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Easy Mini Cheesecakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 118 reviews
  • Author: Jasmine
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours 15 minutes
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Mini Cheesecakes recipe delivers creamy, individual-sized cheesecakes baked perfectly in a standard 12-count muffin pan. Featuring a buttery graham cracker crust and a luscious, smooth cream cheese filling infused with vanilla and lemon, these bite-sized desserts are ideal for portion control and elegant presentation. Optional water bath steaming method ensures a silky texture and prevents sinking, while simple toppings like whipped cream and fresh berries complement the cheesecakes beautifully.

Ingredients

Scale

Crust

  • 1 cup (120g) graham cracker crumbs (about 8 full sheet graham crackers)
  • 2 Tablespoons (25g) granulated sugar
  • 3 Tablespoons (43g) unsalted butter, melted

Cheesecake Filling

  • 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60g) full-fat sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon freshly squeezed lemon juice
  • 2 large eggs, at room temperature

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line a standard 12-count muffin pan with cupcake liners to hold the mini cheesecakes securely.
  2. Make and Bake Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture is sandy. Firmly press about a heaping tablespoon of this crust mixture into each cupcake liner. Bake the crusts for 6 minutes to set them before adding filling.
  3. Prepare Cheesecake Batter: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese and sugar on medium-high speed until smooth and creamy, approximately 2 minutes. Add sour cream, lemon juice, and vanilla extract, mixing until fully incorporated. With mixer on medium speed, add eggs one at a time, beating just until combined after each addition to avoid overmixing.
  4. Fill the Liners: Divide the cheesecake batter evenly among the prepared crust-lined cupcake liners, filling each to the top. It is fine if the crusts are still warm from baking.
  5. Optional Water Bath Setup: To prevent cracking or sinking, boil a pot of water and pour about 1 inch of boiling water into a large metal baking or roasting pan (such as a 9×13-inch pan), then place this pan on the bottom oven rack. Immediately place the muffin pan with cheesecakes on the center oven rack above the water bath. Close the oven door promptly to trap steam.
  6. Bake the Mini Cheesecakes: Bake the cheesecakes for approximately 20 minutes, until the edges are set and the centers still slightly jiggle when gently tapped.
  7. Cool and Chill: Remove the pan from the oven and set it on a cooling rack. Let the cheesecakes cool at room temperature for 45 minutes. Then transfer them to the refrigerator to chill for at least 2 hours and up to 24 hours. For faster chilling, place in the freezer for 1 hour. If chilling longer than 2 hours, loosely cover the cheesecakes.
  8. Decorate and Serve: Optionally pipe whipped cream using a Wilton 1M tip and garnish with fresh berries, mint, or other desired toppings (refer to recipe notes). Whipped cream decorations can be prepared up to 24 hours in advance and refrigerated until serving.
  9. Storage: Cover and store any leftover mini cheesecakes in the refrigerator for up to 5 days to maintain freshness.

Notes

  • This recipe yields a dozen standard-sized mini cheesecakes baked in a 12-count muffin pan, perfect for portion control and easy serving.
  • For smaller cheesecakes, use a mini muffin pan, adjusting baking time accordingly.
  • The optional water bath method adds steam to the oven, which helps prevent cracks and sinking without immersing the pan in water.
  • Make sure all dairy ingredients are at room temperature to achieve a smooth filling.
  • Decorate with fresh berries, mint leaves, or whipped cream for added flavor and presentation appeal.
  • Leftovers keep well for up to 5 days refrigerated or can be frozen for longer storage.

Nutrition

  • Serving Size: 1 mini cheesecake (approx. 85g)
  • Calories: 320
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 95mg

Find it online: https://jmrecipes.com/easy-mini-cheesecakes-recipe/