Name: Easy Mini Cheesecakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: 16 ounces cream cheese, softened; 2/3 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup sour cream; 1 cup graham cracker crumbs; 1/4 cup unsalted butter, melted; 2 tablespoons granulated sugar (for crust)

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Let me share with you the ultimate party pleaser: Easy Mini Cheesecakes. These delightful little bites are smooth, creamy, and feature a buttery graham cracker crust, all in a perfectly portioned package. Whether you want an effortless dessert for a gathering or a treat to satisfy a late-night craving, Easy Mini Cheesecakes are sure to become your new go-to favorite. With classic flavors and endless possibilities for toppings, this recipe shines at both family events and festive celebrations.

Easy Mini Cheesecakes Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in these Easy Mini Cheesecakes has a purpose, creating a bite-sized masterpiece with minimal effort. From the tang of the cream cheese to the subtle crunch of the crust, each element ensures a perfectly balanced result. Here’s what you’ll need, and why it matters:

Cream cheese (16 ounces, softened): The heart of your cheesecakes, providing a smooth and creamy texture—always bring to room temperature for best results.
Granulated sugar (2/3 cup for filling, 2 tablespoons for crust): Sweetens the filling and gives just the right hint of sweetness to the crust.
Large eggs (2): Bind everything together and give structure without heaviness.
Vanilla extract (1 teaspoon): Adds cozy warmth and depth to the bright cheesecake flavor.
Sour cream (1/2 cup): The secret to extra creaminess and a slight tang which balances sweetness.
Graham cracker crumbs (1 cup): They make the crust delightfully crunchy and taste nostalgic.
Unsalted butter (1/4 cup, melted): Holds the crust together and adds a rich finish.

How to Make Easy Mini Cheesecakes

Step 1: Prepare the Crust

Start by preheating your oven to 325°F. In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Stir until every crumb is well-coated and the mixture looks like wet sand. Line a mini muffin pan with paper liners, then press about a tablespoon of the crumb mixture firmly into each cup. This is your foundation, so use the back of a spoon to create a compact, even layer!

Step 2: Make the Cheesecake Batter

In a large bowl, beat the softened cream cheese and 2/3 cup sugar until the mixture is smooth, creamy, and free of lumps. Take your time here: well-beaten cream cheese ensures velvety cheesecakes. Add eggs one at a time, mixing well after each addition. Finally, gently stir in the vanilla extract and sour cream until just combined—no overmixing, or your cheesecakes could turn out dense instead of dreamy.

Step 3: Fill the Muffin Pan

Spoon the cheesecake batter evenly over each crust in the prepared muffin pan, filling each cup nearly to the top. The batter will settle a bit during baking, so don’t worry if it looks like a lot at first. A small cookie scoop makes this step neat and speedy!

Step 4: Bake to Perfection

Transfer the pan to your preheated oven and bake for 18 to 20 minutes. When they’re done, the centers should look set but still jiggle slightly when you gently shake the pan. That irresistible wobble means they’ll be incredibly creamy once chilled.

Step 5: Chill and Set

Let your cheesecakes cool in the pan on a wire rack, then transfer them to the refrigerator for at least 2 hours or until fully chilled. This makes them dense, rich, and easy to remove from their liners. Waiting is the hardest part, but trust me—the payoff is worth it!

How to Serve Easy Mini Cheesecakes

Garnishes

The beauty of Easy Mini Cheesecakes is how customizable they are. Top each with a swirl of whipped cream, a fresh raspberry or blueberry, a drizzle of chocolate, or even a sprinkle of crushed cookies for a playful twist. Let your pantry (and your sweet tooth) guide you!

Side Dishes

While these mini cheesecakes are the star of any dessert table, they pair beautifully with a fruit salad, a scoop of sorbet, or even an assortment of chocolate-dipped strawberries. The combination of creamy, tangy, and fresh always wows a crowd.

Creative Ways to Present

Arrange your Easy Mini Cheesecakes on a rustic wooden board or a tiered cake stand for a stunning dessert display. For parties, offer a “cheesecake bar” with bowls of fruit, sprinkles, and sauces so guests can top their own. Individual cupcake wrappers or mini mason jars also make them extra charming for gifting.

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers, pop them into an airtight container and store them in the refrigerator. Easy Mini Cheesecakes stay gorgeously fresh and flavorful for up to five days, making them a perfect make-ahead treat.

Freezing

These cheesecakes are surprisingly freezer-friendly! Place them on a baking sheet to freeze solid, then transfer to a resealable freezer bag. They’ll keep their taste and texture for up to two months—just thaw overnight in the fridge before enjoying.

Reheating

There’s no need to reheat these since they’re best served chilled or at room temperature. If you prefer a lightly softened texture, let the mini cheesecakes sit out for 15 to 20 minutes before serving for maximum creaminess.

FAQs

Can I use a full-size muffin pan instead of a mini one?

Absolutely! Just increase the baking time (usually 22 to 25 minutes) and remember you’ll end up with fewer, larger cheesecakes. Keep an eye on them toward the end so they don’t overbake.

How do I make sure my cheesecakes don’t crack?

Using room temperature ingredients and not overmixing will help prevent cracks. Also, avoid baking too long—remove them when they’re still slightly jiggly in the center for the smoothest texture.

What are the best toppings for Easy Mini Cheesecakes?

Fresh berries, caramel sauce, and chocolate ganache are always crowd-pleasers, but don’t be afraid to experiment with lemon curd, slivered almonds, or crushed toffee bits for a fun spin.

Can these be made gluten-free?

Yes! Just swap out the graham cracker crumbs for a gluten-free alternative or even crushed gluten-free cookies. The rest of the ingredients are naturally gluten-free.

Can I make Easy Mini Cheesecakes without sour cream?

Sour cream adds creaminess and tang, but you can substitute with plain Greek yogurt if needed. The result will still be lovely, though the flavor will be slightly different.

Final Thoughts

I can’t wait for you to try these Easy Mini Cheesecakes. They’re simple, satisfying, and a real showstopper at any gathering. Don’t forget to play around with toppings and share them with someone special—or keep a secret stash just for yourself. Happy baking!

Easy Mini Cheesecakes Recipe

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4.7 from 8 reviews

Author: admin
Total Time: 2 hours 35 minutes
Yield: 24 mini cheesecakes 1x
Diet: Non-Vegetarian

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Description

Delight your taste buds with these Easy Mini Cheesecakes that are creamy, delicious, and perfect for any occasion. These bite-sized treats are a crowd-pleaser and a must-try for all cheesecake lovers.

Ingredients

Scale

Cheesecake:

16 ounces cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

Crust:

1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
2 tablespoons granulated sugar (for crust)

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Instructions

Preheat oven: Preheat oven to 325°F.
Prepare crust: Mix graham cracker crumbs, melted butter, and sugar. Press into lined mini muffin pan.
Make cheesecake batter: Beat cream cheese and sugar until creamy. Add eggs, one at a time. Stir in vanilla extract and sour cream.
Fill muffin pan: Pour cheesecake batter over crusts. Bake for 18-20 minutes.
Cool and refrigerate: Let cool, then refrigerate for at least 2 hours before serving.