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Mini Cheesecakes

These mini cheesecakes are rich, creamy, and perfectly portioned for any occasion, making them a go-to dessert for potlucks and gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 3 hours
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs Use digestive biscuit crumbs or Oreo crumbs for a different flavor.
  • 0.25 cups 1/4 cup sugar (for crust)
  • 0.5 cups 1/2 cup unsalted butter, melted Swap for salted butter but reduce any added salt.
For the filling
  • 16 ounces 16 ounces cream cheese, softened Full-fat gives the best texture; light versions can make the filling less creamy.
  • 1 cups 1 cup sugar (for filling)
  • 1 teaspoon 1 teaspoon vanilla extract
  • 2 large 2 large eggs For egg-free options, see the Variations section.
  • Fruit or chocolate for topping (optional) Consider fresh berries or melted chocolate.

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, stir together graham cracker crumbs, sugar, and melted butter until evenly moistened.
  3. Press about 1 tablespoon of the crust mixture into the bottom of each lined muffin cup.
  4. In a separate large bowl, beat the softened cream cheese until smooth and lump-free.
  5. Add sugar and vanilla extract to the cream cheese and mix until combined.
  6. Add the eggs one at a time, mixing just until incorporated after each addition. Do not overbeat.
  7. Spoon or pipe the cream cheese filling over the prepared crusts, filling each cup nearly to the top.
Baking and Cooling
  1. Bake in the preheated oven for about 20 minutes, until the centers are set but still slightly jiggly.
  2. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to fully set.
Serving
  1. Remove the liners, top with sliced fruit or melted chocolate if desired, and serve chilled.

Notes

These cheesecakes can be refrigerated for up to 5 days and frozen for up to 2 months. For best texture, keep them chilled until serving. Avoid overbeating after adding eggs to prevent cracks.