Mini Cheesecakes: The Ultimate Dessert for Any Occasion

There’s something incredibly satisfying about a mini cheesecake—rich, creamy, and completely indulgent, yet just the right size for a sweet bite.

These mini cheesecakes are perfect for any occasion, from family gatherings to special celebrations.

With a graham cracker crust and smooth cheesecake filling, they’re a delightful treat that you can top with your favorite additions—whether it’s fruit, caramel, or whipped cream.

Simple to make, and absolutely irresistible, they’re sure to become a new favorite in your dessert lineup.

For the Crust:

Graham Crackers – These are crushed to form the base of the crust.
Granulated Sugar – Sweetens the crust, balancing out the flavors.
Melted Butter – Helps to bind the crust ingredients together and adds richness.

For the Cheesecake Filling:

Cream Cheese – The base for the smooth and creamy cheesecake filling.
Granulated Sugar – Sweetens the filling to balance the tanginess of the cream cheese.
All-Purpose Flour – Helps set the cheesecake and provides structure.
Eggs – Bind the ingredients together and help create the creamy texture.
Vanilla Extract – Adds a hint of warmth and depth to the flavor.
Sour Cream – Adds a touch of tanginess, making the filling smoother.
Heavy Cream – Adds richness and smoothness to the filling.

For the Strawberry Sauce (Optional Topping):

Fresh Strawberries – The base for the sauce, providing a fresh and fruity flavor.
Granulated Sugar – Sweetens the sauce to balance the tartness of the strawberries.
Lemon or Lime Juice – Adds a touch of citrusy brightness to enhance the flavor.

Mini Cheesecakes Recipe

Craving a dessert that's both indulgent and customizable? These mini cheesecakes are your answer! With a rich, creamy filling and a buttery graham cracker crust, these bite-sized beauties are perfect for any event—and they’re incredibly easy to make.

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Course: Dessert

Cuisine: American

Keyword: Mini Cheesecakes Recipe

Prep Time: 15

Cook Time: 28

Total Time: 33

Servings:

Notes

Ingredients:

For the crust:

1 cup (114g) graham crackers, finely crushed (about 7 full sheets)
1 1/2 Tbsp (19g) granulated sugar
3 Tbsp (38g) melted butter

For the cheesecake filling:

16 oz. cream cheese, softened
3/4 cup (150g) granulated sugar
1 1/2 Tbsp (12g) all-purpose flour
2 large eggs
1 tsp vanilla extract
1/4 cup (58g) sour cream
1/4 cup heavy cream

For the Strawberry Sauce (Optional Topping):

1 lb fresh strawberries
2 Tbsp granulated sugar
2 tsp fresh lemon or lime juice

Instructions:

Prepare the crust:
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together the crushed graham crackers and 1 1/2 Tbsp sugar.
- Add the melted butter and stir until the mixture is evenly coated.
- Divide the mixture evenly into 12 paper-lined muffin cups (about 2 tablespoons per cup).
- Press the mixture down firmly to form an even layer.
- Bake for 5 minutes, then remove from the oven and let it cool.
- Reduce the oven temperature to 325°F (160°C).
Make the cheesecake filling:
- In a small bowl, whisk together 3/4 cup sugar and 1 1/2 Tbsp flour.
- In a separate mixing bowl, beat the softened cream cheese with the sugar mixture on low speed until smooth.
- Add the eggs one at a time, mixing on low speed after each addition, scraping the sides and bottom of the bowl.
- Add the vanilla extract, sour cream, and heavy cream, then mix until smooth.
Bake the cheesecakes:
- Tap the mixing bowl on the counter about 30 times to release air bubbles.
- Divide the cheesecake mixture evenly among the muffin cups, filling each nearly to the top.
- Bake at 325°F (160°C) for 18-23 minutes. The centers should jiggle slightly but not be runny.
- Be careful not to over-bake to avoid cracking.
- Once done, remove from the oven and let cool for 1 hour.
Make the strawberry sauce (optional topping):
- Combine the fresh strawberries, granulated sugar, and lemon or lime juice in a food processor.
- Pulse until chopped and beginning to liquefy, leaving some small pieces for texture.
- Transfer to an airtight container and chill for at least 30 minutes, or until ready to serve.
Chill:
- Loosely cover the cheesecakes with plastic wrap.
- Refrigerate for at least 2 hours to allow them to set.
- Serve chilled with your choice of toppings, such as Salted Caramel Sauce or strawberry sauce.
- For best results, add the topping just before serving.
- Store in an airtight container in the fridge or freeze for later.

Topping Ideas:

Blueberry, raspberry, or strawberry sauce
Salted caramel sauce
Homemade jam (strained for a smooth topping)
Mashed fresh berries
Whipped cream
Fruit curd (lemon, passionfruit, coconut, mango)
Nutella or cookie butter
Toasted coconut
Chopped nuts
Chocolate ganache

Nutrition

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1. How Can I Prevent Mini Cheesecakes From Cracking?

To avoid cracks, make sure to mix gently and don’t overbeat the filling. Overmixing introduces air bubbles that can cause cracks during baking.
Also, bake at a moderate temperature (around 325°F or 160°C) and don’t open the oven door too often to maintain consistent heat.

2. Can I Use a Mini Muffin Pan for Smaller Portions?

Yes! If you prefer bite-sized cheesecakes, simply use a mini muffin pan instead of a standard muffin tin. The baking time will be shorter (about 10-12 minutes), so keep an eye on them!

3. How Do I Know When My Mini Cheesecakes Are Done?

Mini cheesecakes are ready when the edges are set and the centers jiggle slightly when you tap the pan. They will continue to firm up as they cool, so avoid overbaking!

4. Can I Freeze Mini Cheesecakes?

Yes, mini cheesecakes freeze beautifully! After they’ve cooled, wrap them tightly in plastic wrap and place them in an airtight container. They’ll stay fresh for up to 3 months. Just thaw in the fridge overnight before serving!

5. What if I Don’t Have Graham Crackers for the Crust?

No worries! You can swap graham crackers with digestive biscuits or vanilla wafers for a similar texture. Just crush them finely and mix with butter and sugar as you would for the graham cracker crust!