Toaster Oven Mini Cheesecake
These delightful mini cheesecakes are perfect for a small gathering or a cozy dessert night. Baked in a toaster oven, they're easy to prepare and satisfyingly rich.
Why This Works in a Toaster Oven
Mini cheesecakes are ideal for a toaster oven since they require a smaller pan and shorter baking time, making them perfect for small-batch baking.
Toaster Oven Setup
- Temperature: 325°F (165°C)
- Setting: Bake
- Convection: No
- Rack Position: Middle
- Pan Size: 6-inch (15 cm) springform pan
- Batch Size: 2 mini cheesecakes
- Cook Time: 20–25 minutes
- Rotate Pan: Yes, halfway through
- Ready When: The edges are set and the center jiggles slightly when gently shaken
💡 No convection setting? You're all set — this recipe uses the regular Bake setting, so any toaster oven can make it, with or without a convection button.
Ingredients
Crust
- 3/4 cup (90 g) graham cracker crumbs
- 2 tbsp (28 g) unsalted butter, melted
- 1 tbsp (12 g) granulated sugar
Filling
- 8 oz (227 g) cream cheese, softened
- 1/4 cup (50 g) granulated sugar
- 1 tsp (5 ml) vanilla extract
- 1 large egg
- 1 tbsp (15 ml) sour cream
Equipment
- Toaster oven
- 6-inch (15 cm) springform pan
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Instructions
- Preheat your toaster oven to 325°F (162°C) and position the rack in the middle.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 6-inch springform pan.
- In another bowl, beat the softened cream cheese and sugar until smooth. Mix in the vanilla extract, egg, and sour cream until fully incorporated.
- Pour the filling over the crust in the springform pan, smoothing the top with a spatula.
- Place the pan in the toaster oven and bake for 20–25 minutes, rotating the pan halfway through.
- The cheesecake is ready when the edges are set, and the center jiggles slightly when gently shaken.
- Let the cheesecake cool in the pan on a cooling rack for about 1 hour, then refrigerate for at least 2 hours before serving.
- Enjoy every creamy bite of these delightful mini cheesecakes!
How to Know It's Ready
The edges are set and the center jiggles slightly when gently shaken.
Troubleshooting
- If the cheesecake cracks, ensure the cream cheese is at room temperature before mixing.
- If the crust crumbles, press it firmly into the pan before adding the filling.
- For even baking, rotate the pan halfway through the bake time.
- To avoid over-browning, monitor closely during the last 5 minutes.
Storage and Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days. For best texture, do not freeze.
Variations
- Add 1 tbsp (15 ml) lemon juice for a citrus twist.
- Swirl in 2 tbsp (30 g) of melted chocolate into the filling for a marble effect.
- Top with fresh berries before serving.
- Mix in 1/4 cup (60 g) of crushed Oreos for a cookies-and-cream version.
FAQ
Can I use a different type of crust?
Yes, you can use crushed cookies like Oreos or digestive biscuits.
How can I tell if my cheesecake is overcooked?
If the edges are too firm and the center doesn't jiggle, it may be overcooked.
Can I make this cheesecake without a springform pan?
Yes, use a small round cake pan lined with parchment paper for easy removal.
Is it okay to use low-fat cream cheese?
You can, but the texture might be less creamy and rich.