The Best Mini Cheesecake Recipe
Get ready to wow your friends, family and party guests with the best mini cheesecakes you’ve ever tasted!Topped with whipped cream and fresh fruit to complement the rich, tangy cheesecake flavor, these individually-portioned mini cheesecakes are everything you love about cheesecake, but are ready in half the amount of time!
Servings: 12
Ingredients
Crust
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter melted
Cheesecake
- 16 oz full fat cream cheese softened to room temperature
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
Topping
- whipped cream
- fresh Fruit
Instructions
Crust
- Preheat the oven to 350º F. Line a regular sized muffin pan with paper muffin liners. In a mixing bowl, combine the graham cracker crumbs and melted butter until it resembles coarse sand. Put 1-2 tbsp of crumbs in each muffin cup. Use a 1/3 cup (or similar) to press the crumbs down firmly into the pan. Bake the crust for 5 minutes. Remove the pan from the oven and allow it to cool while prepping the cheesecake.1 cup graham cracker crumbs, 4 tablespoons unsalted butter
Cheesecake
- In a mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth, 1-2 minutes.16 oz full fat cream cheese, ½ cup granulated sugar
- Beat in vanilla extract and eggs, until smooth. The eggs are the last ingredient that get mixed into the cheesecake batter. Be sure to mix them in just until the yolk breaks. Over beating the eggs is the number one cause of air bubbles and cracking.1 tsp vanilla extract, 2 large eggs
- Evenly divide the cheesecake batter among the muffin cups, filling the liners full. Bake for 15-17 minutes or until the center of the cheesecake is only slightly jiggly.
- Allow the cheesecakes to cool to room temperature then place them in the fridge for at least 4 hours to chill before serving. If refrigerating overnight, loosely cover the cheesecakes in plastic wrap.
- Top with whipped cream, fresh fruit or chocolate ganache before serving.
Notes
How to store: Refrigerate your mini cheesecakes in an airtight container for up to a week.
How to freeze: You can freeze mini cheesecakes for up to 3 months. They can be individually wrapped, or you can place them in an airtight storage container or freezer bag with parchment paper between the layers to keep them from sticking. Let them thaw in the refrigerator before serving.
Nutrition
Calories: 107kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 58mg | Potassium: 25mg | Fiber: 1g | Sugar: 10g | Vitamin A: 158IU | Calcium: 11mg | Iron: 1mg