By Lindy Van Schalkwyk, last updated on December 14, 2022
Today’s mini springform pan cheesecake recipe is made with a crunchy shortbread crust, tangy vanilla cheesecake filling, and fresh berry topping.
These cheesecakes are easy to make, equally delicious and flavorful, and much quicker than your larger options. And, they are the perfect way to prevent wasting a bunch of cheesecake you cannot finish!
What Makes A Mini Springform Pan Cheesecake Recipe Different?
Now, as you likely know, the traditional size of a springform pan for cheesecake is 10-inches. But naturally, making a 10-inch cheesecake for one or two people can be extremely wasteful.
So, more and more people started making 4-inch springform pan recipes. These are mainly cheesecakes, but they also use these perfect individual pans for cakes, tarts, and pies.
Naturally, the smaller size means that you will need a smaller recipe. But exactly how much less are we talking about here?
For two 4-inch cheesecakes, you can divide your average cheesecake recipe by four. Usually, 10-inch cheesecake recipes require 32 ounces of cream cheese. So, this recipe only needs 8 ounces of cream cheese to make two 4-inch cheesecakes.
Today, we will be making a delicious creamy mini springform pan cheesecake recipe. The cheesecakes will have a shortbread crust, tangy vanilla cheesecake filling, and refreshing fresh fruit garnishes.
How to use a springform pan for cheesecake
Your 4-inch springform cake pan will work in the same way as the 10-inch springform pan does.
First, you will need to assemble it. Place the dimple side (or concave side) downwards. Then, clasp the sides tightly. Make sure that the batter won’t leak out by filling the pan with some water.
Once your springform pan has been assembled, you can lien it with baking paper and non-stick baking spray.
Now, you are ready to make our mini springform pan cheesecake recipe.
To remove the cheesecake from the springform pan, first loosen the cake from the side of the pan (after it has been cooled completely).
Then, unclasp the side and remove it completely. These small cheesecakes are much easier to remove from the base of the pan. Simply insert a flat spatula underneath the crust. Then, lift it off and transfer it to your cake stand or serving board.
What You Need To Make This Mini Springform Pan Cheesecake Recipe
Ingredients for the shortbread crust
- 1 cup shortbread crackers
- 3 tablespoons salted butter, melted
- 1 tablespoon caster sugar
- 1/2 teaspoon vanilla extract
Ingredients for the filling
- 8 ounces full-fat cream cheese, softened at room temperature
- 1/3 cup caster sugar
- 1 large egg, room temperature
- 2 teaspoons lemon juice
- 1 1/2 teaspoons vanilla extract
Ingredients for the toppings
- Fresh strawberries, quartered
- Fresh raspberries
- Fresh blueberries
- Fresh mint sprigs, washed and dried
Equipment
- Two 4-inch springform cake pans
- Non-stick baking paper
- Non-stick cooking spray (or additional melted butter)
- Measuring cups and spoons
- Food processor, optional
- Cooling rack
- Mixing bowls
- Electric or hand mixer
- Rubber or silicone spatula
- Plastic or saran wrap
Step by step instructions
Step 1: Prepare your equipment and ingredients
To start, preheat your oven to 360ºF (180ºC).
Then, line the bottom of your 4-inch cheesecake pans with non-stick baking paper. Next, brush the sides with melted butter or spray them with non-stick cooking spray. Set the pans aside.
Then, ensure that all of your ingredients come up to room temperature. They will mix a lot better when they are all at the same temperature.
Step 2: Make the crust
To start, crush the shortbread crackers in a food processor or using a rolling pin.
Next, combine the crumbs with the melted butter, sugar, and vanilla extract. Make sure that you mix the ingredients well to create a uniform crumb.
Step 3: Pre-bake the crust
Press the crust crumbs into the lined springform pans. You can line only the base with about 1/2-inch crumbs, or you can line the entire pan (up the sides as well).
Then, pre-bake the crust for roughly 5-8 minutes, or until it starts browning a little bit.
Remove the par-baked crust from the oven and allow it to cool at room temperature.
Step 4: Make the vanilla cheesecake filling
To start, add the softened cream cheese and caster sugar to a large mixing bowl. Then, beat the ingredients together until they become light and fluffy.
Add the large egg and beat it in well. Finally, gently mix in the lemon juice and vanilla extract well.
Step 5: Bake the mini cheesecakes
Once your crust is cooled, you can gently pour the cheesecake filling inside. Divide the batter between the two pans and smooth out the tops.
Then, bake the mini 4-inch cheesecakes for 25-28 minutes, or until they are completely baked.
Step 6: Cool the cheesecakes
Once your cheesecakes are perfectly baked, switch off the oven and open the door. Allow the cheesecake to cool for about 1 hour.
Remove it from the oven and cool it to room temperature. Once your cheesecake is cooled, wrap them with plastic wrap and place them inside the fridge. They can be left to set for at least 4 hours.
Step 7: Decorate your mini cheesecakes
After your baked mini cheesecakes have been set, remove them from the cheesecake pans.
Place them on the cake stand or serving plate and garnish them with fresh mixed berries and fresh mint leaves.
Expert Tips And Tricks
- If you have a dark-colored springform pan, make sure to reduce the baking time by about 5 minutes. The dark color retains heat a lot better, so often overbakes your cheesecakes.
- Mini cheesecakes have a slightly different baked consistency than large cheesecakes. They will only jiggle slightly in the center (a lot less than an inch) when they are done. You can still check the internal temperature, which should be 150ºF (65.5ºC) when your cheesecake is completely baked.
- You don’t have to use fresh fruit as a topping for this mini springform pan cheesecake recipe. Here are a bunch of other great tasty ideas you can try.
Preparations Times And Servings
| Preparation Times | Baking Times | Servings |
| 20 minutes | 30-36 minutes | 2 |
Wrapping Things Up
Now, you never have to sit with a bunch of leftover cheesecake again! Make exactly what you need or what you want.
We hope you enjoyed our mini springform pan cheesecake recipe. Let us know what you think about them in the comments below! And, don’t forget to check out some of our other decadent cheesecake recipes!
Delicious And Easy Mini Springform Pan Cheesecake Recipe For 2
Equipment
- Equipment
- Two 4-inch springform cake pans
- Non-stick baking paper
- Non-stick cooking spray (or additional melted butter)
- Measuring cups and spoons
- Food processor, optional
- Cooling rack
- Mixing bowls
- Electric or hand mixer
- Rubber or silicone spatula
- Plastic or saran wrap
Ingredients
Ingredients for the shortbread crust
- 1 cup shortbread crackers
- 3 tablespoons salted butter, melted
- 1 tablespoon caster sugar
- 1/2 teaspoon vanilla extract
Ingredients for the filling
- 8 ounces full-fat cream cheese, softened at room temperature
- 1/3 cup caster sugar
- 1 large egg, room temperature
- 2 teaspoons lemon juice
- 1 1/2 teaspoons vanilla extract
Ingredients for the toppings
- Fresh strawberries, quartered
- Fresh raspberries
- Fresh blueberries
- Fresh mint sprigs, washed and dried
Instructions
- Prepare your equipment and ingredientsTo start, preheat your oven to 360ºF (180ºC).Then, line the bottom of your 4-inch cheesecake pans with non-stick baking paper. Next, brush the sides with melted butter or spray them with non-stick cooking spray. Set the pans aside.Then, ensure that all of your ingredients come up to room temperature. They will mix a lot better when they are all at the same temperature.
- Make the crustTo start, crush the shortbread crackers in a food processor or using a rolling pin.Next, combine the crumbs with the melted butter, sugar, and vanilla extract. Make sure that you mix the ingredients well to create a uniform crumb.1 cup shortbread crackers, 3 tablespoons salted butter, melted, 1 tablespoon caster sugar, 1/2 teaspoon vanilla extract
- Pre-bake the crustPress the crust crumbs into the lined springform pans. You can line only the base with about 1/2-inch crumbs, or you can line the entire pan (up the sides as well).Then, pre-bake the crust for roughly 5-8 minutes, or until it starts browning a little bit.Remove the par-baked crust from the oven and allow it to cool at room temperature.
- Make the vanilla cheesecake fillingTo start, add the softened cream cheese and caster sugar to a large mixing bowl. Then, beat the ingredients together until they become light and fluffy.Add the large egg and beat it in well. Finally, gently mix in the lemon juice and vanilla extract well.8 ounces full-fat cream cheese, softened at room temperature, 1/3 cup caster sugar, 1 large egg, room temperature, 2 teaspoons lemon juice, 1 1/2 teaspoons vanilla extract
- Bake the mini cheesecakesOnce your crust is cooled, you can gently pour the cheesecake filling inside. Divide the batter between the two pans and smooth out the tops.Then, bake the mini 4-inch cheesecakes for 25-28 minutes, or until they are completely baked.
- Cool the cheesecakesOnce your cheesecakes are perfectly baked, switch off the oven and open the door. Allow the cheesecake to cool for about 1 hour.Remove it from the oven and cool it to room temperature. Once your cheesecake is cooled, wrap them with plastic wrap and place them inside the fridge. They can be left to set for at least 4 hours.
- Decorate your mini cheesecakesAfter your baked mini cheesecakes have been set, remove them from the cheesecake pans.Place them on the cake stand or serving plate and garnish them with fresh mixed berries and fresh mint leaves.Fresh strawberries, quartered, Fresh raspberries, Fresh blueberries, Fresh mint sprigs, washed and dried
Notes
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.