Introduction

These mini cheesecakes are a delightful treat that’s perfect for any occasion. With a buttery graham cracker crust and a smooth, creamy filling, they are easy to make and sure to impress your guests. Serve them topped with fresh fruit or whipped cream for a delicious finish.

A small cheesecake cupcake sits on a white plate with three layers visible: a crumbly brown crust at the bottom, a thick, smooth pale yellow cheesecake layer in the middle, and a soft white swirl of whipped cream on top. The whipped cream is decorated with a bright red raspberry, a dark blue blueberry, and a small green mint leaf on the side. A silver fork lies on the right side of the plate, and in the blurred background are more cupcakes on white plates, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (113g) graham cracker crumbs
4 Tbsp unsalted butter (melted)
16 oz full fat cream cheese (softened to room temperature)
½ cup (99g) granulated sugar
1 tsp vanilla extract
2 large eggs
Whipped cream (for topping)
Fresh fruit (for topping)

Instructions

Step 1: Preheat the oven to 350º F. Line a regular-sized muffin pan with paper muffin liners.
Step 2: In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles coarse sand.
Step 3: Spoon 1 to 2 tablespoons of the crumb mixture into each muffin cup. Use a ⅓ cup or similar tool to press the crumbs firmly into the bottom of each liner.
Step 4: Bake the crusts for 5 minutes, then remove the pan from the oven and let cool while you prepare the cheesecake filling.
Step 5: In a mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy, about 1 to 2 minutes.
Step 6: Add the vanilla extract, then beat in the eggs one at a time until just combined. Be careful not to overmix, as this can cause air bubbles and cracking.
Step 7: Evenly divide the cheesecake batter among the muffin cups, filling each liner completely.
Step 8: Bake for 15 to 17 minutes, or until the centers are only slightly jiggly when gently shaken.
Step 9: Let the mini cheesecakes cool to room temperature, then refrigerate for at least 4 hours before serving. If chilling overnight, cover loosely with plastic wrap.
Step 10: Before serving, top with whipped cream, fresh fruit, or your favorite chocolate ganache.

Tips & Variations

For a crunchy crust, add a pinch of cinnamon or a bit of finely chopped nuts to the graham cracker crumbs.
Use full fat cream cheese for the creamiest texture; low-fat versions may affect flavor and consistency.
To avoid cracking, mix the eggs in gently and do not overbake the cheesecakes.
Try topping with berries, mango slices, or a drizzle of caramel sauce for variety.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. Reheat is not recommended as it may affect the texture, so it’s best served cold. For longer storage, freeze them in a sealed container for up to 1 month and thaw in the fridge overnight before enjoying.

How to Serve

The image shows several mini cheesecakes in white cupcake liners, placed on a white cake stand with a scalloped edge. Each cheesecake has three layers: a bottom light brown crumbly crust, a thick pale yellow cheesecake layer, and a swirl of smooth white whipped cream on top. Each swirl is decorated with one bright red raspberry, one deep blue blueberry, and a small fresh green mint leaf. The background and surface are a white marbled texture, giving a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, these cheesecakes can be made a day in advance and kept refrigerated until serving. They actually taste better after chilling.

Why do my cheesecakes crack on top?

Cracking is usually caused by overmixing the batter, especially the eggs, or baking for too long. Mix gently and bake until the center is just slightly jiggly to prevent cracks.