Easy Mini Cheesecakes Recipe

Create these easy, bite-sized cheesecakes with a creamy filling and a perfectly crisp graham cracker crust. This simple recipe is ideal for beginners and makes individual servings perfect for parties, holidays, or a quick dessert. Learn how to bake mini cheesecakes using basic pantry ingredients with tips for variations and freezing for future treats. Perfect for those looking for small-batch, no-fuss baking ideas!

Ingredients

For the Graham Cracker Crust:

• 1 cup Graham Cracker Crumbs
• 3 tablespoons Granulated Sugar
• 1/4 teaspoon Kosher Salt
• 3 1/2 tablespoons Unsalted Butter, melted

For the Cheesecake Filling:

• 16 ounces Full-Fat Cream Cheese, softened (use brick-style cream cheese for best results)
• 1/2 cup Sour Cream, at room temperature
• 2/3 cup Granulated Sugar
• 1 1/2 teaspoons Vanilla Extract
• 2 large Eggs + 1 Egg Yolk, at room temperature
• 1 teaspoon Lemon Juice
• 1/3 cup Heavy Cream
• Optional: Whipped Cream and Cherries for topping

Instructions

Preheat and Prepare:

1. Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners and lightly spray the liners with non-stick spray. Set aside.

Make the Graham Cracker Crust:

2. In a large bowl, mix together the graham cracker crumbs, granulated sugar, kosher salt, and melted butter until evenly combined.
3. Add a heaping tablespoon of the crust mixture to each muffin liner. Press the mixture firmly into an even layer.
4. Bake the crusts for 5 minutes, then remove from the oven and set aside to cool. Reduce the oven temperature to 300°F (149°C).

Prepare the Cheesecake Filling:

5. Using a high-power blender, food processor, stand mixer with a whisk attachment, or a hand mixer in a large bowl, beat the softened cream cheese and sour cream until smooth.
6. Add the granulated sugar and vanilla extract, and continue beating until fully combined, scraping down the sides of the bowl as needed.
7. Incorporate the eggs and egg yolk, mixing until just combined. Add the lemon juice and gently mix in the heavy cream using a rubber spatula.

Assemble and Bake:

8. Evenly divide the cheesecake filling among the muffin cups, pouring it over the prepared crusts. The cups will be very full.
9. Bake for 16 minutes. Turn off the oven and leave the oven door closed for an additional 10 minutes.
10. Remove the muffin tin from the oven and place it on a wire rack to cool completely. Once the cheesecakes are cool to the touch, transfer the tin to the refrigerator and chill for at least 2 hours.

Serve and Store:

11. Once fully chilled, carefully remove the cheesecakes from the muffin tin. Store them in an airtight container in the refrigerator for up to 5 days.

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Why You’ll Love This Recipe

• Perfectly Portioned: These mini cheesecakes are just the right size for individual servings, making them ideal for parties or gatherings.
• Simple Ingredients: Made with kitchen staples, these cheesecakes come together effortlessly.
• Make-Ahead Friendly: Prepare them in advance for stress-free entertaining or a quick dessert option during busy weeks.

Tips

• Use Room-Temperature Ingredients: This ensures a smooth and creamy cheesecake filling.
• Don’t Overmix: Overbeating the batter can incorporate too much air, causing the cheesecakes to crack.
• Chill Thoroughly: Allowing the cheesecakes to chill completely enhances their flavor and texture.

Variations and Substitutions

• Crust Alternatives: Swap graham crackers for crushed cookies like Oreos or digestive biscuits.
• Flavor Additions: Add a swirl of fruit preserves, caramel, or chocolate sauce to the filling before baking.
• Toppings: Experiment with fresh berries, chocolate shavings, or a drizzle of your favorite syrup.

FAQs

• Can I freeze mini cheesecakes? Yes! Wrap each cheesecake individually in plastic wrap, then store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
• What if I don’t have a muffin tin? Use silicone baking molds or ramekins for similar results.
• How do I prevent cracks? Avoid overbaking and sudden temperature changes. Cooling the cheesecakes gradually in the oven helps.

Serving and Suggestions

• For Dessert Tables: Arrange the mini cheesecakes on a tiered dessert stand for an elegant presentation.
• Paired with Coffee or Tea: These cheesecakes are a delightful companion to your favorite hot beverage.
• Festive Occasions: Decorate with seasonal toppings to suit holidays and special events.