Easy Mini Cheesecakes

Name: Easy Mini Cheesecakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 mini cheesecakes
Ingredients: 1 cup graham cracker crumbs; 1/4 cup sugar; 1/2 cup unsalted butter, melted; 16 oz cream cheese, softened; 1/2 cup sugar; 1 tsp vanilla extract; 2 large eggs; 1/4 cup sour cream

Highlighted under: Baking & Desserts

Delight in these Easy Mini Cheesecakes, perfect for any occasion!

Created by

Imogen Price

Last updated on 2025-12-11T10:07:55.572Z

These Easy Mini Cheesecakes are a delightful treat that can be made quickly and effortlessly. Perfect for parties or a cozy night in, they are sure to impress your friends and family!

        Why You'll Love This Recipe
        Rich and creamy texture that melts in your mouth
Perfectly portioned for guilt-free indulgence
Versatile toppings to suit any occasion

      

The Perfect Dessert for Any Occasion

These Easy Mini Cheesecakes are not just a treat; they are a delightful addition to any gathering. Whether you’re hosting a birthday party, a holiday celebration, or a casual get-together, these mini desserts are sure to impress your guests. Their individual servings make them an ideal choice for portion control, allowing everyone to enjoy a sweet indulgence without the guilt. Plus, their beautiful presentation adds a touch of elegance to your dessert table.

Whether served plain or topped with your favorite fruits, chocolate, or caramel, these mini cheesecakes are versatile enough to cater to various tastes. Their creamy texture and rich flavor make them a favorite among both kids and adults alike. So why not whip up a batch for your next event and watch as they disappear in no time?

Tips for Perfect Mini Cheesecakes

To ensure your mini cheesecakes turn out perfectly every time, it’s essential to use softened cream cheese. This allows for a smoother batter, free of lumps, which leads to that luscious, melt-in-your-mouth texture. Simply take the cream cheese out of the refrigerator about 30 minutes before you start baking. If you're in a hurry, you can microwave it for about 15 seconds, but be careful not to overheat it.

Another tip is to avoid overmixing the batter once you add the eggs. Overmixing can incorporate too much air into the mixture, causing your cheesecakes to puff up during baking and then collapse as they cool. Just mix until everything is well combined, and you’ll achieve that perfect creamy consistency.

Storage and Serving Suggestions

These mini cheesecakes can be made ahead of time, making them a convenient dessert option. Once cooled, store them in an airtight container in the refrigerator for up to five days. If you want to keep them longer, you can freeze them for up to three months. Just make sure to wrap them tightly in plastic wrap and foil to prevent freezer burn. When ready to enjoy, thaw them in the refrigerator overnight before serving.

For an impressive presentation, consider topping each cheesecake with a dollop of whipped cream and fresh berries just before serving. You can also drizzle chocolate sauce or caramel over the top for an extra layer of flavor. The possibilities for customization are endless, allowing you to create a unique treat for every occasion.

Ingredients

For the crust

1 cup graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted

For the cheesecake filling

16 oz cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
2 large eggs
1/4 cup sour cream

Mix all ingredients thoroughly for the best flavor!

Instructions

Prepare the crust

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a lined muffin tin to form the crusts.

Make the filling

In a large mixing bowl, beat the cream cheese until smooth. Gradually add in sugar and vanilla, mixing well. Add eggs one at a time, followed by sour cream, and mix until fully combined.

Fill and bake

Pour the cheesecake filling over the crusts in the muffin tin. Bake in a preheated oven at 325°F (160°C) for about 20 minutes or until set. Allow to cool before removing from the tin.

Let the cheesecakes cool completely, then refrigerate for at least 2 hours before serving.

Frequently Asked Questions

Can I use a different type of crust for these mini cheesecakes? Absolutely! While graham cracker crust is a classic choice, you can experiment with other types of cookies like Oreos, digestive biscuits, or even a nut-based crust for a gluten-free option. Just make sure to adjust the sugar and butter accordingly based on your cookie choice.

What can I do if my mini cheesecakes crack during baking? Cracks can occur if the cheesecakes are baked at too high of a temperature or if they are overbaked. To prevent this, make sure to bake them at the recommended temperature and keep an eye on them. If they do crack, don’t worry! You can cover them with toppings to hide any imperfections.

Nutritional Information

These mini cheesecakes are not only delicious but also relatively low in calories when enjoyed in moderation. Each mini cheesecake contains around 200 calories, depending on the specific ingredients and toppings you choose. They offer a satisfying dessert option without excessive calories, making them a great choice for those watching their diet.

Additionally, the use of cream cheese and eggs provides a good source of protein, which can help keep you feeling full and satisfied. Just remember to enjoy them as part of a balanced diet, and you’ll have a delightful treat that fits into your healthy lifestyle.

Questions About Recipes

→ Can I make these mini cheesecakes ahead of time?

Yes! They can be made up to 2 days in advance and stored in the refrigerator.

→ Can I freeze these mini cheesecakes?

Absolutely! Wrap them tightly in plastic wrap and freeze for up to 2 months.

→ What can I substitute for the sour cream?

You can use Greek yogurt as a substitute for sour cream.

→ Can I use different flavors for the cheesecake?

Yes! Feel free to add chocolate, fruit purees, or flavored extracts to customize your cheesecakes.