Simple and sweet, these baked Mini Vanilla Cheesecake are the perfect dessert. Whip them up ahead of time for easy entertaining and top with whipped cream and strawberries to serve.
Calling all cheesecake lovers!
Boy, do I have a treat for you. These gorgeous Baked Vanilla Cheesecakes are sure to wow a hungry crowd. Boasting a homemade oaty crust and a creamy vanilla filling, they’re surprisingly easy to make.
If you love mini desserts, you’ll adore these baked Vanilla Cheesecakes.
But there is something to be said for the humble Vanilla Cheesecake. While I love a cookie crust (and you can definitely use one if you prefer), this recipe calls for a homemade oat crust that’s lightly spiced. In my opinion. it takes these cheesecakes to the next level.
The filling is made with cream cheese, vanilla and sour cream so it’s thick and rich. Once baked and cooled, you can top these cheesecakes however you wish, but I recommend a generous dollop of whipped cream and fresh strawberries.
tips for making mini vanilla cheesecakes
- This recipe makes 9 mini cheesecakes. If you don’t have a mini cheesecake pan, you can use a muffin pan. Your cheesecakes will be slightly smaller and will yield 12 mini cheesecakes. You could also make one large 8 inch cheesecake using this recipe. Keep in mind cooking times will vary depending on the size and shape of the cheesecake you make.
- Instead of a cookie crust (crushed store bought biscuits mixed with melted butter), this recipe calls for a homemade oat crust made using flour, oats, sugar, cinnamon and butter.
- We use quick oats in this recipe as they are thinner and finer than regular rolled oats. If you don’t have access to quick oats, you can briefly grind up regular rolled oats in a food processer until they form rough crumbs.
- Be sure to use a block of full fat cream cheese (not light, fat free or the spreadable kind.) Make sure your cream cheese is at room temperature before you begin, otherwise your cheesecake mixture will have lumps.
- Vanilla bean paste is vanilla extract that has vanilla beans flecks still in it – so it gives you those lovely vanilla bean spots in your cheesecake and adds a strong vanilla flavour. You can use vanilla extract instead or the seeds of 2 vanilla bean pods if you prefer.
- You can swap sour cream for full fat Greek yogurt in this recipe. But I don’t recommend leaving this ingredient out for best results.
how do I know when my cheesecakes are cooked?
Baking times can vary depending on your oven and what size cheesecakes you choose to make. Use cooking times as a guide only and instead look for visual cues. You’ll know your cheesecakes are ready when they turn slightly brown/yellow, particularly on the edges and they no longer wobble in the middle.
Keep in mind: to help prevent cracking, the cheesecakes are left in the oven (turned off) for an extra 30 minutes to cool gradually. This means they will continue to cook slightly as they cool.
so I don’t need to do a water bath?
No you don’t. Many recipes call for a water bath when making baked cheesecakes as it can help the cheesecake cook more evenly and prevent cracking.
However, I find if you don’t over mix your cheesecake batter, cook them on medium heat and leave them in the oven to cool (as directed in the recipe), a water bath is not needed.
And if you do get a little crack or two in your cheesecake as it cools, it’s fine as we are topping them with cream!
Can i make these cheesecakes ahead of time?
Yes! You can make these cheesecakes a day ahead and store them in the fridge. When you are ready to serve, simply top them with cream, strawberries or the topping of your choice.
Learn how to make easy Baked Vanilla Cheesecakes from scratch.
- 70 grams (1/2 cup) plain flour or all purpose flour
- 150 grams (1 and 1/2 cups) quick oats*
- 60 grams (1/3 cup) brown sugar
- 1/4 teaspoon cinnamon, optional
- Pinch of salt
- 115 grams (1/2 cup or 1 stick) unsalted butter, melted
- 500 grams (2 and 1/2 cups) full fat cream cheese*, room temperature
- 100 grams (1/2 cup) caster sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla bean paste*
- 120 ml (1/2 cup) full fat sour cream*
- 1 teaspoon cornflour or corn starch
- Whipped cream, to serve
- Fresh strawberries, to serve
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Set aside a 9-hole mini cheesecake pan*.
- To make the oat crust, place flour, oats, brown sugar, cinnamon (if using) and salt in a large mixing bowl. Pour over melted butter and stir together until a wet crumble forms.
- Spoon oat mixture into each hole of your cheesecake pan, as evenly as possible, and press down firmly using the back of a spoon. Bake crust for 5 minutes, then remove from oven and leave to cool while you make the cheesecake filling.
- Add cream cheese (make sure it’s at room temperature) to a large mixing bowl and beat for a minute or two until smooth and creamy. Add sugar and vanilla and beat again.
- Add eggs, one at a time, beating on low speed until incorporated. Finally, add sour cream and cornflour and beat briefly until combined –but try not to over mix. Divide cheesecake mixture over oat crusts, leaving room for the cheesecakes to rise slightly as they bake.
- Bake cheesecakes in the oven for approximately 20 minutes or until they no longer wobble in the middle. Try not to over bake them as they will continue to cook as they cool.
- Leave cheesecakes in the oven with the door ajar (with the oven turned off) for at least 30 minutes. Remove cheesecakes and leave to cool at room temperature before transferring to the fridge.
- The cheesecakes are best left in the fridge for 2-3 hours until they cool completely and become nice and firm.
- To serve cheesecakes, dollop with whipped cream and top with fresh strawberries.
*Cheesecake pan: If you don’t have a mini cheesecake pan, you can use a regular muffin pan. This recipe will yield 12 muffin-sized cheesecakes, but keep in mind they will cook faster since they are smaller. I recommend checking them around the 15 minute mark. You can also make this recipe into one 8-inch cheesecake if you prefer. You will need to adjust the cooking time to around 35-40 minutes or until cheesecake no longer wobbles in the middle.
*Oats: Quick oats are thinner and finer than regular rolled oats. If you don’t have access to quick oats, you can briefly grind up regular rolled oats in a food processer until they form rough crumbs.
*Cream cheese: Be sure to use a block of full fat cream cheese (not light or fat free or the spreadable kind.)
*Vanilla bean paste: Vanilla bean paste is vanilla extract that has vanilla beans flecks still in it – so it gives you those lovely vanilla bean spots in your cheesecake and adds a strong vanilla flavour. You can use vanilla extract instead or the seeds of 2 vanilla bean pods if you prefer.
*Sour cream: You can substitute sour cream for full fat Greek yogurt. I don’t recommend leaving this ingredient out.