These Mini Cheesecakes are the perfect bite-sized indulgence, combining creamy richness with a buttery, crumbly crust. Each velvety bite melts in your mouth, offering a luscious balance of sweet and tangy flavors. Ready in just 20 minutes of prep and 18 minutes of baking, they’re surprisingly simple to make yet feel decadently special.
The smooth, silky filling contrasts beautifully with the crisp base, creating a texture that’s utterly irresistible. After a quick 3-hour chill, they’re ready to impress at any gathering or satisfy your sweet tooth at home.
Packed with creamy richness and a hint of vanilla, these mini delights are as versatile as they are delicious. Top them with fresh berries, a drizzle of caramel, or a sprinkle of chocolate for a personalized touch. Each cheesecake is a little masterpiece, offering a luxurious treat without the fuss of a full-sized dessert. Whether you’re hosting a party or treating yourself, these Mini Cheesecakes are sure to delight with their perfect blend of flavor, texture, and charm.
Ingredients for Mini Cheesecakes
- 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 (use full-fat for best texture)
- ½ cup (100 g) granulated sugar
- ½ cup (80 g) sour cream (Greek yogurt can be substituted)
- ¾ teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 large eggs, lightly beaten, room temperature preferred
Step-by-Step Instructions
- Preheat the oven: Set your oven to 325°F (160°C). Line a 12-count muffin tin with paper liners and set aside.
- Prepare the crust: In a medium-sized bowl, mix graham cracker crumbs and 1 ½ Tablespoons sugar. Add melted butter and stir until the mixture is moist and fully combined.
- Assemble the crust: Portion 2-3 teaspoons of the crust mixture into each muffin liner. Use a spoon or the bottom of a ¼ cup measuring cup to press the crumbs firmly and evenly into the bottom of each liner. Set aside.
- Make the cheesecake filling: In a stand mixer or large bowl with an electric mixer, beat the cream cheese on low speed until smooth and creamy (avoid overmixing to prevent air bubbles).
- Add sugar: Mix in the sugar until well combined.
- Incorporate remaining ingredients: Add sour cream, vanilla extract, and salt. Mix until smooth, scraping the sides and bottom of the bowl to ensure no lumps remain.
- Add eggs: Gradually add the beaten eggs, one at a time, mixing on low speed until just incorporated. Avoid overmixing.
- Fill the liners: Evenly divide the batter among the prepared muffin liners (an ice cream scoop with a lever release works well for this).
- Bake: Place in the oven and bake for 17-20 minutes, or until the edges are lightly golden and the centers are set. Do not overbake, as this can dry out the cheesecakes.
- Cool and chill: Allow the cheesecakes to cool completely at room temperature. Gently remove them from the muffin tin and refrigerate for 2-3 hours to chill thoroughly.
- Serve: Top with whipped cream, strawberry sauce, blueberry sauce, or chocolate ganache, if desired. Enjoy!
Topping Ideas to Elevate Your Mini Cheesecakes
Transform your mini cheesecakes into a dessert masterpiece with these topping ideas! Try a dollop of whipped cream and fresh berries for a classic touch. For a fruity twist, drizzle with strawberry sauce or blueberry compote. Chocolate lovers can’t go wrong with a smooth chocolate ganache or a sprinkle of chocolate shavings. Feeling adventurous? Add a pinch of sea salt or a drizzle of caramel for a sweet-and-salty combo.
Storage Tips to Keep Your Cheesecakes Fresh
Store your mini cheesecakes in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them individually on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before serving. Avoid leaving them at room temperature for more than 2 hours to maintain their creamy texture.
Time-Saving Tips for Busy Bakers
Short on time? Use pre-made graham cracker crusts instead of making your own. Soften cream cheese quickly by microwaving it in 10-second intervals. To speed up chilling, place the cheesecakes in the freezer for 30-45 minutes instead of the fridge. These small adjustments can save you precious minutes without compromising on flavor!
Recipe Variations to Mix It Up
Customize your mini cheesecakes with these fun variations! Swap graham cracker crumbs for Oreo crumbs for a chocolatey crust. Add lemon zest or cocoa powder to the batter for a citrusy or chocolate twist. For a festive touch, mix in crushed peppermint or pumpkin puree during the holiday season. The possibilities are endless!
Equipment Guidance for Perfect Results
For best results, use a stand mixer or hand mixer to ensure a smooth cheesecake batter. A muffin tin with paper liners makes portioning and cleanup a breeze. An ice cream scoop with a lever release helps evenly distribute the batter. Don’t forget a spatula to scrape the bowl and ensure no lumps remain!
Mini Cheesecakes
Ingredients
Graham cracker crust
- ¾ cup graham cracker crumbs (85 g)
- 1 ½ Tablespoons granulated sugar
- 4 Tablespoons salted butter melted
Mini Cheesecakes
- 16 oz softened cream cheese (455 g)
- ½ cup sugar (100 g)
- ½ cup sour cream (80 g)
- ¾ teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 large eggs lightly beaten, room temperature preferred
Instructions
- Preheat oven to 325F (160C) and line a 12-count muffin tin with paper liners. Set aside.
- In a medium-sized bowl stir together graham cracker crumbs and 1 ½ Tablespoons sugar. Add melted butter and stir again until ingredients are moistened and completely combined.
- Portion 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 tamp down crumbs so they are evenly packed into the bottom of each liner. Set aside while you prepare your mini cheesecake filling.
- Place cream cheese in the bowl of a stand mixer (or in a large bowl and use an electric mixer) and stir on low speed until smooth and creamy (don’t whip the cream cheese or excessively beat it, you don’t want to incorporate too much air into the batter).
- Add sugar and stir again until well-combined.
- Add sour cream, vanilla extract, and salt. Stir until ingredients are well-combined, pausing occasionally to scrape the sides and bottom of the bowl so there are no lumps.
- Gradually add eggs, one at a time, until just incorporated. Keep the mixer on low-speed and do not over-beat. Once again scrape the sides and bottom of the bowl and stir on low-speed once more to ensure ingredients are completely combined.
- Evenly divide batter into muffin tin liners (I like to use an ice cream scoop with a lever release to do this, just makes it easy!).
- Transfer to 325F (160C) oven and bake for 17-20 minutes or until edges are just beginning to turn a very light golden brown and centers are set. Do not over-bake or the texture will be dry and mealy.
- Allow cheesecakes to cool completely to room temperature and then gently remove each mini cheesecake from muffin tin. Transfer to refrigerator and chill completely (about 2-3 hours) before serving.
- If desired, top with whipped cream, strawberry sauce, blueberry sauce, or chocolate ganache!