Mini Cheesecake Recipe

This Mini Cheesecake Recipe is buttery graham cracker crusts each topped and baked in a muffin tin with a rich, cheesecake filling for indulgent individual-sized desserts! They are easy to serve with a variety of topping choices and perfect to add to your Christmas Dessert Charcuterie Board. I also have Mini Peanut Butter Cheesecakes and Mini Eggnog Cheesecakes that you will want to add to your list of New Year’s Eve desserts!

Ingredients & Substitutions

Crust: The crust is a buttery blend of finely crushed graham cracker crumbs, melted unsalted butter, and a touch of sugar, creating a sweet and crisp foundation for the rich cheesecake filling. You can buy graham cracker crumbs or crush 10-11 graham cracker sheets into fine crumbs.

Cream Cheese: Before making the cheesecake filling, be sure the cream cheese is at room temperature.

Sour Cream: Sour cream in the filling helps give the cheesecake a smoother texture with just a hint of tartness.

Eggs: Eggs play a crucial role in binding and setting the cream cheese filling as it bakes. They should be at room temperature before adding to the cheesecake mixture.

Optional Mini Cheesecake Toppings

This mini cheesecake recipe allows you and your guests to customize their cheesecakes by adding their favorite toppings. Here are some delicious options to mix and match:

• Fresh berries
• Fruit Compote
• Pie Filling like cherry pie filling, blueberry (from my no-bake blueberry pie), apple pie filling, or your favorite flavor
• Caramel Sauce
• Chocolate Ganache
• Whipped Topping
• Crushed Nuts

How To Tell If Cheesecake Is Done

The mini cheesecakes are done when the sides are set, but the middle is still a bit jiggly. You could also check the internal temperature of the cheesecake to check for doneness (150°F). Another option to check for doneness would be to take a wooden spoon and tap the outside of the muffin tin. This is a common practice when it comes to full-sized cheesecakes, but it can still be helpful with mini cheesecakes, too. It’s important to not overbake cheesecake, which can lead to a dry texture.

Can I Use A Mini Cheesecake Pan?

Yes, you could make the mini cheesecakes in a mini cheesecake pan. A mini cheesecake pan looks similar to a muffin tin, but it has a removable disc in the bottom. This makes the cheesecakes easily pop out when ready to serve. If using a mini cheesecake pan, adjust the amount of filling for each. The baking time is the same.

How To Store Mini Cheesecakes

Store mini cheesecakes in the refrigerator, covered, for up to 2-3 days. For longer storage, freeze the cheesecakes. To freeze, first, make sure the cheesecakes are fully chilled. Then, wrap each individually in plastic wrap and store in a freezer-safe container. When ready to enjoy, let the cheesecakes thaw in the refrigerator.