Mini Cheesecakes
These velvety mini cheesecakes feature a buttery graham cracker crust topped with a rich, tangy cream cheese filling that’s perfectly balanced in sweetness and finished with your choice of toppings for endless customization possibilities.
Ingredients
For the Crust
- 1 cup graham cracker crumbs about 8 full sheets, finely crushed
- 3 tablespoons unsalted butter melted
- 1 tablespoon granulated sugar
- Pinch of salt
For the Filling
- 16 ounces 2 blocks cream cheese, softened to room temperature
- ½ cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons sour cream
- 1 tablespoon fresh lemon juice
Optional Toppings
- Fresh berries strawberries, blueberries, raspberries
- Fruit preserves or jam
- Chocolate ganache
- Caramel sauce
- Whipped cream
Instructions
- Prepare your workspace. Preheat your oven to 325°F (165°C) and line a standard 12-cup muffin tin with paper liners. This temperature ensures gentle, even baking that prevents the tops from cracking.
- Make the crust mixture. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Mix until the texture resembles wet sand and the mixture holds together when pressed between your fingers.
- Form the crusts. Divide the crust mixture evenly among the lined muffin cups (about 1 tablespoon per cup). Using the bottom of a small glass or measuring cup, firmly press the crumbs into an even layer at the bottom of each liner.
- Pre-bake the crusts. Bake the crusts for 5 minutes, then remove from the oven and let cool while you prepare the filling. This short baking helps the crust set properly and prevents sogginess.
- Prepare the cheesecake filling. In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth, about 2 minutes. Scrape down the sides of the bowl several times to ensure no lumps remain—this is crucial for a silky texture.
- Add the sugar and eggs. Beat in the sugar until well incorporated. Add eggs one at a time, mixing on low speed just until blended after each addition. Over-mixing with eggs can introduce too much air, which can cause cracks.
- Incorporate remaining ingredients. Add the vanilla extract, sour cream, and lemon juice, mixing on low speed just until combined. The sour cream adds richness while the lemon juice brightens the flavor without making it taste lemony.
- Fill the liners. Divide the filling evenly among the muffin cups, filling each about ¾ full. Tap the pan gently on the counter a few times to release any air bubbles that might have formed.
- Bake to perfection. Bake for 18-20 minutes, until the centers are just set but still slightly jiggly. They should look matte (not wet or shiny) and the edges might be just starting to turn golden.
- Cool properly. Turn off the oven, crack the door open, and let the cheesecakes cool in the oven for 10 minutes. This gradual cooling prevents dramatic temperature changes that can cause sinking or cracking. Then remove and cool completely at room temperature.
- Chill thoroughly. Refrigerate the mini cheesecakes for at least 2 hours or overnight. This final chilling step is essential for the perfect texture and flavor development.
- Add your toppings. Just before serving, add your choice of toppings. For fruit, you can arrange it decoratively on top; for sauces, a simple drizzle works beautifully.
Notes
- Room temperature ingredients are non-negotiable for a smooth filling. Cold cream cheese will leave lumps that won’t bake out.
- If you don’t have a food processor for making graham cracker crumbs, place the crackers in a zip-top bag and crush them with a rolling pin.
- These can be made up to 3 days ahead and stored covered in the refrigerator.
- Freeze unfrosted mini cheesecakes for up to 3 months. Thaw overnight in the refrigerator before topping and serving.
- For a water bath effect without the hassle, place a pan of hot water on the rack below the cheesecakes while baking—it creates humidity that helps prevent cracking.