Mini Cheesecake Recipe
These little bites of creamy, tangy heaven are baked right in a standard muffin tin, no springform pan required, and they come out perfectly portioned every single time.
Equipment
- Standard 12-cup muffin tin
- Cupcake liners - paper or foil
- Electric hand mixer - or stand mixer
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Rubber spatula
- Food processor - or zip-lock bag and rolling pin for crushing crackers
- Wire cooling rack
- Ice cream scoop - or cookie scoop for filling liners evenly
Ingredients
- 1 cup graham cracker crumbs - 120g, about 8 full sheets
- 2 tablespoons granulated sugar - 25g
- 4 tablespoons unsalted butter - 57g, melted
For the Cheesecake Filling
- 16 oz cream cheese - 450g, full-fat block, softened to room temperature
- 1/2 cup granulated sugar - 100g
- 1/4 cup sour cream - 60g, full-fat, at room temperature
- 1 teaspoon pure vanilla extract
- 2 large eggs - at room temperature
- 1 tablespoon lemon juice - optional, brightens flavor
Optional Toppings
- Fresh strawberries - blueberries, or raspberries
- Cherry pie filling
- Whipped cream
- Chocolate ganache
- Caramel sauce
Instructions
- Preheat oven to 350°F (177°C) and line a 12-cup muffin tin with paper or foil liners.
- Combine graham cracker crumbs and sugar in a bowl. Stir in melted butter until mixture resembles wet sand.
- Press a heaping tablespoon of crust mixture firmly into each liner. Bake for 5-6 minutes until lightly toasted, then reduce oven to 325°F (163°C).
- Beat softened cream cheese until smooth and lump-free. Add sugar and beat until fluffy, then mix in sour cream, vanilla, and lemon juice if using.
- Add eggs one at a time, mixing on low just until each yolk disappears. Fold batter by hand to incorporate any hidden ingredients.
- Divide batter evenly among the 12 liners, filling each about three-quarters full. Tap the pan to release air bubbles.
- Bake at 325°F for 17-20 minutes until edges are set but centers still have a slight jiggle. Turn off oven and leave cheesecakes inside for 10 minutes with the door closed.
- Remove pan to a wire rack and cool to room temperature (about 30-45 minutes). Refrigerate for at least 2 hours or overnight.
- Carefully peel liners away from chilled cheesecakes. Top with fresh berries, whipped cream, or sauce just before serving.
Notes
- Room temperature is critical: Take cream cheese, sour cream, and eggs out of the fridge at least 1-2 hours before starting to ensure a lump-free batter.
- Use block cream cheese: Tub-style cream cheese has added stabilizers and water content that will negatively affect the texture and final result.
- Don't overmix after adding eggs: Overbeating incorporates too much air, causing the cheesecakes to puff up and crack as they cool. Mix on low just until combined.
- The jiggle test: Cheesecakes are done when the centers still wobble slightly when you gently shake the pan. They will set completely during chilling.
- Make ahead: These mini cheesecakes taste even better the next day after the flavors meld. Store in the fridge for up to 5 days.
- Freezing instructions: Freeze fully chilled cheesecakes on a baking sheet until solid, then transfer to a freezer bag. Thaw overnight in the refrigerator before serving.
- No water bath needed: The small size of these cheesecakes means they bake evenly without a water bath, saving you time and effort.
- Flavor variations: Try an Oreo crust, swirl in melted chocolate, add lemon zest, or use gingersnap cookies for a spiced fall version.
- Topping tip: Add fresh toppings like whipped cream or berries just before serving to prevent them from weeping or breaking down in the fridge.
- Removal trick: If the liners don't release easily, pop the pan in the freezer for 15 minutes before peeling them away.