Mini Cheesecakes Recipe

Introduction

Mini cheesecakes are delightful bite-sized treats that combine a creamy filling with a crunchy graham cracker crust. Perfect for parties or a simple dessert, these individual cheesecakes are easy to make and endlessly customizable with your favorite toppings.

Ingredients

• 2 cups graham cracker crumbs (from 28 square graham crackers)
• 5 tablespoons light brown sugar
• 8 tablespoons butter, melted
• 16 ounces (2 blocks) cream cheese, softened at room temperature
• 2/3 cup sugar
• 2 large eggs, room temperature
• 2/3 cup sour cream, room temperature
• 1 teaspoon vanilla extract or vanilla bean paste
• Optional toppings: chocolate ganache, caramel sauce, strawberry sauce, blueberry sauce, lemon curd, peanut butter frosting

Instructions

1. Step 1: Set your ingredients—cream cheese, eggs, and sour cream—out on the counter to come to room temperature for at least 1 hour, preferably 2 hours, before baking.
2. Step 2: Preheat your oven to 350°F (175°C).
3. Step 3: Stir together the graham cracker crumbs, brown sugar, and melted butter until well combined.
4. Step 4: Press about 2 tablespoons of the crumb mixture into each of 18 paper-lined muffin cups to form the crust.
5. Step 5: Beat the cream cheese on low speed, scraping down the bowl as needed, until smooth and creamy.
6. Step 6: Add sugar and continue to beat until smooth.
7. Step 7: Add eggs and vanilla extract, mixing just until combined; avoid overmixing.
8. Step 8: Stir in the sour cream until evenly incorporated.
9. Step 9: Divide the cheesecake filling equally among the muffin cups, spooning about 2 tablespoons into each.
10. Step 10: Bake on the middle rack for 15-18 minutes, or until the cheesecakes no longer look wet but the centers still jiggle slightly.
11. Step 11: Remove the cheesecakes and set them on a cooling rack.
12. Step 12: Let cool for about 45 minutes before refrigerating for at least 2 hours to set.
13. Step 13: Before serving, place the cheesecakes in the freezer for 15 minutes to help remove the paper liners easily.
14. Step 14: Remove from freezer, peel away the paper liners carefully.
15. Step 15: Arrange on a serving dish or individual plates and serve plain or topped with your favorite sauce or frosting.

Tips & Variations

• Ensure all dairy ingredients are truly at room temperature to avoid lumps in your cheesecake batter and achieve a smooth texture.
• Swap graham cracker crumbs for crushed digestive biscuits for a slightly different flavor.
• Try adding a teaspoon of lemon zest to the filling for a bright, tangy twist.
• Use different toppings like fresh berries, toasted nuts, or a dollop of whipped cream to vary the presentation and taste.

Storage

Store mini cheesecakes in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them without the paper liners, wrapped individually in plastic wrap, for up to 2 months. To serve, thaw in the refrigerator overnight and pop into the freezer for 15 minutes before removing any wrappers or liners.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make mini cheesecakes ahead of time?

Yes, mini cheesecakes can be made a day or two in advance and stored in the refrigerator. For longer storage, freezing is a good option.

Do I need to use paper liners for the muffin cups?

Paper liners make it much easier to remove the mini cheesecakes without damaging the crust and filling, so they are highly recommended.

Mini Cheesecakes Recipe

Print Recipe

★★★★★

4.6 from 61 reviews

These Mini Cheesecakes are delightful individual-sized treats perfect for any occasion. Featuring a buttery graham cracker crust and a rich, creamy filling made from cream cheese, eggs, and sour cream, they are baked to perfection until just set with a slightly jiggly center. Serve them plain or topped with your favorite sauces like chocolate ganache, caramel, or fresh fruit toppings for a versatile dessert everyone will love.

• Author: Mila
• Prep Time: 15 minutes (plus 1-2 hours for ingredients to reach room temperature)
• Cook Time: 15-18 minutes
• Total Time: 2 hours 30 minutes (including chilling time)
• Yield: 18 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 2 cups graham cracker crumbs (from 28 square graham crackers)
• 5 tablespoons light brown sugar
• 8 tablespoons butter, melted

Filling

• 16 ounces (2 blocks) cream cheese, softened at room temperature
• 2/3 cup sugar
• 2 large eggs, room temperature
• 2/3 cup sour cream, room temperature
• 1 teaspoon vanilla extract or vanilla bean paste

Optional Toppings

• Chocolate ganache
• Caramel sauce
• Strawberry sauce
• Blueberry sauce
• Lemon curd
• Peanut butter frosting

Instructions

1. Prepare Ingredients: Set out cream cheese, eggs, and sour cream at room temperature for at least 1 hour but preferably 2 hours before baking to ensure a smooth, even filling.
2. Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the cheesecakes.
3. Make Crust Mixture: Stir together graham cracker crumbs, light brown sugar, and melted butter until well combined.
4. Form Crusts: Press about 2 tablespoons of the crumb mixture firmly into the bottom of each of the 18 paper-lined muffin cups to create an even crust layer.
5. Beat Cream Cheese: Using a mixer on low speed, beat the softened cream cheese until smooth, scraping down the bowl as needed to avoid lumps.
6. Add Sugar: Add the sugar to the cream cheese and beat until the mixture is smooth and creamy.
7. Incorporate Eggs and Vanilla: Add eggs and vanilla extract just until combined; avoid overmixing to keep the texture creamy and prevent cracking.
8. Mix in Sour Cream: Fold sour cream into the mixture gently until fully incorporated for a velvety filling.
9. Fill Muffin Cups: Spoon the cheesecake filling evenly across the 18 muffin cups, approximately 2 tablespoons each, over the crusts.
10. Bake: Place the muffin pan on the middle rack of the oven and bake for 15-18 minutes until the cheesecakes appear set, no longer wet on top, but the centers still jiggle slightly.
11. Cool: Remove from the oven and place the pan on a cooling rack to cool for about 45 minutes.
12. Chill: Refrigerate the mini cheesecakes for at least 2 hours to fully set and chill before serving.
13. Freeze Briefly: Just before serving, pop the cheesecakes into the freezer for 15 minutes to help with easy removal from liners.
14. Remove Liners: Carefully peel away the paper liners from each mini cheesecake.
15. Serve: Arrange cheesecakes on a serving dish or individual plates and enjoy plain or topped with your favorite sauces or frostings.

Notes

• Bringing ingredients like cream cheese, eggs, and sour cream to room temperature is crucial for a smooth batter and avoiding lumps.
• Do not overmix after adding eggs to prevent incorporation of excess air, which can cause cracks during baking.
• The slight jiggle in the centers after baking means they are perfectly set and will firm up when chilled.
• Cooling completely before refrigeration helps prevent condensation from forming on the cheesecakes.
• Freezing briefly before peeling liners ensures cheesecakes keep their shape.
• Customize toppings according to preference for a variety of flavors.

Keywords: mini cheesecakes, individual cheesecakes, graham cracker crust, cream cheese dessert, easy cheesecake recipe, no crust cracking cheesecake