How to Make the Best Mini Cheesecake Recipe

Hey there, fellow dessert lovers! Are you looking for a dessert that’s as easy as it is impressive? Look no further! Today, I’m excited to share with you my secret to the best mini cheesecake recipe that’s perfect for any occasion. Whether you’re hosting a party, baking for a potluck, or just satisfying your sweet tooth, these bite-sized treats are sure to be a hit. Plus, they’re so easy to make, you’ll wonder how you ever lived without this recipe in your life!

Why You’ll Love This Recipe

• Perfectly portioned: Each mini cheesecake is an individual serving, making them ideal for gatherings or meal prep.
• Customizable: Top them with fresh fruit, whipped cream, or even a sprinkle of chocolate shavings for endless variety.
• Easy to make: No complicated techniques or special tools required—just a muffin tin and some simple ingredients.
• Quick family dinners: These mini cheesecakes are a great dessert option that can be prepared in no time, perfect for quick family dinners or 30-minute meals.

Ingredients

Here’s what you’ll need to make these delicious mini cheesecakes:

• 1 cup (113g) graham cracker crumbs
• 4 Tbsp unsalted butter (melted)
• 16 oz full-fat cream cheese (softened to room temperature)
• ½ cup (99g) granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• Whipped cream
• Fresh fruit

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s dive into the step-by-step process of making these mini cheesecakes. Don’t worry, it’s easier than you think!

1. Preheat your oven: Start by preheating your oven to 325°F (165°C). Line a muffin tin with cupcake liners to make removal easy.
2. Prepare the crust: In a small bowl, mix together the graham cracker crumbs and melted butter until well combined. Press about 1 Tbsp of the mixture into the bottom of each muffin cup. Bake for 5-7 minutes, then let cool slightly.
3. Make the filling: In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and vanilla extract, mixing until combined. Beat in the eggs one at a time until smooth.
4. Pour the batter: Divide the cheesecake batter evenly among the muffin cups, filling each about ¾ of the way full.
5. Bake: Bake for 15-18 minutes, or until the edges are set and the centers are just slightly jiggly. Avoid overbaking to ensure creamy centers.
6. Chill: Let the mini cheesecakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. Cover and refrigerate for at least 4 hours or overnight.

Pro Tips for Making the Recipe

Here are a few tips to ensure your mini cheesecakes turn out perfectly every time:

• Avoid cracks: Make sure the cream cheese is at room temperature to prevent lumps and cracks in the batter.
• Don’t overbake: The cheesecakes should still be slightly jiggly in the center when you take them out of the oven.
• Use high-quality ingredients: Full-fat cream cheese is essential for the creamy texture of these cheesecakes.

How to Serve

One of the best things about these mini cheesecakes is how versatile they are. Here are a few ideas for serving:

• Top with whipped cream: A dollop of whipped cream adds a light and airy contrast to the rich cheesecake.
• Add fresh fruit: Fresh berries, sliced strawberries, or even a drizzle of caramel make for a delicious and visually appealing topping. If you love blueberries, you might also enjoy my blueberry crumble cheesecake or blueberry cheesecake creamy delight recipes!
• Go for a chocolatey touch: Sprinkle a bit of chocolate shavings or cocoa powder on top for a decadent treat.

Make Ahead and Storage

These mini cheesecakes are perfect for making ahead of time. Here’s how to store them:

• Refrigerate: Store the cheesecakes in an airtight container in the refrigerator for up to 5 days.
• Freeze: Place the cooled cheesecakes in a freezer-safe container or zip-top bag and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

And there you have it—my secret to the best mini cheesecake recipe! These bite-sized desserts are perfect for any occasion, from easy baking recipes to bake sale favorites. Give them a try and let me know what you think in the comments below. Happy baking!

The Best Mini Cheesecake Recipe

A rich and creamy mini cheesecake recipe with a buttery graham cracker crust, perfect for individual servings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 12 mini cheesecakes

Calories 250 kcal

Ingredients

  

• 1 cup graham cracker crumbs
• 4 Tbsp unsalted butter (melted)
• 16 oz full fat cream cheese (softened to room temperature)
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• to taste whipped cream
• to taste fresh fruit

Instructions

 

• Preheat oven to 325°F (160°C). Line a mini muffin tin with paper liners.
• Mix graham cracker crumbs and melted butter, pressing into the bottom of each muffin cup. Bake for 5 minutes, then cool.
• Beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla extract.
• Pour batter over the cooled crusts. Bake for 15 minutes, then let cool completely in the pan.
• Chill in the refrigerator for at least 2 hours. Top with whipped cream and fresh fruit before serving.

Notes

For the best texture, ensure the cream cheese is at room temperature and chill the cheesecakes thoroughly before serving.

Keyword cheesecake