Easy, mini and addicting these Mini Cheesecakes are a fun and quick recipe that can be customized to your favorite flavors. Creamy, epic and delicious.
Cheesecake is a HUGE thing in our house. My husband adores and and all things related to cheesecake. Well we were having a super bowl party this past weekend and I needed a dessert.
Since all our guests are fans of my New York Cheesecake, I decided to scale down the recipe and make them in to 12 mini cheesecakes.
So I’m going to have to admit something to you, these were inhaled. Literally there was no mini cheesecakes left. I mean cheesecakes themselves but when you get your own to yourself, its heaven.
So there are a lot of different ways to top your mini cheesecakes. We topped ours with cherry pie filling and salted caramel. Now I love both, but adore anything salted caramel.
INGREDIENTS YOU NEED:
- Graham cracker crumbs
- Sugar
- Butter
- Cream cheese
- Sour cream
- Eggs
- Vanilla
- Cherry pie filling
- Salted caramel sauce
These cheesecakes are super easy to whip up. As much as I love regular cheesecake, the chilling and bake time really get me. These mini ones take just over an hour from start to finish.
HOW TO MAKE MINI CHEESECAKES:
- Preheat oven to 325.
- Line a 12 count standard cupcake pan with cupcake liners, set aside.
- In bowl mix together graham cracker crumbs, sugar and melted butter.
- Spoon 2 Tbs of crumbs into each of your cupcake wells and press down.
- Bake in oven for about 5 minutes, then remove and cool completely.
- In stand mixer or with hand mixer, beat your cream cheese until smooth.
- Add in your sugar, eggs, sour cream and vanilla and beat until combined.
- Once crusts are cool spoon your cheesecake filling evenly into each cupcake liner and bake for about 20 minutes until just set, they will be slightly jiggly.
- Remove and cool completely on counter before transferring to refrigerator to chill for about 30 minutes.
- To serve drizzle with caramel sauce or cherry pie filling or your other favorite cheesecake topping.
Now we used jarred caramel sauce and canned cherry pie filling, but if you want to try your hand at homemade you can find a good caramel sauce here and a good cherry pie filling here.
These mini cheesecakes are perfect for parties and get togethers. Sometimes it sucks trying to have to cut slices, especially for those people who just want little slivers.
These are already individual sized so they are perfect for any type of gathering, we especially like them for birthday parties and christmas.
Like I said we made these for the super bowl and everyone adores them, but I mean they are cheesecake, so who wouldn’t?
TIPS AND TRICKS:
- Make sure your cream cheese is really soft, it helps it blend well and not become lumpy.
- Beat the cream cheese first, to make sure that it is smooth, makes everything come together nicely.
- Baking your crusts slightly before adding filling helps keep them together when removed from the cupcake liners.
- Chilling mini cheesecakes helps them set up to normal cheesecake texture, they take less time since they are smaller but it is highly recommended.
- Do not over-bake, you still want a slight jiggle to the cheesecakes themselves as it will still cook internally once it’s removed from the oven.
If you want the perfect single serving dessert, but feeds a crowd than these Mini Cheesecakes are just what you are looking for. Easy to top with what you want and all around creamy and delicious.
If you like this recipe you might also like:
Mini Cheesecakes
Ingredients
- 1 cup graham cracker crumbs
- 4 Tbs butter melted
- 2 Tbs sugar
- 2 8 oz pkgs cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- Salted caramel sauce optional
- Cherry pie filling optional
Instructions
- Preheat oven to 325.
- Line a 12 count standard cupcake pan with cupcake liners, set aside.
- In bowl mix together graham cracker crumbs, sugar and melted butter.
- Spoon 2 Tbs of crumbs into each of your cupcake wells and press down.
- Bake in oven for about 5 minutes, then remove and cool completely.
- In stand mixer or with hand mixer, beat your cream cheese until smooth.
- Add in your sugar, eggs, sour cream and vanilla and beat until combined.
- Once crusts are cool spoon your cheesecake filling evenly into each cupcake liner and bake for about 20 minutes until just set, they will be slightly jiggly.
- Remove and cool completely on counter before transferring to refrigerator to chill for about 30 minutes.
- To serve drizzle with caramel sauce or cherry pie filling or your other favorite cheesecake topping.
Nutrition
PIN IT FOR LATER!
These are amazing! Thanks for the tip of baking the crust before putting in the filling…it worked great!
Mini desserts are the best because they are portioned controlled already! Do you think I could sub lower fat cream cheese and sour cream in this recipe?
You absolutely could sub both of those with no issues!
These are the most delicious things on the planet!
I am in love with these! I mean, who can resist a little mini cheesecake?!