Mini Cheesecakes Recipe

Whip up these easy Mini Cheesecakes Recipe for a sweet treat that’ll have everyone begging for seconds! Perfectly creamy, bite-sized, and loaded with flavor. Get the full recipe now!

Today’s mini cheesecake recipe is basically one I turn to when I need an instant dessert fix ’cause it’s just SO versatile: the crust’s a cinch to throw together, the cheesecake filling is crazily smooth and creamy, and they’re done in about 25 minutes-no need to fuss with that water bath nonsense.

You can serve these mini cheesecakes as is or load ’em up with any toppings you are into. The recipe makes 12 but can be easily halved or doubled if you are feeling like going all out. I even threw in seven topping ideas for you to try out!

Why You’ll Love Mini Cheesecakes Recipe

Way quicker than a regular cheesecake: under 20 minutes to bake, and just a few hours to cool. You can go with the classic graham cracker crust or switch it up with a half batch of my Oreo crust.

Want a chocolate twist? Toss in some mini chocolate chips or crushed Oreo pieces for a chocolate or Oreo cheesecake vibe. And if you need more, the recipe easily doubles to make 24 mini cheesecakes!

What You Need for Mini Cheesecakes Recipe

These easy mini cheesecakes come together with just a few simple ingredients. Here are the must-haves:

Cream cheese: Just like my other cheesecake recipes, don’t go for the tub-style or low-fat stuff. Stick with block-style, full-fat cream cheese for the best results!

Sour cream: Can’t make cheesecake without it, in my opinion. It gives that perfect rich flavor. If you’re in a pinch, full-fat Greek yogurt can work too.

Butter: For this cheesecake crust, I actually recommend salted butter. If you’ve only got unsalted, that’s cool too—just add ⅛ teaspoon of salt!

How to Make Mini Cheesecakes Recipe

Mix the graham cracker crumbs and sugar, then stir in the melted butter until it’s all combined. Press the crust into 12 lined cupcake tins and set it aside.

Beat the cream cheese until smooth, then add the sugar and mix again. Add the sour cream, vanilla, and salt, mixing until everything’s combined, then add the eggs one at a time.

Spoon the batter into the cupcake liners and bake for 17-20 minutes. Let the cheesecakes cool to room temp, then take them out of the pan and chill in the fridge for 2-3 hours before serving.

Baking Tip’s

Besides this recipe, be sure to grab a regular muffin tin instead of a mini one. To really pack down that graham cracker crust into the liners, I’ve found that using a ¼ to ⅓ cup measuring cup works like a charm for pressing it down.

Also, don’t forget to take all your fillings out ahead of time so they can warm up to room temperature. This little trick helps you get a smooth and creamy cheesecake filling!

For the best flavor and texture, stick with full-fat cream cheese and sour cream. When you add the eggs, beat them in at low speed, one at a time, until just mixed in. Overmixing can pump too much air into the batter and cause cracks in your cheesecake, and nobody wants that!

FAQ’s for Mini Cheesecakes Recipe

1. Can I prepare cheesecakes ahead of time?
Mini cheesecakes can be prepared up to 2 days prior to the service time. Just keep them in an air-tight container and chill until service time.

2. Can mini cheesecakes be frozen?
Absolutely! Let them cool completely, then wrap each cheesecake in plastic wrap and place them in a freezer-safe bag or container. They will keep up to 2 months. Thaw in the fridge before serving.

3. Do I need to use graham cracker crust or can I use any other?
Of course! You can use crushed Oreos, digestive biscuits, or even a ginger snap crust for a different flavor twist.

4. What toppings can I use?
The sky’s the limit! Fresh fruit, caramel drizzle, chocolate ganache, whipped cream, or even crushed candy bars work really well. So feel free to get creative and mix and match!

5. Why did my mini cheesecakes sink in the middle?
The cheesecakes will overcook if the batter gets overmixed, or if they’re baked at too high a temperature. Mix the batter only until just combined and check to make sure you don’t overbake them.

6. Can I make these mini cheesecakes in something other than a muffin tin?
You can also use a silicone mold or mini tart pans if you don’t have a muffin pan; just be sure to check for done-ness by decreasing the bake time a bit.

7. How will I know my mini cheesecakes are ready?
They’re done when the centers are set but still jiggle when you shake the pan a little bit lightly. They will firm up as they cool.

8. Can I use low-fat cream cheese or sour cream?
Richer versions of cream cheese and sour cream are best for the right texture and flavor. The low-fat versions would not make the cheesecakes creamy enough and they may not set up properly.

9. How do I prevent my cheesecakes from cracking?
Don’t overmix the batter. Don’t overbake, and let cheesecakes cool slowly. And also, the best batter is one that is smooth by the use of room-temperature ingredients.

10. Would you care to make gluten-free versions of these mini cheesecakes?
Absolutely! Easy enough, simply substitute the graham crackers with gluten-free graham crackers or simply crushed gluten-free cookies for the crust. Everything else is the same.

Mini Cheesecakes Recipe

Recipe by HEALTH PULSCourse: DessertCuisine: American

Servings

12

servings

Prep time

20

minutes

Cooking time

18

minutes

Calories

262

kcal

Total time

3

hours 

38

minutes

Ingredients

• Graham cracker crust:
  

• ¾ cup (85 g) graham cracker crumbs

• 1 ½ tablespoons granulated sugar

• 4 tablespoons salted butter, melted

• Mini Cheesecakes:
  

• 16 oz (455 g) cream cheese, softened

• ½ cup (100 g) sugar

• ½ cup (80 g) sour cream

• ¾ teaspoon vanilla extract

• ⅛ teaspoon salt

• 2 large eggs, lightly beaten (room temperature preferred

• Recommended Equipment
  

• 
  Mixing bowls

• Cupcake Pan

Directions

• Preheat the oven to 325°F (160°C) and line a 12-count muffin tin with paper liners. Set it aside.
• In a medium-sized bowl, mix together the graham cracker crumbs and 1 ½ tablespoons of sugar. Then, add the melted butter and stir again until everything’s moistened and fully combined.
  Ingredients:
  ¾ cup (85 g) graham cracker crumbs
  1 ½ tablespoons granulated sugar
  4 tablespoons salted butter
• Spoon about 2-3 teaspoons of the crust mixture into each liner in your prepared muffin tin. Use a spoon, or the clean bottom of a ¼ cup measuring cup to press the crumbs down to be evenly packed into the bottom of each liner. Set aside while you whip up your mini cheesecake filling.
  
• Cheesecake
  
• Place the cream cheese in the bowl of a stand mixer (or in a large bowl if you’re using a hand mixer) and mix on low speed until it’s smooth and creamy. Don’t whip the cream cheese or overbeat it—you want to avoid incorporating too much air into the batter.
  Ingredients:
  16 oz (455 g) softened cream cheese
• Add the sugar and mix again until it’s well combined.
  Ingredients:
  ½ cup (100 g) sugar
• Fold in the sour cream, and add the vanilla extract and the salt. Stir until all the ingredients are combined. Stop a few times to scour the sides and bottom of the pan to eliminate all lumps.
  Ingrédients:
  
  ½ cup (80 g) sour cream
  ¾ teaspoon vanilla extract
  ⅛ teaspoon salt
• Add in the eggs one at a time, beating just until incorporated. Be careful to avoid over-beating; keep the mixer on low speed. Scrape down the sides and bottom of the bowl again and beat for the last time on low speed to assure all the ingredients are well combined.
  Ingredients:
  Adding
  2 large eggs
• Put equal amount of batter in the muffin tin liners (I find it best using an ice cream scoop with a lever; it makes it very easy!). Bake in oven at 325°F (160°C) for 17-20 minutes, when the edges just start to set and are light golden brown on the edges and the centers are set. Do not overbake or the texture will turn dry and mealy.
• Let the cheesecakes cool completely to room temperature; carefully remove each mini cheesecake from the muffin tin. Finish by transferring them to the refrigerator and chilling completely (about 2-3 hours) before serving.
• Which, if you like, you can top with whipped cream, strawberry sauce, blueberry sauce, or chocolate ganache!
  

Notes

• Doubling:
  This recipe easily doubles without any problem or alteration.
• 
  
  Storage:
  Mini cheesecakes can be kept in an airtight container in the refrigerator for up to a week. They also freeze well, so you can keep them frozen (in an airtight container) for several months.