Easy Mini Cheesecakes

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.

this Recipe

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

1. Preheat oven to 325°F and line a muffin tin with cupcake liners.
2. 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.
3. 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.
4. Spoon the cheesecake batter evenly over the crusts in the muffin tin.
5. Bake for 18-20 minutes, or until the centers are set.
6. Remove from oven and let cool, then refrigerate for at least 2 hours before serving.
7. 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!

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