Mini Cheesecake Recipe

a Mini Cheesecake topped with pie filling on a plate

These mini cheesecakes are a simple and delicious dessert with a buttery graham cracker crust and a creamy filling, perfect for any occasion. Ready in under an hour, they’re an easy way to impress your guests with minimal effort.

Prep Time25

Cook Time25

Rest/Chill Time2 30

Total Time3 20

Course: Dessert

Cuisine: American

Keyword: Mini Cheesecake

Servings:

Calories: 279kcal

Ingredients

Crust

1 cup graham cracker crumbs
2 tablespoons granulated sugar
6 tablespoons salted butter, melted and cool

Cheesecake Filling

16 ounces cream cheese, softened (two 8-ounce packages)
½ cup granulated sugar
⅓ cup sour cream
1 teaspoon pure vanilla extract
2 extra large eggs, room temperature

Optional Garnish

Your favorite canned pie filling or fresh fruit

Instructions

Preheat the oven to 350°F. Line a 12 cup standard muffin tin with paper cupcake liners.
Add the graham cracker crumbs and granulated sugar to a small mixing bowl. Stir to combine.
Add the melted and cooled butter. Stir to completely coat the graham cracker crumbs.
Use a 1 ½ tablespoon cookie scoop to measure and add the graham cracker crust to the prepared muffin tin. Tamp down the buttered crumbs. Bake for 5 minutes.
Using either a stand mixer fitted with a paddle attachment, or a large bowl and a handheld mixer on medium low speed, mix together the softened, room temperature cream cheese and the granulated sugar for 1 ½ -2 minutes, or until well incorporated. It’s important to keep the mixer speed lower, as adding extra air to filling may cause cracks to form on the top of the cheesecakes.
Add the sour cream and vanilla. Mix just until combined and no streaks of vanilla and sour cream remain.
Lower the mixer speed to low. Add the eggs, one at a time, mixing just until no streaks of egg remain.
Divide the filling evenly between the muffin cups, filling each almost to the very top.
Bake for 18-20 minutes, until the outside edges are set and the center barely jiggles. Remember that all ovens cook differently, so begin to check your cheesecakes at the 15 minute mark.
Allow the cheesecakes to rest at room temperature for 30 minutes before chilling uncovered in the refrigerator for 2 hours.

Notes

Use Room Temperature Ingredients: Make sure all your ingredients, especially the cream cheese and eggs, are at room temperature before you start. This will help them blend more smoothly, resulting in a creamy filling with no lumps.
Crust Compression: When tamping down the crust in each liner, press firmly but evenly to create a solid base. Too much pressure can make the crust too dense, while too little pressure can cause it to crumble when you remove the liners.
Oven Placement: Bake the cheesecakes on the middle rack of your oven. If your oven has hot spots, or if the cheesecakes look unevenly baked about halfway through the cooking time, turn your oven 180 degrees.
Cooling Process: Allow the cheesecakes to cool gradually by letting them rest in the oven with the door slightly open. A sudden temperature change can cause the tops to crack.
Chilling Time: For the best texture, chill the cheesecakes for at least 2 hours, but overnight is even better. This allows the flavors to meld and the filling to set properly.

Nutrition