Print

The Best Mini Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 65 reviews

This Mini Cheesecake recipe delivers smooth, creamy, and crack-free individual cheesecakes baked quickly in a muffin pan. Perfect for parties or holidays, these mini treats bake faster than full-sized cheesecakes and can be topped with whipped cream, fresh fruit, or chocolate ganache for a deliciously customizable dessert experience.

Ingredients

Crust

  • 1 cup (113g) graham cracker crumbs
  • 4 Tbsp unsalted butter, melted

Cheesecake

  • 16 oz full fat cream cheese, softened to room temperature
  • ½ cup (99g) granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs

Topping

  • Whipped cream
  • Fresh fruit

Instructions

  1. Prepare the crust: Preheat the oven to 350º F. Line a regular-sized muffin pan with paper cupcake 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, pressing down firmly with a 1/3 cup measure or similar tool to compact the crust evenly. Bake the crust in the oven for 5 minutes. Remove and allow to cool while preparing the cheesecake filling.
  2. Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer for 1 to 2 minutes until smooth and creamy. Add vanilla extract and then beat in the eggs one at a time, mixing just until each yolk breaks and the mixture is smooth to avoid incorporating too much air, which can cause cracks during baking.
  3. Fill and bake: Evenly divide the cheesecake batter among the prepared muffin cups, filling each liner full. Place the muffin pan in the preheated oven and bake for 15 to 17 minutes, or until the center of the cheesecake is just slightly jiggly but mostly set.
  4. Cool and chill: Remove the mini cheesecakes from the oven and let them cool to room temperature. Once cooled, transfer the cheesecakes to the refrigerator and chill for at least 4 hours, or preferably overnight. Cover loosely with plastic wrap if refrigerating overnight to prevent drying out.
  5. Serve and garnish: Before serving, top each mini cheesecake with whipped cream, fresh fruit, or any other favorite toppings such as chocolate ganache for added indulgence.

Notes

  • Store mini cheesecakes in an airtight container in the refrigerator for up to one week to maintain freshness.
  • To freeze, individually wrap cheesecakes or place them in an airtight container with parchment paper between layers to prevent sticking. Freeze for up to 3 months and thaw overnight in the refrigerator before serving.
  • Do not overbeat eggs into the cheesecake batter to avoid air bubbles and cracking during baking.

Find it online: https://mymonthlyrecipes.com/the-best-mini-cheesecake-recipe/