Creating the mini cheesecakes takes only three simple steps. The Crust – To start, line your muffin pan with paper liners. Combine the crumbs, sugar and melted butter to form the crust layer. Press the graham cracker crust into the liners in the muffin cups. Bake for 5 minutes at 325°F, then set aside. Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan. Preheat oven to 350°F. In a large bowl mix the graham cracker crumbs, butter, granulated sugar, and salt together evenly. Press the mixture into the bottom and up the sides of 9-inch springform pan. How long do mini cheesecakes last in the fridge? Cheesecake can last up to 5-7 days in the refrigerator. Can mini cheesecakes be frozen? Yes, mini cheesecakes can be frozen before you garnish them. First place them in a single layer on a baking sheet or plate then freeze until firm, about 1 hour. Bake cheesecake according to recipe instructions. Remove from oven, then let cheesecake cool in the roasting pan for 45 minutes. Transfer to a wire rack and cool until barely warm, about 2 ½ to 3 hours longer. Run a knife around the inside edge of the springform pan about once per hour to loosen the cake. 5. How long do mini cheesecakes last in the freezer? Mini cheesecakes can be frozen for up to three months. Using mini mason jars is such a convenient individual storage method. To defrost, remove from the freezer place in the fridge overnight or 24 hours for best results. 6. Does mini mason jar cheesecakes make a great food gift idea? Then, prebake the crust for 5 minutes. In the meantime, let’s move on to the next step in the mini cheesecake recipe: making the cheesecake filling. 3. Make the Cheesecake Filling. In a large mixing bowl, beat cream cheese on medium speed for 1 to 2 minutes or until it’s creamy. Bake the cheesecakes until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Transfer to a wire rack and let cool completely. Then refrigerate until cold, about 1 hour. To prepare topping: Combine strawberries (or cherries) and sugar in a small bowl. Let sit at room temperature, stirring occasionally, for about 1 hour. Add in the egg and mix on low speed until just combined, then gently fold in the crushed Oreos. Evenly distribute the cheesecake filling between all 12 cavities of the pan and return to the oven. Bake at 325°F for 15 to 17 minutes or until the tops of the cheesecakes are set. 0sPtdTD.