Mini Cheesecakes

Who doesn’t adore cheesecake? My own obsession began with a childhood memory sneaking a forkful of creamy, tangy cheesecake from my mom's dessert plate.

Each bite was a revelation, and it’s a love affair that’s only deepened over the years.

Why This Mini Cheesecake Recipe Stands Out

This mini cheesecake recipe is a game-changer. It's perfect for any gathering, with individual portions that eliminate messy slicing.

The recipe combines a buttery graham cracker crust with a lusciously smooth cream cheese filling and customizable toppings, offering both simplicity and sophistication.

Cheesecake Around the World

Cheesecake is more universal than you might think! In Japan, the cotton-soft soufflé cheesecake charms with its delicate texture, while Italy's ricotta-based cheesecake offers a rustic, slightly tangy twist.

And don’t forget New York’s rich, dense classic—it’s a global favorite.

A Slice Through History

Cheesecake has ancient roots! The first documented cheesecake dates back to ancient Greece, where it was served to athletes at the Olympic Games.

Over the centuries, it evolved into the decadent treat we know today, with each culture adding its unique spin.

Ingredients You’ll Need

For the Crust:1 cup (100g) graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted

For the Filling:16 oz (450g) cream cheese, softened
1/2 cup (100g) granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup (60ml) sour cream

Frosting and Topping Options

Whipped cream
Fresh fruit (berries or sliced kiwi work beautifully)
Chocolate ganache
Caramel drizzle

DOWNLOAD FREE RECIPE CARD

How to Make Mini Cheesecake

Step 1: Prepare the Crust

Preheat your oven to 325°F (160°C).

In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.

Press about 1 tablespoon of the mixture firmly into each cavity of a lined muffin tin to create the crust.

Bake for 5 minutes, then set aside to cool.

Step 2: Make the Filling

Beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream, ensuring the mixture is lump-free.

Step 3: Assemble the Mini Cheesecakes

Spoon the cream cheese mixture evenly over the prepared crusts, filling each muffin liner about 3/4 full.

Gently tap the muffin tin on the counter to release any air bubbles.

Step 4: Bake to Perfection

Bake in the preheated oven for 18–20 minutes, or until the centers are slightly jiggly but the edges are set.

Let the cheesecakes cool in the pan for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours (overnight is best).

Step 5: Add Toppings and Serve

Once chilled, remove the cheesecakes from the liners and add your desired toppings.

Serve and enjoy!

DOWNLOAD FREE RECIPE CARD

Can I make these ahead of time?

Absolutely! Mini cheesecakes can be made up to 2 days in advance. Store them in an airtight container in the refrigerator.

Can I use a different crust?

Yes! Swap graham crackers for Oreo crumbs, digestive biscuits, or even gingersnaps for a unique flavor twist.

Can I freeze mini cheesecakes?

Yes, they freeze wonderfully! Wrap each cheesecake tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

How do I avoid cracks in the filling?

Cracks are often caused by overmixing or overbaking. Avoid overbeating the eggs, and watch your baking time carefully to ensure a creamy, smooth texture.

Tips for Best Cheesecake

Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature for a smooth filling.
Don’t Skip the Tap: Tapping the muffin tin releases air bubbles, preventing cracks.
Let Them Cool Gradually: Sudden temperature changes can cause cracks. Allow the cheesecakes to cool slowly before chilling.
Get Creative with Toppings: Let your imagination run wild—think crushed cookies, edible flowers, or even gold leaf for a touch of glamour.

Storage Options

Short-Term Storage

Store mini cheesecakes in an airtight container in the refrigerator for up to 4 days.

Long-Term Storage

For longer storage, freeze the cheesecakes individually. Ensure they’re well-wrapped to prevent freezer burn. To serve, thaw in the fridge and add toppings fresh.

Happy baking!

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