If you’re a fan of cheesecake, you’re in for a treat! These mini cheesecakes are the perfect combination of creamy, tangy, and sweet, all wrapped up in an adorable, individually-portioned dessert.
Whether you’re hosting a party, celebrating a special occasion, or simply indulging in a sweet craving, this recipe is guaranteed to wow your friends, family, and guests.
The best part? These mini cheesecakes are incredibly easy to make and come together in less than an hour. With just 20 minutes of prep time and 22 minutes of baking, you’ll have a dessert that looks stunning and tastes even better. Plus, they’re versatile—you can top them with whipped cream, fresh fruit, chocolate drizzle, or anything your heart desires. Let’s dive into how to make these little bites of heaven!
Why Mini Cheesecakes?
Mini cheesecakes are not only adorable but also practical. Unlike a full-sized cheesecake that requires careful slicing, these individual portions are ready to serve straight out of the pan. They’re also perfect for gatherings since they offer a mess-free, grab-and-go dessert option.
Another bonus? Mini cheesecakes bake much faster than their full-sized counterparts. Traditional cheesecakes can take over an hour in the oven and often require a water bath to prevent cracking. With mini cheesecakes, you skip the hassle while still achieving that rich, velvety texture everyone loves.
The Recipe
Here’s everything you need to create these delightful mini cheesecakes:
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Servings: 12 mini cheesecakes
Ingredients:
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
For the cheesecake filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons sour cream
- 1 tablespoon all-purpose flour
For the toppings (optional):
- Whipped cream
- Fresh fruit (strawberries, blueberries, raspberries, etc.)
- Chocolate shavings or drizzle
- Crushed nuts
Instructions:
Step 1: Preheat Your Oven
Preheat your oven to 325°F (163°C). Line a standard muffin tin with paper cupcake liners. This makes it easy to remove the cheesecakes later and keeps them looking neat.
Step 2: Make the Crust
In a small bowl, mix together the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Spoon about 1 tablespoon of the mixture into each cupcake liner and press it down firmly with the back of a spoon or the bottom of a small glass. This will create a sturdy base for your cheesecakes.
Step 3: Prepare the Filling
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add in the vanilla extract and mix well. Next, beat in the eggs one at a time until fully incorporated. Finally, mix in the sour cream and flour until just combined. Be careful not to overmix, as this can introduce too much air into the batter.
Step 4: Assemble and Bake
Spoon the cheesecake filling evenly over the prepared crusts in the muffin tin. Each liner should be about three-quarters full. Tap the pan gently on the counter to release any air bubbles.
Bake in the preheated oven for 20–22 minutes, or until the centers are set but still slightly jiggly. Avoid overbaking, as this can cause cracks to form.
Step 5: Cool and Chill
Remove the cheesecakes from the oven and let them cool in the pan for about 10 minutes. Then transfer them to a wire rack to cool completely. Once cooled, refrigerate for at least 2 hours (or overnight) to allow the flavors to develop and the texture to set.
Step 6: Add Toppings
Now for the fun part—decorating! Top each mini cheesecake with a dollop of whipped cream and your favorite fruit for a fresh and colorful finish. You can also get creative with chocolate drizzle, caramel sauce, or crushed nuts for added flair.
Tips for Success
- Room Temperature Ingredients: Make sure your cream cheese is fully softened before mixing to avoid lumps in your batter.
- Don’t Overmix: Overmixing can cause your cheesecakes to puff up too much while baking and then sink as they cool.
- Chill Time is Key: While it’s tempting to dig in right away, letting your cheesecakes chill ensures they have the perfect creamy texture.
Why You’ll Love This Recipe
These mini cheesecakes are everything you love about traditional cheesecake but with half the effort and time. They’re creamy, tangy, and perfectly sweet with a buttery graham cracker crust that provides just the right amount of crunch. Plus, their bite-sized portions make them ideal for sharing—or not! (We won’t judge if you keep them all to yourself.)
Whether you’re serving these at a birthday party, bridal shower, or casual get-together, they’re guaranteed to be a hit. And with endless topping possibilities, you can customize them to suit any occasion or flavor preference.
Final Thoughts
If you’re looking for a show-stopping dessert that’s easy to make and even easier to enjoy, these mini cheesecakes are your answer. With just six simple ingredients for the filling and a quick prep time, you’ll have a dessert that tastes like it came straight from a bakery.
So grab your muffin tin and get ready to impress your friends and family with this irresistible recipe. Trust us—once you’ve tried these mini cheesecakes, they’ll become a staple in your dessert repertoire!
Happy baking!
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The Best Mini Cheesecake Recipe
- Prep Time: 20minutes
- Cook Time: 22minutes
- Total Time: 42minutes
- Yield: 12mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Get ready to wow your friends, family, and party guests with the best mini cheesecakes you’ve ever tasted! Topped with whipped cream and fresh fruit to complement the rich, tangy cheesecake flavor, these individually-portioned mini cheesecakes are everything you love about cheesecake but are ready in half the amount of time!
Ingredients
- 1cup graham cracker crumbs
- 2tablespoons sugar
- 3tablespoons melted butter
- 16ounces cream cheese, softened
- 1/2cup sugar
- 1teaspoon vanilla extract
- 2large eggs
- 1/4cup sour cream
- Whipped cream and fresh fruit for topping
Instructions
Prepare the Crust
Preheat 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.
Press the mixture evenly into the bottom of each liner.
Make the Cheesecake Filling
In a mixing bowl, beat cream cheese and sugar until smooth.
Add vanilla extract, eggs (one at a time), and sour cream. Mix until just combined.
Bake the Cheesecakes
Divide the cheesecake batter evenly among the muffin cups.
Bake for 20-22 minutes or until the centers are set.
Let cool at room temperature, then refrigerate for at least 2 hours.
Garnish and Serve
Top with whipped cream and fresh fruit before serving.
Notes
For a chocolate twist, mix cocoa powder into the crust or drizzle melted chocolate on top.
These mini cheesecakes can be stored in the fridge for up to 5 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1mini cheesecake
- Calories: 220kcal
- Sugar: 14g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 50mg
