The Best Mini Cheesecake Recipe
This mini cheesecake recipe delivers perfectly smooth, creamy, and crack-free cheesecakes baked in a fraction of the time of a traditional full-sized cheesecake. Featuring a buttery graham cracker crust, rich cream cheese filling, and endless topping options like fresh fruit or whipped cream, these bite-sized treats are ideal for parties, holidays, or any special occasion.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- Prepare the crust: Preheat the oven to 350ºF. Line a regular-sized muffin pan with paper muffin liners. In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles coarse sand. Spoon 1-2 tablespoons of the crumb mixture into each muffin cup and press down firmly using a 1/3 cup measure or similar tool to form the crust base. Bake the crust for 5 minutes, then remove and let cool while preparing the cheesecake filling.
- Make the cheesecake batter: In a mixing bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed for 1-2 minutes until smooth and creamy. Add the vanilla extract and then beat in the eggs one at a time, mixing just until the yolks break. Take care not to overmix to prevent air bubbles that cause cracking.
- Fill and bake: Evenly divide the cheesecake batter among the muffin cups, filling each liner completely. Bake for 15-17 minutes, or until the centers are only slightly jiggly when gently shaken.
- Cool and chill: Allow the mini cheesecakes to cool to room temperature on a wire rack, then refrigerate them for at least 4 hours before serving. If preparing ahead, cover loosely with plastic wrap and refrigerate overnight.
- Add toppings and serve: Just before serving, top each mini cheesecake with whipped cream, fresh fruit, or other desired toppings such as chocolate ganache for added flavor and presentation.
Notes
- How to store: Refrigerate mini cheesecakes in an airtight container for up to one week.
- How to freeze: Freeze mini cheesecakes for up to 3 months, either individually wrapped or placed in a container with parchment paper between layers to prevent sticking. Thaw in the refrigerator before serving.
Find it online: https://recipebychef.com/the-best-mini-cheesecake-recipe/
