Enjoy decadently rich, luxuriously creamy, Mini Cheesecakes after dinner or at a party. Each little cheesecake topped graham cracker crust is baked in a muffin cup and can be served plain or topped with chocolate ganache, soft caramel, strawberry sauce, lemon curd, peanut butter frosting, or even edible flowers.
Oooh, cheesecake. Isn’t it absolutely fabulous? It’s silky and smooth, sweet and tangy, and crispy and creamy all in one bite. That is when it’s done right, and this recipe for Mini Cheesecakes is my absolute favorite recipe. I’ve had a lot of cheesecakes in my lifetime and this recipe definitely makes the best cheesecake you’ll ever try.
Over the years I have created a lot of decorated cheesecakes to share with your here. Most are baked in an 8 or 9 inch springform pan. When I’m hosting a party or serving a heavy dinner I prefer to serve individual sized mini desserts so I’ve adjusted my recipe to make these mini cheesecakes.
Each little cupcake sized cheesecake has a wonderful ratio of crust to filling and is so creamy that it practically melts in your mouth. The flavor of sugar sweetened cream cheese and sour cream with hints of vanilla really come through in this dessert.
Mini Cheesecakes Served Plain
These cheesecake minis are so amazingly good served plain, but can be elevated to new heights when topped with chocolate ganache, soft caramel, dulce de leche, strawberry sauce, lemon curd, or even peanut butter frosting. They can even be topped with edible flowers to make them strikingly beautiful.
These Mini Cheesecakes…
- are easy to make in a muffin tin (bake in paper wrappers for easy removal)
- don’t require baking in a water bath
- won’t crack on top because they bake quickly
- can be eaten by hand or with a spoon or fork
- are the perfect size for after a meal or to serve at a party
- can be topped with your favorite chocolate ganache, soft caramel, strawberry sauce, lemon curd, etc.
- can be transformed into many different flavors (more recipes to come soon)
- can be baked on cookie or graham cracker crust
Tips for making the BEST Mini Cheesecakes:
- start with softened cream cheese
- set blocks of cream cheese out at room temperature for at least 2 hours to soften
- if you are in a hurry, you can heat in the microwave on the DEFROST setting for 10 seconds then flip over the blocks and heat for 10 more seconds then let sit for 15 minutes
- beat the cream cheese using an electric mixer until really smooth
- scrape the bowl and beaters a few times as you mix the cream cheese
- beat until you don’t see any more lumps
- this is the most important step in making smooth cheesecake, don’t rush this
- beat the sugar into the cream cheese, scraping the bowl as needed
- use room temperature eggs and sour cream so that they blend smoothly into the cream cheese
- to warm up eggs quickly, place the whole egg with the shell in intact in a bowl of hot water for a few minutes
- submerging your eggs in water is also a great way to check the freshness of your eggs
- if your eggs sit on the bottom of the bowl they are very fresh
- if they stand up on the bottom, they are still fresh enough to use
- if they float, they are too old, you need to throw them out
- to quickly warm up sour cream
- pour your sour cream into a small bowl then place that into a larger bowl and pour warm water around the outside of the bowl of sour cream just until the water reaches half way up the side
- stir frequently, making sure you don’t splash any water into the bowl, until the sour cream warms up to room temperature (about 72° F)
- for the best vanilla flavor use vanilla bean paste (you’ll get lovely flecks of vanilla bean in your cheesecakes)
- if using vanilla extract be sure to use pure vanilla extract
How to make a graham cracker or cookie crust:
- crush graham crackers or cookies to fine crumbs
- pulse in a food processor to get really fine crumbs
- place in a large zip top bag and smash using a rolling pin, a meat mallet, or the back of a pan
- add brown sugar to graham crackers or crushed vanilla wafers to add texture and flavor
- stir in melted butter until the crumbs come together and can be pinched together into a solid crust
How long do you bake mini cheesecakes? How do you know when a cheesecake is done?
- bake at 350°F for 15-18 minutes
- check at 15 minutes
- if the center looks wet return to the oven for up to 3 more minutes
- if the center looks set but still jiggles, it is done
- a cheesecake that is cooked perfectly will be creamy while one that is overcooked may be dry
- if you have hot spots in your oven be sure to rotate your pan after 10 minutes
Can you freeze mini cheese cakes?
- yes they can be frozen for up to 2 months
- place in an airtight container in a single row
- when you freeze cheesecakes it is possible for condensation to form on top of each little cake
- to keep this from happening set the cheesecakes on a piece of paper towel in your airtight container
- also place a piece of paper towel on the underside of your container’s lid
- the paper towel will wick up any condensation
- to thaw your cheesecakes, remove the container and let sit at room temperature for 15 minutes before opening and serving
HOW TO MAKE MINI CHEESECAKES VIDEO TUTORIAL
Don’t you just love the beautiful cheesecakes topped with edible flowers shown in this video. I made them for Dixie Crystals.
YOU CAN FIND THE RECIPE FOR THE EDIBLE FLOWER TOPPED CHEESECAKES on the DIXIE CRYSTALS website.
Rich and creamy cheesecakes on graham cracker or cookie crusts baked in muffin tins can be served plain or topped with chocolate ganache, soft caramel, strawberry sauce, lemon curd, peanut butter frosting, and even edible flowers.
- 2 cups graham cracker crumbs
- 5 tablespoons light brown sugar
- 8 tablespoons butter, melted
- 16 ounces 2 blocks cream cheese, softened
- 2/3 cup sugar
- 2 large eggs
- 2/3 cup sour cream
- 1 teaspoon vanilla extract or vanilla bean paste
- optional toppings: chocolate ganache, soft caramel, strawberry sauce, lemon curd, peanut butter frosting
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Preheat your oven to 350 Fahrenheit.
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Stir together the graham cracker crumbs, brown sugar, and melted butter.
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Press about 2 tablespoons of the crumbs into 18 paper-lined muffin cups.
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Beat cream cheese on medium speed, scraping down the bowl, as needed, until smooth.
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Add sugar and beat until light and fluffy.
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Add egg and vanilla and beat until creamy.
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Stir in the sour cream.
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Equally divide cheesecake filling among the 18 muffin cups, spooning about 2 tablespoons of filling into each.
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Bake on the middle rack in the oven for 15-18 minutes until the cheesecakes no longer look wet, but the center still jiggles.
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Remove and set on a cooling rack.
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Allow to cool for about 45 minutes then refrigerate for at least 2 hours.
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Before serving, pop the cheesecakes into the freezer for 15 minutes.
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Remove and immediately peel away the paper liners.
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Set on a serving dish or individual dessert plates and serve plain or add your favorite topping.
Your cheesecakes should still giggle in the center but not look wet when done.
Store your cheesecakes in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.
If bringing your cheesecakes to a party and they will sit out at room temperature for a while, I recommend freezing them and transporting them frozen. Once you set them out on the table the cheesecakes will thaw in about 20 minutes and will stay cool longer than if you set our refrigerated cheesecakes.
If you love cheesecake you can find some really festively decorated cheesecakes on this blog.
Check back soon to see recipes for Peanut Butter Mini Cheesecakes and Dulce de Leche Mini Cheesecakes.
Tell me in the comments below what topping you like best on your cheesecake.
look yummy, I’m sure that my daughter will like this dish. I will try make it with Cherry Blossom. thank you!
Cherry Blossoms would look so pretty on these little mini cheesecakes. Let me know how they turn out!
Beth, THANKS for a GREAT 5 STAR recipe and new “twist” on making cheesecake!
I made these yesterday and they came out FANTASTIC!!!
I halved the recipe and got 10 Regular Cupcake Size Cheesecakes.
Here are a few things that I did to make the process faster and less messy:
1. Put Cream Cheese mixture into a flexible plastic cup(like kid’s meal cup), and squeezed cup rim to
easily pour mixture over graham cracker crusts to 1/4″ from top of cupcake liner.
2. Filled empty cupcake liners (I had 2 because I only made 10 cakes) half way with water.
3. I Thinned Store Bought Lemon Curd with tsp water and piped on top of cakes and added squirt of store
bought Whipped Cream.
These were SOOOOOOOOOOOOOOOOOO GOOD!!!!
I am SO happy to hear you loved this recipe. It’s one of my favorite dessert recipes.
The idea of filling the empty cupcake liners with some water is fantastic. It adds some steam to the oven which helps to keep the cheesecake super creamy. Thanks for all your other great tips!
Perfect and beautiful mini cheesecakes, love them!!
hey there! these are amazingly beautiful with the edible flowers. can I ask, why did you choose to bake the cheesecakes with the flowers? what happens if you bake first, then chill and add the flowers later?
thank you!
Thanks! I thought it would look really cool to have them baked into the cheesecake but I do think they would look really beautiful with the flowers on top too.
This is the best mini cheesecake recipe! I have tried different recipes every year and they were not very good. These are perfect! Would love to make with the pretty flowers, where did you fund them?
Thank you!
I am so glad you loved this cheesecake recipe. My family just enjoyed some of those cheesecakes this weekend too. They really are amazing! For the flowers I chose to use African Violets and just purchased a few potted plants, cut off the flowers, washed them well then patted them dry before adding them to the cheesecakes. Once baked in the cheesecake they are barely even detectable. They just look pretty! You can buy little packages of edible flowers at many grocery stores but I found many of them to be bigger than I wanted. The violets are about the size of a quarter which was perfect. I gave the potted plants to a friend and she is still enjoying fresh blossoms of African violets a year later.
Simply delicious! Used this recipe to make minature mini cheesecakes for nephews party- each about the size of a minature muffin. The recipe yielded 60 miniature cheesecakes, I decorated with chocolate ganache, cherries, bluberries and lemon.
I am so happy to hear you enjoyed this Mini Cheesecake Recipe. Thanks for the tip about how many the recipe makes if using a mini muffin pan. 🙂
Valerie, what time/time did you use for the mini-minis?
I’ll reach out to her and ask. If I don’t hear back, I’ll try to get a batch made soon so I can test it out. I’m going to guess it will take 8-10 minutes for the minis to bake. I’d use the same temperature as listed in the recipe. I bake my whole cheesecakes at that temperature too.
Valerie, what time/temp did you use for the mini-minis?
So GOOD! Came out perfectly and I garnished with a key lime curd, chocolate ganache and peanut butter frosting. Thanks for the great recipe and garnishing tips!!
I am so glad you like this cheesecake recipe. It’s definitely one of my favorite desserts. Your toppings sound great too!
I hope my children’s will like it very much.
It looks so tasty & yummy, I’m sure that my son will like it very much. thank you for your efforts.
I want to make these and take to work for a co-worker’s birthday. Do you leave in the cupcake liners? Any tips transporting? And making tops to take for each person to add?
Hi Kim,
I like to take the cupcake wrappers off but you can certainly leave them on if it’s easier. I usually pop the chilled cheesecakes in the freezer for 15 minutes then remove them and peel off the wrappers. Freezing them briefly ensures the wrappers will peel off cleanly. If you leave the wrappers on, be sure to keep the cheesecakes chilled until right before serving. Your party guests can use a spoon and scoop them out of the wrapper. The warmer the cheesecakes get, the more the filling will stick to the paper. If it’s really hot outside and you have to travel a distance to work, freeze the cheesecakes the night before then pull them out when you leave for work and they will thaw in about 20 minutes as you drive to work. Then pop them in the fridge until you serve them. I usually freeze mine in a large rectangle RubberMaid Container and I set a row of paper towels over the opening of the container before snapping on the lid. The paper towels help to wick up any condensation that forms on the lid.
To transport the mini cheesecakes you have a few options. If you have a cupcake carrier, place the cheesecakes in the indentations and place the lid on top. A plastic cupcake box from a bakery works too. You can also put the cheesecakes back into a cooled cupcake pan, cover your cupcake pan with tin foil and carry them in the cupcake pan. If you do that, you might want to put the toppings on at work, or simply put your toppings in mason jars, close the lid for transportation, then set them out on the table and remove the lids, and allow your coworkers to top their own cheesecakes. Just be sure to bring some spoons that are long enough for your jars. You can even buy squeeze bottles filled with caramel sauce or chocolate sauce. Then they can just squeeze the toppings onto the cheesecakes.
I hope this helps! Enjoy.
I want to make the mini cheesecakes and freeze for a wedding cookie table. Can the toppings be put on the cheesecakes before freezing? Do you have recipes for the strawberry sauce, chocolate, lemon curd and peanut butter frosting you show pictured? I couldn’t find the recipes on your website.
HI Lisa,
I have not actually frozen the cheesecakes with the toppings on them but I have seen frozen cheesecakes with toppings so you can definitely do it. I used store bought strawberry sauce and lemon curd and Jif Peanut Butter Frosting. I make chocolate ganache topping by placing 8 ounces of very finely chopped chocolate in a bowl. Heat 3/4 heavy whipping cream on the stove just until it begins to bubble. Pour the hot cream over the chocolate and allow it to rest for 2 minutes before stirring to combine the chocolate and cream. As the chocolate ganache cools it will thicken then you can pour it over the cheesecakes. Enjoy!
to confirm, you are using a regular sized muffin tin, not a “mini muffin tin” ??? the 2-3″ size paper muffin liners?
Yes, I used a traditional muffin tin, not a mini muffin tin.
Thanks for the great recipe and garnishing tips!!
You are welcome!
Hi these cheesecakes look so delicious can’t wait to try it out.
Can I swirl raspberry coulis/lemon curd in the mixture then bake or will the texture change? How about if I create a few raspberry coulis swirls at the top?
Thanks
You can definitely add a swirl of raspberry coulis/lemon curd. The texture of the swirl will be a bit different but I don’t think it will adversely affect the texture of the cheesecake. Enjoy!
These mini cheesecakes were seriously the best I’ve ever eaten. My whole family loved them. They were amazingly creamy and had the perfect flavor. Thanks so much for sharing this recipe.
I am so happy to know you and your family enjoyed my mini cheesecake recipe. I happen to agree that they are the best ever! I’m glad you think so too.