Mini Cheesecakes
These individual cheesecakes have a buttery graham cracker base and a smooth, creamy filling. They’re baked in a standard 12-count muffin pan, making them easy to portion, chill, decorate, and serve.
Print Pin Servings: 12 pieces
Ingredients
Crust
- 1 cup (120g) graham cracker crumbs (about 8 full sheet graham crackers)
- 2 tbsp (25g) granulated sugar
- 3 tbsp (43g) unsalted butter, melted
Filling
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60g) full-fat sour cream, at room temperature
- 1 tbsp pure vanilla extract
- 1 tbsp freshly squeezed lemon juice
- 2 large eggs, at room temperature
Instructions
- Prepare the oven and pan. Preheat the oven to 350°F (177°C). Place cupcake liners in a standard 12-count muffin pan.
- Prepare the crusts. Stir all of the crust ingredients together in a medium bowl. The mixture will have a sandy consistency. Spoon a heaping Tablespoon into each liner and press it down firmly. Bake for 6 minutes.
- Mix the cheesecake filling. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and granulated sugar in a large bowl on medium-high speed for about 2 minutes, until completely smooth and creamy. Add the sour cream, lemon juice, and vanilla extract and beat until fully incorporated. With the mixer running on medium speed, add the eggs one at a time, mixing only until each egg is incorporated before adding the next. Do not over-mix. Divide the filling among the liners, filling each one all the way to the top. The crusts can still be warm when you add the filling.
- Optional water bath. Bring a pot of water to a boil. You will need enough to create a 1-inch-deep layer of water in a roasting pan. Place a large metal baking or roasting pan on the bottom rack of the preheated oven; a 9×13-inch metal baking pan works well. Do not use glass. Carefully pour boiling water into the pan until it is about 1 inch deep. Immediately put the muffin pan of cheesecakes on the center oven rack and close the oven door so the steam remains inside. The muffin pan itself does not go into the water. This step is optional but helps reduce excessive sinking as the cheesecakes cool.
- Bake. Bake for about 20 minutes. They are ready when the edges look set but the centers still have a slight jiggle when the pan is gently tapped.
- Cool and chill. Transfer the muffin pan to a cooling rack and leave the cheesecakes at room temperature for 45 minutes. Refrigerate for at least 2 hours and up to 24 hours. Alternatively, chill them in the freezer for 1 hour to speed up the process. If refrigerating for longer than 2 hours, loosely cover them. A small amount of sinking during cooling is normal, including when the optional water-bath method is used.
- Add toppings. Once chilled, decorate the cheesecakes as desired. Whipped cream can be piped or spread over the tops, followed by berries, mint, or another preferred topping. Decorated cheesecakes can be prepared up to 24 hours ahead and kept refrigerated until serving.
- Store leftovers. Cover any remaining cheesecakes and refrigerate for up to 5 days.
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Recipe Notes
- Make ahead: Prepare the cheesecakes through Step 3 up to 2–3 days before baking. Cover the unbaked cheesecakes, refrigerate, and continue with Step 4 when ready to bake. Baked individual cheesecakes can also be frozen for up to 3 months. Thaw them overnight in the refrigerator before serving.
- Topping ideas: Try salted caramel, lemon curd, strawberry topping, chocolate ganache, red wine chocolate ganache, fresh berries and mint, and/or homemade whipped cream.
- Super mini cheesecakes: Line a 24-count mini muffin pan with mini muffin liners, or grease it with nonstick spray or butter. Liners make removal easier. Prepare the crust and filling as directed above. Press 2 teaspoons of crust mixture into each mini muffin liner. Pre-bake at 350°F (177°C) for 4 minutes. Remove from the oven, add the cheesecake filling, and bake for 10–11 minutes, or until the tops appear set. Continue with the cooling and chilling directions in Step 6. This version yields approximately 30 super mini cheesecakes.
- Digestive biscuit alternative: If graham crackers are unavailable, make the crust with 1 cup (105g) digestive biscuit crumbs (7 biscuits), 30g butter, melted, and 2 Tablespoons (25g) sugar. Grind the biscuits into crumbs, combine them with the sugar, and stir in the melted butter. Press the mixture into the liners and pre-bake according to Step 2.
- Cream cheese outside the US: Some varieties of spreadable cream cheese sold outside the US are thicker and firmer than typical US tub-style cream cheese and may work for cheesecake. For the most predictable result, use a firm, full-fat cream cheese.
