Mini Cheesecakes Recipe
If you’re looking for a dessert that’s equal parts adorable and irresistible, Mini Cheesecakes are about to become your new obsession. These little treats pack all the creamy decadence of a classic cheesecake into perfectly portioned bites, making them ideal for parties, family gatherings, or just a well-deserved personal indulgence. With a buttery graham cracker crust, rich and velvety filling, and endless topping possibilities, Mini Cheesecakes deliver big flavor with minimal fuss. Once you try them, you’ll wonder how you ever entertained without them!
Ingredients You’ll Need
Mini Cheesecakes keep it simple, but every ingredient plays a starring role. From the crisp, golden crust to the luscious filling, each component is essential for that signature taste and texture. Here’s what you’ll need and why:
- Graham cracker crumbs: These create the classic, slightly sweet crust that’s the perfect base for creamy cheesecake.
- Granulated sugar: Adds sweetness to both the crust and the filling, balancing the tanginess of the cream cheese.
- Unsalted butter, melted: Binds the crumbs together and gives the crust a rich, toasty flavor.
- Cream cheese, softened: The heart of the filling—make sure it’s at room temperature for ultra-smooth results.
- Eggs: Help set the cheesecake as it bakes, giving it that luxurious, custardy texture.
- Sour cream: Adds a gentle tang and extra creaminess to the filling.
- Vanilla extract: Rounds out the flavors and gives the cheesecakes a warm, fragrant note.
- Pinch of salt: Just a touch enhances all the other flavors and keeps the sweetness in check.
- Optional toppings: Fresh berries, fruit compote, chocolate ganache, or whipped cream—this is where you let your creativity shine!
How to Make Mini Cheesecakes
Step 1: Prepare the Muffin Pan and Preheat
Start by preheating your oven to 325°F (160°C) and lining a 12-cup muffin pan with paper liners. This simple step ensures your Mini Cheesecakes pop out effortlessly and look picture-perfect every time.
Step 2: Make the Graham Cracker Crust
In a small bowl, combine the graham cracker crumbs, a bit of sugar, and the melted butter. Stir until the mixture resembles wet sand—this texture is key for a crust that holds together but isn’t greasy. Divide the mixture evenly among the muffin liners (about a tablespoon each), and press it firmly into the bottoms. A small spoon or the bottom of a shot glass works great for this. Pop the pan in the oven for just 5 minutes to set the crust, then let it cool while you whip up the filling.
Step 3: Mix the Creamy Cheesecake Filling
In a large bowl, beat the softened cream cheese until it’s completely smooth—no lumps allowed! Add the sugar and blend until silky. Crack in the eggs one at a time, mixing gently after each addition. Finally, stir in the sour cream, vanilla, and a pinch of salt. Go easy here—overmixing can lead to cracks, so just combine until smooth and luscious.
Step 4: Fill and Bake
Spoon the cheesecake batter over the cooled crusts, filling each liner about three-quarters full. Bake for 16 to 18 minutes, or until the centers look just set and give a slight jiggle when nudged. Resist the urge to overbake—Mini Cheesecakes continue to firm up as they cool, and a little wobble means a creamy interior.
Step 5: Cool and Chill
Turn off the oven, crack the door open, and let the cheesecakes cool inside for 10 minutes. This gentle cooling helps prevent cracks. Then move them to a wire rack to cool completely. Once they’re at room temperature, transfer to the fridge for at least 2 hours (overnight is even better). Chilling sets the texture and makes them easy to top and serve.
How to Serve Mini Cheesecakes
Garnishes
Mini Cheesecakes are a blank canvas for delicious toppings. Pile on fresh berries, spoon over a vibrant fruit compote, drizzle with rich chocolate ganache, or crown with a cloud of whipped cream. Each option adds color and flavor, letting you customize desserts for every mood or occasion.
Side Dishes
Pair your Mini Cheesecakes with fresh fruit salad, a scoop of sorbet, or even a simple espresso for a café-style finish. Their petite size makes them perfect for a dessert platter alongside other bite-sized treats—think chocolate truffles or lemon bars for a sweet spread.
Creative Ways to Present
For parties, arrange Mini Cheesecakes on a tiered stand for a show-stopping centerpiece, or serve them in individual jars for a trendy twist. If you’re feeling extra festive, swirl a bit of jam into the batter before baking or use themed liners and toppers for holidays and celebrations.
Make Ahead and Storage
Storing Leftovers
Mini Cheesecakes keep beautifully in the fridge. Simply store them in an airtight container for up to five days. Their flavor actually deepens after a day, making them even more irresistible as leftovers.
Freezing
Want to get ahead? Once fully chilled, wrap each cheesecake tightly in plastic wrap and place in a freezer-safe bag or container. They’ll stay fresh for up to two months. Thaw overnight in the refrigerator before serving for the best texture.
Reheating
Cheesecakes are best enjoyed cold or at room temperature, so there’s no need to reheat. If you prefer them a bit softer, simply let them sit out for about 10 minutes before serving—no oven required.
FAQs
Can I use a different type Dessert
Absolutely! While graham cracker crust is classic, you can experiment with crushed cookies like Oreos, vanilla wafers, or even gingersnaps for a unique twist. Just swap them in for the graham cracker crumbs and follow the same method.
Why did my Mini Cheesecakes crack on top?
Cracks usually happen from overmixing the filling or baking at too high a temperature. Be gentle when mixing and always bake at the recommended temperature. Letting them cool slowly in the oven also helps prevent cracks and keeps the tops smooth.
Can I make Mini Cheesecakes gluten-free?
Yes! Simply use gluten-free graham crackers or cookies for the crust. All other ingredients in the filling are naturally gluten-free, so it’s an easy swap for anyone with dietary restrictions.
How do I know when Mini Cheesecakes are done baking?
Look for centers that are set but still have a slight jiggle when you gently move the pan. They’ll finish firming up as they cool, so don’t wait for them to be completely solid in the oven or they’ll be overbaked.
What are some fun topping ideas for Mini Cheesecakes?
Let your imagination run wild! Try lemon curd, caramel sauce, toasted coconut, crushed nuts, or even edible flowers for a whimsical touch. Seasonal fruit and chocolate shavings are always a hit, too.
Final Thoughts
I can’t recommend Mini Cheesecakes enough—they’re a true crowd-pleaser and honestly so much fun to make. Whether you’re baking for a celebration or just treating yourself, these little cheesecakes bring plenty of joy in every bite. Give them a try and watch them disappear faster than you can say “save me another!”
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Mini Cheesecakes Recipe
- Total Time: 38 minutes plus chilling time
- Yield: 12 mini cheesecakes 1x
- Diet: Non-Vegetarian
Description
These Mini Cheesecakes are a delightful handheld dessert perfect for any occasion. Featuring a buttery graham cracker crust and a smooth, creamy filling, they are easy to make and can be customized with your favorite toppings like fresh berries or chocolate ganache. Ideal for parties, celebrations, or a simple sweet treat.
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- Pinch of salt
Optional toppings:
- Fresh berries
- Fruit compote
- Chocolate ganache
- Whipped cream
Instructions
- Preheat and prepare crust: Preheat the oven to 325°F (160°C). Line a 12-cup muffin pan with paper liners. In a small bowl, combine graham cracker crumbs, sugar, and melted butter, mixing until the texture resembles wet sand. Divide the mixture evenly among the liners (about 1 tablespoon each) and press firmly into the bottom. Bake the crusts for 5 minutes, then remove and set aside.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add sugar and mix until fully incorporated. Beat in the eggs one at a time, ensuring each is well combined. Stir in sour cream, vanilla extract, and a pinch of salt. Mix until smooth, taking care not to overmix.
- Assemble and bake: Spoon the batter evenly over the crusts, filling each liner about 3/4 full. Bake for 16 to 18 minutes, or until the centers are just set and slightly jiggly. Turn off the oven, crack the door open, and let the cheesecakes cool inside for 10 minutes.
- Cool and chill: Transfer cheesecakes to a wire rack to cool completely. Refrigerate for at least 2 hours or overnight for best texture.
- Add toppings and serve: Before serving, top with your favorite fresh berries, fruit compote, chocolate ganache, or whipped cream if desired. Enjoy chilled.
Notes
- For best results, bring all ingredients to room temperature before mixing to ensure a smooth batter.
- Mini cheesecakes freeze well—wrap tightly and thaw in the refrigerator before serving.
- For a fruity twist, try swirling a bit of your favorite jam into the batter before baking.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 14g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
