First off, I just want to say how much I love making mini cheesecakes. They’re the perfect balance of creamy, rich flavors with a buttery graham cracker crust—all made easy in a muffin tin! Whether you’re swirling raspberry jam through them or topping them with whipped cream and berries, these mini cheesecakes are anything but boring. They’re bite-sized bliss, perfect for parties or when you just want a little indulgence.
So, let’s dive in! I promised you versatile, and here’s proof—this recipe can be easily customized to suit your flavor preferences. Trust me, you’ll be kicking yourself for not making them sooner!
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted
Mini Cheesecakes
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 2 tablespoons raspberry jam (optional)
- Whipped cream (optional)
- Assorted berries (optional)
How to Make Mini Cheesecakes
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C) and line a 12-count muffin tin with paper liners. In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter. Divide the mixture evenly between the liners and press down firmly using a small measuring cup or shot glass to form the crust. Bake for 7-8 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
In a stand mixer fitted with a paddle attachment (or using a handheld mixer), beat the cream cheese on medium speed until smooth and free of lumps. Add the sugar and continue to mix until fully incorporated. Next, add the sour cream and vanilla extract, scraping down the bowl to ensure everything is mixed well.
Reduce the speed to low and add the eggs one at a time, mixing just until combined after each addition.
Step 3: Fill and Swirl
Divide the cheesecake batter evenly among the muffin liners, filling almost to the top. If you’re adding a raspberry swirl, warm the jam in the microwave for about 7-10 seconds to loosen it. Drop three small dots of jam on each cheesecake, then use a toothpick or skewer to create a beautiful swirl pattern.
Step 4: Bake and Cool
Bake the cheesecakes for 17 minutes. After that, turn off the oven, but leave the cheesecakes inside with the door slightly propped open using a wooden spoon. Let them cool for an additional 10-15 minutes in the oven before removing them to cool completely on the counter.
Once cooled, refrigerate for at least 4 hours or overnight for best results.
Details and nutritional information
Details:
Prep Time: 25 minutes
Cook Time: 25 minutes (7 minutes for the crust, 17 minutes for the cheesecake)
Total Time: 50 minutes (plus 4 hours of chilling time)
Yield: 12 mini cheesecakes
Nutrition:
Serving Size: 1 mini cheesecake
Calories: 269 kcal
Sugar: 15g
Cholesterol: 79 mg
Helpful Tips
- Use full-fat cream cheese and sour cream for the richest, creamiest texture.
- Let your cream cheese, sour cream, and eggs come to room temperature before starting. This ensures smooth, lump-free batter.
- Be careful not to overbeat the batter after adding the eggs—this could introduce too much air and cause your cheesecakes to crack.
- When cooling, prop the oven door open slightly to help the cheesecakes cool slowly, preventing cracking.
- For a beautiful presentation, top each cheesecake with whipped cream and fresh berries right before serving!
Substitutions and Variations
- Gluten-Free Option: Use gluten-free graham crackers for the crust.
- Flavor Twist: Instead of raspberry jam, try swirling in blueberry, strawberry, or even Nutella for a chocolatey version.
- Toppings Galore: Feel free to get creative! Swap the berries for caramel sauce, chopped nuts, or chocolate chips.
Frequently Asked Questions
Can I make these mini cheesecakes ahead of time?
Yes! These mini cheesecakes are great for making ahead. Simply refrigerate them for up to 4 days or freeze them for longer storage.
Why did my cheesecakes crack?
Cracking can occur if the cheesecakes cool too quickly or if the batter is over-mixed after adding the eggs. Follow the cooling instructions and mix gently for best results.
How can I tell when the mini cheesecakes are done baking?
The edges should be set, but the centers will still have a slight jiggle. They’ll finish setting as they cool.
Storage Instructions
- Refrigeration: Store the mini cheesecakes in an airtight container in the fridge for up to 4 days.
- Freezing: If you want to freeze them, let the cheesecakes cool completely, then store them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
More Delicious Recipes to Try
- Classic Cheesecake: For those who love a full-sized version of this creamy dessert.
- No-Bake Cheesecake Bites: Perfect when you want cheesecake without the oven.
- Raspberry Swirl Cheesecake Bars: A larger batch option that’s just as irresistible!
Enjoy every bite of these mini cheesecakes—whether you’re treating yourself or sharing with friends, these little indulgences are bound to be a hit!
Print
Mini Cheesecakes: Creamy, Delicious Bites for Every Occasion
- Total Time: 50 minutes (plus 4 hours of chilling time)
- Yield: 12 mini cheesecakes 1x
- Diet: Vegetarian
Description
Mini cheesecakes made with a graham cracker crust, creamy cheesecake filling, and swirled with raspberry jam or topped with whipped cream and berries. Perfect for any occasion, these bite-sized treats are easy to make in a muffin tin and guaranteed to impress!
Ingredients
For the Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted
For the Mini Cheesecakes:
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 2 tablespoons raspberry jam (optional)
- Whipped cream (optional)
- Assorted berries (optional)
Instructions
- Preheat oven to 325°F (163°C). Line a 12-count muffin tin with paper liners.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Divide between muffin liners and press down firmly to form the crust.
- Bake the crust for 7-8 minutes, then let it cool while you make the cheesecake batter.
- In a mixer, beat the cream cheese until smooth. Add sugar, sour cream, and vanilla, mixing until combined.
- Reduce mixer speed to low and add eggs one at a time, mixing just until incorporated.
- Divide the batter evenly among the muffin liners. If using, drop small dots of raspberry jam on top of each and swirl with a toothpick.
- Bake for 17 minutes, then turn off the oven and prop the door open with a wooden spoon. Let cheesecakes cool for 10-15 minutes in the oven.
- Remove and cool completely on the counter, then refrigerate for at least 4 hours or overnight before serving.
- Top with whipped cream and berries if desired.
Notes
- For best results, use full-fat cream cheese and sour cream.
- Let the cream cheese, sour cream, and eggs come to room temperature before mixing.
- Do not overbake the cheesecakes—turn off the oven after 17 minutes to prevent cracking.
- Store leftover cheesecakes in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 25 minutes (7 minutes for the crust, 17 minutes for the cheesecake)
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 269 kcal
- Sugar: 15g
- Cholesterol: 79 mg