why make this recipe

Mini cheesecakes are small, sweet, and easy to share. They bake fast and look nice on a plate. You can make them for parties, snacks, or a simple dessert at home. They are creamy and can have many toppings.

introduction

This recipe makes small, rich cheesecakes in a muffin tin. The crust is crunchy and the filling is smooth. You need a few common ingredients and about 2 hours including chilling time.

how to make Mini Cheesecakes

Follow the steps below to make these mini cheesecakes.

Ingredients :

1 cup graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
2 large eggs
1/2 cup sour cream (optional for extra creaminess)

Directions :

Preheat the oven to 325°F (160°C).
In a bowl, mix graham cracker crumbs, 1/4 cup of sugar, and melted butter until combined. Press this mixture into the bottom of muffin liners in a muffin tin to form the crust.
In another large bowl, beat the cream cheese until smooth. Add 1/2 cup sugar and vanilla, and mix until well combined.
Add the eggs one at a time, mixing only until combined.
Optionally fold in the sour cream for extra creaminess.
Pour the cream cheese mixture over the crust in the muffin tin.
Bake for 15-20 minutes, or until the edges are set and the center is slightly jiggly.
Let cool completely, then refrigerate for at least 2 hours before serving.
Top with your favorite toppings before serving.

how to serve Mini Cheesecakes

Take them from the fridge and remove the liners. Add toppings like fresh berries, fruit compote, chocolate sauce, caramel, or whipped cream. Serve on a small plate or a dessert tray. They are best cold.

how to store Mini Cheesecakes

Cover the cooled cheesecakes with plastic wrap or put them in an airtight container. Keep them in the refrigerator for up to 4 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to 1 month. Thaw in the fridge before serving.

tips to make Mini Cheesecakes

Use room temperature cream cheese for a smooth filling.
Do not overmix after adding eggs to avoid air bubbles.
Press the crust firmly so it holds while baking.
Bake until the edges are set but the center still jiggles a bit. It will firm up as it cools.
Chill for at least 2 hours so they slice and serve cleanly.

variation (if any)

Lemon mini cheesecakes: add 1 tablespoon lemon zest and 1 tablespoon lemon juice to the filling.
Chocolate crust: replace graham crumbs with crushed chocolate cookies.
Raspberry swirl: drop spoonfuls of raspberry jam on top before baking and swirl lightly.

FAQs

Q: Can I make these without a muffin tin?
A: You can use a mini tart pan or small silicone molds. Baking time may change a little.

Q: Can I use low-fat cream cheese?
A: Yes, but texture and richness may be lighter.

Q: Do I need sour cream?
A: No. It is optional. It makes the filling a bit creamier.

Q: Can I make them ahead?
A: Yes. Make and chill them a day ahead. Add fresh toppings before serving.

Q: How do I remove liners easily?
A: Run a thin knife around the edge after chilling. Warm your fingers slightly to peel the liner gently.

Conclusion

For more ideas and variations, see these mini cheesecake guides: Mini Cheesecakes (in a Standard Muffin Pan) – Sally’s Baking, Mini Cheesecakes – Live Well Bake Often, and Mini Cheesecakes Recipe.