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Mini Cheesecakes

Mini Cheesecakes

  • Author: Lina
  • Total Time: 4 hours 40 minutes (includes chilling time)
  • Yield: 24 mini cheesecakes 1x
  • Diet: Gluten Free (use gluten-free crackers/biscuits)

Description

Mini Cheesecakes are delightful bite-sized desserts that pack creamy, classic cheesecake flavor into a convenient, individual-sized portion. Perfect for parties, family gatherings, or a personal treat, they feature a buttery crust and a smooth, velvety filling that can be customized with various toppings and flavors. Simple to make with everyday ingredients, these cheesecakes offer perfect portion control and an impressive presentation that’s hard to resist.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs or digestive biscuit crumbs
  • 6 tablespoons melted butter
  • Optional: 1/4 cup chopped nuts (almonds or pecans) for nutty crunch variation

Filling

  • 16 oz (450g) cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Optional: 1/4 cup sour cream or heavy cream for extra creaminess
  • Optional: 2 tablespoons melted chocolate or 1 tablespoon cocoa powder for chocolate swirl
  • Optional: Spices such as 1/2 teaspoon cinnamon, nutmeg, or pumpkin spice for spiced cheesecake

Instructions

  1. Prepare the Crust: Crush graham crackers or digestive biscuits into fine crumbs. Mix the crumbs with melted butter (and nuts if using) until the mixture feels like wet sand. Press this mixture firmly into the bottoms of mini muffin tins or cheesecake molds to form an even crust layer. Chill briefly to set while preparing the filling.
  2. Mix the Filling: Beat softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, blending well after each addition. Stir in vanilla extract. For extra richness, fold in sour cream or heavy cream if desired. For variations, incorporate melted chocolate, cocoa powder, or spices at this stage.
  3. Assemble and Bake: Pour the cheesecake filling over the chilled crusts, filling each cup about three-quarters full. Bake at 325°F (163°C) for approximately 18-22 minutes until the edges are set but the centers have a slight jiggle. Avoid overbaking to prevent cracks.
  4. Chill and Serve: Let the mini cheesecakes cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set properly. Garnish with fresh fruit, drizzles of chocolate or caramel sauce, whipped cream, or nuts before serving.

Notes

  • Use room temperature ingredients to prevent lumps and ensure a smooth batter.
  • Do not overmix the filling to avoid incorporating air, which can cause cracks.
  • Baking in a water bath helps regulate heat and moisture for silky cheesecakes.
  • Cool cheesecakes gradually by leaving the oven door slightly open before refrigerating.
  • Use non-stick liners or lightly grease molds to ease removal.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze individually wrapped mini cheesecakes for up to 2 months; thaw overnight in the fridge before serving.
  • Serve slightly chilled or at room temperature for best texture; avoid microwaving.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 150
  • Sugar: 12g
  • Sodium: 100mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 0.5g
  • Protein: 3g
  • Cholesterol: 45mg

Keywords: mini cheesecakes, bite-sized cheesecake, easy dessert, party dessert, creamy cheesecake, individual cheesecakes

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Find it online: https://dishesbylina.com/mini-cheesecakes/