Mini Cheesecakes

Introduction

Who doesn’t love cheesecake? With these Mini Cheesecakes, you get all the creamy, indulgent flavor of a classic cheesecake in perfectly portioned bites. They’re easy to make, versatile to customize, and ideal for parties, potlucks, or when you just want a small treat.

Cheesecake is consistently one of the top 5 most searched desserts online, and mini versions have surged in popularity because they’re portable, quick-baking, and freezer-friendly. This recipe guarantees smooth, creamy cheesecakes with a buttery crust and endless topping options.

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Ingredients

Crust:

• 1 cup graham cracker crumbs (about 8 crackers)
• 2 tbsp sugar
• 4 tbsp butter, melted

Cheesecake Filling:

• 16 oz cream cheese, softened
• ½ cup sugar
• 2 large eggs
• ½ cup sour cream (or Greek yogurt for a lighter version)
• 1 tsp vanilla extract

Optional Toppings:

• Fresh berries and whipped cream
• Chocolate ganache drizzle
• Caramel and chopped pecans
• Lemon curd or fruit preserves

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Timing

• Prep Time: 15 minutes
• Bake Time: 18–20 minutes
• Cooling + Chilling: 2–3 hours
• Total Time: 3 hours 30 minutes

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Step-by-Step Instructions

Step 1: Prepare the Crust

1. Preheat oven to 325°F (160°C).
2. Line a 12-cup muffin tin with cupcake liners.
3. Mix graham cracker crumbs, sugar, and melted butter.
4. Press 1 tbsp mixture firmly into each liner.

Step 2: Make the Cheesecake Batter

1. Beat cream cheese and sugar until smooth.
2. Add eggs one at a time, mixing just until combined.
3. Stir in sour cream and vanilla extract until creamy.

Step 3: Fill & Bake

1. Pour batter evenly over crusts (about 2 tbsp each).
2. Bake 18–20 minutes until centers are set but slightly jiggly.
3. Remove from oven and let cool completely in pan.

Step 4: Chill & Top

1. Refrigerate at least 2 hours (overnight is best).
2. Add your favorite toppings before serving.

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Tips for Success

• Use room-temperature cream cheese for a lump-free filling.
• Don’t overbake—mini cheesecakes firm up as they cool.
• Chill fully before serving for the best texture.
• Swap graham crackers for Oreos or digestive biscuits for variety.

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Nutrition (per cheesecake, 12 servings)

• Calories: 210
• Protein: 4g
• Carbs: 18g
• Fat: 14g
• Sugar: 12g

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Variations

• Chocolate Mini Cheesecakes: Add ¼ cup cocoa powder to filling.
• Lemon Mini Cheesecakes: Add 1 tbsp lemon zest and top with lemon curd.
• No-Bake Mini Cheesecakes: Use a chilled crust and a whipped cream–folded filling.
• Holiday Twist: Top with cranberry sauce, pumpkin swirl, or peppermint bark.

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Serving Suggestions

• Perfect for birthday parties, buffets, or tea-time treats.
• Serve on a dessert platter with assorted toppings for variety.
• Pair with coffee, espresso, or a glass of dessert wine.

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Storage & Freezing

• Fridge: Store in airtight container up to 4 days.
• Freezer: Freeze (without toppings) for up to 2 months. Thaw overnight in fridge.
• Meal Prep Hack: Make crust and batter ahead, refrigerate separately, and bake later.

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Conclusion

These Mini Cheesecakes are the ultimate bite-sized dessert—creamy, rich, and endlessly customizable. Whether you’re hosting a gathering or craving a late-night treat, they’re quick, easy, and guaranteed to impress.

👉 Try this recipe today and share your favorite topping combo in the comments!

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FAQs

Q1: Can I use a mini muffin pan?
Yes! Bake for about 12–15 minutes instead of 18–20.

Q2: Can I make them without liners?
Yes, but liners make removal easier. If skipping, grease pan well.

Q3: Can I use low-fat cream cheese?
Yes, but texture will be slightly less creamy.

Q4: Can I skip the crust?
Definitely—just pour filling directly into liners for crustless cheesecakes.

Q5: How do I prevent cracks?
Avoid overmixing and don’t overbake. A water bath is optional but helps.