Mini Cheesecakes Recipe

Introduction

These Mini Cheesecakes are a delightful treat that’s perfect for any occasion. With a buttery graham cracker crust and creamy filling, they’re easy to make and sure to impress your guests.

Ingredients

• 1 cup (120g) graham cracker crumbs (about 8 full sheet graham crackers)
• 2 Tablespoons (25g) granulated sugar
• 3 Tablespoons (43g) unsalted butter, melted
• 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/4 cup (60g) full-fat sour cream, at room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon freshly squeezed lemon juice
• 2 large eggs, at room temperature

Instructions

1. Step 1: Preheat your oven to 350°F (177°C) and line a standard 12-count muffin pan with cupcake liners.
2. Step 2: In a medium bowl, combine the graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter. Press a heaping tablespoon of this mixture firmly into each cupcake liner to form the crust. Bake the crusts for 6 minutes, then remove from the oven.
3. Step 3: Using a mixer fitted with a paddle or whisk attachment, beat the cream cheese and 1/2 cup granulated sugar on medium-high speed until smooth and creamy, about 2 minutes.
4. Step 4: Add the sour cream, lemon juice, and vanilla extract to the cream cheese mixture and beat until fully combined.
5. Step 5: With the mixer on medium speed, add the eggs one at a time, beating just until each is combined before adding the next. Avoid over-mixing.
6. Step 6: Divide the filling evenly among the prepared crusts, filling each liner to the top.
7. Step 7 (Optional): For a water bath, boil enough water to have 1 inch deep in a large metal baking pan placed on the bottom oven rack. Immediately place the cheesecakes on the center oven rack above the water and close the oven to trap steam. This helps prevent excess sinking.
8. Step 8: Bake the cheesecakes for about 20 minutes, until the edges are set and the centers slightly jiggle when tapped.
9. Step 9: Let the pan cool on a rack for 45 minutes at room temperature, then transfer the cheesecakes to the refrigerator. Chill for at least 2 hours and up to 24 hours. To speed chilling, place in the freezer for 1 hour.
10. Step 10: Before serving, top with whipped cream piped with a Wilton 1M tip or your choice of berries, mint, or other garnishes.
11. Step 11: Store leftovers covered in the refrigerator for up to 5 days.

Tips & Variations

• Use full-fat cream cheese and sour cream to achieve the creamiest texture.
• Room temperature ingredients mix more smoothly and prevent lumps in the batter.
• Try adding a teaspoon of brewed espresso or almond extract to the filling for a flavor twist.
• Use fresh berries or fruit compote as a topping instead of whipped cream for a lighter option.
• The optional water bath method helps prevent cracks and sinking but can be skipped for a quicker bake.

Storage

Store leftover mini cheesecakes covered in the refrigerator for up to 5 days. Reheat is not recommended as these are best enjoyed chilled. You can also freeze the cheesecakes for longer storage and thaw them overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust without graham crackers?

Yes, you can substitute graham cracker crumbs with digestive biscuits, vanilla wafers, or even crushed pretzels for a savory twist.

Why should the eggs be at room temperature?

Room temperature eggs incorporate more easily into the batter, helping to create a smooth cheesecake without lumps or curdling.

Mini Cheesecakes Recipe

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★★★★★

4.8 from 107 reviews

• Author: Mariam
• Total Time: 3 hours 1 minute
• Yield: 12 mini cheesecakes 1x

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Description

These delicious Mini Cheesecakes feature a buttery graham cracker crust and a creamy, tangy cream cheese filling. Perfectly portioned for individual servings and easy to customize with your favorite toppings such as fresh berries or whipped cream. Baked gently in a water bath to prevent cracks and ensure a smooth, luscious texture.

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Ingredients

Scale 1x2x3x

Crust

• 1 cup (120g) graham cracker crumbs (about 8 full sheet graham crackers)
• 2 Tablespoons (25g) granulated sugar
• 3 Tablespoons (43g) unsalted butter, melted

Filling

• 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/4 cup (60g) full-fat sour cream, at room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon freshly squeezed lemon juice
• 2 large eggs, at room temperature

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Line a standard 12-count muffin pan with cupcake liners to prevent sticking.
2. Make the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture is sandy but holds together. Press about a heaping tablespoon of this mixture firmly into each cupcake liner to form the crust base. Bake for 6 minutes to set.
3. Make the Filling: Using a handheld or stand mixer with a paddle or whisk attachment, beat the softened cream cheese and granulated sugar on medium-high speed until completely smooth and creamy, about 2 minutes. Add the sour cream, lemon juice, and vanilla extract, mixing until fully combined.
4. Add Eggs Carefully: With the mixer running on medium speed, add the eggs one at a time, beating just until combined after each addition to avoid over-mixing.
5. Fill the Crusts: Divide the batter evenly among the crust-lined muffin cups, filling each to the top. It’s fine if the crusts remain slightly warm.
6. Prepare Optional Water Bath: To prevent excess sinking, boil enough water to fill a large metal roasting pan (about 9×13 inches) 1 inch deep. Place the roasting pan on the bottom rack of the oven. Once the pan is filled with boiling water, immediately place the cheesecakes on the center rack above. Close the oven to trap steam but do not submerge the muffin pan in water.
7. Bake the Cheesecakes: Bake for about 20 minutes until the edges are set and the centers jiggle slightly when tapped.
8. Cool and Chill: Remove the pan from the oven and place it on a cooling rack. Let the mini cheesecakes cool at room temperature for 45 minutes. Then transfer to the refrigerator to chill at least 2 hours or up to 24 hours. For faster chilling, freeze for 1 hour. Cover loosely if chilling longer than 2 hours.
9. Top the Cheesecakes: Decorate with whipped cream using a Wilton 1M piping tip and add berries, mint, or other preferred toppings. Whipped cream can be prepared up to 24 hours in advance and refrigerated.
10. Store Leftovers: Store any leftover mini cheesecakes covered in the refrigerator for up to 5 days to maintain freshness.

Notes

• Using a water bath helps prevent cracking and ensures a smooth texture but can be skipped if desired.
• Eggs should be at room temperature to help the filling mix smoothly and prevent lumps.
• Do not over-mix the batter to avoid incorporating too much air, which can cause cracking or sinking.
• Feel free to customize toppings with fresh berries, fruit compotes, chocolate shavings, or nuts.
• Butter can be browned for a deeper flavor crust variation.

• Prep Time: 15 minutes
• Cook Time: 26 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: mini cheesecake, graham cracker crust, cream cheese dessert, individual cheesecakes, easy cheesecake recipe