Mini Cheesecake Recipe

Mini cheesecakes are almost too good to be true! When decorated they truly look dazzling on the table and they’re so delicious. Perfectly sweet and creamy cakes with a crunchy base filled with toasted pecans make for an amazing treat. I love them plain but topped with some whipped cream or a dollop or pie filling!

Mini Cheesecakes

These Mini Cheesecakes feature a homemade graham cracker crust with a smooth and creamy cheesecake filling. This recipe is incredibly easy to make and includes several different topping options to use too!

Prep: 30min

Yield: 12

Ingredients:

• 1 cup (120 grams) graham cracker crumbs
• 3 tablespoons (40 grams) granulated sugar
• 3 and 1/2 tablespoons (50 grams) unsalted butter (melted)
• 16 ounces (452 grams) brick-style cream cheese (softened to room temperature)
• 1/3 cup (80 grams) sour cream (room temperature)
• 1/2 cup (100 grams) granulated sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs (room temperature)

Instruction:

1. Bake at 325°F (163°C) for 5 minutes. Remove from the oven and set aside. Keep oven temperature at 325°F (163°C).
2. Remove from the oven and allow to cool in the pan for 1 hour. Carefully remove from the pan and chill in an airtight container in the refrigerator for 3-4 hours or overnight.

Mini Cheesecakes

These delicious mini cheesecakes with a crunchy graham cracker pecan crust bake up in no time and are almost too easy to make!

Prep: 15min

Total: 33min

Yield: 18

Serving Size: 1 piece

Nutrition Facts: servingSize 1 piece, calories 584 kcal, Carbohydrate 47 g, Protein 10 g, Fat 48 g, Saturated Fat 29 g, Cholesterol 207 mg, Sodium 507 mg, Fiber 1 g, Sugar 48 g

Ingredients:

• 16 Graham Crackers (more if you’d like a thicker crust)
• 1/2 cup pecans (35g, toasted)
• 4 tbsp unsalted butter (56g, melted)
• 1/4 cup sugar (24g)
• 1/2 tsp cinnamon (1g)
• 1 pound cream cheese (454g, room temperature)
• 1/4 tsp salt
• 1 cup sugar (200g)
• 1 tsp vanilla extract (5mL)
• 2 eggs (large, room temperature)
• 2 egg yolks
• 1/3 cup sour cream

Instruction:

1. Use a tablespoon to transfer the mixture to your cupcake tin. Press into a flat layer using a shot glass or small flat tool. Bake for about 8 minutes at 350, or until fragrant and a a slightly darker golden color. Remove from oven, set aside.
2. You can garnish the cake with dollops of whipped cream, berries, melted chocolate, pie filling, or enjoy plain.

Mini Cheesecakes

These adorable mini cheesecakes are always the hit of any party! Top these little beauties with anything from pie filling to caramel sauce to fresh fruit – you can’t go wrong.

Prep: 20min

Total: 3h35min

Serving Size: 1 mini cheesecake

Nutrition Facts: calories 177 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, Saturated Fat 4 grams saturated fat, servingSize 1 mini cheesecake, Sodium 147 milligrams sodium, Sugar 19 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 3 grams unsaturated fat

Ingredients:

• 4 whole graham cracker sheets
• 2 tablespoons granulated sugar
• 3 tablespoons unsalted butter, melted
• 2 packages (16 ounces) cream cheese, room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla bean paste or vanilla extract
• Pie filling or fruit sauce of your choice (cherry, blueberry, lemon curd, strawberry sauce, etc.)
• Salted caramel sauce
• Chocolate ganache
• Fresh fruit

Instruction:

1. Preheat oven to 350˚F. Line a standard cupcake pan with paper cupcake liners.
2. Place graham crackers into the bowl of a food processor fitted with a metal blade. Pulse until they form fine crumbs. Add 2 tablespoons sugar and melted butter and pulse until all the ingredients are evenly distributed.
3. Evenly distribute the crumb mixture in the bottom of each baking cup. Press gently to form an even crust.
4. Bake crusts in preheated oven for 5 minutes. Place pan on wire rack to cool while you prepare the filling.
5. Beat cream cheese and sugar in a large bowl with an electric mixer until well mixed – about 2 minutes. Add eggs in one at a time and mix until incorporated. Scrape the sides of the mixing bowl and add in the vanilla bean paste or vanilla extract and mix until it is incorporated. Use a large cookie scoop (about 3 tablespoons) to evenly distribute the filling into baking cups.
6. Bake for 15-17 minutes or until just set. Allow cheesecakes to cool completely on a wire rack and then refrigerate for at least 3 hours. Just before serving, top with the pie filling or sauce of your choice.

Amazing Mini Cheesecakes Recipe