Delicious And Easy Mini Springform Pan Cheesecake Recipe For 2
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!
Servings: 2 mini cheesecakes
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
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.
