This recipe for mini cheesecakes is so simple, yet so indulgent and makes for the perfect bite-sized dessert for any occasion. These delicious mini cheesecakes feature a homemade crumbly graham cracker crust with a smooth and silky cheesecake filling. They come together quickly with only a few simple ingredients.
Mini desserts are one of my favorite ways to serve desserts at parties. They have a beautiful presentation and allow for endless customization. You can serve them plain, decorated with whipped cream, fruit, caramel sauce, or chocolate ganache. The options are truly endless. My favorite way to serve these are with a generous dollop of homemade whipped cream and seasonal fresh berries.
This recipe yields 12 mini cheesecakes, but feel free to double the recipe, or even make 24 super mini cheesecakes for an adorable miniature dessert.
I’ve been on a cheesecake obsession lately so these mini cheesecakes have been coming with me to birthdays parties, baby showers, and family get togethers. Make these once, and you will be known for your cheesecakes!
INGREDIENTS:
- Cream cheese: the creamy base of the cheesecake filling.
- Sour cream: adds a creamy tang and extra moisture to the cheesecake.
- Honey: my choice of sweetener, maple syrup can be used as well.
- Eggs: to bind ingredients together and provide structure, texture, and richness.
- Vanilla extract: for additional flavor in the cheesecake.
- Lemon juice: to brighten the flavor and balance the richness of the cream cheese.
- Graham crackers: a classic choice to make a cheesecake crust.
- Unsalted butter: binds graham cracker crumbs together and provides richness and flavor.
HOW TO MAKE MINI CHEESECAKES:
Add the graham crackers and butter to the food processor, and pulse a few times until a sandy consistency forms.
Line a muffin tin with muffin liners and divide the graham crackers crumbles evenly among the 12 muffin cups. Then, firmly press the mixture down into each muffin cup to form a smooth crust. Bake in the preheated oven for 7 minutes.
In the meantime, make the cheesecake filling. In a large mixing bowl, combine softened cream cheese, sour cream, honey, eggs, vanilla extract and lemon juice. Using a hand mixer, beat the ingredients together on medium-high speed just until the mixture is smooth and creamy, about 3 minutes.
Divide the batter evenly among the 12 muffin liners with the baked graham cracker crusts. It’s ok if the crust is still warm. Then, bake the cheesecakes until the edges are set and the center has a slight jiggle when you tap the pan, about 18-20 mins.
Once baked, remove the pan from the oven and allow the cheesecakes to cool for at least 30 mins before removing them from the pan. Place cheesecakes onto a cooling rack and allow them to come to room temperature, then place into the refrigerator for at least 2 hours until fully set.
My favorite way to top these cheesecakes is with homemade whipped cream and seasonal berries. Once decorated, cover and refrigerate the cheesecakes until ready to serve.
PRO TIPS AND RECOMMENDATIONS:
Prevent the cheesecakes from excess sinking: Cheesecakes like a humid environment. You can create humidity by boiling a pot of water, then filling a wide baking pan, roasting pan or wide pot with 1 inch of hot water (do not use glass), and placing it on the bottom rack of the preheated oven. Place cheesecakes on the middle rack, and close the oven door quickly to trap the steam inside. This simple method works great as an alternative to the traditional water bath method used when baking a full size cheesecake.
Avoid cracked top: Do not over-bake the cheesecakes, they are thoroughly baked once the cheesecake filling is set with a slightly jiggle. However, if you decided to decorate these mini cheesecakes, cracks will not be seen.
CHEESECAKE TOPPING SUGGESTIONS:
- Homemade whipped cream and fresh berries
- Salted caramel and chopped pecans
- Raspberry lemon buttercream
- Chocolate ganache
STORING AND FREEZING INSTRUCTIONS:
Cover and store leftover cheesecakes in the refrigerated for up to 5 days. Or place mini cheesecakes in a freezer safe container or zip-lock bag and freeze for up to 3 months. To thaw, place them in the refrigerator overnight.
ENJOY THE BEST MINI CHEESECAKES!
This simple yet delicious mini cheesecake recipe will quickly become a favorite in your household. Give it a try, and let me know how it turns out in the comments below!
MORE RECIPES TO ENJOY:
Mini Cheesecakes
Ingredients
- 16 oz Full fat brick cream cheese, softened to room temperature.
- ¼ cup Sour cream
- ¼ cup Honey
- 2 Eggs
- 1 tsp Vanilla extract
- 1 tsp Lemon juice
- 1 cup Graham cracker crumbs (about 8 full graham cracker sheets)
- 3 tbsp Unsalted butter, melted
Instructions
- Preheat oven to 350℉. Line a standard 12-count muffin pan with muffin liners.
- In a food processor, combine the graham crackers sheets and melted butter. Pulse for 30-60 seconds, until the mixture has a sandy consistency. Spread the mixture evenly among the 12 muffin liners, about a heaping tablespoon into each liner. Firmly press the mixture into the bottom of each liner. Bake in the preheated oven for 7 mins.
- In a large mixing bowl, combine the softened cream cheese, sour cream, honey, eggs, vanilla extract and lemon juice. Using a hand mixer, beat the ingredients together on medium-high speed just until the mixture is smooth and creamy, about 3 minutes. Do not over mix.
- Divide the batter evenly among the 12 baked graham cracker crusts. It's ok if the crust is still warm.
- Optional Water Bath (prevents cheesecakes from excess sinking): Boil a pot of water. Fill a wide baking pan, roasting pan or wide pot with 1 inch of hot water (do not use glass), and place on the bottom rack of the preheated oven. Place cheesecakes on the middle rack, and close the oven door quickly to trap the steam inside.
- Bake the cheesecakes at 350℉ until the edges are set and the center has a slight jiggle, about 18-20 mins.
- Remove the pan from the oven and allow the cheesecakes to cool for at least 30 mins before removing them from the pan. Place cheesecakes onto a cooling rack and allow to come to room temperature. Then, place them into the refrigerator for at least 2 hours until fully set.
- Top the cheesecakes with homemade whipped cream and your favorite berries. Cover and refrigerate the decorated cheesecakes until ready to serve.
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