You know those Mini Daschund cheesecakes you see on Recipe Tin Eats Recipes or How Sweet Eats? The ones that look perfect and make you think, “I could never.” Well, I’m here to tell you that you absolutely can. I used to be terrified of baking anything that didn’t come from a box. Then I found a version of this on Recipetin Eats, tweaked it into one of my favorite easy recipes, and now I make these little guys for every potluck. They’re the ultimate easy dinner party hero. Honestly, they’re easier than most Food Easy Recipes I know. No water bath, no fuss, just creamy, dreamy bites of joy that disappear faster than you can say “more, please.”

1) Key Takeaways
2) Easy Impossible Mini Daschund Cheesecakes Recipe
3) Ingredients for Impossible Mini Daschund Cheesecakes
4) How to Make Impossible Mini Daschund Cheesecakes
5) Tips for Making Impossible Mini Daschund Cheesecakes
6) Making Impossible Mini Daschund Cheesecakes Ahead of Time
7) Storing Leftover Impossible Mini Daschund Cheesecakes
8) Try these Desserts next!
9) Impossible Mini Daschund Cheesecakes Recipe
10) Nutrition

1) Key Takeaways

These are the easiest mini cheesecakes you’ll ever make, with no water bath needed.
Room temperature cream cheese is the single most important secret to a smooth filling.
They require patience: chilling overnight is what gives them that perfect texture.
You can customize them endlessly with different crusts, toppings, and mix-ins.
Despite their fancy looks, they are foolproof and perfect for beginner bakers.

2) Easy Impossible Mini Daschund Cheesecakes Recipe

Okay, let’s talk about the name first. “Impossible?” I know, I know. It sounds like a dare. But hear me out. These little Mini Daschund cheesecakes earned that title because for years, I thought making any cheesecake that didn’t crack was, well, impossible for me. I’d see those perfect, creamy specimens on blogs like Recipe Tin Eats Recipes or drool over the photos on How Sweet Eats and assume there was some chef-level sorcery involved. My attempts usually ended up looking like the surface of the moon—craters and all.

Then I stumbled upon a method on Recipetin Eats that changed everything. It was all about low, slow heat and saying a firm “no thank you” to the anxiety-inducing water bath. I tweaked it, made it my own, and now this is my go-to, never-fail recipe. It’s the definition of easy recipes. We’re talking about mixing a few things, pouring, and baking. That’s it. It’s the kind of dessert you can whip up for an easy dinner party and have everyone think you slaved for hours.

What I love most, beyond the creamy vanilla bliss, is their size. These mini wonders are just so darn cute and perfectly portioned. No commitment to a giant slice, just a little handheld cup of joy. They are the ultimate Food Easy Recipes hero because they deliver maximum wow factor with minimal kitchen drama. If I can make these, I promise, you absolutely can too.

3) Ingredients for Impossible Mini Daschund Cheesecakes

Let’s gather our cast of characters. This isn’t a long list, but each one plays a starring role. Using full-fat ingredients here isn’t a suggestion; it’s the law. This is dessert, not a diet. Go big or go home.

Graham Cracker Crumbs: About 1 cup, which comes from roughly 9 full sheets. You can buy pre-crumbled, but smashing them yourself in a bag with a rolling pin is weirdly satisfying and lets you control the texture. I like some slightly bigger pieces for a rustic feel.

Unsalted Butter & Granulated Sugar: Three tablespoons of melted butter is the glue for our crust. That one tablespoon of sugar? It’s my little secret. It caramelizes just a touch in the oven and takes the crust from “okay” to “I could eat this by the spoonful.”

Full-Fat Cream Cheese: Two 8-ounce blocks. This is non-negotiable. Please, please let it sit on the counter until it’s so soft you can poke it and your finger goes right through. Cold cream cheese is the number one cause of lumpy cheesecake grief. I’ve been there. Don’t be like past-me.

Granulated Sugar & Eggs: Two-thirds cup of sugar sweetens the deal. Two large eggs, also at room temperature, provide structure. Adding cold eggs to your beautiful soft cream cheese can seize it up. We want harmony, not shock.

Pure Vanilla Extract & Sour Cream: A full teaspoon of good vanilla and a half cup of full-fat sour cream. The sour cream is the magic ingredient for tang and incredible texture. It keeps everything creamy and luscious.

A Pinch of Salt: This tiny pinch might seem silly, but it makes all the flavors pop. It balances the sweet and enhances the vanilla. Don’t skip it.

4) How to Make Impossible Mini Daschund Cheesecakes

This is where the “impossible” becomes “incredibly doable.” Follow these steps, don’t rush, and you’ll be golden. Or, more accurately, golden-brown and creamy.

step 1. First, get organized. Heat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. I use the pretty tulip-shaped ones because they make the cheesecakes look fancy, but any liner works. Just don’t skip them unless you enjoy chiseling.

step 2. Make the crust. Dump your graham cracker crumbs into a bowl. Pour in the melted butter and sugar. Mix with a fork until it looks like wet sand. Now, take about a tablespoon of this mixture and press it firmly into the bottom of each liner. I mean it—press! Use a small glass or your fingers to compact it. A firm crust won’t end up floating in your filling.

step 3. Bake the crusts alone for 5 minutes. This gives them a head start and helps them set. Take the pan out and let it cool on a rack. Reduce your oven temperature to 300°F (150°C). This lower temp is key to a smooth, crack-free top.

step 4. Now, the filling. In a large bowl, beat the softened cream cheese with the sugar. Use an electric mixer on medium until it’s completely smooth and no lumps remain. Scrape down the bowl. This is your foundation. If it’s lumpy now, it’ll be lumpy later.

step 5. Beat in the eggs, one at a time, mixing just until the yellow disappears. Then, add the vanilla, sour cream, and that pinch of salt. Mix on low just until everything is combined. Overbeating at this stage incorporates too much air, which can cause rising and cracking. We want a smooth, satiny batter.

step 6. Divide the filling evenly among the cups, filling them almost to the top. Give the pan a gentle tap on the counter a few times to release any trapped air bubbles. Fewer bubbles mean a smoother finish.

step 7. Bake for 18-22 minutes. The edges should look set, but the centers should still have a distinct, gentle wobble when you nudge the pan. They will firm up as they cool. This is the magic—no jiggly middle means overbaked.

step 8. This is the most important step for preventing cracks. Turn the oven off. Crack the door open with a wooden spoon. Let the cheesecakes cool slowly in the oven for one full hour. Then, move them to the counter to cool completely. Finally, cover and chill in the fridge for at least 4 hours, but honestly, overnight is best. Patience rewards you with perfect texture.

5) Tips for Making Impossible Mini Daschund Cheesecakes

I’ve made every mistake so you don’t have to. Here’s the hard-earned wisdom from my kitchen to yours. Think of these as your cheat codes for cheesecake success.

Room temperature is everything. I can’t stress this enough. Cold cream cheese will never fully smooth out. If you forget to take it out, you can soften blocks in the microwave. Do it in 10-second bursts, flipping the block each time, until it’s very soft but not melted. It’s a decent save.

Don’t overmix after adding the eggs. Once the eggs are in, you’re just incorporating. Too much beating whips in air, and that air expands in the oven, causing the tops to puff and then fall, creating cracks. A slow, gentle stir does the trick.

Embrace the wobble. The cheesecakes are done when the center is still slightly jiggly like firm Jell-O. They continue to cook from residual heat. If you wait for them to look completely solid in the oven, they’ll be overbaked and dense. Trust the wobble.

6) Making Impossible Mini Daschund Cheesecakes Ahead of Time

These little cakes are a make-ahead dream. In fact, they demand it. The flavor deepens and the texture becomes sublime after a full night in the fridge.

You can bake them up to two days before you need them. Just let them cool completely, cover the pan tightly with plastic wrap, and refrigerate. The crust stays surprisingly crisp. If you’re adding a fresh berry topping or whipped cream, wait until just before serving for the best look and taste.

This makes them the perfect stress-free dessert for a dinner party or holiday. All the work is done the day before. On the day of, you just pull them out, maybe add a garnish, and you look like a kitchen wizard who has everything under control. It’s my favorite kind of hosting trick.

7) Storing Leftover Impossible Mini Daschund Cheesecakes

Leftovers? It’s rare in my house, but it happens. These store beautifully. Keep them in an airtight container in the fridge. They’ll stay fresh and delicious for up to 5 days.

You can also freeze them for longer storage. Place the chilled cheesecakes (without any fresh fruit topping) on a baking sheet and freeze until solid, about 2 hours. Then, transfer them to a freezer bag or container. They’ll keep for up to 2 months. Thaw overnight in the fridge before serving.

The texture after freezing is still fantastic—creamy and smooth. It’s a great way to always have a few of these Mini Daschund treats on hand for a sudden sweet craving or an unexpected guest. Just another reason this recipe is a keeper.

8) Try these Desserts next!

9) Impossible Mini Daschund Cheesecakes Recipe