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.
Graham Cracker Crumbs
Pre-Crushed vs Crushing Yourself
The quality of store-bought graham cracker crumbs has changed in the last few years and they seem to be less flavorful and have a different texture. When possible, I recommend the full sheets of honey-flavored graham crackers and crushing them yourself or utilizing a food processor.
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.
Mini Cheesecake Recipe
- 1 ½ cups (126 g) graham cracker crumbs, about 10-11 full graham cracker sheets, crushed
- ⅓ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 2 packages (8 ounces each) cream cheese, softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (57.5 g) sour cream, room temperature
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- Preheat oven to 350°F. Prepare muffin tins with cupcake liners. (This recipe makes 18 mini cheesecakes.)
- To a small bowl, add graham cracker crumbs, butter, and sugar. Stir to combine.
- Add about 1 ½ tablespoons of the graham cracker mixture to the bottom of each cupcake liner. Firmly press each into the bottom of the pan.
- Bake for 5 minutes.
- Reduce the oven temperature to 325°F.
- To a large bowl, add cream cheese. Using a hand mixer on medium speed, beat the cream cheese until no lumps remain.
- Add the sugar and beat until fully combined, scraping the bowl as needed.
- Add in the sour cream and vanilla. Blend until smooth and creamy.
- With the mixer on low, add in eggs, one at a time until fully incorporated, scraping the bowl as needed.
- Fill each of the cheesecake cups about ¾ full (about 2 heaping tablespoons of cheesecake mixture in each). Bake for 17-19 minutes, or until the center is mostly set. (A little jiggle is okay.)
- Remove the pan from the oven and allow the mini cheesecakes to cool for 30 minutes. Once cool, transfer the pan to the refrigerator and allow to chill for at least 1 hour, up to overnight.
- Garnish with your favorite cheesecake topping.
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What the Test Kitchen had to say about this recipe:
These mini cheesecakes are so fun! They set up faster than a traditional cheesecake, and you can decorate them however you want! Creamy and delicious with the perfect amount of graham cracker crust. These would be great for the holidays!
This is the perfectly sized cheesecake to satisfy my dessert craving! But, I better have another one to try more toppings!
Perfect-sized small mini cheesecakes, easy to make ahead and freeze. The best part is no cutting!
I love these individual-sized cheesecakes! They are delicious and easy to eat. You can dress it up with a variety of fruits, syrups, or sauces!
These are perfect for any get-together! They're easy to make, bite-sized, and have that classic cheesecake flavor!
Can't go wrong with this classic cheesecake! I love the mini size. It would be perfect for a dessert bar or a dessert charcuterie board. I love that anyone can have what they want for toppings!