This is perfectly creamy, homemade Mini Cheesecake Recipe has a buttery graham cracker crust! Great for entertaining, parties or when you just need a few bites of cheesecake! These cheesecake bites are made in a muffin pan and are absolutely irresistible.
Looking for a classic regular size cheesecake? Try my Perfect Cheesecake Recipe!
This is an easy mini cheesecake recipe!
Isn’t the first bite of cheesecake always the best? I mean, I always enjoy the whole slice, but my husband and I always fight over the first fork. That’s why I love this mini cheesecake recipe so much – each bite-sized dessert will bring you joy from the first taste over and over again! Also, forks are an option here, and that’s always a plus!
Unlike a classic cheesecake, this mini cheesecake recipe doesn’t require as much effort. No double boiler required, no guesswork about when it’s actually done, no leaving it in the oven after baking…there really isn’t much tolerance for mistakes, making it a great recipe to try if you’ve made it before nervous about making a whole cheesecake!
Why these are the best
This mini cheesecake recipe is great for so many reasons!
- Just 7 simple ingredients!
- Totally open to customization! This is a great basic cheesecake recipe, perfect for those who like to keep it traditional or simple. But you can top these minis with fruit, candy, caramel, whipped cream… the list goes on and on!
- Perfect for parties. This is a great dessert recipe for a large crowd. They’re easy to eat and everyone loves cheesecake. With different toppings on the cheesecakes, you get an impressive dessert platter!
- They can be made in advance! This cheesecake recipe requires cooling time, which is great if you want to prep and not have to worry about dessert the day you’re entertaining guests.
But can’t you just turn any cheesecake recipe into minis?
Yes, you definitely can, BUT I’ve done the work for you here, scaling the recipe perfectly to make 12 mini cheesecakes. It would take a little more guesswork to take a full-size cheesecake recipe and modify it for minis. I want to make your life easier!
Ingredients for the mini cheesecake recipe
This is a pretty easy cheesecake recipe, so you only need 7 ingredients total. Read through this short list before you begin, and don’t forget to scroll to the bottom of this post for the full recipe and instructions.
For the crust
- Graham crackers: To prepare the crumbs, use a food processor or simply crush them by hand in a Ziploc bag with a rolling pin. You can use honey grahams, cinnamon grahams, or even chocolate grahams. It’s all up to you!
- granulated sugar: This will add a touch of sweetness to your crust.
- Melted butter: I like to use salted butter in his recipe as I think it balances the sweetness perfectly. Also, you don’t add any extra salt to the crust.
For the creamy cheesecake filling
- cream cheese: I used 2 (8-ounce) blocks of cream cheese totaling 16 ounces. Make sure your cream cheese is soft at room temperature. This will ensure the cheesecake doesn’t get lumpy and mixes well.
- sour cream: Make sure it is also at room temperature. If all of the ingredients are at room temperature, your recipe will bake evenly.
- granulated sugar. In classic cheesecake, I prefer granulated sugar over brown sugar.
- vanilla extract: Vanilla extract pairs well with cream cheese, adding richness and depth to the flavor. Vanilla beans are also great in cheesecake!
- eggs: Use large eggs when baking unless otherwise noted. Different egg sizes can add too much (or too little) moisture to your recipe. Also, make sure these are room temperature!
How to make mini cheesecakes
Enough talking, let’s start with these delicious cheesecakes! If you’re not planning to surprise your family or significant others with this dessert, it’s not a bad idea to get help from little hands. Especially if you need help deciding on the topping!
Make the graham cracker crust
preparatory work: Preheat your oven to 325°F. Line a standard sized muffin tin with cupcake liners and set aside. I definitely recommend using ramekins in this recipe instead of coating the pan and baking without. The liners make these clean but are MUCH easier to remove from the pan and stay intact.
Simply mix together the graham cracker crumbs, sugar, and butter in a mixing bowl, then simply press the mixture firmly into the molds. Bake the crusts for 5 minutes until lightly golden brown.
Make the cheesecake filling and bake
The cheesecake filling is easy to assemble. As I mentioned above, make sure all the ingredients are at room temperature and you’re good to go! Simply mix together the cream cheese and sour cream in your food processor using the mixer attachment. When everything is smooth, add sugar and vanilla. Finally, add the eggs one at a time until smooth, scraping down the sides of the bowl as needed. That’s it!
Bake them until the top is set, about 20 minutes, then let them cool in the pan for about an hour. Then take them out of the pan and put them in the fridge for at least 3 to 3 hours, but you can also do it overnight!
But why don’t you need a water bath?
The simple answer is size! When baking a full size cheesecake, it needs to bake evenly. The steam emitted by a water bath in the oven ensures even baking and prevents cracking. The beauty of mini cheesecakes is that they bake much faster and the edges and centers don’t take nearly as long to set as a traditional cheesecake recipe.
Tips for making the best mini cheesecakes
Mini cheesecakes are the best because they sound super fancy but are relatively quick to make! Here are some additional tips for guidance:
- Don’t mix the batter too much: Over-mixing can introduce too much air into the batter, causing extra air bubbles to form. This can cause the cheesecakes to crack or puff up too much during baking.
- This is how you can tell when they’re done: As mentioned above, the tips should look tight, but it’s okay if the middle is still a little wobbly. The cheesecakes will firm up a bit as they cool.
- Press the crust firmly into the liners: You can use a smaller measuring cup to help, or just use your hand, but make sure the graham cracker crust is really firm in it so it doesn’t crumble.
Topping Ideas/Variations
Keep these bite-sized cheesecakes as simple as you like, or get creative and spice them up. Here are a few ideas:
- whipped cream is ALWAYS an easy and delicious cheesecake topping!
- Fresh fruit – Strawberries, blueberries and raspberries taste delicious on the cheesecake and make a super nice presentation too!
- cake fillingcherry pie filling in particular is a classic on cheesecake!
- Make them citrus: A tablespoon of lemon zest in the cheesecake filling and slathering lemon curd on top after they’re baked is so delicious!
- chocolate or caramel sauce. Both are delicious!
- Caramel sauce and chopped pecans make them Turtle Cheesecake!
- Any Chopped nuts would work, even the wet walnuts with ice cream topping are delicious!
- Mix in something Mini chocolate chips pour into the cheesecake batter. half a cup should be enough!
How to store mini cheesecakes
Store this cheesecake in an airtight container in your refrigerator for up to 3 days (if it takes you that long!). TIP – Save them before you occupy them. Whipped cream doesn’t keep well!
Can I Freeze Mini Cheesecakes?
Yes! Freeze these bite-sized cheesecakes in an airtight container or a tightly sealed freezer bag for up to 3 months. Let them thaw in the fridge overnight when you want to eat them again.
Looking for more cheesecake recipes? Try these:
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Description
These perfectly creamy, homemade Mini Cheesecake are perfectly creamy on a buttery graham cracker crust. Absolutely perfect for any occasion!
Crust:
- 1 cup Graham breadcrumbs
- 3 tablespoons granulated sugar
- 3 and 1/2 tablespoon butter, melted
Cheesecake Filling:
- 2 (8-ounce) blocks of cream cheese, room temperature (16 ounces in total)
- 1/3 cup Room temperature sour cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
For the crust:
- Preheat the oven to 325°F. Line a standard sized muffin tin with cupcake liners and set aside.
- In a large mixing bowl, whisk together the graham cracker crumbs and sugar.
- Add the butter and stir until well combined.
- Divide mixture evenly among all 12 ramekins and press firmly into an even layer to form a crust.
- Bake at 180°C for 5 minutes until lightly golden brown. Remove from the oven and set aside.
For the filling:
- In the bowl of your stand mixer fitted with the mixer attachment, mix the cream cheese and sour cream on medium speed until smooth.
- Add the sugar and vanilla and mix until well combined. If necessary, scrape the sides of the bowl.
- Turn the mixer to low, add the eggs one at a time and mix until well combined.
- Divide the batter evenly among all 12 ramekins, filling each ramekin almost to the brim.
- Bake at 180°C for 17-20 minutes or until the top of the cheesecakes are set.
- Remove from the oven and let cool in the pan for 1 hour.
- Carefully remove the cheesecakes from the pan and place in an airtight container in the refrigerator for 4 hours or overnight.
- Top with whipped cream, fruit, chocolate sauce or caramel.
Remarks
Store airtight in the refrigerator for up to 3 days.
Keywords: Mini Cheesecakes, Individual Cheesecakes, Mini Cheesecake Mugs, Cheesecake Recipe, Cookies and Mugs
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