These mouthwatering mini cheesecakes Recipe offer a homemade graham cracker crust and are covered in a rich cheesecake filling. This is one super simple recipe, with numerous topping options so you can create your masterpiece!
Today’s mini cheesecake recipe is one of my favorite to use for a dessert because it is so versatile. The crust comes together easily, the cheesecake filling is so smooth and creamy, and they are done in just about 25 minutes and you avoid the whole water bath ruckus.
You can keep these mini cheesecakes plain, or pile on just about any toppings you want. This recipe makes 12 mini cheesecakes, but you can easily cut it in half or double it if you’re feeling extra. I even tossed in seven topping ideas for you to experiment with!
Why You’ll Love Mini Cheesecakes:
Much faster than a regular cheesecake, it bakes in under 20 minutes and only needs several hours to cool.
Or, if you’d like, use today’s graham cracker crust or half of a batch of my Oreo crust.
You can add some mini chocolate chips or crushed Oreo pieces to the batter if you want a chocolate cheesecake twist.
It doubles easily to make 24 mini cheesecakes!
How To Make Mini Cheesecakes Recipe
These mini cheesecakes are so easy to make-it just involves using a graham cracker crust -a very simple mixture of graham cracker crumbs, sugar, and melted butter. Now, if you don’t want to do that, you can certainly go out and purchase some pre-made graham cracker crumbs; that makes it even easier. Here’s how to throw together the crust:
- Mix the ingredients: Combine the graham cracker crumbs and sugar well, then add in the melted butter and stir that in until all crumbs are nicely moistened.
- Line your muffin pan with cupcake liners: You’ll be using the liners to pick these mini cheesecakes up when they’re done. It makes such a difference serving them as well, of course!
- Divide the mixture between the liners: I recommend pushing the crust firmly into the liners of each one using a measuring cup.
- Bake for 5 minutes: Once the crust is baked, pull out the pan from the oven and let it cool off a bit as you prepare the filling in another pan.
You will then make the cheesecake filling by mixing softened cream cheese with sour cream, granulated sugar, vanilla extract, and eggs.
Cream Cheese: For the best flavor and texture, I recommend using full-fat cream cheese. You can use reduced-fat if you prefer, but I’d steer clear of fat-free.
Sour Cream: This adds creaminess and helps lighten the thickness of the cream cheese. If you’re out of sour cream, you can swap in an equal amount of plain Greek yogurt.
Sugar & Vanilla: You’ll need 1/2 cup of sugar to sweeten the mini cheesecakes, along with some vanilla for extra flavor.
Eggs: These provide structure to the mini cheesecakes.
To prepare the filling, start by mixing the cream cheese and sour cream until they’re well blended. Then, add in the sugar and vanilla extract, making sure to scrape down the sides of the bowl after each step. Once those ingredients are combined, incorporate the eggs one at a time on low speed. Be careful not to overmix, as too much air can lead to cracks in the cheesecake.
Next, pour the filling evenly over each crust and bake for about 17-20 minutes.
Let these mini cheesecakes cool completely in that pan for about an hour or so after baking. Remove them from the pan and let them sit in an airtight container inside the fridge for at least 3-4 hours or overnight.
FAQ’s
How do you know when they’re done?
The tops of the mini cheesecakes will puff up and look set. The edges will be fully firm, while the center will still have a little jiggle. They’ll firm up as they cool and even more when chilled in the refrigerator.
Can you freeze them?
Absolutely! These freeze really well. Just pop them in a freezer bag or container for up to 3 months, and thaw them overnight in the fridge when you’re ready to enjoy.
Can I use a mini cheesecake pan for this recipe?
Yes, a mini cheesecake pan works perfectly! Because the cavities are somewhat smaller than a muffin pan, I recommend making 16 mini cheesecakes instead of 12 with this recipe.
Different Topping Options
Here are a few of my favorite toppings to use on these mini cheesecakes:
- Homemade Whipped Cream
- Salted Caramel Sauce
- Chocolate Ganache
- Blueberry Sauce
- Strawberry Sauce
- Dulce de Leche
- Homemade Lemon Curd
Baking Tips
Aside from this recipe, make sure you use a normal muffin tin instead of a mini muffin tin. For very tightly pressing the graham cracker crust into the liners, I actually think using a 1/4 to 1/3 cup measuring cup would be helpful to use to press down the mixture.
Make sure to take all your fillings out in advance so that they can reach room temperature-this ensures a lovely smooth creamy cheesecake filling!I would suggest using full-fat cream cheese and sour cream for the most authentic flavor and texture. Add the eggs, beating at low speed one at a time until they are just incorporated. Overmixing pushes too much air into the batter and can produce cracks in your cheesecake.
Mini Cheesecakes Recipe
12
servings30
minutes300
kcalIngredients
- For the graham cracker crust:
1 cup (120 grams) graham cracker crumbs
3 tablespoons (40 grams) granulated sugar
3 and 1/2 tablespoons (50 grams) unsalted butter melted
- For the cheesecake filling:
16 ounces (452 grams) of brick-style cream cheese, softened to room temperature.
1/3 cup (80 grams) of sour cream, at room temperature.
1/2 cup (100 grams) of granulated sugar
1 teaspoon of pure vanilla extract
2 large eggs, at room temperature
Directions
- Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners and set aside.
- In a large mixing bowl, combine the graham cracker crumbs and sugar. Stir the melted butter into the crumbs until all of the crumbs are moistened. Then divide the mixture among the 12 liners and press down firmly into one layer.
- Bake at 325°F (163°C) 5 min. Let cool and put aside – do not change temperature to any other setting.
- To make the cheesecake filling:
- Pour cream cheese and sour cream into a stand mixer bowl fitted with the paddle or into a large mixing bowl with an electric mixer. Beat until smooth and creamy. Add sugar and vanilla extract; mix well, scraping sides of bowl where necessary. Beat in eggs, one at a time, on low speed until just combined.
- Divide the batter evenly and pour it into the 12 prepared liners, filling to nearly top of liners.
- Bake at 325°F (163°C) for 17-20 minutes or until the tops of cheesecakes are set. Take out from oven when done; cool in pan for 1 hour
- . Remove carefully from pan; refrigerate in an airtight container 3-4 hours or overnight.
Notes
- Leftover mini cheesecakes can be stored in an airtight container in the refrigerator for up to 4 days.
Freeze: These mini cheesecakes can freeze well for 3 months. Just thaw overnight in the fridge.
Graham Cracker Crumbs: Use pre-ground graham cracker crumbs to save time. If grinding your own, you will need about 8 full sheets to make 1 cup of crumbs.
Cream Cheese: You will need to use brick-style cream cheese. Do not substitute with cream cheese spread from a tub. I always recommend using full-fat cream cheese for best results.
Sour Cream: This recipe actually does best with full-fat sour cream, but you can use it interchangeably as equal parts plain Greek yogurt if need be.
Eggs: In case you forget to take them out ahead of time, you can get eggs at room temperature by keeping them in a bowl of warm water for 5 to 10 minutes.
Nutrition Facts
12 servings per container
- Amount Per ServingCalories262
- % Daily Value *
- Total Fat
20g
31%
- Saturated Fat 12g 60%
- Cholesterol 79mg 27%
- Sodium 226mg 10%
- Potassium 79mg 3%
- Total Carbohydrate
14g
5%
- Sugars 13g
- Protein 4g 8%
- Calcium 380%
- Iron 0.4%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
