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    Home » Recipes » Cheesecakes

    Mini Cheesecakes

    Published: Jan 27, 2019 · by Kim Lange · This post may contain affiliate links ·

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    Jump to Recipe Print Recipe

    Are you in the mood for a bite-sized treat with all the flavor and decadence of a full-sized cheesecake? Mini cheesecakes are the perfect solution! You'll love their creamy texture and the sweet, tart flavor of a traditional cheesecake, all in perfectly-sized portions!

    More mini desserts? You'll love these Easy Cherry Cheesecake Cookie Cups and these Vanilla White Bundt Cakes too!

    strawberry chocolate ganache topped

    These decadent minis will certainly bring cheer to your table for any holiday, party celebration and are perfect when entertaining guests when you want to impress!  Definitely a dessert option people will swoon over!

    While baking can be intimidating, these mini cheesecakes are easy to make and they're packed with flavor. Learn how to make these delicious mini cheesecakes with a few simple steps, plus customize your mini cheesecake recipe to make these treats unique to you with fun topping ideas!

    So, if you're ready to start baking, read on and get ready to satisfy your sweet tooth.  Since Valentine's Day is coming up, I thought these would be perfect to serve the whole family.

    easy mini cheesecakes best recipe

    Ingredients You Need for Mini Cheesecake Recipe

    Graham Cracker Crust

    • graham crackers 
    • sugar
    • salted butter, melted

    Cheesecake Filling

    • cream cheese, room temperature & softened
    • granulated sugar
    • all purpose flour
    • eggs
    • vanilla extract
    • sour cream or Greek yogurt
    • heavy whipping cream

    Chocolate Ganache

    • heavy whipping cream
    • semi-sweet chocolate chips

    easy mini cheesecakes best recipe

    strawberry chocolate ganache topped

    How to Make Mini Cheesecakes 

    1. Preheat the oven to 350 degrees F. Line a muffin pan with 12 paper liners sprayed with nonstick cooking spray, or spray the mini cheesecake pan with non-stick cooking spray.  You can also use a special mini cheesecake pan like I did if you want them to look really professional.

    Graham Cracker Crust

    1. In a bowl, mix together the crushed graham crackers, sugar and melted butter.
    2. Divide the mixture into each of the tins, and then press it down into an even layer with some of the graham cracker mixture going up the sides. (I used a shot glass to help press the bottom down, it fits nicely to get the graham cracker to go up the sides.)
    3. Bake for 5 minutes. Remove the pan from the oven and start making the filling..

    Cheesecake Filling

    1. In a large bowl, using a mixer on low speed, mix the softened cream cheese and sugar until smooth, then mix in the flour until just combined. (make sure cream cheese is softened, so you don't get lumps)
    2. Add the eggs, one at a time, and mix until just combined. Add the vanilla, sour cream, and heavy cream, and mix until combined. (Don't over-beat eggs, to avoid cracks and deflation)
    3. To release any air bubbles, tap the bowl on the counter 10-15 times.
    4. If you are using a mini cheesecake pan, fill each one up to the top and bake for 15 to 18 minutes, until the centers are slightly jiggly.
    5. If you are using a muffin pan, divide the batter among the cavities to about ⅔ full. You will have extra batter and bake for 20 to 23 minutes.
    6. Remove from the oven and let cool up to an hour. Once cooled, refrigerate, covered loosely with plastic wrap or a sealed container, for at least 2-3 hours and up to 3 days. They can also be frozen after chilling. If you add any toppings, they’re best served within 1 day.
    7. Top with your favorite toppings!

    easy mini cheesecakes best recipe

    How to Make Chocolate Ganache for Topping and/or Covering Chocolate Covered Strawberries

    1. Place the chocolate chips in a medium heatproof bowl. Heat the heavy cream just until simmering in the microwave for 45 seconds to 1 minute. Make sure to keep an eye on it so it doesn't bubble over in the microwave. Add the chocolate chips.
    2. Let sit for 3 minutes before stirring. Start whisking slowly in the middle of the bowl, and continue whisking in one direction until the mixture is smooth and well combined. Allow to cool and thicken.
    3. Dip strawberries in chocolate after drizzling ganache over cheesecakes and chill in refrigerator. (May have to double recipe if doing both as a topping and covering strawberries.)

    More fun strawberry desserts you'll love are these Easy Chocolate Covered Strawberry Brownies and these 20 Irresistible Strawberry Desserts That Are Sure To Impress!

    easy mini cheesecakes best recipe

    easy mini cheesecakes best recipe

    Dress These Mini Cheesecakes Up!

    • Add blueberries, strawberries, raspberries, cherries or any fruit pie filling will do! Chocolate covered strawberries on top of chocolate ganache is the perfect compliment if you ask me! They look so classy!
    • Also drizzle chocolate syrup, salted caramel sauce or some chocolate ganache.
    • Sprinkle some mini chocolate chips, chopped nuts, candy bar bits or fun sprinkles on top.  They all sound good to me!  What are your ideas? 
    • Whatever you top them with, (or don't top them with) the cheesecake is the star of the show being all rich, delicious and luxurious.  Look at you, you lovely cheesecakes!

    easy mini cheesecakes best recipe

    Tips for Best Mini Cheesecakes

    • Make sure cream cheese is softened for this mini cheesecake recipe, that way you don't get lumps and do not over-beat the eggs.
    • Over-beating cheesecake mixture can cause the cheesecakes to crack or deflate.  
    • I used a mini cheesecake pan to make these which has little removable round bottoms to the pan that you can push the little cheesecakes up from the bottom.  It has 12 tins to it and are super easy to get cheesecakes out of, so they look really professional. If you don't have this pan, you can use paper-lined muffin tins, because who wants to miss out on cheesecake?
    • They bake anywhere from 15 to 18 minutes, until the centers are slightly jiggly. They will continue baking after you have pulled them from the oven.
    • Let them cool down for an hour, then refrigerate for up to 2 hours and refrigerate up to 3 days or freeze up to 2 weeks.  The sour cream allows you to freeze them quite nicely.

    easy mini cheesecakes best recipeWho's ready for some mini cheesecakes? Me, of course!  You'll love how easy this mini cheesecake recipe is, so let's do this!  

    Cheesecake Lovers Want More Cheesecake!

    • No Bake Mini Triple Chocolate Cheesecakes
    • Oreo Chocolate Ganache Cheesecake
    • Easy Creamy Lime Cheesecake Pie
    • Strawberry Fluffy Lemon Cheesecake Delight
    • Keto Mini Chocolate Peanut Butter Cheesecakes
    • Awesome Chocolate Brownie Cheesecake Dessert
    • Chocolate Covered Strawberry Cheesecake Bites
    Mini Cheesecakes for Any Occasion!

    Mini Cheesecakes

    Kim Lange
    These minis are creamy, dense and have a lovely firm New York cheesecake texture that is to die for. It sits on a thick, buttery graham cracker crust and add whatever toppings you want for your special occasion! Oh my!
    4.53 from 17 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 14 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 Individual Servings
    Calories

    Ingredients
     
     

    Graham Cracker Crust:

    • 1 sleeve or 9 sheets of Graham crackers crushed
    • 1 ½ tablespoons sugar
    • 3 ½ tablespoons salted butter melted

    Cheesecake Filling:

    • 16 ounces cream cheese room temperature & softened
    • ¾ cup sugar
    • 2 tablespoons all purpose flour
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • ¼ cup sour cream or Greek yogurt
    • ⅓ cup heavy whipping cream

    Chocolate Ganache:

    • 1 cup heavy whipping cream
    • 1 ½ cups semi-sweet chocolate chips
    US Customary - Metric

    Instructions
     

    • Preheat the oven to 350 degrees F. Line a muffin pan with 12 paper liners sprayed with nonstick cooking spray, or spray the mini cheesecake pan with non-stick cooking spray. You can also use a cheesecake pan with removable bottoms (see post for link)

    Graham Cracker Crust

    • In a bowl, mix together the crushed graham crackers, sugar and melted butter.
    • Divide the mixture into each of the tins, and then press it down into an even layer with some of the graham cracker mixture going up the sides. (I used a shot glass to help press the bottom down, it fits nicely to get the graham cracker to go up the sides.)
    • Bake for 5 minutes. Remove the pan from the oven and start making the filling..

    Cheesecake Filling

    • In a large bowl, using a mixer on low speed, mix the softened cream cheese and sugar until smooth, then mix in the flour until just combined. (make sure cream cheese is softened, so you don't get lumps)
    • Add the eggs, one at a time, and mix until just combined. Add the vanilla, sour cream/Greek yogurt, and heavy cream, and mix until combined. (Don't over-beat eggs, to avoid cracks and deflation)
    • To release any air bubbles, tap the bowl on the counter 10-15 times.
    • If you are using a mini cheesecake pan, fill each one up to the top and bake for 15 to 18 minutes, until the centers are slightly jiggly. Cheesecakes will firm up as they cool.
    • If you are using a muffin pan, divide the batter among the cavities to about â…” full. You will have extra batter and bake for 20 to 23 minutes.
    • Remove from the oven and let cool up to an hour. Once cooled, refrigerate, covered loosely with plastic wrap or a sealed container, for at least 2-3 hours and up to 3 days. They can also be frozen after chilling. If you add any toppings, they’re best served within 1 day.
    • Top with your favorite toppings!

    Chocolate Ganache for topping and/or chocolate covered strawberries:

    • Heat the heavy cream just until simmering in the microwave for 45 seconds to 1 minute. Make sure to keep an eye on it so it doesn't bubble over in the microwave. You can also do this on the stovetop.
    • Add the chocolate chips. Let sit for 3 minutes before stirring. Start whisking slowly in the middle of the bowl, and continue whisking in one direction until the mixture is smooth and well combined. Allow to cool and thicken.
    • Dip strawberries in chocolate after drizzling ganache over cheesecakes and chill in refrigerator. (May have to double recipe if doing both as a topping and covering strawberries.)
    Keyword cheesecake, mini desserts
    Tried This Recipe?Let us know how it was by commenting below!
    easy mini cheesecakes best recipe
    easy mini cheesecakes best recipe
    easy mini cheesecakes best recipe
    easy mini cheesecakes best recipe

     

     

    More Cheesecake Recipes

    • Easy Strawberry Cream Cheese Pie
      Easy Strawberry Cream Cheese Pie
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      Easy No Bake Biscoff Cheesecake
    • Easy No Bake Cherry Cheesecake Dessert
      Easy Cherry Cheesecake Dessert
    • Easy MIni Cherry Cheesecake Cookie Cups Recipe
      Easy Cherry Cheesecake Cookie Cups
    5743 shares
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    About Kim Lange

    Hi! I'm Kim! As you may know, I'm cookie, brownie and chocolate obsessed! You'll find hundreds of decadent and healthy dessert recipes to choose from here! So, let's bake something easy and never forget the chocolate!

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      Recipe Rating




    1. Kim Lange says

      September 30, 2020 at 9:36 am

      I got mine here Josetta: https://www.amazon.com/Chicago-Metallic-Mini-Cheesecake-14-Inch-10-75-Inch/dp/B0006SJZJ8/ref=as_li_bk_tl/?tag=wwwthebakingc-20&linkId=fd5a6ad67a5bc177ff92e477fd7a524c&linkCode=ktl

    2. Josettaj says

      September 29, 2020 at 10:42 pm

      Where do u get the mini cheesecake pans

    3. Kim Lange says

      March 20, 2020 at 4:23 pm

      I think you could do it in a graham cracker crust or something of similar size for sure. Enjoy!!

    4. Lisa white says

      March 20, 2020 at 4:08 pm

      Can you use this to make one larger cheese cake?

    5. Kim Lange says

      March 12, 2020 at 10:48 am

      Hey Mimi! Thank for your question! Here's my cheat sheet:
      So, for Honey Maid Crackers:
      4 crackers = 1/2 cup
      8 crackers = 1 cup
      12 crackers = 1.5 cups

      So maybe close to 1 1/4 cups but not over. Hope that helps!

    6. Mimi says

      March 12, 2020 at 8:40 am

      If you’re using graham cracker crumbs, how many cups would that be?

    7. 2pots2cook says

      February 02, 2019 at 12:23 pm

      Truly impressive Kim !

    8. Katherine | Love In My Oven says

      January 28, 2019 at 4:02 pm

      Mini is always better, Kim! These look SO good. Just the ticket for Valentine's Day!! 🙂

    9. Laura says

      January 28, 2019 at 1:41 pm

      Kim, I’m always ready for cheesecake! And, fortunately, my family supports this problem I have. Ha! These look and sound gorgeous, and I agree, NY cheesecake is the best of the best,! Thanks for the recipe! Valentine’s Day will never be the same if I make these! Thanks!

    10. Kelly @ Kelly Lynns Sweets and Treats says

      January 28, 2019 at 10:29 am

      I love that these are individual cheesecakes! Makes it so much easier to serve at parties. My mom has been asking for cheesecake...I will have to make her these! Topped with chocolate ganache of course! Pinned!!

    11. Kelsie | the itsy-bitsy kitchen says

      January 27, 2019 at 3:53 pm

      Oh my gosh I can't take how good these look. And I love that they're mini so I can eat more :). Have a great week, Kim!

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