Mini cheesecakes are the perfect bite-sized dessert for any occasion! If you’re craving a rich, creamy, and perfectly sweet treat, then this recipe is going to be your new go-to. Whether you’re preparing a sweet indulgence for a party or looking for a dessert to treat yourself, mini cheesecakes are always a crowd-pleaser. Trust me, these little cheesecakes are a game-changer—they’re easy to make and so satisfying! Plus, they’re totally customizable, so you can get as creative as you want with toppings and flavors.
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Why You’ll Love Mini Cheesecakes
Mini cheesecakes are everything you could want in a dessert. They’re creamy, indulgent, and totally customizable. Here’s why this recipe is going to become one of your favorites:
- Versatile: You can add all sorts of toppings—fresh fruit, chocolate ganache, or even a little salted caramel drizzle. The possibilities are endless!
- Perfect for Any Occasion: Whether it’s a family dinner, a holiday gathering, or just a sweet treat for yourself, these mini cheesecakes are the perfect choice.
- No-Bake Option: Want to skip the oven? No worries, you can easily make a no-bake version of these cheesecakes.
- Portion-Controlled: Because they’re mini, you can indulge without feeling guilty—well, maybe a little, but it’s worth it!
- Make-Ahead Friendly: You can prepare these in advance, which means less stress and more time to enjoy the good stuff!
Ingredients
Here’s the magic of mini cheesecakes—they come together with just a handful of ingredients, and they’re so easy to make. Let’s break it down:
For the Crust
- Graham crackers (or digestive biscuits)
- Sugar
- Butter
For the Cheesecake Filling
- Cream cheese
- Sour cream
- Granulated sugar
- Vanilla extract
- Eggs
For the Topping (optional)
- Fresh berries
- Whipped cream
- Chocolate drizzle
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into making these decadent mini cheesecakes:
Preheat Your Oven
Start by preheating your oven to 325°F (163°C). This ensures your mini cheesecakes bake evenly and come out perfectly creamy.
Prepare the Crust
In a medium bowl, mix crushed graham crackers, sugar, and melted butter. Stir everything together until the mixture resembles wet sand. Spoon a small amount into the bottoms of each cupcake liner (or mini cheesecake pan) and gently press it down with the back of a spoon to form a crust.
Make the Cheesecake Filling
In a large bowl, beat cream cheese until smooth. Add sugar and vanilla extract and beat again until well combined. Add the eggs, one at a time, and mix until smooth. Be careful not to overmix—this keeps the filling light and creamy.
Assemble the Mini Cheesecakes
Spoon the cheesecake filling over the prepared crusts, filling each liner almost to the top. Smooth the tops with a spatula for an even finish.
Bake to Perfection
Bake for about 15-20 minutes, or until the mini cheesecakes are just set around the edges but slightly jiggly in the center. Let them cool in the pan for 10 minutes, then transfer them to the fridge to chill for at least 2 hours.
Add the Toppings and Serve
Once chilled, add your favorite toppings—fresh berries, whipped cream, or even a drizzle of chocolate. Serve and enjoy!
How to Serve Mini Cheesecakes
These mini cheesecakes are delicious on their own, but they also pair wonderfully with a variety of sides and accompaniments. Here are a few ideas:
- Fresh Fruit: Add a berry compote or fresh strawberries on top for a burst of flavor and color.
- Whipped Cream: A dollop of freshly whipped cream adds a light and fluffy texture that complements the creamy cheesecake.
- Chocolate Drizzle: For all the chocolate lovers out there, drizzle with chocolate sauce for an extra indulgent treat.
Additional Tips
Here are some extra tips to make sure your mini cheesecakes turn out perfect every time:
- Make-Ahead: Mini cheesecakes are a great make-ahead dessert. You can make them a day or two before serving and store them in the fridge until ready to serve.
- Experiment with Flavors: Want to mix things up? Try adding a little lemon zest, peanut butter, or even crushed Oreos to the cheesecake filling.
- Don’t Overmix: Overmixing the filling can cause it to be too airy or crack. Just mix until everything is combined and smooth.
FAQ Section
Q1: Can I use a different type of crust?
A1: Absolutely! If you’re not a fan of graham crackers, you can use crushed cookies, like Oreos or even pretzels for a salty-sweet twist.
Q2: Can I make these mini cheesecakes without baking them?
A2: Yes, you can make a no-bake version! Simply chill the cheesecake filling in the crust and let them set in the fridge for 3-4 hours.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 3-4 days. They’re just as delicious the next day!
Q4: Can I freeze mini cheesecakes?
A4: Yes! Freeze them for up to 1-2 months. Just be sure to wrap them tightly in plastic wrap or foil before freezing.
Q5: How do I reheat mini cheesecakes?
A5: Mini cheesecakes are best served chilled. Just take them out of the fridge a few minutes before serving.
Q6: Can I double the recipe?
A6: Absolutely! Simply adjust the number of mini cheesecake pans or cupcake liners you use and bake in batches if needed.
Q7: Can I add flavored extracts?
A7: Yes, feel free to add a few drops of almond extract or even coconut extract to the filling for a fun flavor twist.
Q8: Can I use a muffin tin instead of a cheesecake pan?
A8: Yes, a muffin tin works great! Just be sure to line it with cupcake liners for easy removal.
Q9: How can I make mini cheesecakes without cream cheese?
A9: You can substitute cream cheese with Greek yogurt or ricotta cheese for a lighter variation.
Q10: What can I use as a dairy-free substitute?
A10: For a dairy-free version, try using non-dairy cream cheese and a dairy-free crust, such as crushed gluten-free cookies or oats.
Conclusion
These mini cheesecakes are a showstopper—creamy, smooth, and absolutely delicious. Whether you’re serving them at a party or enjoying them as a sweet treat, they’re bound to be a hit. So go ahead, grab the ingredients, and treat yourself to a little cheesecake magic today! Trust me, once you try these, you’ll be hooked!
Print
Mini Cheesecakes Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 5 hours 45 minutes (including chilling time)
- Yield: 24 mini cheesecakes 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
These mini cheesecakes are a perfect bite-sized dessert with a buttery graham cracker crust, rich and creamy filling, and topped with a luscious caramel whipped cream. They are the ideal treat for any occasion!
Ingredients
- 1 1/2 cups graham cracker crumbs, from 12 whole crackers
- 6 Tbsp unsalted butter, melted
- 1/2 tsp cinnamon
- 16 oz cream cheese, from two 8oz packages, softened
- 3 large eggs, room temperature
- 14 oz sweetened condensed milk
- 1 cup caramel sauce
- 1 cup heavy whipping cream, chilled
- 1 Tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon to garnish, optional
Instructions
- Preheat the oven to 325°F (165°C) and line a 24-cup mini muffin tin with paper liners.
- In a small bowl, mix the graham cracker crumbs, melted butter, and cinnamon until well combined. Press about 1 tablespoon of the mixture into the bottom of each muffin cup, pressing down firmly to form the crust.
- Bake the crusts for 5-7 minutes until golden, then remove from the oven and let them cool.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add the eggs, one at a time, beating well after each addition. Add the sweetened condensed milk and beat until smooth and fully incorporated.
- Spoon the cream cheese mixture into each muffin cup, filling it almost to the top.
- Bake the mini cheesecakes for 15-20 minutes, or until the centers are set. Let them cool to room temperature, then refrigerate for at least 4 hours or overnight.
- To make the topping, whip the heavy whipping cream with the granulated sugar and vanilla extract until soft peaks form. Gently fold in the caramel sauce until well combined.
- Once the cheesecakes are chilled, spoon the caramel whipped cream topping on top of each mini cheesecake and sprinkle with a pinch of cinnamon if desired.
- Serve and enjoy these creamy, indulgent mini cheesecakes!
Notes
- Ensure the cream cheese is softened for easy mixing and a smooth filling.
- If you don’t have a mini muffin tin, you can use a standard muffin tin, but the baking time may need to be adjusted.
- For a variation, you can top the cheesecakes with fresh fruit, such as berries, instead of the caramel whipped cream.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 240
- Sugar: 18 g
- Sodium: 170 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg