Mini Cheesecakes

Why I’ll Love This Recipe

I love this recipe because it delivers the classic cheesecake experience without the fuss of slicing and serving. The individual portions make them ideal for gatherings, and the recipe is straightforward, requiring no water bath. Plus, the versatility in toppings allows me to customize them for any occasion.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust

• Graham cracker crumbs

• Unsalted butter, melted

For the Cheesecake Filling

• Full-fat cream cheese, softened to room temperature

• Granulated sugar

• Vanilla extract

• Eggs, at room temperature

For the Topping

• Whipped cream

• Fresh fruit (such as berries)

Directions

1. Preheat the oven to 350°F (175°C) and line a standard muffin pan with paper liners.

2. In a mixing bowl, combine graham cracker crumbs and melted butter until the mixture resembles coarse sand.

3. Press 1 to 2 tablespoons of the crumb mixture into each muffin cup, creating a flat, even crust.

4. Bake the crusts for 5 minutes, then remove from the oven and let them cool while preparing the filling.

5. In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

6. Add the vanilla extract and mix until combined.

7. Add the eggs one at a time, mixing on low speed just until incorporated. Avoid overmixing.

8. Divide the cheesecake batter among the muffin cups, filling each nearly to the top.

9. Bake for 15 to 17 minutes, or until the centers are slightly jiggly.

10. Remove from the oven and let the cheesecakes cool to room temperature.

11. Refrigerate for at least 4 hours, or overnight, until fully set.

12. Before serving, top each mini cheesecake with a dollop of whipped cream and fresh fruit.

Servings and Timing

• Servings: 12 mini cheesecakes

• Prep Time: 15 minutes

• Cook Time: 17 minutes

• Chilling Time: 4 hours

• Total Time: Approximately 4 hours 32 minutes

Variations

• Use crushed Oreos or chocolate wafers instead of graham crackers for a chocolatey crust.

• Swirl in fruit preserves or lemon curd before baking for added flavor.

• Top with caramel sauce, chocolate ganache, or crushed candy bars for a decadent twist.

• Incorporate citrus zest into the filling for a refreshing note.

Storage/Reheating

• Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days.

• To freeze, place the cheesecakes on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 3 months.

• Thaw frozen cheesecakes in the refrigerator overnight before serving.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, I can prepare them a day in advance and store them in the refrigerator. They’re perfect for making ahead for parties or gatherings.

Do I need to use a water bath for this recipe?

No, these mini cheesecakes don’t require a water bath, making them easier and quicker to prepare than traditional cheesecakes.

Can I use low-fat cream cheese?

For the best texture and flavor, I recommend using full-fat cream cheese. Low-fat versions may result in a less creamy cheesecake.

How do I prevent the cheesecakes from cracking?

Avoid overmixing the batter, especially after adding the eggs, and don’t overbake. The centers should still jiggle slightly when done.

What other toppings can I use?

I can top these mini cheesecakes with a variety of options, such as fruit compote, chocolate ganache, caramel sauce, or crushed nuts, depending on my preference.

Conclusion

These mini cheesecakes are a delightful and versatile dessert that’s easy to prepare and perfect for any occasion. With their rich, creamy filling and customizable toppings, they offer the classic cheesecake experience in a convenient, individual portion. Whether for a party or a personal treat, these mini cheesecakes are sure to impress.