Why Youโll Love This Recipe
Mini cheesecakes are the perfect bite-sized dessert for any occasion. They are rich, creamy, and easy to make with simple ingredients. These little treats offer the same delicious flavor as a full-sized cheesecake but require less effort and time. Whether you’re serving them at a party or enjoying them as a personal treat, these mini cheesecakes are sure to be a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Graham cracker crumbs
- Granulated sugar
- Melted butter
- Cream cheese
- Eggs
- Vanilla extract
- Sour cream
- Powdered sugar
- Optional toppings: fruit, chocolate, caramel, whipped cream
Directions
- Prepare the Crust: Preheat your oven to 325ยฐF (163ยฐC). Line a muffin tin with cupcake liners. In a bowl, mix the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottoms of the liners to form the crusts. Bake for 5 minutes, then let cool.
- Make the Filling: Beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract and sour cream until fully combined.
- Fill the Cups: Spoon the cheesecake batter over the cooled crusts, filling each liner nearly to the top.
- Bake: Bake for 18-20 minutes until the centers are set. Remove from the oven and let them cool at room temperature before transferring them to the refrigerator to chill for at least 2 hours.
- Add Toppings & Serve: Once chilled, top with fruit, chocolate drizzle, or whipped cream before serving.
Servings and Timing
- Servings: Makes 12 mini cheesecakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Chill Time: 2 hours
- Total Time: About 2 hours 35 minutes
Variations
- Chocolate Mini Cheesecakes: Add cocoa powder to the batter and top with chocolate ganache.
- Berry Delight: Swirl in raspberry or strawberry puree before baking.
- Caramel Pecan: Drizzle caramel and sprinkle chopped pecans on top.
- Oreo Cheesecakes: Use crushed Oreo cookies instead of graham crackers for the crust.
- Lemon Cheesecakes: Add lemon zest and a little lemon juice for a refreshing twist.
Storage/Reheating
- Refrigeration: Store mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze without toppings in an airtight container for up to 3 months. Thaw in the refrigerator before serving.
- Reheating: These are best served cold, but if you prefer them slightly warm, let them sit at room temperature for 10-15 minutes before eating.
FAQs
How do I prevent cracks in my mini cheesecakes?
Avoid overmixing the batter and do not overbake. Let them cool gradually to prevent cracking.
Can I make these ahead of time?
Yes! Mini cheesecakes can be made a day or two in advance and stored in the refrigerator.
Can I use a different type of crust?
Absolutely! You can use crushed Oreos, Biscoff cookies, or even nuts for the base.
Do I need a water bath for mini cheesecakes?
No, mini cheesecakes do not require a water bath like full-sized cheesecakes.
Can I use low-fat cream cheese?
Yes, but full-fat cream cheese provides the best texture and flavor.
How do I remove mini cheesecakes from the liners?
Chill them completely before peeling off the liners for clean edges.
What toppings work best?
Fresh berries, chocolate drizzle, caramel sauce, or whipped cream are all great options.
Can I make these without a muffin tin?
Yes, you can use silicone molds or small ramekins instead.
Can I substitute sour cream?
Yes, Greek yogurt or heavy cream can be used instead of sour cream.
Why are my cheesecakes sinking in the middle?
Overmixing or opening the oven too soon can cause sinking. Bake until just set and let them cool slowly.
Conclusion
Mini cheesecakes are an easy, delicious, and versatile dessert perfect for any occasion. Whether you enjoy them plain or dressed up with toppings, they are sure to satisfy any sweet craving. Try different variations to find your favorite, and enjoy these creamy, bite-sized treats!
PrintMini Cheesecakes
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 28 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Theseย mini cheesecakesย are creamy, rich, and perfect for any occasion. Made with a buttery graham cracker crust and a smooth, velvety cheesecake filling, they are easy to prepare and great for parties, gatherings, or even as a make-ahead dessert.
Ingredients
For the crust:
- 1 cup graham cracker crumbs (about 8 full crackers)
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 tbsp sour cream
Optional toppings:
- Fresh berries (strawberries, raspberries, or blueberries)
- Whipped cream
- Chocolate drizzle
- Caramel sauce
Instructions
-
Preheat oven & prepare muffin tin:
- Preheat your oven toย 325ยฐF (163ยฐC).
- Line a 12-cup muffin tin with cupcake liners.
-
Make the crust:
- In a small bowl, mix theย graham cracker crumbs, sugar, and melted butterย until well combined.
- Evenly divide the mixture among the muffin liners, pressing it firmly into the bottom.
- Bake forย 5 minutes, then let it cool while preparing the filling.
-
Prepare the cheesecake filling:
- In a medium bowl, beat theย cream cheeseย andย sugarย until smooth.
- Add theย vanilla extract, egg, and sour cream, mixing until just combined (do not overmix).
-
Assemble & bake:
- Spoon the cheesecake batter evenly over the crusts.
- Bake forย 15โ18 minutes, or until the centers are set but still slightly jiggly.
- Let cool in the pan forย 10 minutes, then transfer to a wire rack to cool completely.
-
Chill & serve:
- Refrigerate for at leastย 2 hoursย before serving.
- Add your favorite toppings and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up toย 5 days.
- These can beย frozenย for up toย 3 monthsโjust thaw overnight in the fridge before serving.
- For a chocolate twist, addย 2 tbsp cocoa powderย to the cheesecake batter.
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