweetened coconut
  • Arrowroot cookie crumbs
  • Toasted nuts of any kind put in grinder

TIP: Grind nutmeats or granola - whatever the combination, make sure that all the parts of the crust are the same consistency as graham cracker crumbs

For my crust in these recipes I used:

  • 1/4 cup graham cracker crumbs
  • 3/4 cup toasted ground hazelnuts + toasted unsweetened coconut flakes

To above crumb mixture you will add

  • 3 tablespoons sugar
  • 3 tablespoons melted unsalted butter or margarine, slightly cooled


Mix your crumb ingredients and press into pan

Mix your crumb ingredients and press into pan

Blend cheesecake batter until smooth

Blend cheesecake batter until smooth

Divide batter between pans and bake

Divide batter between pans and bake


NOTE: If you have 4 mini cheesecake pans, make all 4 of the cheesecakes at the same time. If you only have 2 mini pans, then make 2 one day and 2 the next day. Just bring the cheesecake batter to room temperature before pouring into pans.

  1. Preheat oven to 300 degrees. Prepare your 1 cup of crumb ingredients.
  2. Place in a medium sized bowl, add sugar and toss. Add melted butter or margarine and toss.
  3. Place 2 or 4 mini springform pans on a baking sheet. If using 2 pans, divide the crust ingredients in half and divide again. Then split that mixture between the 2 pans. If using 4 pans, divide crust mixture between 4 pans evenly.
  4. Press crumb mixture along bottom and slightly up the sides of the pans with fingers or a tart tool to form the crust.
  5. Bake at 300 degrees on the cookie sheet for about 7 minutes. Remove crusts from oven and let cool. Set aside.


NOTE: All ingredients should be at room temperature when preparing.

  • 3 (8) ounce packages of cream cheese (or combo of regular cream cheese and low-fat or non-fat cream cheese)
  • 3/4 cup sugar
  • 1 teaspoon Mexican vanilla extract
  • 3 eggs


  1. Place cream cheese, sugar, and vanilla in the bowl of a large mixer with blending attachment . Mix on low speed until smooth.
  2. Add eggs 1 at a time and blend after each just until blended. Do not overbeat after addition of each egg.
  3. If doing different kinds of cheesecakes, separate the batter into 4 parts/4 bowls. Work with 1 part for each cheesecake and make additions accordingly. (see below for additions)
  4. Pour cheesecake mixture into each pan on top of crust and gently shake cheesecake mixture in pan to settle any air bubbles.
  5. Bake at 300 degrees for 40-45 minutes. Cheesecakes are done when centers are almost completely set and barely jiggling like Jello-O.
  6. Remove from oven and let set on rack for about 10 minutes. Run a sharp knife around the rim of the cheesecakes.
  7. Cool the cakes the rest of the way - then loosen the sides of the springform pans.
  8. Refrigerate 4 hours at least or overnight.


New York Cheesecake with raspberries and toasted coconut

New York Cheesecake with raspberries and toasted coconut


New York Cheesecake is one of my all-time favorite cheesecakes and with the above mini cheesecake recipe, it's easy to do.


  • Use 1 crust from recipe above
  • Use 1 part (1/4) of the cheesecake batter recipe above
  • Before pouring batter into prepared crust to bake stir in 1 tablespoon sour cream
  • Stir in 1-1/2 teaspoons of flour
  • Pour into pan
  • Bake as above

I garnished my New York Cheesecake with fresh raspberries and just a sprinkling of unsweetened toasted coconut to echo the flavor in the crust.




Chocolate Cheesecake is one of my family's favorite cheesecakes. Again, using the mini cheesecake recipe, you can make it many different ways, all of them fabulous.


  • Use 1 crust from recipe above
  • Use 1 part (1/4) of the cheesecake batter recipe above
  • Before pouring batter into prepared crust to bake stir in 2 tablespoons of mini chocolate chips, white or dark
  • Pour into pan
  • Bake as above

I garnished my Chocolate Cheesecake with melted semi-sweet baking chocolate after the cake had completely cooled. Using a toothpick, I pulled the chocolate across the top of the cake to make a starburst type pattern. I also added just a bit of unsweetened toasted coconut to echo the flavor in the crust.

Chocolate Cheesecake can be made many different ways. You can swirl melted chocolate into the batter or use chopped chocolate cookies for a great look and flavor.

You can also drizzle melted chocolate of just about any kind on the top. Add raspberries or strawberries for a stylish dessert.



From chefs to at-home cooks, there are many different tips I've read over the years on how to make the perfect cheesecake.

Whether it's a mini cheesecake or a regular cheesecake, here are some great tips from the experts.

  • Many cooks use a water bath when baking to avoid the top cracking
  • Cool in the oven for 1 hour after baking also helps avoid cracking
  • You can use reduced fat ingredients in this recipe or any other cheesecake recipe
  • Substitute egg whites for whole eggs (2 egg whites = 1 whole egg)
  • Some people use solid pans rather than springform pans
  • Check the internal temp of the cheesecake for doneness - should be 150-160
  • Some chefs separate the eggs and add 1 at a time beating only until mixed well
  • Cracking can sometimes mean you're overcooking the cheesecake
  • Cheesecake should never brown on top
  • Add sour cream and beat in by hand just before putting in pan to add silkiness
  • For thick New York Cheesecake style, add flour to the batter
  • Baking at lower temps decreases cracking
  • For a smooth texture, chefs strain the batter to remove clumps then pour into pans
  • Freeze leftover cheesecake in plastic followed by foil, then store in freezer bag
  • Use one of the cheesecake pans with disk bottoms shown above, use less batter and cook for shorter times
  • Any cheesecake recipe can be revamped to make mini cheesecakes
  • Add toppings to a New York Cheesecake like warm stewed apples or other fruits (add a dash of cinnamon to the batter)
  • Pumpkin makes a wonderful addition to the batter (again add a dash of cinnamon or pumpkin pie spice)
  • Go citrus by adding lemon, lime or orange juice (1/4 teaspoon per cake) and a bit of citrus zest
  • Garnishes can be anything from fruit to chocolate
  • Savory cheesecakes make excellent appetizers - different ingredients but same concept

Wayne Brown

Wayne Brown

Cheesecake Prayer by Wayne Brown

Oh Lord, grant this wish not for me but a friend

It's a very simple little wish for my friend Ken

You see, every time he signs in his little heart aches

For a bite of that HP cover page cheesecake

His muse will not allow a write of such culinary rave

Wants him to stay in the box or its back into the cave

So as you can see there is quite a lot at stake

Could you just please cut Ken a little slice of cake?

His mouth just waters when he sees the picture there

He can hardly get past the sign on as he sits and stares

Think ing of the wonders of that creamy, sliced delight

Dear Lord, grant Ken a slice of cheesecake tonight

Such a creamy texture suspended on that crumbled base

Just looking at the picture is enough to make the heart race

He sees it time and again throughout the long, long, day

Please, Lord, grant Ken a slice before you take the cake away

The spell has been cast and I am afraid he will be distracted

Now that the cheesecake has changed how he acted

Lord you have to help us get old Ken back on the quill

Cut him some slack, a piece of cheesecake if you will

Obsession such as these can lead a man to crime

Pouring over that cake can take up all his time

Lord you would be doing us all a great big favor

If you just send Ken a little slice to savor.


More Dessert Ideas By This Author


Kristen Howe from Northeast Ohio on April 09, 2018:

Delicious mouth-watering recipes! I would love to make one someday this year. Great hub!

Abdul Haadi from Lahore, Pakistan. on November 27, 2017:


jiro1 from 910004 on August 03, 2012:

very nice post

Audrey Kirchner (author) from Washington on July 27, 2011:

Ihchan - Thanks - glad you liked~

lhchan on July 26, 2011:

Yummy, my kid like it. Thanks for the tips.

Audrey Kirchner (author) from Washington on July 25, 2011:

Too funny, Wayne - I've always wanted someone to write a poem about me - my beauty, my charms, my loving ways - but hey - I'm old....I'll take any poem I can get so even if it's about my had me at the first word~

Seriously, as usual, you did a marvelous job and it is a great honor to have your poem gracing my cheesecakes~

Wayne Brown from Texas on July 25, 2011:

You do me proud, Audrey...glad I could grace the page of such a beautiful set of recipes from a really good writer. You really did this one up well! WB

Audrey Kirchner (author) from Washington on July 25, 2011:

Thanks Carol3san for stopping in and this is one of my weaknesses - I don't have many when it comes to desserts because I'm just not an eater of them (much) but prefer making them~ This one downfall! Thanks for the read!

Carolyn Sands from Hollywood Florida on July 24, 2011:

I love cheese cake, and you make it look soooo yummie.

Audrey Kirchner (author) from Washington on July 24, 2011:

Thanks for stopping in, Jennie - actually you could just sprinkle in some peanut butter chips (instead of chocolate or white chocolate chips) - or swirl a few tablespoons of peanut butter into the batter before baking~ Now that's making ME hungry~

Venture Boyz from Floating in the clouds on July 24, 2011:

Oh my lord that looks insanely delicious. Great variety as well. Do you have any cheesecake recipes that involve peanut butter? My stomach is rumbling now, I may need to try this tonight..

Audrey Kirchner (author) from Washington on July 24, 2011:

Cute, Cardelean~ Thanks for stopping by and glad you liked!

cardelean from Michigan on July 24, 2011:

A belated congrats on your hub of the day! You had me at cheesecake. :) I have made cheesecake but not minis so I guess that's next on my list. I'm bookmarking this for future use. Thanks so much for sharing!

Audrey Kirchner (author) from Washington on July 23, 2011:

JAS - It's a great way to NOT overindulge~ I find that these little babies are easy on the diet because that 20 people cheesecake is not so easy to walk away from~! Wasn't Wayne's poem too funny? Thanks so much for the read and for the congrats~

Susan Zutautas from Ontario, Canada on July 23, 2011:

well I have been trying to avoid your hub since you first published it as I absolutely LOVE cheesecake but have been dieting since May and knew that this hub would make me want to stray. But saw the post again on FB and had to come and read your recipe as well as the poem that Wayne wrote.

I like the idea of individual smaller cheesecakes. I usually make one that feeds 20 people and I pig out on it.

Congrats on your hub being hub of the day that is awesome.

Audrey Kirchner (author) from Washington on July 23, 2011:

Thank you, Peter~ And thanks again for the tweet - and hope you like the recipe - my Bob begs me to quit making these but I can't resist. I'm going to try it with pumpkin next time~!

Peter from Australia on July 22, 2011:

Congratulations on your new accolade 'Hub of the Day' Great Hub and I'll be pointing my wife at this Mini cheese cake how to. We love our cheese cakes :-)

Tweeted out :-)

Audrey Kirchner (author) from Washington on July 22, 2011:

Giselenmendez - I'm sorry - sending you a virtual cheesecake - actually it's making ME want to make more!

Mamelody - I'm glad you love me - that is very sweet~ If you think chocolate cheesecake is to die for, try pumpkin - it's fabulous - or sweet potato cheesecake. No kidding - it is high fiber and it is spectacular - I have a hub on here somewhere~

Midnightbliss - I don't "do" no bake although my friends swear by them. I'm just an old fashioned NY kinda cheesecake girl and love the body of these things...the old fashioned crust and all that...but whatever kind of cheesecake - 5 thumbs up~ Is that possible?

Haydee Anderson from Hermosa Beach on July 22, 2011:

i've tried making a no cook cheesecake, same idea just no eggs and no baking. I'd love to try this recipe.

Mamelody on July 22, 2011:

I love you.. seriously! This recipe rocks. I tried the chocolate cheese one as I've never had chococale cheese before and its delicious!! and once again I've failed to attack my cake addiction lol

Excellent hub Loved it!

giselenmendez from Berlin, Germany on July 22, 2011:

I agree with gramarye, even though seeing the picture of the amazing mini cheesecake made me hungry all day long!

Audrey Kirchner (author) from Washington on July 22, 2011:

Thanks Carolyn - know the feeling~! Thanks for the visit and sorry about the pounds!

Carolyn Gibson from Boston on July 22, 2011:

I gained three pounds staring at your cheese cake! Wonderful hub.

Audrey Kirchner (author) from Washington on July 22, 2011:

DizzyMsLizzy - Sounds like a good plan~! Cheesecake for 1 please!

Colcacola - Thanks so much for stopping by!

Jenny - You too - enjoy!

Brmsmom - Thanks for the congrats - totally surprised~

FOF - Any time - I'm full of them - recipes that is~!

Guanta - Thank you for stopping in~

Gramarye - Thanks so much for the kind comment!!!

Kyle - Indeed - ungodly delicious~!

Sagbee - Whatever works~!

Yudora - Thanks for stopping in!

Anglnwu - Thanks so much and totally a surprise!

Bud - Thanks - love a guy who loves recipes~!

Miccimom - Thanks so much and enjoy~!

Azhid - Good deal and hope you like!

zahid on July 22, 2011:

It's a awesome hub I really use the ideas.

miccimom from U.S.A on July 22, 2011:

Great Hub! I will def try to make these cheesecakes. I love anything from scratch as well. They look soooo good! I'm a fan!

Bud Gallant from Hamilton, Ontario, Canada on July 22, 2011:

Congrats on hub of the day for this.

These recipes sure look delicious.

anglnwu on July 21, 2011:

I'm a fan of cooking from scratch and I love what you've done with these mini-cheesecakes. They look absolutely divine. Congrats on the hub of the day.

yudora from China on July 21, 2011:

it seems very delicious,i also want to buy an Oven,learn to you.

sagbee from Delhi on July 21, 2011:

yummy and look delicious. I am lazy in kitchen, pobably would show this hub to my mom. So she can make Mini CheeseCake only for me. :)

Kyle Rivers from Detroit, Michigan on July 21, 2011:

Not only a great hub, but wow that cheesecake looks ungodly delicious! Great work!

gramarye from Adelaide - Australia on July 21, 2011:

Great hub, you deserve your "hub of the day" promotion

Guanta on July 21, 2011:

akirchner: Thank you these look absolutely lovely to make. Great Hub, vidoe and pictures. Thanks again.

Field-Of-Flowers from Midwest, USA on July 21, 2011:

I love cheesecake! Thanks for the recipes & the helpful tips. You took all of the calories out, right? LOL

Have a great day! :-)

Diane Ziomek from Alberta, Canada on July 21, 2011:

I love cheesecake! I am bookmarking this hub for future reference. It looks absolutely scrumptious! Congratulations on making Hub of the Day; voted up!

Jennifer from Canada on July 21, 2011:

I love cheesecake! Especially pumpkin cheesecake! I am going to give this one a try as well!

colca294cola on July 21, 2011:

Awesome Cheesecake

Liz Elias from Oakley, CA on July 21, 2011:

Congratulations on Hub of the Day!

This sounds yummy--I love cheesecake; my husband can't stand it, and I own no springform pans of any size. This is a great idea--cheesecake just for me. LOL

Now I'll have to request mini-springform pans for this year's holiday season. Hee hee.

Audrey Kirchner (author) from Washington on July 21, 2011:

Prairie princess - it really isn't too hard to bake if you just get beyond being afraid of it - I love mini anything because as you say....a taste but not a ton~! Thanks so much for the congrats~

Suramya.K - Thanks so much - I really appreciate it~ Any read and all reads are accepted here~!! Cheers in return.

Gus - Two are on the a plain brown wrapper but of course~ Would you prefer chocolate, strawberry, raspberry or pumpkin? Oh pumpkin would be fantastic with this~!

Gustave Kilthau from USA on July 21, 2011:

Hi Audrey - Send two cakes to me in a plain brown wrapper. Thanks.

Gus :-)))

Suramya.K on July 21, 2011:

Amidst such nice comments and wonderful instructions, how can I resist this? The pic looks awesomely tasty, I guess I need to bookmark this page for future reference and show it to my family. Cheers!

Sharilee Swaity from Canada on July 21, 2011:

Wow! These look absolutely delicious! I love the idea of a mini cheesecake that just gives you a taste but doesn't put on 20 lbs. I have never been much of a baker, but maybe someday! I just have to get my courage up. I love cooking but baking kind of intimidates me!

Congratulations on hub of the day. This was so well done!

Audrey Kirchner (author) from Washington on July 21, 2011:

Thanks Thelma - I love the mini - it is just so cool to have just enough and not too much~ Then again, if you have a lot of people coming, it's an excellent way to mix it up!

Latasha - Glad you like - my favorite is strawberry or raspberry~ Thanks for the visit - sending you a virtual piece of cheesecake!

Latasha Woods from USA on July 21, 2011:

Very useful recipe. I love cheesecake, especially strawberry cheesecake. I will have to try this. I also agree that any dish is better when its made from scratch. Thanks for sharing!

Thelma Alberts from Germany on July 21, 2011:

Congratulation! I love cheesecakes but I have not tried the mini version so I would love to try it. Bookmark. Thanks for sharing.

Audrey Kirchner (author) from Washington on July 21, 2011:

NG - Thanks so much for the tag - glad you liked~!

JSM - Please share me out to folks - I so appreciate it~!

FBR - Thanks so much and I love homemade too - either by me or someone - anyone~!

Deb in CT - Thanks so much for stopping by~!

Adeaugustus - Thanks so much for the congrats and the read~

Reg5566 - I know how to get to a man's heart alright - that's probably why I've been married for 38 years -ha ha - love it~! I agree with you on made from scratch - in this case I guess it means without additives as much as possible~ I try and buy organic everything if possible and look for the best possible ingredients - also the least amount of ingredients if that makes sense. Thanks again for the read!

Johnvegan - Thanks~!

reg5566 from Santa Clarita, Ca. on July 21, 2011:

Wow you know how to get to a guys heart. You have made my mouth water for some Cherry Cheesecake. I just want to rip on e right off you hub . You did mention that "Made from scratch also means cooking without preservatives and additives." But is that really true?

Because a lot of ingredients out in the market have additives & preservatives. But I still love this and guess am going shopping and make me some Mini Cheesecake for tonight.

Deb_in_CT from Connecticut, USA on July 21, 2011:

OK, now I'm hungry! :) Congrats on Hub of the Day...definitely deserved!

FloraBreenRobison on July 21, 2011:

congratulations on being the Hub of the day. I love homemade everything. Not necessarily made by me (unless chocolate!), but scratch food tastes heavenly.

JS Matthew from Massachusetts, USA on July 21, 2011:

Congratulations on being the Hub of the Day!

All of these recipes sound delicious. Therefore, I will be forwarding this article to my wife, and sharing on my social media! Thanks for the awesome recipes!


Yvonne L. B. from South Louisiana on July 21, 2011:

Congratulations on hub of the day. I love cheesecake and this mini version is ideal. Those little spring form pans could be used for many other recipes, too. Great hub.

Audrey Kirchner (author) from Washington on July 21, 2011:

Jasmin - glad you liked - I love this recipe.

Sinea - I love those pans - they work awesome. If you use a water bath, you double foil wrap the bottom of your cheesecake springform pans and then you place them in a pan of water (baking pan) - and the water actually steams them as they are cooking from below. Make sure though that you REALLY foil up the bottoms and about one third of the way up the pan so that the water doesn't leak in.

RT - Thanks so much~! Too bad on the no cow's milk - I personally like the "real" cream cheese for this better than the non-fat but a combo of both works well, too!

RTalloni on July 21, 2011:

Congrats on hub of the day! Love cheesecake and these are just adorable for a special occasion. I've never found a cow milk free recipe that compares to the real thing, though. Voted up.

Sinea Pies from Northeastern United States on July 21, 2011:

Those mini springform pans are so cute! I need some! Great hub but please educate me: water bath? Is that a pan of water that the springform pans sit in? Voted up and useful. Stumbled, too.

jasmin50 from Greece on July 21, 2011:

very good recipe and with many directions. yoo made a very good work on that!!!!

Audrey Kirchner (author) from Washington on July 21, 2011:

And for anyone reading this hub, please forgive me for shamelessly promoting my hub that is currently in the Share & Share Alike contest - please come vote for me on August 2nd~ My hub on the white pelicans made it to the finals.

In the meantime, give support to your other hubpages friends here at the contest link on Facebook!

Click on the small icon on the left fan favs, then go to the Vote tab.

See you in August I hope~!

Audrey Kirchner (author) from Washington on July 21, 2011:

Ken - I'll bet you one of these days you will be highly surprised - you'll be the hit of the day and then you'll be beating off people with a stick~! Thanks for your kudos as always - and I hear you on the picks sometimes. It is all kinda goofy stuff!

Babblebreeder - Thanks a bunch and glad you liked.

Applecsmith - thanks so much - and enjoy~!!!

Lejonkung - thanks for stopping by!!

lejonkung on July 21, 2011:

Congratz to hub of the day!

Carrie Smith from Dallas, Texas on July 21, 2011:

Congrats on being featured as the Hub of the Day! O M G these cheesecakes look amazing... my mouth is watering already. Especially the chocolate one, yummy! I will have to go out and get some ingredients to try this. Thanks for sharing. Voted up and DELICIOUS errr I mean awesome!

babblebreeder28 from The Midwest on July 21, 2011:

I agree! Things made from scratch are better. And these look so good! You've supplied a lot of helpful information here, thank you!

saddlerider1 on July 21, 2011:

Audrey this is mouth watering delicious. I love strawberries over anything. Puddings, chocolate, cheescake. You have out done yourself here, now please send half a dozen of these beauties my way.

I would savor every mouth full. Yummy. Congratulations BTW your the Hub of the day. Bravo, applause, take a bow....I doubt Poetry will every show up as a Hub of the day. I don't know why the Team don't rotate all the subjects written at the Hubs and choose amongst them as a favorite of the day.

NOT just articles and How To's.. however I am proud for you and your wonderful articles. Keem em coming, you are the best....hugs

Audrey Kirchner (author) from Washington on July 21, 2011:

Moonlake - us too and love that they are smaller~

Jacqui2011 - Thanks so much for stopping by and glad you liked~

Leann2800 - I love the crust and someone suggested above to make it a gluten-free to use all nuts - sounds great to me~

leann2800 on July 21, 2011:

I am so hungry for cheesecake now.It looks so god. I ecspecially like that you added extra stuff ot the crust.

jacqui2011 from Norfolk, UK on July 21, 2011:

Congratulations on your hub of the day. Fantastic hub on my favourite dessert. Mouthwatering and I will be sure to try out the strawberry one for sure. Voted up and awesome.

moonlake from America on July 21, 2011:

This sounds so good. We love cheese cake in this house.

Audrey Kirchner (author) from Washington on July 21, 2011:

Peter - It do be good~ Thanks for the read~

Dandra....Thanks for stopping in!

LTC - Sounds fantastic - wish I was there!!!

Kristine - Super - wish I was there too and I could make you one...or 4~!

Kristine Manley from Atlanta, GA on July 21, 2011:

My Birthday is next month so I know what I'm going to make for me - mini cheesecakes. Thanks for sharing.

Les Trois Chenes from Videix, Limousin, South West France on July 21, 2011:

These look so good! I'm going to add them to my repertoire of desserts for our Bed and Breakfast. It's sure to be a winner. I like the fact that you can freeze them for those last minute dinner requests.

Dandra on July 21, 2011:

Delicious - an advocate for the slow food movement!

PETER LUMETTA from KENAI, ALAKSA on July 21, 2011:

All I can add to this list of accolades is WOW! am I ready for some cheesecake. Thanks


Audrey Kirchner (author) from Washington on July 20, 2011:

I'm not sure about the genius part, Hanna since I just spray painted my nose inside black....but thanks for your confidence...I can cook though~!

Sally's Trove - I just use a regular dinner knife and after chilling overnight carefully go under the crust. You can give it a 'schmear' of butter and it might come off easier but mine have always been okay with a regular dinner knife. If I only make 2 though, I generally leave the cakes on the bottoms until I'm getting near the end of the cake and then slide them off.

That is a fabulous idea - maybe I should have done this as a gluten-free recipe~ Love the nut crust myself because I'm not particular to graham cracker crusts - not sure why but just like prefer the "real" cheesecake crusts that aren't quite as sweet.

I did too on the Amazon....I'm thinking of buying that pan myself that makes multiples~!!!

Sherri from Southeastern Pennsylvania on July 20, 2011:

Beautiful! Love the idea of the minis. to remove the cheesecake from the bottom of the springform pan without obliterating the crust? You mention chilling the cakes overnight. Does that make it easier to remove the cake from the pan bottom? Have you tried parchment paper?

And here...just a thought...cheesecake is a wonderful gluten-free dessert, if the crust is changed up to ground nuts (almonds or walnuts) instead of graham.

Love your Amazon equipment selections for baking mini cheesecakes!

Hello, hello, from London, UK on July 20, 2011:

Hello, Audrey, you are a genius. They sound super.

Audrey Kirchner (author) from Washington on July 18, 2011:

Thanks Sharyn's Slant - you are too kind~ I know - as soon as I see cheesecake I want cheesecake! And now you have ME craving apple pie! Oy vey - and I'm not even Jewish! Thanks for the read and the sweet comment!

Sharon Smith from Northeast Ohio USA on July 18, 2011:

Hi AK,

Gosh, we can always count on you for a well put together, thorough hub. This one is no exception. Other than I'm now craving cheesecake. Guess a slice of apple pie will have to do tonight. Great hub!


Audrey Kirchner (author) from Washington on July 14, 2011:

Thanks Chrisand for stopping by - mine too~!

Trent38 - Yep - that's why I did it~

trent38 from Daly City on July 14, 2011:


chrisand on July 14, 2011:

Yum, cheesecake is one of my very favourite foods. Thank you for the wonderful recipes and step by details. Can't wait to make the New York one

Audrey Kirchner (author) from Washington on July 12, 2011:

Simone - You are truly too kind - I figured this didn't make it in since I didn't see your famous "tag" on here...I guess I do have a tendency to overreact~

Simone Haruko Smith from San Francisco on July 12, 2011:

Great akirchner. Great. Now there's drool ALL OVER MY DANG KEYBOARD!! Who's going to clean that up? Huh? Huh???

But seriously. This is an incredible, beautiful... oh no! More drool!!!

I've bookmarked this and MUST try out the recipe, though I'm afraid that I'll eat all of the mini cheesecakes before anyone else can have a go. Perhaps I'll have to make two batches. But great Hub. Great titles, fabulous photos, great advice, to-die-for recipes, and fun writing! Voted up and everything else to boot :D

Audrey Kirchner (author) from Washington on July 11, 2011:

Kittythedreamer - Sounds lovely about your grandmother's cheesecake but what a lovely treat!!

I actually learned to cook and bake probably because of my grandmother. She only knew how to bake a few things and I always wanted to cook but was never allowed to do so. So when I became a grownup, I decided from day 1 when I left home at 17 that I would always cook.

Many decades later, here I am - and I always loved Julia Child. Loved the movie, too - it was a wonderful tribute to a grand lady.

Kitty Fields from Summerland on July 10, 2011:

Voted up and useful! That cheesecake you made looks absolutely delicious and I agree, homemade cheesecakes are best in comparison to store-bought or a cheesecake without the freshest ingredients. My grandmother makes a PHENOMENAL cheesecake...I think I ate the entire thing when I was like 18 and put on like 10 pounds while visiting her! I have to try your recipe...where did you learn how to cook and bake? Are you a fan of Julia Child's work? I ask because I have an obsession with the movie Julie & Julia...toodles!

Audrey Kirchner (author) from Washington on July 10, 2011:

Glad to help, Suziecat~ Hope you enjoy it as much as I did for the 4th~!

suziecat7 from Asheville, NC on July 10, 2011:

Thanks for this. I've been thinking about cheesecake lately. Guess it's time.

Audrey Kirchner (author) from Washington on July 10, 2011:

Thanks truthfornow for the read and hope you enjoy~!

Marie Hurt from New Orleans, LA on July 09, 2011:

This Hub makes me want some cheesecake. I don't make very much from scratch. I agree that it is healthier and so I am going to give this a try. And the minis are a great idea. Thanks.

Audrey Kirchner (author) from Washington on July 09, 2011:

Will -- too cute~ Please step away from the computer- you are drooling on the screen. This is why I cook- I love to think about the possible outcome of the recipe~

Kingsthorpedavid - Thanks so much for stopping by and thanks for the kind comment.

Om - ha ha - too cute!

Prasetio - I make the chocolate for my family and inhale deeply - I'm not ashamed to say "I inhale". For you see, I am cursed....I can't eat chocolate. That is so totally unfair! So I look for recipes that I can make 1 for me, 2 for you - and give them the chocolate and inhale away~

Thesailor - Thanks for the tip.

Randomcreative - I don't know how else to cook to be honest and just worry so much about what our society is becoming eating all these things made for us yes - but with what additives and preservatives? I feel like they are pickling us alive~ Anyhow- hope you get a chance to try it out. Thanks so much for the lifestyle affirmation and the read!

Winter Maclen - what a beautiful name! Enjoy!!!

Chris from Illinois on July 09, 2011:

That looks beautiful. I can't wait to try it.

Rose Clearfield from Milwaukee, Wisconsin on July 09, 2011:

I definitely agree with you about homemade foods. I do most of our cooking from scratch, too. This is a great recipe! I love all of the variations.

thesailor from Seven Seas on July 09, 2011:

Lots of cheesecake to choose from. Thanks Ms. A for sharing. I've seen another hub about this 'kitchen phenomenon'. I hope you pass your time on it, too.

prasetio30 from malang-indonesia on July 09, 2011:

Cheese is my favorite and cheesecakes are my favorite cake too. Wow... it looks delicious. You have various recipes od cheesecakes here. Chocolate cheesecakes recipe is my favorite, because I love chocolate too. Well done, Audrey. Vote it Up!


Om Paramapoonya on July 09, 2011:

***No comment***

(Too busy drooling. The keyboard is too wet to touch.) LOL

Kingsthorpedavid from Toowoomba Queensland Australia on July 08, 2011:

A well written and informative blog with some good ideas.

Thank you for sharing.

David in icy/frosty/freezing winds Queensland Australia.

WillStarr from Phoenix, Arizona on July 08, 2011:



Too late!

Audrey Kirchner (author) from Washington on July 08, 2011:

FP - It's cool - I live to cook and love drooling admirers~

Feline Prophet on July 08, 2011:

I am here purely to drool! We lazy cats would rather depend on someone else to do all the hard work! :D

Audrey Kirchner (author) from Washington on July 08, 2011:

BJ - You could just make it and eat only the crust - you have my permission....probably would go great with milk! I just love these little babies because they're small and look so pretty. It also helps me to make them a couple times per year for events so I get my "fix" - that way I never have to order it out and have way too much and then feel guilty over what I just ate!

drbj and sherry from south Florida on July 08, 2011:

Your cheesecake is too beautiful to eat. Although I'm not a lover of cheesecake per se, your recipe, Audrey, for the crust is mighty appealing. Do you suppose I could make just the chocolate cookie crust?

Audrey Kirchner (author) from Washington on July 08, 2011:

Thanks Pamela for stopping by - I love just a smidge of cheesecake and I love the fact that I can actually cut this recipe in half and make just a bit that will last for my smidge and others' gobbles~ I also love that they do freeze well if you just double wrap them. Hope you try the recipe. I love the versatility of being able to make several different kinds all at once!

Robie2 - I'm so glad you liked!

Sinea Pies - I do love it as well and hardly ever order it out these days because the pieces are just huge. I love these little cheesecakes since I can literally cut a slice the width of a dinner knife and have just a taste of 'cheating'!

Sinea Pies from Northeastern United States on July 08, 2011:

Oh, I love cheesecake! Looks delicious and so cute!

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