dr vanilla mini cheesecake

Vanilla mini cheese cake

You can use a standard muffin pan if you don't have a little cheesecake pan. 12 muffin-sized cheesecakes will be produced by this recipe; but, because of their smaller size, they will cook more quickly. 


oat crust 

150 grammes (1 and 1/2 cups) of all-purpose flour or 70 grammes (1/2 cup) of plain flour instant oats  

60 grammes (one third cup) brown sugar 

1/4 tsp of cinnamon 

115 grammes (about half a cup) or 1/4 teaspoon salt, melted unsalted butter 

vanilla cheese cake  

500 g (2 and a half cups) full-fat, room-temperature cream cheese 

1 cup (100 grammes) granulated sugar or caster sugar 

3 big, room-temperature eggs 

Vanilla bean paste, two teaspoons 

120 ml (1/2 cup) thickened sour cream 

1 teaspoon cornstarch or flour  


  • Set the oven to 160 C (320 F) for forced air or 180 C (350 F) for normal air. Put a 9-hole mini cheesecake pan aside. 
  • In a large mixing bowl, combine the flour, oats, brown sugar, cinnamon (if using), and salt to make the oat crust. Pour over the melted butter and combine while stirring to create a moist crumble. 
  • As evenly as you can, spoon the oat mixture into each hole of your cheesecake pan, and then push down hard with the back of a spoon. While preparing the cheesecake filling, take the crust from the oven after 5 minutes of baking and let it cool completely. 
  • To make cream cheese smooth and creamy, add it to a large mixing bowl along with any other ingredients. Make sure the cream cheese is at room temperature. Beat again after adding sugar and vanilla. 
  • Beat on low speed while adding eggs one at a time until combined. Finally, stir in the cornmeal and sour cream while being careful not to overmix. In order for the cheesecakes to rise a little bit during baking, divide the cheesecake mixture over the oat crusts. 
  • Cheesecakes should be baked in the oven for about 20 minutes, or until the center is firm. As they continue to cook as they cool, try not to overbake them. 
  • For at least 30 minutes, leave cheesecakes in the oven with the door ajar and the oven off. Cheesecakes should be taken out and allowed to cool before being placed in the refrigerator. 
  • The cheesecakes should be refrigerated for two to three hours to properly cool and firm up. 
  • Fresh strawberries should be placed on top of the whipped cream before serving the cheesecakes. 


These cheesecakes can be prepared a day in advance and kept in the refrigerator. Simply top them with cream, strawberries, or another topping when you're ready to serve. 


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