Print

The Best Mini Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 108 reviews

This super easy Mini Cheesecake recipe delivers smooth, creamy, and crack-free cheesecakes baked in just 22 minutes. Perfectly sized for parties or holidays, these individual cheesecakes have a buttery graham cracker crust and a luscious filling made with classic cream cheese, sugar, and vanilla. Chill them for a few hours, then top with your favorite whipped cream or fresh fruit for a bakery-worthy dessert everyone will love.

Ingredients

Crust

  • 1 cup (113g) graham cracker crumbs
  • 4 Tbsp unsalted butter, melted

Cheesecake

  • 16 oz full fat cream cheese, softened to room temperature
  • ½ cup (99g) granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs

Topping

  • Whipped cream
  • Fresh fruit

Instructions

  1. Prepare the crust: Preheat your oven to 350º F. Line a standard muffin pan with paper muffin liners. In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture looks like coarse sand. Spoon about 1-2 tablespoons of the mixture into each muffin cup. Use a 1/3 cup measuring cup or similar tool to firmly press the crumbs into the bottom of each cup to form a compact crust. Bake the crusts for 5 minutes, then remove from the oven and allow them to cool while you prepare the cheesecake filling.
  2. Make the cheesecake batter: In a mixing bowl, beat the softened cream cheese and sugar with an electric mixer for 1-2 minutes until smooth and creamy. Add the vanilla extract and continue mixing. Then, one at a time, gently beat in the eggs just until the yolks break. Avoid over-mixing the eggs to prevent air bubbles which cause cracks during baking.
  3. Fill and bake: Distribute the cheesecake batter evenly among the prepared muffin cups, filling each liner to the top. Bake the mini cheesecakes for 15-17 minutes, or until the centers are only slightly jiggly when you gently shake the pan.
  4. Cool and chill: Remove the cheesecakes from the oven and let them cool to room temperature. Once cooled, place the pan in the refrigerator for at least 4 hours to chill and set the cheesecakes fully. For best results, you can refrigerate them overnight covered loosely with plastic wrap.
  5. Add toppings and serve: Before serving, top each mini cheesecake with a dollop of whipped cream and fresh fruit, or your preferred topping such as chocolate ganache.

Notes

  • How to store: Keep your mini cheesecakes in an airtight container in the refrigerator for up to one week.
  • How to freeze: Freeze mini cheesecakes for up to 3 months. Wrap individually or layer them in an airtight container with parchment paper between layers to prevent sticking. Thaw in the refrigerator before serving.

Find it online: https://myweeklyrecipes.com/the-best-mini-cheesecake-recipe/