Description
These Mini Cheesecakes are creamy, delicious individual desserts made in a standard 12-count muffin pan. Featuring a buttery graham cracker crust and a smooth, rich cream cheese filling, they bake up perfectly portioned and can be garnished with whipped cream and fresh berries for an elegant presentation. Ideal for portion control and easy to customize, these treats are perfect for any occasion.
Ingredients
Scale
Crust
- 1 cup (120g) graham cracker crumbs (about 8 full sheet graham crackers)
- 2 Tablespoons (25g) granulated sugar
- 3 Tablespoons (43g) unsalted butter, melted
Filling
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60g) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon freshly squeezed lemon juice
- 2 large eggs, at room temperature
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line a standard 12-count muffin pan with cupcake liners to prevent sticking and make removal easy.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, 2 tablespoons sugar, and melted butter. Mix until sandy and crumbly. Firmly press about a heaping tablespoon of this mixture into the bottom of each cupcake liner. Bake the crusts for 6 minutes to set.
- Prepare the Filling: Using a handheld or stand mixer with a paddle or whisk attachment, beat the softened cream cheese and 1/2 cup sugar on medium-high until completely smooth and creamy, about 2 minutes. Add the sour cream, lemon juice, and vanilla, mixing until fully incorporated.
- Add Eggs: With the mixer running on medium speed, add the eggs one at a time, beating just until combined after each addition to avoid overmixing.
- Fill Liners: Divide the batter evenly among the liners, filling each all the way to the top. It’s fine if the crust mixture is still warm.
- Optional Water Bath Setup: To minimize sinking, boil enough water to fill a large roasting pan to 1 inch deep. Place this pan on the lowest oven rack. Immediately after, place cheesecakes on the center rack and close the oven to trap steam, creating a gentle water bath environment without submerging the muffin pan.
- Bake: Bake the mini cheesecakes for about 20 minutes, or until the edges are set and the centers have a slight jiggle when the pan is touched.
- Cool: Set the pan on a cooling rack and allow cheesecakes to cool at room temperature for 45 minutes.
- Chill: Transfer the cheesecakes to the refrigerator to chill for at least 2 hours or up to 24 hours to allow them to fully set. Alternatively, freeze for 1 hour to speed up chilling. Cover loosely if chilling longer.
- Decorate and Serve: Optionally, pipe whipped cream on top using a Wilton 1M tip, then garnish with fresh berries and mint, or any toppings of your choice. Whipped cream can be prepared up to 24 hours beforehand. Keep cheesecakes refrigerated until serving.
- Store: Cover and store leftovers in the refrigerator for up to 5 days.
Notes
- Use a standard 12-count muffin pan for best results; for even smaller mini cheesecakes, try using a mini muffin pan.
- The optional water bath step helps prevent excessive sinking and cracking but can be skipped if desired.
- Allow cream cheese and eggs to come to room temperature before mixing for a smoother batter.
- Do not overmix after adding eggs to avoid incorporating too much air, which causes cracking.
- Garnish with fresh berries, whipped cream, mint, or other toppings to enhance presentation and flavor.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg
