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Mini Cheesecakes

Deliciously creamy and portable mini cheesecakes made easy with simple ingredients, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 2 hours 32 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup 1 cup graham cracker crumbs Store-bought or crushed graham crackers
  • 1/4 cup 1/4 cup butter, melted Can substitute salted or unsalted; if salted, reduce added salt elsewhere
For the cheesecake filling
  • 8 oz 8 oz (1 block) cream cheese, softened Make sure it is at room temperature for a lump-free batter
  • 1/2 cup 1/2 cup granulated sugar
  • 1 tsp 1 tsp vanilla extract Or swap with lemon zest for a brighter flavor
  • 1 large 1 large egg
Toppings
  • fresh berries, fruit compote, chocolate ganache, caramel, or jam Add toppings right before serving

Method
 

Preparation and Baking
  1. Preheat your oven to 325°F (160°C). Line a muffin pan with mini cupcake liners.
  2. Mix graham cracker crumbs and melted butter until the crumbs are evenly moistened. Press a spoonful into the bottom of each liner to form a compact crust.
  3. In a mixing bowl, beat softened cream cheese with the sugar and vanilla until very smooth and creamy — no lumps.
  4. Add the egg and mix just until combined; avoid overbeating to keep the filling silky.
  5. Spoon the filling over each crust, filling cups nearly to the top but leaving a little space for expansion.
  6. Bake for about 18–22 minutes, or until the edges look set and the center has a slight jiggle. Do not overbake.
  7. Cool the pan on a wire rack for 30 minutes, then refrigerate the cheesecakes (still in liners) for at least 2 hours to fully firm.
  8. Top with your favorite toppings right before serving.

Notes

For a gluten-free version, use gluten-free graham crumbs or crushed gluten-free cookies. For a lighter filling, substitute half the cream cheese with mascarpone or Greek yogurt, but expect a slightly different texture. Store finished mini cheesecakes in an airtight container for up to 4–5 days.