Mini Cheesecake Recipe

There is something magical about the first bite of cheesecake. That creamy, rich texture combined with a buttery graham cracker crust is an experience like no other. But making a full-sized cheesecake can be intimidating for beginners—water baths, long baking times, and the dreaded cracks on top can discourage even the most enthusiastic home bakers.

That’s where these mini cheesecakes come in. They offer all the indulgence of a classic cheesecake but with a fraction of the effort. Baked in a muffin tin, these individual portions are easy to make, quick to set, and perfect for sharing. Whether you’re hosting a party, need a make-ahead dessert, or just want a sweet treat without the hassle of a whole cake, this recipe is your new go-to.

Ingredients and Their Roles

For the Graham Cracker Crust:

• Graham crackers – These create the base of the cheesecake, adding a slightly sweet and crisp contrast to the creamy filling. You can use honey, cinnamon, or even chocolate graham crackers.
• Granulated sugar – Helps bind the crust together while enhancing the overall sweetness.
• Melted butter – Adds richness and holds the crust together. Salted butter provides a nice balance to the sweetness.

For the Cheesecake Filling:

• Cream cheese – The star of the show, giving the cheesecake its signature creamy texture. Use full-fat cream cheese for the best results.
• Sour cream – Adds a slight tang and enhances the smooth consistency.
• Granulated sugar – Sweetens the filling while keeping it light and balanced.
• Vanilla extract – Adds depth and warmth to the flavor.
• Eggs – Bind the filling together and provide structure.

Ingredient Substitutes:

• No graham crackers? Try vanilla wafers, digestive biscuits, or Oreos.
• Need a lighter option? Swap sour cream with Greek yogurt.
• Prefer a different flavor? Add a tablespoon of lemon zest for a citrusy twist.

The Best Way to Make Mini Cheesecake Recipe

Step 1 – Preheat your oven to 325°F and line a standard muffin pan with cupcake liners. Liners make removal easy and prevent sticking.

Step 2 – Make the crust by mixing crushed graham crackers, sugar, and melted butter in a bowl until it resembles wet sand. Press about a tablespoon of the mixture into each muffin liner, using the back of a spoon or a small cup to compact it. Bake for 5 minutes until lightly golden, then let it cool.

Step 3 – Prepare the cheesecake filling. In a large bowl, beat softened cream cheese and sour cream until smooth and lump-free. Add sugar and vanilla extract, mixing until fully combined.

Step 4 – Add the eggs one at a time, beating on low speed until just incorporated. Avoid overmixing, as this can create air bubbles that lead to cracks.

Step 5 – Fill each muffin liner nearly to the top with the cheesecake batter. Bake for 17-20 minutes, or until the tops look set but still have a slight jiggle in the center.

Step 6 – Remove from the oven and let the cheesecakes cool in the pan for an hour. Then transfer them to the refrigerator for at least 3 hours (overnight is best) to fully set.

Beginner Tips and Notes

• Avoid overmixing – Beating the batter too much can incorporate excess air, causing the cheesecakes to puff up and crack.
• Use room-temperature ingredients – This ensures smooth mixing and prevents lumps in your cheesecake batter.
• Check for doneness – The cheesecakes should be firm around the edges but slightly wobbly in the center. They will continue to firm up as they cool.
• Chill time is essential – Allowing the cheesecakes to rest in the fridge enhances their texture and flavor.

Serving Suggestions

• Classic toppings – A dollop of whipped cream, fresh berries, or a drizzle of chocolate or caramel sauce.
• Fruit-forward – Spoon some cherry, blueberry, or raspberry pie filling over the top.
• Crunch factor – Sprinkle chopped nuts, toffee bits, or mini chocolate chips for added texture.
• Citrus variation – Add lemon zest to the batter and top with lemon curd for a bright, tangy flavor.

Storage Tips:

• Store mini cheesecakes in an airtight container in the refrigerator for up to 3 days.
• Freeze them (without toppings) for up to 3 months. Thaw in the fridge before serving.

Final Thoughts

This easy mini cheesecake recipe is perfect for beginners, delivering all the flavor of a classic cheesecake with none of the stress. Whether you’re making them for a party, a special occasion, or just because you love cheesecake, these bite-sized treats will never disappoint.

Give this recipe a try and let me know how it turned out in the comments. What toppings did you use? Any fun variations? I’d love to hear about your experience!

FAQ About Mini Cheesecakes with Graham Cracker Crust

More Cheesecake Recipes

• Churro Cheesecake Bars
• Cheesecake Brownies

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