Mini Cheesecake Recipe

This perfectly creamy homemade mini cheesecake recipe It has butter flavored graham cracker crust! Perfect for entertaining, parties, or any time you just want a little cheesecake. Made in a muffin tin, this cheesecake is utterly irresistible.

Looking for a regular size classic cheesecake? Try my perfect cheesecake recipe!

Easy mini cheesecake recipe!

Isn’t the first bite of cheesecake always the best? I mean, I always enjoy the whole slice, but I always fight with my husband over the first fork. That’s why I love this mini-her cheesecake recipe. Bite-sized desserts allow you to enjoy the first taste again and again. Plus, a fork is an option here, which is always a plus.

Unlike classic cheesecakes, this mini cheesecake recipe doesn’t take much effort. No need for a water bath, no guesswork as to when it will actually bake, no need to leave it in the oven after baking…there is very little margin for error on this one, so if you’ve experienced it once. A great recipe to try. Baking a whole cheesecake makes me nervous!

why these are the best

This mini cheesecake recipe is great for many reasons.

• Only 7 simple ingredients!
• Completely open to adaptation! This is a great base cheesecake recipe, perfect for those who prefer something traditional and simple. But you can also top these minis with fruit, candy, caramel, whipped cream… the list goes on and on.
• Great for parties. This is a perfect dessert recipe for a large crowd. It’s easy to eat and everyone’s favorite cheesecake. If you change the toppings to cheesecake, a spectacular dessert platter will be completed!
• You can even make it in advance! This cheesecake recipe needs time to cool, so it’s perfect for when you don’t want to prepare ahead and worry about dessert on a hostess day.

But could any cheesecake recipe be mini-sized?

Yes of course you can. But here I did the work and adjusted the recipe perfectly to make 12 mini cheesecakes. Altering a full-sized cheesecake recipe for a mini size requires a little more guesswork. We want to make your life easier!

Mini Cheesecake Recipe Ingredients

This cheesecake recipe is so easy that you only need 7 ingredients in total. Read this quick list before you start. Don’t forget to scroll to the end of this post for the full recipe and instructions.

For crust

• graham cracker: To make bread crumbs, use a food processor or use a rolling pin to crush by hand in a ziplock bag. You can also use honey graham, cinnamon graham, or even chocolate graham. Totally up to you!
• Granulated sugar: Adds a slight sweetness to the dough.
• melted butter: In his recipe, he likes to use salted butter because it’s the perfect balance of sweetness. Plus, he never adds salt to his dough.

For creamy cheesecake filling

• Cream cheese: I used 2 cream cheese blocks (8 oz), 16 oz total. Make sure the cream cheese has softened to room temperature. This way the cheesecake won’t be lumpy and everything will mix smoothly.
• sour cream: Also make sure it’s room temperature. Recipes will bake evenly if all ingredients are at room temperature.
• Granulated sugar. I prefer granulated sugar to brown sugar for my classic cheesecake.
• vanilla extract: Vanilla essence goes well with cream cheese to add richness and depth. Vanilla beans also go well with cheesecake!
• egg: Unless otherwise specified, use a large egg when baking. Different egg sizes may result in too much (or too little) water in your recipe. Also, make sure these are at room temperature.

How to make mini cheesecake

Enough discussion, let’s get to the delicious cheesecake. If you don’t plan to surprise your family or loved ones with this dessert, it doesn’t hurt to enlist the help of a little one. Be careful, especially if you need help deciding on your toppings.

Make a graham cracker crust

preparation work: Preheat oven to 325°F. Line a standard muffin tin with cupcake liners and set aside. I highly recommend using a liner in this recipe rather than coating the bread and baking it without a liner. With a liner, it’s mess-free, easy to remove from the pan, and doesn’t scratch.

Simply combine the graham cracker crumbs, sugar, and butter in a mixing bowl and press the mixture firmly into the liner. Bake the dough for 5 minutes until lightly golden brown.

Make and bake cheesecake filling

Cheesecake fillings come together very easily. As mentioned above, make sure all ingredients are at room temperature and you’re good to go.Just mix cream cheese and sour cream stand mixer with paddle attachment. When smooth, add sugar and vanilla. Finally, add the eggs one at a time until smooth, scraping the sides of the bowl as needed. that’s it!

Bake for about 20 minutes until the surface hardens and cool in the mold for about 1 hour. Then remove from the pan and chill in the refrigerator for at least 3 to he 3 hours, but overnight works well too.

But why don’t we need a cold bath?

The short answer is size! When baking a full-sized cheesecake, it should bake evenly. The steam that the water bath gives off in the oven helps prevent uneven baking and prevents cracks. The advantage of mini cheesecakes is that they bake much faster, and the edges and middle don’t take as long to set as traditional cheesecake recipes.

Tips for making the best mini cheesecakes

Mini cheesecakes sound fancy, but the best part is that they are relatively quick and easy to assemble. Here are some additional tips for guidance.

• don’t over mix the dough: If you mix too much, the dough will be too airy and may create extra air bubbles. This can cause the cheesecake to crack or puff up too much when baked.
• How to know if it’s done: As I said above, the top looks solid, but it’s okay if the middle still wobbles a bit. The cheesecake will harden a bit as it cools.
• Press the crust firmly into the liner: You can use a small measuring cup, or you can use your hands, but make sure the graham cracker crust is tightly packed to prevent it from crumbling.

Topping ideas and variations

You can keep these bite-sized cheesecakes as simple as you like, or get creative and jazz them up. Here are some ideas.

• Whipped cream An easy and delicious cheesecake topping.
• fresh fruit – Strawberries, blueberries and raspberries on top of the cheesecake are so delicious and look so pretty.
• pie fillingespecially the cherry pie filling is a cheesecake classic!
• Make it citrusy: Add a tablespoon of lemon zest to the cheesecake filling and sprinkle lemon curd on top after baking.
• chocolate sauce or caramel sauce. Both are delicious!
• Made with caramel sauce and chopped pecan nuts turtle cheesecake!
• Any crushed fruit Topping wet walnuts on ice cream is also delicious!
• mix some mini chocolate chips inside the cheesecake batter. 1/2 cup is enough.

How to store mini cheesecakes

This cheesecake can be stored in an airtight container in the refrigerator for up to 3 days (if you need it that long). Tip – save before topping. Fresh cream is hard to hold!

Can mini cheesecakes be frozen?

yes! These bite-sized cheesecakes can be frozen in an airtight container or sealed freezer bag for up to 3 months. Thaw overnight in the refrigerator before serving again.

Looking for more cheesecake recipes? Try these:

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