How to Make Mini Cheesecakes

two mini cheesecakes stacked on each other with cherries and whipped cream

4.75 from 8 votes

Learn how to make mini cheesecakes...no special tools needed. Cool and creamy, with a graham cracker crust and endless toppings.

Prep Time20

Cook Time27

Course: Dessert

Cuisine: American

Keyword: baked cheesecake, easy dessert, mini cheesecakes

Servings:

Calories: 260kcal

Author: Julie Clark

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