Loading...

Preheat your oven to 440°F (225°C).

Prepare the parchment paper liners: Cut parchment paper into twelve 5-inch squares. For each square, cut a 2-inch slit from each side (approximately 2 inches in from each corner), leaving the center intact. This will help the paper fold neatly into the muffin cups.

Line a 12-cup muffin pan: Place each prepared parchment square over a cup in the muffin pan. Use a small cup or glass to press the paper down into the muffin cup, allowing the slits to fold in and create a fitted liner.

Prepare the batter: Add the room temperature cream cheese, heavy cream, sugar, cornstarch (or all-purpose flour), lemon juice, and room temperature eggs to a blender. Blend on low speed until the mixture is completely smooth. Ensure there are no lumps of cream cheese.

Strain the batter: For an extra smooth texture, strain the batter through a fine mesh sieve into a clean bowl or pitcher.

Fill the muffin cups: Pour the strained batter into each parchment-lined muffin cup, filling them approximately 90% full. Gently tap the muffin pan lightly on the counter a few times to release any trapped air bubbles.

Bake the cheesecakes: Bake in the preheated oven for 12–13 minutes, or until the tops are deeply browned and the centers are still slightly jiggly when gently shaken.

Cool and chill: Remove the muffin pan from the oven and let the mini cheesecakes cool completely in the pan on a wire rack. Once cooled, transfer them to the refrigerator and chill for a few hours (at least 3 hours) before serving.

Serve: Once thoroughly chilled, carefully remove the mini cheesecakes from the muffin pan. They can be stored in an airtight container in the refrigerator or frozen for longer storage.


Preheat your oven to 440°F (225°C).

Prepare the parchment paper liners: Cut parchment paper into twelve 5-inch squares. For each square, cut a 2-inch slit from each side (approximately 2 inches in from each corner), leaving the center intact. This will help the paper fold neatly into the muffin cups.

Line a 12-cup muffin pan: Place each prepared parchment square over a cup in the muffin pan. Use a small cup or glass to press the paper down into the muffin cup, allowing the slits to fold in and create a fitted liner.

Prepare the batter: Add the room temperature cream cheese, heavy cream, sugar, cornstarch (or all-purpose flour), lemon juice, and room temperature eggs to a blender. Blend on low speed until the mixture is completely smooth. Ensure there are no lumps of cream cheese.

Strain the batter: For an extra smooth texture, strain the batter through a fine mesh sieve into a clean bowl or pitcher.

Fill the muffin cups: Pour the strained batter into each parchment-lined muffin cup, filling them approximately 90% full. Gently tap the muffin pan lightly on the counter a few times to release any trapped air bubbles.

Bake the cheesecakes: Bake in the preheated oven for 12–13 minutes, or until the tops are deeply browned and the centers are still slightly jiggly when gently shaken.

Cool and chill: Remove the muffin pan from the oven and let the mini cheesecakes cool completely in the pan on a wire rack. Once cooled, transfer them to the refrigerator and chill for a few hours (at least 3 hours) before serving.

Serve: Once thoroughly chilled, carefully remove the mini cheesecakes from the muffin pan. They can be stored in an airtight container in the refrigerator or frozen for longer storage.
