5 from 6 votes
Mini Cheesecakes, plain, topped in chocolate, caramel, or strawberry sauce, or lemon curd, or edible flowers.
Mini Cheesecakes
Prep Time
15 mins
Cook Time
18 mins
Chill time
2 hrs
Total Time
33 mins
 

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. 

Course: Dessert
Cuisine: American
Keyword: cheesecake, cheesecake recipe, mini cheesecakes
Servings: 18 mini cheesecakes
Author: Beth
Ingredients
Crust:
  • 2 cups graham cracker crumbs
  • 5 tablespoons light brown sugar
  • 8 tablespoons butter, melted
Cheesecake Filling:
  • 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
Decorations:
  • optional toppings: chocolate ganache, soft caramel, strawberry sauce, lemon curd, peanut butter frosting
Instructions
  1. Preheat your oven to 350 Fahrenheit.
  2. Stir together the graham cracker crumbs, brown sugar, and melted butter.
  3. Press about 2 tablespoons of the crumbs into 18 paper-lined muffin cups.
  4. Beat cream cheese on medium speed, scraping down the bowl, as needed, until smooth.
  5. Add sugar and beat until light and fluffy.
  6. Add egg and vanilla and beat until creamy.
  7. Stir in the sour cream.
  8. Equally divide cheesecake filling among the 18 muffin cups, spooning about 2 tablespoons of filling into each.

  9. Bake on the middle rack in the oven for 15-18 minutes until the cheesecakes no longer look wet, but the center still jiggles.
  10. Remove and set on a cooling rack.
  11. Allow to cool for about 45 minutes then refrigerate for at least 2 hours.
  12. Before serving, pop the cheesecakes into the freezer for 15 minutes.
  13. Remove and immediately peel away the paper liners.
  14. Set on a serving dish or individual dessert plates and serve plain or add your favorite topping. 

Recipe Notes

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.