Mini Cheesecakes

Short Description

Mini Cheesecakes are creamy, delicious, and perfectly portioned desserts with a buttery graham cracker crust and a rich cheesecake filling. These bite-sized treats are great for parties, holidays, or whenever you want a small but indulgent dessert.

Why You’ll Love This Recipe

• Individual servings make them perfect for gatherings
• No water bath required, making them easy to bake
• Smooth and creamy texture with a crisp crust
• Versatile with various topping options
• Can be made ahead for convenience

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• Graham cracker crumbs
• Granulated sugar
• Melted butter

For the Cheesecake Filling:

• Cream cheese (softened)
• Granulated sugar
• Vanilla extract
• Eggs
• Sour cream
• Lemon juice (optional, for a slight tang)

For the Toppings (Optional):

• Fresh berries
• Chocolate drizzle
• Whipped cream
• Caramel sauce

Directions

1. Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
3. Press about a tablespoon of the mixture into the bottom of each cupcake liner.
4. Bake for 5 minutes, then let cool slightly.
5. In a large bowl, beat the softened cream cheese and sugar until smooth.
6. Add vanilla extract, eggs, sour cream, and lemon juice, mixing until fully combined.
7. Spoon the cheesecake batter evenly over the crusts.
8. Bake for 18-20 minutes, or until the centers are set but slightly jiggly.
9. Let cool to room temperature, then refrigerate for at least 2 hours before serving.
10. Top with your favorite toppings and enjoy!

Servings and Timing

• Servings: 12 mini cheesecakes
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 35 minutes

Variations

• Chocolate Lovers: Add melted chocolate to the batter for a chocolate cheesecake.
• Fruit Swirl: Swirl in raspberry or strawberry sauce before baking.
• Cookie Crust: Use crushed Oreos instead of graham crackers.
• Pumpkin Spice: Add pumpkin puree and cinnamon for a fall-inspired treat.
• Nutty Crunch: Sprinkle chopped nuts on top for extra texture.

Storage/Reheating

• Store mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
• Freeze for up to 2 months; thaw in the fridge before serving.
• Best served chilled; no reheating required.

FAQs

Can I make these ahead of time?

Yes! They actually taste better after chilling overnight.

Do I need a water bath for mini cheesecakes?

No, they bake perfectly without one.

Can I use a different crust?

Yes! Crushed cookies, pretzels, or nuts make great alternatives.

How do I prevent cracks in my cheesecakes?

Avoid overmixing the batter and don’t overbake.

Can I make these without cupcake liners?

Yes, just grease the muffin tin well.

What’s the best way to remove them from the pan?

Chill them first, then gently lift with a butter knife.

Can I use low-fat cream cheese?

Yes, but full-fat gives the best creamy texture.

How do I know when they’re done baking?

The centers should be slightly jiggly but set around the edges.

Can I add mix-ins to the batter?

Absolutely! Try chocolate chips, fruit puree, or spices.

Can I make these gluten-free?

Yes, just use gluten-free graham crackers for the crust.

Conclusion

Mini Cheesecakes are the perfect bite-sized dessert for any occasion. They’re creamy, customizable, and easy to make ahead. Whether you top them with berries, chocolate, or caramel, these little treats are sure to impress!

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