How To Make Mini Cheesecakes (video)
These are smooth, creamy, and tangy mini cheesecakes baked on top of a buttery graham cracker crust. These delicious little beauties prove that good things come in small packages.
I love that these mini cheesecakes are ready to serve and perfectly portioned. They are so much easier to make than a full size cheesecake. All you need is 6 basic ingredients and 20 minutes bake time to prepare this recipe. You can top it any way you want, which is the fun part. I decided to go with a little whipped cream, some raspberries, and blueberries, for a little red, white and blue this weekend.
They are also easy to transport, especially for all the summer social gatherings that are going on right now. Yet, they are just as elegant to serve. The recipe starts with graham cracker crumbs, butter and sugar. Then it’s just cream cheese mixed together with some sugar, a little vanilla and 2 eggs. You bake it for 20 minutes in the oven. Dress it anyway you want and enjoy. That’s it, that’s all.
The taste is tangy, creamy and sweet with a buttery graham cracker finish. The texture is rich, smooth and crumbly. These mini cheesecakes will have you saying “mmm mmm good”.
Happy Canada Day and 4th of July weekend everyone! Print
How To Make Mini Cheesecakes
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 minutes
- Yield: 12 1x
- Category: dessert
- Method: bake
- Cuisine: American
Description
These are smooth, creamy, and tangy mini cheesecakes baked on top of a buttery graham cracker crust.
Ingredients
- 1 cup (95g) graham cracker crumbs
- 2 tbsp (25g) sugar
- 3 tbsp (45ml) melted butter
- 2 pkg. (250g each) cream cheese, softened
- 1/2 cup (100g) sugar
- 1 tsp (5ml) vanilla extract
- 2 large eggs
Instructions
- Preheat oven to 325F and line a 12 cup muffin pan with paper liners.
- In a small bowl, stir together the graham cracker crumbs, sugar and butter.
- Divide the crumb mixture amongst the paper liners (about 2 tsp each). Pat down with back of spoon. Set aside.
- In a medium bowl, beat together the cream cheese and sugar. Add in the vanilla, mix again. Then add in the eggs, one at a time, beat until smooth.
- Spoon over crust and bake for about 20 minutes or until center is almost set. Let cool completely and refrigerate uncovered for a minimum of 1 hour before serving.
- Top as desired or enjoy as is.
Notes
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
Keywords: mini cheesecake recipe, individual cheesecakes, easy mini cheesecakes
I’ll be sharing this at Fiesta Friday #126. Come check out some other fabulous recipes.
this is my go to recipe for those last minute get togethers. I have read that when making cheesecake, my ingredients should be at room temperature. What are your thoughts.
★★★★★
Hi Lee,
The cream cheese should definitely be at room temperature or else it will be too hard to mix. As for the other refrigerated ingredients, it really doesn’t make that much of a difference whether they are at room temp or not. My eggs and other dairy products (if the recipe calls for it) are usually cold and I’ve never had an issue. I hope that helps and thank you for your kind words!
Hi there. Thank you so much for the Mini Cheesecake recipe. I will be trying these for my Birthday on the 15 July. It is a wonderful treat for my whole family. I also love the fact that I can freeze them should there be left-over for another treat day.
Thank you again Lily.
You’re very welcome, Lucille! Enjoy the mini cheesecakes and happy birthday next month!
Hi Lily, I had tried this mini cheesecake and it taste awsome. Thank you so much for the recipe. Can I double up the recipe to bake for a 9″ springform pan and how long do I need to bake for? Thank You.
★★★★★
Yes, you can double this recipe and bake for about 60-80 minutes or until done. You can also use this recipe guide for a 9″ cheesecake: https://www.littlesweetbaker.com/how-to-make-a-cheesecake/
Hi Lily, thank you so much for your reply. Really love your recipes, all turns out good and easy to follow with your videos and steps. Have a great weekends!!
★★★★★
Theses mini cheese cakes are delicious.So easy to make though I did cook longer than 20 min. came out perfect.Ill have to give them away we can t eat them all though we’d like too.Love all your recipes I’ve made.Thanks
You’re very welcome, Linda! Thank you for your kind words. P.S These mini cheesecakes freeze well, so you can stash the extras and thaw them out when you feel like cheesecake again!
These mini cheesecakes are absolutely adorable! I made them earlier and my husband could not stop eating them that I had to take them away from him! Thank you for sharing this lovely recipe!
★★★★★
Lol, that sounds like my husband! You’re very welcome and have a great day!
this recipe looks good and easy! 🙂 can you please advise on how you topped them in the video – it looks like you used some heavy whipping cream but I wasn’t sure. thank you!
★★★★★
Yes, I topped them with some whipped cream and fresh berries. Enjoy and have a lovely day:)
I made these for me and my family and we LOVE them! They are perfect for parties and family gatherings. Thank you little sweet baker for such an amazing recipe!
★★★★★
You’re very welcome Andrew and thank you for your kind words. Enjoy and have a lovely weekend:)
These cheesecakes are so cute my heart just skipped a beat!!!!
Mmm these mini cheesecakes look so good, Lily. I love the berries on top for decoration!