How to keep mini cheesecakes from sinking in the middle?

Bake until edges are set and centers jiggle slightly; then cool gradually to room temperature before refrigerating. Avoid opening the oven early—this helps maintain structure. And yes, you can bake without a water bath—just go easy on oven temperature and mixing.

What are the mini cheesecakes at Lola's?

Lola’s boutique sells bite‑sized cheesecakes with creative toppings like caramel espresso and chocolate—similar in concept but often with special flavors.

Does Costco carry mini cheesecakes?

Costco has sold mini cheesecakes seasonally, but they're not a permanent offering. Save some money by making this homemade version at home!

Can mini cheesecakes be made ahead?

Absolutely—they taste even better chilled overnight. Store them for up to 5 days or freeze for later.

Do mini cheesecakes need a water bath?

Water baths help ensure cracking-free, ultra-smooth texture, but for mini cheesecakes, it's optional. Just bake at lower temperature and avoid overmixing.

Why are my mini cheesecakes cracking?

Cracks come from overmixing, high oven heat, or rapid cooling. Be gentle, bake at 325 °F, and cool gradually to keep their perfect tops.

5 Irresistible Mini Coffee Cheesecakes with Espresso You'll Crave

Name: Mini Coffee Cheesecakes with Espresso
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 8 oz cream cheese;; ⅓ cup sugar;; 1 large egg;; 2 tbsp sour cream;; 2 tsp espresso;; ½ tsp vanilla;; 12 graham cracker crusts (optional)

Description

Bite-sized espresso-infused cheesecakes perfect for gifting, brunch, or after-dinner treats.

Ingredients

Scale

8 oz cream cheese;
⅓ cup sugar;
1 large egg;
2 tbsp sour cream;
2 tsp espresso;
½ tsp vanilla;
12 graham cracker crusts (optional)

Instructions

Preheat & Prep Pan: Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners or foil cups.
Soften Cream Cheese: Leave 8 oz of cream cheese out at room temperature until fully softened. This ensures a smooth, lump-free batter.
Mix Cream Cheese & Sugar: In a mixing bowl, beat the cream cheese using a hand or stand mixer until smooth. Add ⅓ cup of granulated sugar and mix until creamy.
Add Egg & Blend Gently: Add 1 large egg and beat on low until fully incorporated. Scrape down the sides as needed.
Incorporate Sour Cream, Vanilla, and Espresso: Mix in 2 tablespoons of sour cream, ½ teaspoon vanilla extract, and 2 teaspoons of cooled espresso. Blend on low speed just until combined—do not overmix.
Prepare Crusts (Optional): If using mini graham cracker crusts, press a small spoonful into the bottom of each liner and flatten.
Fill the Cups: Divide the cheesecake batter evenly among the muffin cups. Tap the pan gently to release any air bubbles.
Bake: Bake for 18–22 minutes, or until edges are set and centers still jiggle slightly when you nudge the pan.
Cool Gradually: Let cheesecakes cool in the pan at room temperature for about 30 minutes, then transfer to the fridge for at least 2 hours, or preferably overnight.
Serve & Garnish: Remove liners carefully. Garnish with espresso powder, mini chocolate chips, or a dollop of whipped cream for extra flair.

Notes

Use room‑temp ingredients; bake at 325 °F; chill well before serving.

Prep Time: 15 min
Cook Time: 22 min
Category: Dessert
Method: Baking
Cuisine: American

Keywords: espresso mini cheesecake, coffee dessert, bite‑sized cheesecake