Individual cheesecakes that push up out of the tin whole, stand on the plate by themselves, and don't leave you scrubbing a springform. Each cup in our mini cheesecake pan has its own loose base in 1mm commercial-grade carbon steel, so a dozen bake or set at once and release without a knife.
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If you've been making cheesecake pots in ramekins, or buying them from the chilled aisle, the loose-base tin is the tidier route: twelve free-standing individual cheesecakes, 7.5cm across with a proper biscuit base, from one bake. The cups do more than cheesecake, too: pork pies, deep quiches, millionaire shortbread, and anything else that benefits from a push-up release. Lost a disc down the back of a drawer? The spare bases keep a full pan in service without replacing the tin.
An independent baker put the tin through a full recipe test with roasted strawberry mini cheesecakes: read her review. For how long to bake or set each size, our mini cheesecake baking time guide has the numbers, and the non-stick coating is made without PTFE or PFOA, oven safe to 230°C, and covered by the 10-year guarantee.
Each cup has its own removable metal disc. Once the cheesecake is baked or set, you press the disc up from underneath and the whole dessert rises out intact, biscuit base and all. No digging, no cracked tops.
7.5cm across and up to 5cm tall, which is a proper single serving rather than a canapé. Twelve to a pan.
Yes. Set them in the fridge in the tin, then push up to serve. A small disc of parchment on each base gives chilled cheesecakes an even cleaner lift.
Spare bases are sold in sets of six, precision cut to 6.6cm to fit the pan's cups. Far cheaper than replacing the tin, and they also fit other 6.6cm mini sandwich tins.
