Mini Cheesecake Recipe

Introduction

Mini cheesecakes are delightful, creamy treats that are perfect for any occasion. These individual-sized desserts offer the rich flavor of classic cheesecake with a crisp graham cracker crust, making them easy to serve and enjoy.

Ingredients

• 1 1/2 cups graham cracker crumbs (for crust)
• 5 tablespoons unsalted butter, melted (for crust)
• 1 1/2 tablespoons granulated sugar (for crust)
• 16 ounces cream cheese, softened to room temperature
• 3/4 cup granulated sugar
• 3 tablespoons sour cream, at room temperature
• 1 1/4 teaspoons vanilla extract
• 2 large eggs, at room temperature
• Whipped cream (for serving, optional)
• Fresh fruit (for serving, optional)

Instructions

1. Step 1: Preheat the oven to 350°F. Line a muffin pan with cupcake liners.
2. Step 2: In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press about 1 1/2 tablespoons of this mixture evenly into the bottom of each cupcake liner. Bake the crusts for 5 to 7 minutes.
3. Step 3: Reduce the oven temperature to 325°F. In a large bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, then mix in the sour cream and vanilla extract until fully combined.
4. Step 4: Add the eggs one at a time, mixing gently after each addition to maintain a smooth batter.
5. Step 5: Fill each cupcake liner about 3/4 full with the cheesecake batter. Bake for 16 to 20 minutes, until the centers are mostly set and a slight jiggle remains.
6. Step 6: Remove the pan from the oven and let the mini cheesecakes cool at room temperature for 30 minutes. Then refrigerate for at least 1 hour before serving.
7. Step 7: Serve chilled with whipped cream or fresh fruit, if desired.

Tips & Variations

• For a flavored twist, add a tablespoon of lemon zest or swirl in your favorite fruit jam before baking.
• Make sure all dairy ingredients are at room temperature to avoid lumps in the batter.
• Use silicone liners if you want an easier release of the mini cheesecakes.
• Substitute the graham cracker crust with crushed cookies like Oreos or digestive biscuits for a different flavor.

Storage

Store mini cheesecakes in an airtight container in the refrigerator for up to 4 days. To reheat, let them come to room temperature for about 15 minutes or enjoy them chilled for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze mini cheesecakes?

Yes, mini cheesecakes freeze well. Wrap them individually in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.

Why do cheesecakes sometimes crack?

Cracks can form when the cheesecake bakes too quickly or cools too rapidly. Baking at a lower temperature and allowing the cheesecakes to cool gradually at room temperature helps prevent cracking.

Mini Cheesecake Recipe

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★★★★★

4.8 from 628 reviews

These Mini Cheesecakes are a delightful bite-sized dessert featuring a buttery graham cracker crust and a creamy, smooth cream cheese filling. Perfectly portioned and baked in a muffin pan, they are easy to make and ideal for serving at parties or as a sweet treat anytime. Customize with whipped cream or fresh fruit for an elegant presentation.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 40 minutes
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 1 1/2 tablespoons granulated sugar

Filling

• 16 ounces cream cheese, softened to room temperature
• 3/4 cup granulated sugar
• 3 tablespoons sour cream, at room temperature
• 1 1/4 teaspoons vanilla extract
• 2 large eggs, at room temperature

For Serving (Optional)

• Whipped cream
• Fresh fruit

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C) and prepare a muffin pan by lining it with cupcake liners to ensure the cheesecakes are easy to remove after baking.
2. Bake crusts: In a bowl, combine the graham cracker crumbs, melted unsalted butter, and 1 1/2 tablespoons of granulated sugar. Mix thoroughly until the mixture is evenly moistened. Press approximately 1 1/2 tablespoons of the crust mixture firmly and evenly into the bottom of each cupcake liner. Place the pan in the oven and bake the crusts for 5 to 7 minutes until set and slightly golden.
3. Mix filling: Lower the oven temperature to 325°F (162°C). In a large mixing bowl, beat the softened cream cheese until creamy and smooth with a hand mixer or stand mixer. Gradually add 3/4 cup granulated sugar, mixing until combined. Incorporate the sour cream and vanilla extract into the mixture. Crack the eggs in one at a time, gently mixing after each to avoid adding too much air which can cause cracking.
4. Bake cheesecakes: Spoon or pour the cream cheese mixture into each crust-lined cupcake liner, filling them about 3/4 full. Bake in the preheated oven for 16 to 20 minutes, or until the edges are set and the centers have a slight jiggle when gently shaken.
5. Chill: Remove the mini cheesecakes from the oven and allow them to cool at room temperature for 30 minutes. Then transfer the pan to the refrigerator and chill the cheesecakes for at least 1 hour to firm up before serving. Garnish with whipped cream or fresh fruit if desired.

Notes

• Make sure all dairy ingredients are at room temperature to ensure a smooth, lump-free filling.
• Do not overbeat the eggs or the filling to prevent cracks in the cheesecake.
• Press the crust firmly into liners to help it hold together after baking.
• Chilling the cheesecakes is crucial to achieve the right texture and flavor.
• The slight jiggle in the center after baking is normal; the cheesecakes will firm up as they cool.
• For a different flavor, try adding lemon zest or a swirl of fruit preserves into the filling before baking.

Keywords: mini cheesecake, graham cracker crust, creamy cheesecake, bite-sized desserts, easy cheesecake recipe