Mini Cheesecakes Recipe
Introduction
These mini cheesecakes are a delightful treat perfect for any occasion. With a creamy filling and a crisp graham cracker crust, they’re easy to make and sure to impress your guests.
Ingredients
- 1 cup (120g) graham cracker crumbs (about 8 full sheet graham crackers)
- 2 Tablespoons (25g) granulated sugar
- 3 Tablespoons (43g) unsalted butter, melted
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60g) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon freshly squeezed lemon juice
- 2 large eggs, at room temperature
Instructions
- Step 1: Preheat the oven to 350°F (177°C) and line a standard 12-count muffin pan with cupcake liners.
- Step 2: Make the crust by combining graham cracker crumbs, 2 tablespoons of sugar, and melted butter in a medium bowl. The mixture will be sandy. Firmly press a heaping tablespoon into each liner. Bake for 6 minutes.
- Step 3: Prepare the filling by beating the cream cheese and 1/2 cup sugar on medium-high speed until smooth and creamy, about 2 minutes. Add sour cream, lemon juice, and vanilla extract; beat until combined.
- Step 4: With the mixer on medium speed, add eggs one at a time, beating just until combined after each. Avoid over-mixing.
- Step 5: Divide the batter evenly among the liners, filling each to the top. It’s okay if the crust is still warm.
- Step 6: (Optional) Create a water bath: boil enough water to fill a large metal baking or roasting pan about 1 inch deep. Place this pan on the bottom rack of the oven. Immediately position the cheesecakes on the center rack and close the oven to trap steam. This prevents excess sinking.
- Step 7: Bake for about 20 minutes, until the edges are set and the centers slightly jiggle when tapped.
- Step 8: Cool cheesecakes at room temperature on a rack for 45 minutes. Then chill in the refrigerator for at least 2 hours or up to 24 hours. For faster chilling, place in the freezer for 1 hour. Cover loosely if chilling longer than 2 hours.
- Step 9: Garnish as desired. You can pipe whipped cream using a Wilton 1M tip and add berries, mint, or other toppings. Whipped cream can be prepared and applied up to 24 hours ahead. Keep decorated cheesecakes refrigerated until serving.
- Step 10: Store leftover cheesecakes covered in the refrigerator for up to 5 days.
Tips & Variations
- Use full-fat cream cheese and sour cream for the best rich and creamy texture.
- Try adding a touch of cinnamon or nutmeg to the crust for extra flavor.
- If you don’t have a water bath pan, simply bake on the middle rack without it—the cheesecakes might sink a little but will still taste delicious.
- Swap the graham cracker crust for chocolate cookie crumbs for a chocolatey twist.
Storage
Store leftover mini cheesecakes covered in an airtight container in the refrigerator for up to 5 days. For best texture and flavor, avoid freezing decorated cheesecakes with whipped cream. To reheat slightly, allow cheesecakes to come to room temperature for 15 minutes before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make mini cheesecakes ahead of time?
Yes, mini cheesecakes can be made and chilled up to 24 hours in advance. If decorated, keep them refrigerated until serving.
Why should the eggs be at room temperature?
Using room temperature eggs helps the filling blend more smoothly and prevents lumps in the batter, ensuring a creamy texture.
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Mini Cheesecakes Recipe
- Total Time: 3 hours 15 minutes
- Yield: 12 mini cheesecakes 1x
- Diet: Vegetarian
Description
These mini cheesecakes are a delightful treat featuring a buttery graham cracker crust and a creamy, rich filling flavored with vanilla and lemon. Baked in a muffin tin and optionally steamed using a unique water bath method, these cheesecakes have a smooth texture and a tender crumb, perfect for portion-controlled dessert servings. They can be topped with whipped cream, berries, or mint for a fancy presentation and are great for make-ahead celebrations or everyday indulgence.
Ingredients
Scale
Crust
- 1 cup (120g) graham cracker crumbs (about 8 full sheet graham crackers)
- 2 Tablespoons (25g) granulated sugar
- 3 Tablespoons (43g) unsalted butter, melted
Filling
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60g) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon freshly squeezed lemon juice
- 2 large eggs, at room temperature
Optional Toppings
- Whipped cream (piped with Wilton 1M tip recommended)
- Fresh berries
- Fresh mint leaves
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners to ensure easy removal of mini cheesecakes after baking.
- Make the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture is sandy but sticks together. Firmly press about a heaping tablespoon of this mixture into the base of each cupcake liner. Bake the crusts for 6 minutes to set.
- Prepare the Filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat cream cheese and sugar on medium-high speed until smooth and creamy, about 2 minutes. Add sour cream, lemon juice, and vanilla extract and mix until fully combined. On medium speed, add eggs one at a time, beating just until incorporated without overmixing.
- Fill the Liners: Divide the cream cheese mixture evenly among the crust-lined cupcake liners, filling them all the way to the top. It’s fine if the crust is still warm from baking.
- Set Up Optional Water Bath: For a creamier texture and to prevent sinking, boil water and pour approximately 1 inch of boiling water into a large metal baking or roasting pan placed on the oven’s bottom rack. Place the muffin pan with cheesecakes on the center rack above the water pan, closing the oven quickly to trap steam inside.
- Bake the Cheesecakes: Bake for about 20 minutes until the edges are set and centers slightly jiggle when tapped. This gentle baking helps achieve the perfect creamy texture without cracking.
- Cool and Chill: Let the cheesecakes cool in the pan at room temperature for 45 minutes. Then transfer them to the refrigerator to chill for at least 2 hours or up to 24 hours. For quicker chilling, freeze for 1 hour. Loosely cover if chilling beyond 2 hours to prevent drying.
- Top and Serve: Pipe whipped cream using a Wilton 1M tip or spread it on top. Garnish with fresh berries and mint as desired. Decorated cheesecakes can be refrigerated up to 24 hours before serving.
- Storage: Store any leftovers covered in the refrigerator for up to 5 days to maintain freshness and texture.
Notes
- Using a water bath with steaming water below (not directly touching the muffin pan) helps prevent cracking and sinking by adding oven humidity.
- Cupcake liners make it easier to remove mini cheesecakes and reduce stickiness.
- Do not overmix the batter after adding eggs to avoid incorporating too much air, which can cause cracking or sinking.
- Room temperature ingredients blend more smoothly and help with even baking.
- Optional toppings like whipped cream, berries, and mint add both flavor and visual appeal.
- These mini cheesecakes can be made ahead and stored chilled or frozen for convenience.
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: mini cheesecakes, graham cracker crust, creamy cheesecake, mini desserts, baked cheesecake, party desserts, individual cheesecakes
