Mini Cheesecakes Recipes

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

Recipe video above. Fabulously adorable little individual cheesecakes that are perfect for gatherings. They are easier to make than 1 large cheesecake and a whole lot less messy to serve! Decorate with berries and whipped cream, or use the topping from this Strawberry or Blueberry Cheesecake.Please ensure the fridge ingredients are at room temperature so the filling mixture is completely smooth. Nobody wants little lumps in their cheesecake!

Prep: 15min

Serving Size: 1 serving

Nutrition Facts: calories 353 kcal, Carbohydrate 19 g, Protein 5 g, Fat 29 g, Saturated Fat 17 g, Trans Fat 1 g, Cholesterol 111 mg, Sodium 154 mg, Fiber 1 g, Sugar 15 g, unSaturated Fat 10 g, servingSize 1 serving

Ingredients:

• 150g/ 5 oz digestive biscuits (10 pieces) or Graham Crackers (20 squares) ( (Note 1 for other biscuits))
• 60g / 4 tbsp unsalted butter (, melted)
• 1 tbsp caster sugar ((superfine sugar))
• 1/8 tsp cinnamon powder ((optional))
• Pinch of salt
• 375g / 12 oz cream cheese ((block), at room temperature (Note 2))
• 1 1/2 tbsp flour (, plain / all-purpose)
• 1 tsp vanilla extract
• 1/2 cup sour cream (, room temperature (or plain yogurt))
• 1/2 cup caster sugar ((superfine sugar))
• 1 1/2 tsp lemon zest ((1 lemon))
• Pinch of salt
• 2 large eggs (, must be at room temperature (Note 3))
• 1 1/2 cups thickened / heavy cream
• 1/2 tsp vanilla extract
• 15g / 2 tbsp icing sugar / powdered sugar (, sifted (or 1 tbsp caster sugar))
• Strawberries (small), blueberries and raspberries
• 12 small sprigs of mint
• Icing sugar / powdered sugar (, for dusting)

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Preheat oven to 160°C / 325°F (140°C fan) with the shelf 1/3 from the bottom of the oven. Linexa0a 12-hole standard muffin tin with paper muffin liners.’, ‘name’: ‘Preheat oven to 160°C / 325°F (140°C fan) with the shelf 1/3 from the bottom of the oven. Linexa0a 12-hole standard muffin tin with paper muffin liners.’, ‘url’: ‘https://www.recipetineats.com/mini-cheesecakes/#wprm-recipe-74544-step-0-0’}
2. {‘@type’: ‘HowToSection’, ‘name’: ‘Base:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Blitz: Break the crackers up with your hands then blitz in a food processor until they form fine crumbs – about 10 seconds or so. (Note 4) Add remaining Base ingredients, blitz to combine. It should have the texture of wet sand.’, ‘name’: ‘Blitz: Break the crackers up with your hands then blitz in a food processor until they form fine crumbs – about 10 seconds or so. (Note 4) Add remaining Base ingredients, blitz to combine. It should have the texture of wet sand.’, ‘url’: ‘https://www.recipetineats.com/mini-cheesecakes/#wprm-recipe-74544-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Press: Divide mixture between the muffin tin holes. Press down firmly to flatten using something flat and round. A 1/3 cup measure fits perfectly in mine my tin holes for this purpose.’, ‘name’: ‘Press: Divide mixture between the muffin tin holes. Press down firmly to flatten using something flat and round. A 1/3 cup measure fits perfectly in mine my tin holes for this purpose.’, ‘url’: ‘https://www.recipetineats.com/mini-cheesecakes/#wprm-recipe-74544-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Bake: Backe for 7 minutes then cool bases for 5 minutes before filling.’, ‘name’: ‘Bake: Backe for 7 minutes then cool bases for 5 minutes before filling.’, ‘url’: ‘https://www.recipetineats.com/mini-cheesecakes/#wprm-recipe-74544-step-1-2’}]}
3. {‘@type’: ‘HowToSection’, ‘name’: ‘Filling:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Filling (Note 5): Beat cream cheese on speed 5 of an electric beater just until smooth (~ 10 seconds). Add flour, vanilla, sour cream, sugar and lemon. Beat on speed 5 just until combined (~10 seconds). Beat in eggs one at a time just until incorporated. Mixture should be like a thick pancake batter.’, ‘name’: ‘Filling (Note 5): Beat cream cheese on speed 5 of an electric beater just until smooth (~ 10 seconds). Add flour, vanilla, sour cream, sugar and lemon. Beat on speed 5 just until combined (~10 seconds). Beat in eggs one at a time just until incorporated. Mixture should be like a thick pancake batter.’, ‘url’: ‘https://www.recipetineats.com/mini-cheesecakes/#wprm-recipe-74544-step-2-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Bake filling: Divide mixture between muffin holes. Use it all – you can can go within 3mm of rim as it won’t rise much. Bake for 20 minutes.’, ‘name’: ‘Bake filling: Divide mixture between muffin holes. Use it all – you can can go within 3mm of rim as it won’t rise much. Bake for 20 minutes.’, ‘url’: ‘https://www.recipetineats.com/mini-cheesecakes/#wprm-recipe-74544-step-2-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Chill: Remove from the oven then cool for 1 hour on the counter in the muffin tin. When cooled, cover with baking/parchment paper then loosely with cling wrap. Refrigerate for at least 6 hours and preferably overnight, or until the liner can be peeled off cleanly.’, ‘name’: ‘Chill: Remove from the oven then cool for 1 hour on the counter in the muffin tin. When cooled, cover with baking/parchment paper then loosely with cling wrap. Refrigerate for at least 6 hours and preferably overnight, or until the liner can be peeled off cleanly.’, ‘url’: ‘https://www.recipetineats.com/mini-cheesecakes/#wprm-recipe-74544-step-2-2’}]}
4. {‘@type’: ‘HowToSection’, ‘name’: ‘Decorate and serve:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘De-chill: If you have the time, remove cheesecakes from the fridge 30 minutes prior to serving, to take some of the fridge chill out (the cheesecake is nicer at room temperature).’, ‘name’: ‘De-chill: If you have the time, remove cheesecakes from the fridge 30 minutes prior to serving, to take some of the fridge chill out (the cheesecake is nicer at room temperature).’, ‘url’: ‘https://www.recipetineats.com/mini-cheesecakes/#wprm-recipe-74544-step-3-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Chantilly cream: Place ingredients in a bowl and beat on high until the cream is thick enough to pipe/dollop.’, ‘name’: ‘Chantilly cream: Place ingredients in a bowl and beat on high until the cream is thick enough to pipe/dollop.’, ‘url’: ‘https://www.recipetineats.com/mini-cheesecakes/#wprm-recipe-74544-step-3-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Decorate: Pipe or dollop with cream, decorate with berries, dust with icing sugar. Serve proudly!’, ‘name’: ‘Decorate: Pipe or dollop with cream, decorate with berries, dust with icing sugar. Serve proudly!’, ‘url’: ‘https://www.recipetineats.com/mini-cheesecakes/#wprm-recipe-74544-step-3-2’}]}

Easy Mini Cheesecakes

Inspired by Cheesecake Factory, these mini cheesecakes have super creamy texture and taste. This recipe has more than 14 million views in our YouTube and is also one of our readers’ favourites here. It’s super easy and never fails.

Prep: 15min

Total: 510min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 248.9 kcal, Carbohydrate 20.2 g, Protein 3.7 g, Fat 17.4 g, Saturated Fat 9.5 g, Cholesterol 72 mg, Sodium 166.8 mg, Fiber 0.4 g, Sugar 12.9 g, servingSize 1 serving

Ingredients:

• 1 1/2 cup biscuits crumbs ((150 g) or use graham crackers)
• 1/4 cup unsalted butter ((60 g), melted)
• 10.5 oz cream cheese, full fat ((300 g), room temperature)
• 1/2 cup granulated sugar ((100 g))
• 2 large eggs (, room temperature)
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 1/2 tbsp all purpose flour ((14 g))
• 3/4 cup sour cream, full fat ((185 g), room temperature)
• some strawberry marmalade
• berries of your choice

Instruction:

1. Divide evenly into 12 muffin liners in a muffin pan. Using a spoon, press the mixture tightly and evenly. Set aside.
2. Remove from the oven and leave to cool to room temperature in the pan. Place the pan in the fridge overnight.
3. Serve as they are or with some strawberry marmalade and your favourite berries.

Easy Mini Cheesecakes Recipe

FAQ

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