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Mini Cheesecakes Recipe


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4.2 from 143 reviews

  • Author: admin
  • Total Time: 40 minutes (plus chilling time)
  • Yield: 12 mini cheesecakes 1x
  • Diet: Vegetarian

Description

These Mini Cheesecakes are creamy, rich, and perfectly portioned bite-sized desserts. Featuring a buttery graham cracker crust and a smooth cream cheese filling, they are baked to perfection and can be topped with fresh berries or whipped cream for an elegant finish. Ideal for parties or a sweet treat any time, these cheesecakes are easy to prepare and can be made ahead for convenience.


Ingredients

Scale

Crust

  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter (melted)

Filling

  • 16 ounces cream cheese (softened)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1 tablespoon all-purpose flour

Toppings (optional)

  • Fresh berries or fruit topping
  • Whipped cream

Instructions

  1. Prepare the crust: Preheat your oven to 325°F and line a 12-cup muffin tin with paper liners. In a small bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter until the mixture is evenly moistened. Press about 1 tablespoon of this mixture firmly into the bottom of each paper liner to form the crust. Bake the crusts for 5 minutes, then remove and allow to cool slightly.
  2. Make the filling: In a large bowl, beat the softened cream cheese and 1/2 cup sugar with an electric mixer until smooth and creamy, ensuring no lumps remain. Add the eggs one at a time, beating well after each to incorporate fully. Stir in the vanilla extract, sour cream, and flour, mixing just until combined to avoid overmixing.
  3. Fill and bake: Spoon the cream cheese filling evenly into the prepared crust-lined muffin cups, filling each about three-quarters full. Place the tin in the oven and bake for 18 to 20 minutes until the centers are just set but still slightly jiggly.
  4. Cool and chill: Remove the mini cheesecakes from the oven and let them cool in the pan for about 10 minutes. Then transfer them to a wire rack to cool completely. Once cooled, refrigerate the cheesecakes for at least 2 hours to allow them to firm up completely before serving.
  5. Serve: When ready to serve, top each mini cheesecake with fresh berries or a dollop of whipped cream if desired for added flavor and presentation.

Notes

  • For a chocolate variation, fold mini chocolate chips into the cheesecake filling before baking.
  • These mini cheesecakes can be prepared in advance and stored in the refrigerator for up to 5 days.
  • For longer storage, freeze the cheesecakes and thaw them overnight in the refrigerator before serving.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American