The Best Mini Cheesecake Recipe
These delightful mini cheesecakes offer a rich, creamy filling nestled in a buttery graham cracker crust, perfect for individual servings. Easy to prepare and bake in a muffin pan, they are ideal for gatherings or a special dessert treat. Finished with whipped cream and fresh fruit, these mini cheesecakes provide a classic and elegant indulgence.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 4 hours 37 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1 cup (113g) graham cracker crumbs
- 4 Tbsp unsalted butter (melted)
Cheesecake Filling
- 16 oz full fat cream cheese (softened to room temperature)
- ½ cup (99g) granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
Toppings
- Whipped cream
- Fresh fruit
Instructions
- Prepare the Crust: Preheat your oven to 350º F. Line a regular sized muffin pan with paper liners. In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles coarse sand. Spoon 1-2 tablespoons of this crumb mixture into each muffin cup and use a 1/3 cup measure or a similar tool to firmly press the crumbs down, creating an even crust layer. Bake the crusts for 5 minutes, then remove from oven and let them cool while preparing the filling.
- Make the Cheesecake Batter: Using an electric mixer, beat the softened cream cheese and granulated sugar together in a bowl until smooth and creamy, about 1 to 2 minutes. Add the vanilla extract and mix until combined.
- Add the Eggs: Crack in the eggs one at a time, mixing gently just until each yolk breaks and the mixture is combined. Avoid over beating to prevent air bubbles and cracking during baking.
- Fill and Bake: Evenly distribute the cheesecake batter over the pre-baked crusts in the muffin cups, filling each liner completely. Bake in the oven at 350º F for 15-17 minutes, or until the centers are just slightly jiggly to the touch.
- Cool and Chill: Remove the cheesecakes from the oven and allow to cool to room temperature. Then transfer them to the refrigerator and chill for at least 4 hours, preferably overnight, loosely covered with plastic wrap to preserve freshness.
- Serve: Before serving, top each mini cheesecake with whipped cream and fresh fruit or your choice of chocolate ganache for an elegant finish.
Notes
- Do not overbeat the eggs to prevent cracks and unwanted air bubbles in the cheesecake.
- Ensure cream cheese is softened to room temperature for a smooth batter.
- Using muffin liners makes removal and serving easier.
- Chilling the cheesecake overnight improves texture and flavor integration.
- Feel free to customize toppings with berries, citrus zest, or chocolate.
Keywords: mini cheesecake, individual cheesecake, graham cracker crust, easy cheesecake, baked cheesecake, dessert recipe
Find it online: https://tastewithamy.com/the-best-mini-cheesecake-recipe/
