Mini Cheesecakes

Mini cheesecakes are a delightful treat enjoyed by many. These bite-sized desserts are rich, creamy, and bursting with flavor. Perfect for parties, gatherings, or just a sweet escape at home, mini cheesecakes will surely make your day brighter.

Why Make This Recipe

Making mini cheesecakes is easy and fun! They are a great way to share your love for baking without creating an entire large cake. Everyone loves individual servings, and they’re easy to customize with different toppings. Plus, they pack all the delicious flavors of a traditional cheesecake in a mini size.

How to Make Mini Cheesecakes

Ingredients

6 full sheets (90 grams) of graham crackers or 3/4 cup of graham cracker crumbs
3 tablespoons (45 grams) of melted butter
2 tablespoons (25 grams) of granulated sugar
12 ounces of brick style cream cheese, softened to room temperature
1/2 cup (100 grams) of granulated sugar
3 tablespoons (45 ml) of fresh lemon juice
Zest of one lemon
1 teaspoon of pure vanilla extract
1 large egg, at room temperature
1 large egg yolk, at room temperature

Directions

Preheat the oven to 325°F (160°C). Spray a 12-count mini cheesecake pan with nonstick spray or line a muffin pan with cupcake liners.
In a blender or food processor, pulse the graham crackers into crumbs. Combine with melted butter and sugar, then press evenly into each cavity.
Bake for 5 minutes and let cool.
Beat the cream cheese until smooth. Then, add sugar, lemon juice, zest, and vanilla; mix well.
Add eggs and egg yolk, mixing on low speed until combined.
Evenly distribute the cheesecake mixture into each crust, almost to the top.
Bake for 17-20 minutes until the tops are set but still slightly wobbly.
Let cool in the oven with the door ajar for 1 hour, then refrigerate for 3-4 hours or overnight.

How to Serve Mini Cheesecakes

Mini cheesecakes are best served chilled. You can top them with fresh fruit, whipped cream, or chocolate sauce. Arrange them on a platter for a beautiful presentation. Your guests will love their tiny yet satisfying size!

How to Store Mini Cheesecakes

Store any leftover mini cheesecakes in an airtight container in the refrigerator. They will stay fresh for about 4-5 days. You can also freeze them for longer storage. Just make sure to wrap each cheesecake tightly in plastic wrap and place them in a freezer-safe container.

Tips to Make Mini Cheesecakes

Make sure the cream cheese is at room temperature for a smooth batter.
Avoid overmixing the batter to keep the mini cheesecakes light and fluffy.
Use a toothpick to check if they are done! They should look set but have a slight jiggle in the center.

Variation

Feel free to experiment with different flavors! You can add chocolate chips, peanut butter, or fruit purees to the cheesecake mixture for a fun twist. You could also use different types of cookie crumbs for the crust, like Oreos or vanilla wafers.

FAQs

1. Can I make mini cheesecakes without a mini cheesecake pan?
Yes! You can use a standard muffin pan lined with cupcake liners instead.

2. How do I know when the mini cheesecakes are done?
They are done when the tops are set but still a little wobbly in the center.

3. Can I make these ahead of time?
Absolutely! You can make mini cheesecakes a day or two in advance. Just keep them stored in the fridge until you’re ready to serve.