These Mini Cheesecake Recipe are the perfect bite-sized treat if you’re craving cheesecake but don’t want to commit to a full-sized version! Made with a buttery graham cracker crust and a smooth, creamy cheesecake filling, they are quick to bake and absolutely delicious. Top them with berries, whipped cream, caramel, or a chocolate drizzle for a dessert that’s as beautiful as it is tasty!
Table of Contents
Why You’ll Love This Recipe
✔ Perfectly Creamy & Buttery : A thick, silky cheesecake filling over a crispy, golden crust.
✔ Simple Ingredients & Quick Prep : Easy to make in just a few steps!
✔ Great for Any Occasion : Perfect for parties, birthdays, or an afternoon treat.
✔ Customizable : Add fruit, chocolate, caramel, or whipped cream for variety.
✔ Make-Ahead Friendly : Chill overnight, and these cheesecakes taste even better!
Ingredients
For the Graham Cracker Crust:
- Graham Crackers : Classic cheesecake base with a buttery crunch.
- Granulated Sugar : Adds a hint of sweetness to the crust.
- Melted Unsalted Butter : Helps the crust hold together.
For the Cheesecake Filling:
- Softened Cream Cheese : The key ingredient for smooth, creamy richness.
- Granulated Sugar : Lightly sweetens the filling.
- Vanilla Extract : Brings a warm, sweet flavor.
- Large Egg : Helps the cheesecake set properly.
- Sour Cream : Adds a slight tang and extra creaminess.
- Optional: Lemon Juice : Brightens the flavor with a hint of freshness.
For the Toppings (Optional but Delicious!):
- Fresh Berries : Strawberries, raspberries, or blueberries for a fresh twist.
- Whipped Cream : Light and airy contrast to the rich cheesecake.
- Chocolate Drizzle : A decadent touch of sweetness.
- Caramel Sauce : Buttery, rich flavor for an indulgent topping.
👉 The complete ingredient list with measurements is in the recipe card below!
How to Make Mini Cheesecakes
Step 1: Prepare the Crust
- Preheat oven to 325°F (163°C).
- Line a 12-cup muffin tray with cupcake liners.
- In a bowl, mix together graham cracker crumbs, melted butter, and granulated sugar.
- Divide the crust mixture evenly among the liners and press firmly into the bottoms.
- Bake for 5 minutes, then let cool while preparing the filling.
Step 2: Make the Cheesecake Filling
- In a mixing bowl, whisk softened cream cheese and sugar until smooth.
- Add vanilla extract, egg, sour cream, and lemon juice (if using).
- 💡 Mix until smooth, but don’t overmix to avoid cracks!
Step 3: Fill & Bake
- Spoon the cheesecake filling evenly over the cooled crusts.
- Bake for 15-18 minutes, until the centers are just set and have a slight jiggle.
Step 4: Cool & Chill
- Let the cheesecakes cool in the pan for 10 minutes.
- Refrigerate for at least 2 hours (or overnight) for the best flavor.
Step 5: Top & Enjoy!
- Add your favorite toppings: fresh berries, whipped cream, caramel, or chocolate drizzle.
- Serve chilled and enjoy every creamy bite! 😋
Pro Tips for the Perfect Mini Cheesecakes
✔ Use Room Temperature Ingredients : Ensures a smooth, lump-free batter.
✔ Avoid Overmixing : Mix just until combined to prevent cracks.
✔ Cool Slowly : Prevents sinking and cracking.
✔ Refrigerate for the Best Texture : Chilling enhances flavor and texture!
✔ Make-Ahead Friendly : Store in the fridge for up to 3 days or freeze for later.
How to Serve
These mini cheesecakes are delicious on their own, but you can dress them up with fun toppings!
- 🍓 Fruit Lovers: Top with strawberries, blueberries, or raspberries.
- 🍫 Chocolate Lovers: Drizzle with melted chocolate or Nutella.
- 🍯 Classic Combo: Add caramel drizzle & whipped cream.
- 🥜 Nutty Twist: Sprinkle with chopped almonds or pecans.
Make-Ahead & Storage
Storing Leftovers
- Keep refrigerated in an airtight container for up to 3 days.
Freezing
- Freeze without toppings in an airtight container for up to 3 months.
- Thaw overnight in the refrigerator before serving.
Reheating
No need to reheat just grab and enjoy straight from the fridge!
Mini cheesecakes are versatile and pair beautifully with a variety of foods and drinks:
Dessert Spread: Add mini cheesecakes to a dessert table featuring Dubai chocolate bars for a variety of flavors.
Savory Pairing: Serve alongside our breakfast pizza recipe for a sweet and savory brunch.
FAQs
1. Can I Use a Different Crust?
Yes! Try using Oreo crumbs, Biscoff cookies, or digestive biscuits for a unique twist.
2. What If I Don’t Have a Muffin Tray?
Use ramekins or a small cheesecake pan as an alternative.
3. How Do I Prevent Cracks in My Cheesecakes?
✔ Don’t overmix the batter.
✔ Avoid overbaking – they should jiggle slightly in the center.
✔ Cool slowly before refrigerating.
4. Can I Make These Into a Full-Size Cheesecake?
Yes! Double the recipe and bake in an 8-inch springform pan for 40-45 minutes.
Conclusion
These smooth, creamy, and rich Mini Cheesecakes are guaranteed to be a hit at any gathering! Top them with fruit, chocolate, or caramel whatever suits your cravings.
Make them for birthdays, celebrations, or just because you deserve a treat! 🍰💖😋
Mini Cheesecakes
Equipment
- Muffin Tin
- Cupcake Liners
- Mixing Bowl
- Electric Mixer
Ingredients
For the Crust
- 1 cup graham cracker crumbs about 8 crackers
- 2 tbsp granulated sugar
- 3 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
- 2 tbsp sour cream
- 1 tsp lemon juice optional, for brightness
For the Topping (Optional)
- fresh berries strawberries, raspberries, or blueberries
- whipped cream
- chocolate drizzle
- caramel sauce
Instructions
- Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Divide the mixture evenly among the liners, pressing firmly into the bottoms. Bake for 5 minutes, then set aside to cool.
- In a mixing bowl, beat softened cream cheese and sugar until smooth.
- Mix in vanilla, egg, sour cream, and lemon juice until just combined. Do not overmix.
- Spoon the filling evenly over the cooled crusts. Bake for 15-18 minutes, until the centers are just set.
- Let cool in the pan for 10 minutes, then transfer to the fridge for at least 2 hours before serving.
- Garnish with berries, whipped cream, or chocolate drizzle. Serve chilled!