Why You'll Love It
- - They’re quick to bake and require only a few pantry staples
- - Perfect for portion control and elegant plating
- - Creamy texture with a buttery graham crust
- - Versatile—top with fruit, chocolate, or caramel
*"These mini cheesecakes were the star of our brunch—light, creamy, and just the right amount of sweet!"*
Essential Ingredient Guide
- Cream cheese: Choose full‑fat cream cheese for a velvety mouthfeel; let it soften at room temperature before mixing.
- Graham crackers: Crush them finely; they form the buttery crust that adds a subtle crunch.
- Sour cream: Adds a gentle tang that balances the richness of the cheese.
- Vanilla extract: A few drops brighten the flavor without overpowering the dairy notes.
- Lemon zest: Punctuates the sweetness with a whisper of citrus, enhancing the overall brightness.
- Granulated sugar: Sweetens just enough; you can adjust down if you prefer a less sweet finish.
Complete Cooking Process
-
Ingredient Readiness:
Soften the cream cheese and sour cream, crush the crackers, and pre‑heat the oven to 325°F (160°C).
-
Flavor Development:
Blend cheese, sugar, and vanilla until smooth; the batter should be glossy and free of lumps.
-
Texture Control:
Press the crust gently into the bottom of each muffin cup so it stays firm after baking.
-
Finishing Touches:
Add a dollop of fruit compote or a drizzle of caramel right before serving.
-
Serving Timing:
Cool the cheesecakes in the tin for 10 minutes, then refrigerate at least 2 hours for the best set.
- Use a springform pan liner for easy unmolding
- Don’t over‑mix; air bubbles can cause cracks
- Bake on a water bath for an ultra‑silky texture
- Top with fresh berries for a pop of color
Pro Tips
Well, these little tips make the difference between a good mini cheesecake and a show‑stopper. I’ve tried them all and each one adds a subtle boost. So, take a breath, enjoy the process, and let the aroma fill your kitchen. The outcome? A gorgeous, creamy bite that feels like a tiny celebration.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Let the cream cheese soften fully
- Don’t over‑bake; the center should still wobble slightly
- Cool gradually to avoid cracks
Frequently Asked Questions
→ Can I make these ahead of time?
Yes, store them covered in the fridge for up to three days; they actually become creamier after a night.
→ What crust can I use instead of graham crackers?
Try crushed digestive biscuits, Oreo (without the filling), or almond meal for a gluten‑free option.
→ Do I need a water bath?
It’s optional but recommended for a smoother texture; simply place the tin in a larger pan filled with hot water.
→ Can I freeze mini cheesecakes?
Absolutely—wrap each individually and freeze for up to one month; thaw in the fridge before serving.
→ How do I prevent cracks on top?
Avoid over‑mixing, bake at a low temperature, and let them cool slowly in the oven with the door ajar.
→ What toppings work best?
Fresh berries, caramel drizzle, toasted coconut, or a dusting of cocoa powder all add delightful contrast.
Chef's Tips
Do not over‑bake; a slight wobble in the center will firm up during chilling.,If you prefer a firmer texture, add a tablespoon of cornstarch to the filling.,For a gluten‑free version, substitute graham crumbs with almond meal or gluten‑free cookie crumbs.
Nutrition Facts
per serving
320
Calories
6g
Protein
24g
Carbs
22g
Fat
Taste Profile
Creamy with a gentle sweetness and subtle lemon brightness
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Gives a slightly lighter texture; keep the same amount.
Use 2/3 cup honey; reduce lemon zest slightly.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add a pinch of cayenne and a drizzle of honey for a sweet‑heat twist.
Mediterranean Style
Fold in crumbled feta, chopped olives, and sun‑dried tomatoes into the filling.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Over‑mixing the batter, which can cause cracks.
- Skipping the water bath, resulting in a grainy texture.
- Removing the cheesecakes too early, leading to a runny center.
Meal Prep & Storage
Make Ahead Tips
You can bake the mini cheesecakes a day ahead, then refrigerate. Add fresh toppings right before serving for maximum freshness.
Leftover Ideas
Reheat gently in a microwave for 10‑15 seconds if you prefer a warm dessert, or enjoy cold straight from the fridge.
Perfect Pairings
Serve this with...
Cooking Timeline
Preheat oven, prepare crust mixture, and line muffin tin.
Press crust into liners and bake for 5 minutes while preparing filling.
Mix filling ingredients until smooth, then pour over crusts.
Bake in water bath until centers are set but still slightly wobble.
Cool in oven, then refrigerate for at least 2 hours.
Mini Cheesecakes Recipe
Indulge in fluffy mini cheesecakes, perfect for any occasion. These bite‑size treats are easy to make, creamy, and sure to wow your guests.
Timing
Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
Recipe Details
Ingredients
Crust
- 01 1 cup graham cracker crumbs
- 02 2 tbsp melted butter
- 03 1 tbsp granulated sugar
Filling
- 01 16 oz full‑fat cream cheese, softened
- 02 1/2 cup sour cream
- 03 1/3 cup granulated sugar
- 04 2 large eggs
- 05 1 tsp vanilla extract
- 06 Zest of 1 lemon
Topping
- 01 Fresh berries or fruit compote
- 02 Optional: drizzle of caramel or chocolate sauce
Instructions
Preheat the oven to 325°F (160°C). Line a 12‑cup muffin tin with paper liners.
Combine graham crumbs, melted butter, and sugar; press the mixture firmly into the bottom of each liner to form a thin crust.
In a large bowl, beat the softened cream cheese until smooth. Add sour cream, sugar, vanilla, and lemon zest; mix until just combined.
Beat in the eggs one at a time, mixing on low speed to avoid incorporating too much air.
Pour the filling over the crusts, filling each cup about three‑quarters full.
Place the tin in a larger roasting pan, add hot water halfway up the sides of the tin (water bath) and bake for 20‑25 minutes, until the centers are just set.
Turn off the oven, crack the door open, and let the cheesecakes cool inside for 10 minutes, then remove and refrigerate for at least 2 hours.
Before serving, top each mini cheesecake with fresh berries or a drizzle of caramel. Enjoy!
Notes & Tips
- 1 Do not over‑bake; a slight wobble in the center will firm up during chilling.
- 2 If you prefer a firmer texture, add a tablespoon of cornstarch to the filling.
- 3 For a gluten‑free version, substitute graham crumbs with almond meal or gluten‑free cookie crumbs.
Tools You'll Need
-
12‑cup muffin tin
-
Food processor (for crumbs)
-
Mixing bowls
-
Hand or stand mixer
-
Spatula
-
Measuring cups and spoons
Must-Know Tips
- Don’t over‑mix the batter; air bubbles cause cracks.
- Use a water bath to keep the surrounding heat gentle.
- Chill the cheesecake fully before removing from liners.
Professional Secrets
- Room temperature cream cheese ensures a silky batter.
- Low oven temperature prevents a grainy texture.
- Allow gradual cooling to avoid sudden contraction.
Recipe by
Mason Cole“Sweet cravings are my specialty! I turn sugar, chocolate, and imagination into pure dessert magic.” 🍰✨
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