Julie Clark
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Mini Cheesecakes Recipe
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Learn how to make mini cheesecakes…no special tools needed. Cool and creamy, with a graham cracker crust and endless toppings.
Since I posted our guide on how to make cheesecake, I’ve been meaning to show how to make mini cheesecakes. After all, individual cheesecakes are a great way to enjoy cheesecake in a shorter amount of time. And mini desserts are just so fun.
You’ll find this recipe easy and delicious, with varying crust options and endless topping ideas. It’s the classic cheesecake recipe everyone needs. You get to be creative with how to serve it.
About this Mini Cheesecakes Recipe:
- Flavor: While you can certainly add different flavors if you’d like, this is a plain cheesecake recipe meaning it is rich and sweet.
- Texture: The texture of this cheesecake recipe is smooth and creamy. The crust made of graham cracker crumbs adds a little texture.
- Method: Some cheesecake filling is no bake, others need a water bath, but this mini cheesecake recipe is kept simple by baking in a muffin pan. It bakes quickly, in under 25 minutes. You’ll also have to try our easy cheesecake recipe that doesn’t require a water bath.
Ingredients Needed:
You may be surprised at how few ingredients this recipe uses. The cheesecake itself has just 4 ingredients and the crust has 3.
- Cream cheese. I have only tested this with full fat cream cheese. You can use a lower fat cheese, but the cheesecake may not bake up as firm.
- Sugar.
- Vanilla extract.
- Eggs. Room temperature eggs mix in the best.
- Graham cracker crumbs. Use honey or cinnamon graham crackers. You can even use chocolate grahams.
- Butter. Melted butter to be exact, which gets mixed in with the cracker crumbs and sugar to make the crust.
How to Make Mini Cheesecakes
Make the crusts.
The crusts are super easy to make by using a food processor. In seconds you’ll have the crumb mixture made, then press them into the cupcake liners.
- Preheat the oven to 375ºF. Place 12 paper liners in a standard size muffin pan.
- Use a food processor to process the graham crackers into fine crumbs. You can also place the crackers in a zippered bag and roll with a rolling pin, but make sure the crumbs are very fine. This will help hold the crusts together best.
- Place the crumbs in a medium bowl and add the sugar and butter. Mix until well combined.
- Divide the graham cracker mixture evenly between the 12 cups.
- Use a small glass to press the crusts down firmly and evenly into the bottom of the paper cups. I use my espresso hand tamper and it fits perfectly in the cup.
- Bake the crusts for about 4 minutes. Then allow them to cool.
Make the cheesecake batter.
- Lower the oven to 325ºF.
- In a medium bowl, mix the cream cheese using a hand mixer until creamy and smooth.
- Add in the sugar and vanilla. Mix well, scraping the bowl as needed.
- Add in the room temperature eggs and mix on low speed just until combined. Do not overmix.
- Using an ice cream or cookie dough scoop, divide the cheesecake batter evenly between the 12 cups. Tap the pan on the cupboard several times to release any air bubbles.
- Once the oven temperature is down to 325ºF, bake for 22-24 minutes. Do not over bake. The tops should not be brown at all.
- Allow the cheesecakes to cool in the pan until they are room temperature, then remove them from the pan.
How long do you let cheesecakes cool? Since the cheesecakes are small, let them chill for at least 4 hours, but preferably overnight.
How do you know if mini cheesecakes are done? For this recipe, you should remove the cheesecakes before the get brown on top. Ours took 23 minutes. The centers might seem slightly jiggly, but they should not look like batter.
How do you keep mini cheesecakes from sinking? If the cheesecakes sunk, it may be because they were not fully cooked inside. There isn’t really a way to fix at this point, but you’ll know to bake the cheesecakes another couple of minutes next time you make them. Thankfully, the toppings can fill in where the cheesecake sunk.
Recipe Variations
- Use gluten free graham crackers for GF option.
- Use Oreos to make an Oreo crust and then add crushed Oreos to the top.
- Switch out the vanilla extract for maple, lemon or rum extract.
- Needing a quicker crust? Place a vanilla wafer in the bottom of the cupcake liners. Or even an Oreo cookie.
Mini Cheesecake Toppings
Cherry pie filling is a classic topping for mini cheesecakes, but if you’re looking for variations, try one of these:
- Whipped cream and fresh berries such as blueberries, strawberries or raspberries.
- Caramel sauce
- Lemon curd
- Melt chocolate chips to make a chocolate ganache topping.
- Drizzle dark chocolate over the top, then sprinkle with chopped pecans and a little sea salt.
Storage Instructions
Store the cheesecakes in an airtight container in the fridge for up to 5 days. Freeze for up to 2 months.
How to Make Mini Cheesecakes
Learn how to make mini cheesecakes…no special tools needed. Cool and creamy, with a graham cracker crust and endless toppings.
Servings 12
Prep Time 20 minutes
Cook Time 27 minutes
Ingredients
For the graham cracker crust:
- 1 cup finely crushed graham crackers about 9 whole crackers
- 2 teaspoons granulated sugar
- 4 tablespoons salted butter melted
For the cheesecakes:
- 16 ounces cream cheese room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
Instructions
Make the crust:
- Preheat the oven to 375ºF.
- Use a food processor to process the graham crackers into fine crumbs. You can also place the crackers in a zippered bag and roll with a rolling pin, but make sure the crumbs are very fine. This will help hold the crusts together best.
- Place the crumbs in a medium bowl and add the sugar and butter. Mix until well combined.
- Place 12 paper liners in a standard size muffin pan.
- Divide the graham cracker mixture evenly between the 12 cups.
- Use a small glass to press the crusts down firmly and evenly into the bottom of the paper cups.
- Bake the crusts for about 4 minutes. Then allow them to cool.
Make the cheesecake:
- Lower the oven to 325ºF.
- In a medium bowl, mix the cream cheese until creamy and smooth.
- Add in the sugar and vanilla. Mix well, scraping the bowl as needed.
- Add in the room temperature eggs and mix on low speed just until combined.
- Using an ice cream or cookie dough scoop, divide the cheesecake batter evenly between the 12 cups. Tap the pan on the cupboard several times to release any air bubbles.
- Once the oven temperature is down to 325ºF, bake for 22-24 minutes. Do not overbake. The tops should not be brown at all.
- Allow the cheesecakes to cool in the pan until they are room temperature, then remove them from the pan.
- Chill the cheesecakes in an airtight container for at least 4 hours, but preferably overnight.
- Top with your favorite syrups, pie fillings, fruits or whipped cream.
- Serve cold. The cheesecakes freeze well, too!
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 12 cheesecakes, with 1 serving being 1 cheesecake (no toppings). Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 260kcal | Carbohydrates: 21g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 209mg | Potassium: 75mg | Fiber: 0.3g | Sugar: 16g | Vitamin A: 664IU | Calcium: 48mg | Iron: 0.5mg
Frequently Asked Questions
How far in advance can you make cheesecake?
Cheesecakes will last about 5 days in a sealed container in the refrigerator. We recommend serving the cheesecakes within 2 days of making it for the freshest flavor.
Can you freeze cheesecake?
Yes! You can freeze mini cheesecakes for up to 2 months. When you are ready to serve them, place the wrapped cheesecakes in the refrigerator to thaw overnight. Don’t unwrap them until they is thawed. This will help prevent condensation from forming and making the cakes “wet”.
How long can mini cheesecakes be at room temperature?
It is best not to leave cheesecake out for longer than 2 hours. (source)
I use vanilla wafers for my crust, instead graham crackers. I prefer the flavor better, than graham crackers.
Can you tell me whether you are using granular white sugar or brown sugar? I see both. Thank you.
Can this recipe be cut in half?