Mini Cheesecake Recipe with Graham Cracker Crust – Easy, Creamy, and Delicious
These mini cheesecakes are the perfect bite-sized indulgence! With a buttery graham cracker crust and creamy, smooth filling, they're an easy-to-make treat for any occasion. Top with fresh fruit for a delightful finishing touch!
Mini cheesecakes are the ultimate dessert for anyone who loves creamy indulgence in just the right size. These little treats deliver all the lusciousness of a full-sized cheesecake without the commitment to a big slice. You’ll end up with a perfectly smooth texture, a hint of tanginess, and the perfect ratio of crust to filling.
Plus, the presentation of these individual portions is irresistible. Trust me—whether you’re hosting a party, prepping for a romantic evening, or indulging yourself, this mini cheesecake recipe will blow your expectations away.
If you’re a cheesecake lover like me, you’ll also want to explore other unique desserts like the Snickers Strawberry Cheesecake and the decadent Georgina Gluten-Free Chocolate Cake for more ideas to satisfy your sweet tooth!
What Is a Mini Cheesecake?
Mini cheesecakes are individually sized versions of the classic baked cheesecake. They’re typically baked in muffin tins or small ramekins, making them a fantastic option for portion control or serving a crowd. These are made with a buttery graham cracker crust topped with a velvety smooth cream cheese filling, baked to perfection.
The beauty of this variation lies in its versatility—you can easily customize the toppings or crust to suit your tastes. Popular options include fruity swirls, chocolate ganache, or even a Street Corn Popcorn Seasoning inspired twist for a savory edge.
Ingredients for the Mini Cheesecake Recipe
Every ingredient in this recipe plays a crucial role in delivering that silky texture and balanced flavor. Here’s what you’ll need:
For the Crust
- Graham Crackers: The foundation of the crust, providing a crumbly and slightly sweet base.
- Unsalted Butter: Binds the crust together and adds richness.
- Sugar: A small amount enhances the flavor of the crust.
Tip: For a creative twist, substitute graham crackers with Zamorano Buns crumbs or crushed Tippins Cornbread for unique flavors.
For the Filling
- Cream Cheese: The star ingredient—use full-fat for the creamiest result.
- Granulated Sugar: Sweetens the filling perfectly.
- Sour Cream: Adds a subtle tanginess to balance the sweetness.
- Vanilla Extract: Enhances the flavor with a warm aroma.
- Eggs: Helps set the cheesecake and create a rich texture.
Optional: You can flavor the filling with lemon zest for a citrusy zing or incorporate something unconventional like Bachan’s BBQ Apricot Jam for a sweet-savory twist.
Why You’ll Love This Mini Cheesecake Recipe
These mini cheesecakes check every box:
- Perfect for Any Occasion: Whether it's a baby shower, a holiday dinner, or a casual potluck, these desserts fit in seamlessly. Pair them with crowd-pleasers like Baby Shower Meatballs for the ultimate party spread.
- Customizable: From toppings to crust variations, you can tweak this recipe to match your preferences.
- Beginner-Friendly: No water bath required! This recipe is straightforward and approachable for novice bakers.
How to Make Mini Cheesecakes
Here’s a step-by-step guide to creating these mini masterpieces.
1. Prepare the Crust
- Preheat your oven to 325°F (165°C).
- Crush the graham crackers into fine crumbs using a food processor. Add melted butter and sugar, mixing until the texture resembles wet sand.
- Press the mixture into lined muffin tins, creating an even base. Bake for 5 minutes to set the crust, then let cool.
Pro Tip: For extra flavor, sprinkle the crust with a touch of Tajin seasoning before baking.
2. Make the Filling
- Beat the cream cheese and sugar together until smooth and fluffy.
- Add sour cream, vanilla extract, and a pinch of salt, mixing well.
- Gradually incorporate the eggs, beating on low speed to avoid air bubbles.
Pro Tip: Don’t overbeat the eggs—it can lead to cracks in your cheesecake.
3. Assemble and Bake
- Divide the filling evenly over the crusts.
- Bake for 18-20 minutes or until the edges are set, but the centers have a slight jiggle.
- Cool completely at room temperature, then refrigerate for at least 2 hours before serving.
Tips for the Best Mini Cheesecakes
- Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temp to avoid lumps.
- Chill Thoroughly: Refrigeration allows the flavors to meld and the texture to set perfectly.
- Creative Toppings: Drizzle with Lefrois Sauce for an unexpected savory-sweet combo or go classic with fresh berries and whipped cream.
Perfect for Every Celebration
Mini cheesecakes are versatile and festive, making them ideal for weddings, birthdays, and even casual weekend treats. They’re easy to transport, and the single-serve portions make them neat to eat at events.
If you’re hosting, pair these with other crowd-pleasers like Cheesesteak Tortellini in Rich Provolone Sauce or Chicken Souse to impress your guests with a diverse menu.
Mini Cheesecake Recipe
This mini cheesecake recipe is a perfect, bite-sized dessert packed with creamy goodness and a buttery crust. These adorable treats are ideal for parties, holidays, or just a sweet craving!
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1/3 cup sour cream
- 1/4 cup heavy cream
- Fresh berries or fruit topping, for garnish
Instructions
- Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
- Combine the graham cracker crumbs, 3 tablespoons of sugar, and melted butter in a bowl. Mix until the texture resembles wet sand.
- Spoon the crust mixture into the liners, about 1 tablespoon per cup, and press firmly with the back of a spoon. Bake for 5 minutes, then set aside to cool.
- In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Add the vanilla extract and mix until combined.
- Add the eggs, one at a time, mixing just until incorporated. Avoid overmixing.
- Gently fold in the sour cream and heavy cream until smooth.
- Spoon the cheesecake batter evenly into the liners over the cooled crusts.
- Bake for 18-20 minutes, or until the centers are set and slightly jiggle when shaken.
- Cool in the pan for 30 minutes, then refrigerate for at least 2 hours or overnight.
- Top with fresh berries or your favorite fruit toppings before serving. Enjoy!
prep time with cook time.
Serves 12 and contains approximately 245 calories per serving.
American / Dessert, Baking
Rated 4.9 by 198 reviewers.
Recipe Tags: mini cheesecake recipe, cheesecake, dessert, baking, easy cheesecake, graham cracker crust
Published by: Show Recipe
