From the buttery graham cracker crust to the creamy, smooth filling, this Mini Cheesecake Recipe is sure to delight!
I can think of several reasons why I love mini cheesecakes. First, the cheesecakes are absolutely delicious. Second, it requires only 15 minutes of preparation time. The rest is spent cooking and cooling. Third, you can remix this recipe countless ways simply by varying the toppings. And, finally, their smaller size means I’ll likely eat less! I usually like to cut a far-too-large slice when faced with an entire cheesecake—I have very little willpower when it comes to cheesecake.
The toppings aren’t the only part of this recipe that’s easy to tweak. For example, I use gluten-free graham cracker crumbs for the base, and most people can’t tell the difference. Consider other types of crusts, too, like crushed Oreos or vanilla wafers. Feel free to add fillings as well! In the past, I’ve mixed in mini chocolate chips or fresh blueberries.
There are so many ways to make mini cheesecakes festive, and sometimes it’s as simple as choosing a fun cupcake liner. They come in a variety of colors and festive holiday prints. Beyond liners, another fun idea is to go all out and create a cheesecake bar. Set up bowls of various toppings, like fruit compotes, berries, banana slices, sprinkles, whipped cream, chopped nuts, caramel sauce, cookie crumbs, and whatever else you decide. Whether you add your own touch to this recipe or keep it simple, I’m sure this sweet treat will be a hit!
Cheesecake toppings that dazzle
Anyone can put a slice or two of strawberries or a dab of whipped cream atop a slice of cheesecake. But when you want to make your mini cheesecake shine, pull out all the stops. Now, I’m not saying you must spend hours in the kitchen decorating these little darlings. It only takes a few minutes and a little creativity to wow your family or guests.
One of my favorite showstoppers is drizzled chocolate. Simply melt dark or milk chocolate in one bowl and white chocolate in another. Drizzle them atop the cheesecakes or swirl the colors together. Then, place a raspberry or a blueberry on each with a tiny mint leaf. In about five minutes, you’ll have a dazzling display of delicious treats.
For a fruit-forward flavor, prepare this Lemon Curd Recipe and spoon a layer on top of each cheesecake. Add a little Strawberry Compote over the curd for the most luscious, sweet, and tangy topping your cheesecakes have ever tasted. Get imaginative with your toppings and have fun creating a beautiful and tasty display.
How do I store leftovers?
Leftover mini cheesecakes can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze them in a freezer-safe container or zippered bag for up to 3 months. Defrost them for a few hours or overnight in the refrigerator. I like to wrap each one in plastic wrap to prevent freezer burn once they are frozen.
Serving suggestions
Whipped cream is an ideal topping for mini cheesecakes, and it’s incredibly easy to make at home. Try some Chocolate Whipped Cream for a more decadent finish, or this fruity and fresh Strawberry Whipped Cream Recipe. While Blueberry Compote is my go-to, this Peach Compote has become a summer favorite—just dice the peaches really small for easy sprinkling. If you love apples, top your cheesecakes with Cinnamon Applesauce. No matter how you serve them, topped or plain, these little cheesecakes will disappear fast.
Mini Cheesecake Recipe
Ingredients
- 1 1/2 cups graham cracker crumbs for crust
- 5 tablespoons unsalted butter melted (for crust)
- 1 1/2 tablespoons granulated sugar for crust
- 16 ounces cream cheese softened to room temperature
- 3/4 cup granulated sugar
- 3 tablespoons sour cream at room temperature
- 1 1/4 teaspoons vanilla extract
- 2 large eggs at room temperature
- Whipped cream for serving (optional)
- Fresh fruit for serving (optional)
Instructions
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Preheat the oven to 350°F. Line a muffin pan with cupcake liners.
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In a bowl, mix together graham cracker crumbs, melted butter, and granulated sugar. Press about 1 1/2 tablespoons of this mixture evenly into each cupcake liner. Bake the crusts for 5-7 minutes.
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Reduce the oven temperature to 325°F. In a large bowl, beat the softened cream cheese until smooth. Add granulated sugar, then mix in the sour cream and vanilla extract until fully combined. Add the eggs one at a time, mixing gently after each addition.
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Fill each liner about 3/4 full with the cheesecake batter. Bake for 16 to 20 minutes, until the centers are mostly set and a slight jiggle remains.
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Remove the pan from the oven and let the mini cheesecakes cool at room temperature for 30 minutes. Then place the pan in the refrigerator and chill for at least 1 hour before serving. Serve with whipped cream or fresh fruit, if desired.
Nutrition
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