Short Description
Easy Mini Cheesecakes are a delightful, bite-sized dessert that combines a buttery graham cracker crust with a rich and creamy cheesecake filling. These individual cheesecakes are perfect for parties, gatherings, or simply as a quick and satisfying treat.
Why You’ll Love This Recipe
- Simple ingredients and easy-to-follow steps.
- Perfectly portioned for individual servings.
- Customizable with various toppings like fruit, chocolate, or caramel.
- Great for make-ahead desserts.
- No need for a water bath, making them foolproof.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Graham cracker crumbs
- Melted butter
- Granulated sugar
- Cream cheese (softened)
- Eggs
- Vanilla extract
- Sour cream
- Lemon juice (optional)
- Toppings of choice (e.g., fruit, whipped cream, chocolate sauce)
Directions
- Preheat oven to 325°F and line a muffin tin with cupcake liners.
- In a small bowl, mix graham cracker crumbs, melted butter, and a bit of sugar. Press about a tablespoon of the mixture into the bottom of each liner.
- In a mixing bowl, beat cream cheese until smooth. Add sugar, eggs, vanilla extract, sour cream, and lemon juice (if using), and mix until well combined.
- Spoon the cheesecake batter evenly over the crusts in the muffin tin.
- Bake for 18-20 minutes, or until the centers are set.
- Remove from oven and let cool, then refrigerate for at least 2 hours before serving.
- Top with your favorite toppings and enjoy!
Servings and Timing
- Servings: 12 mini cheesecakes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 30 minutes
Variations
- Chocolate Swirl Cheesecakes: Add melted chocolate to the batter and swirl with a toothpick.
- Berry Bliss: Top with fresh strawberries, blueberries, or raspberry sauce.
- Salted Caramel: Drizzle caramel sauce and sprinkle sea salt for a sweet and salty twist.
- Pumpkin Spice: Add a bit of pumpkin puree and cinnamon for a fall-inspired treat.
- Oreo Mini Cheesecakes: Use crushed Oreos in the crust and fold in Oreo chunks into the batter.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze in a single layer, then transfer to a freezer-safe bag. Thaw in the fridge before serving.
FAQs
Can I make these mini cheesecakes ahead of time?
Yes! They actually taste better after chilling for a few hours or overnight.
Can I use a different type of crust?
Absolutely! Try crushed Oreos, shortbread cookies, or vanilla wafers instead of graham crackers.
How do I prevent cracks in my cheesecakes?
Avoid overmixing the batter and don’t overbake. Let them cool gradually.
Can I make these without a muffin tin?
You can use silicone molds or ramekins, but a muffin tin ensures even portions.
What’s the best topping for mini cheesecakes?
Fresh fruit, chocolate drizzle, caramel sauce, or whipped cream all work well.
Can I use low-fat cream cheese?
Yes, but full-fat cream cheese provides the best texture and flavor.
How do I know when they’re done baking?
The edges should be set while the center remains slightly jiggly.
Can I make a no-bake version?
Yes! Use a no-bake cheesecake filling and chill instead of baking.
How do I remove them from the liners cleanly?
Chill them well before removing, and use a butter knife to loosen the edges if needed.
Can I add mix-ins like chocolate chips?
Definitely! Fold in mini chocolate chips, crushed cookies, or nuts for added texture.
Conclusion
Easy Mini Cheesecakes are a delicious, no-fuss dessert that’s great for any occasion. Whether you keep them classic or add your favorite toppings, these creamy, bite-sized treats are sure to impress. Make a batch today and enjoy the perfect balance of rich cheesecake and crunchy crust!
PrintEasy Mini Cheesecakes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 25 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Easy Mini Cheesecakes are creamy, rich, and made with a buttery graham cracker crust. Baked in a muffin tin, they’re the perfect bite-sized dessert for parties, holidays, or a sweet treat anytime! Top them with fruit, chocolate, or caramel for extra flavor.
Ingredients
- :
- For the Crust:
- 1 cup graham cracker crumbs (about 8 crackers)
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 tablespoon sour cream
- 1 tablespoon all-purpose flour (optional, for structure)
- Optional Toppings:
- Fresh berries
- Whipped cream
- Chocolate drizzle
- Caramel sauce
Instructions
- :
- Preheat oven to 325°F (163°C). Line a 12-count muffin tin with cupcake liners.
- Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press into liners: Spoon about 1 tablespoon of the mixture into each liner and press down firmly. Bake for 5 minutes, then let cool slightly.
- Make the filling: In a mixing bowl, beat cream cheese and sugar until smooth. Add the egg, vanilla, and sour cream, and mix until just combined.
- Fill and bake: Divide the batter evenly among the muffin cups, filling about ¾ full. Bake for 15-18 minutes, or until the centers are just set.
- Cool & chill: Let the cheesecakes cool at room temperature for 10 minutes, then refrigerate for at least 2 hours before serving.
- Add toppings & enjoy! Top with fruit, whipped cream, or your favorite drizzle before serving.
Notes
- :
- For a crispier crust, bake for 8 minutes instead of 5.
- Avoid overmixing the batter to prevent cracks.
- Mini cheesecakes store well in the fridge for up to 5 days or can be frozen for up to 2 months.
Nutrition
- Calories: ~140
- Sugar: 8g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
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