Mini Cheesecakes

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I love making mini cheesecakes each year on Valentine’s Day. The rich and creamy filling with a graham cracker base is just what is needed to end a delicious dinner. Join me as I show you how to make these mouthwatering mini cheesecakes step-by-step. Get ready to impress your friends and family with this recipe!

Ingredients for Mini Cheesecakes

6 simple ingredients, some mixing, and some patience are all that you will need to make these delicious desserts.

Ingredients List for Mini Cheesecakes

Graham Cracker Base

1 cup graham cracker crumble
4 tablespoons melted butter

Cheese Filling

2 cups softened cream cheese
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla essence

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The Graham Cracker Base

Let’s get started with the graham cracker base.

Add 1 cup of graham cracker crumbs to a bowl.
Add 4 tablespoons of melted butter to it. Melted butter is better since it gets incorporated into the crumbs with more ease.
Using a spoon mix them until they are well incorporated and you have a homogenous mixture.

Creating the Cheesecake Base

Now that we have our graham cracker base ready, we can start with building the individual or mini cheesecakes.

Line a muffin tray with 12 muffin liners.
Add 1 and 1/2 tablespoons of crumb mix to each liner. If there is some left over after filling all 12 liners, add a little more to each.
Using a spoon, press down firmly on the crumb mix until you have a smooth surface.
Do not worry if they are not all even. Unevenness gives them a more rustic look.
Place the muffin tray into the fridge while you make the cream cheese filling.

Making the Cream Cheese Filling

While the crumb mixture is resting in the fridge, we can make the cream cheese filling.

To a stand mixer, add 2 cups of softened cream cheese. The softer the cheese, the easier it will be to whip.
Add 1/2 a cup of granulated sugar to the cheese.
Using the whisk attachment, whip the cheese and sugar together until the sugar has dissolved – for about 3-4 minutes.
With the mixer running, add 2 eggs – add the eggs one at a time and allow them to mix into the cheese well.
Finally, add 1 teaspoon of pure vanilla essence to it and mix it in too.

Filling the Muffin Liners

We can now fill the muffin liners with the cream cheese filling.

Pour the mixture into each of the liners and fill them almost to the top. I try not to fill them all the way, so they don’t spill over as they bake.
I pour the cheese mixture into a measuring cup, so it’s easier to pour it into each muffin liner.
If any of the mixture spills on the sides, make sure to clean it or else it will burn.

Baking the Mini Cheesecakes

We are now ready to bake the mini cheesecakes.

Preheat the oven to 350 degrees F.
Place the muffin tray into the middle rack of the oven.
Bake for 15-16 minutes.
Remove while there is still a slight jiggle on the cheesecakes.
DO NOT overbake. If you overbake, the cheesecakes will not be soft and delicious. They will dry out very quickly.

Serving Suggestions

We love these mini Cheesecakes. And I serve them with :

with a maraschino cherry on the top. The simplicity means you enjoy the deliciousness of the cheesecake.
Homemade fruit compote such as blueberry or raspberry compote. Add that to the top. That gives it a whole new flavour.
Store-bought cherry filling when I am being lazy or in a hurry. The store-bought cherry filling is a delicious way of enjoying these mini cheesecakes.

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Course: DessertCuisine: CanadianDifficulty: Easy

Servings

servings

Prep time

minutes

Baking time

minutes

Calories

215

kcal

Total time

minutes

These individual mini cheesecakes are perfect for any occasion, whether a special Valentine’s Day treat or a sweet indulgence for yourself.

Ingredients

Graham Cracker Base
1 cup graham cracker crumble
4 tablespoons melted butter
Cream Cheese Filling
2 cups softened cream cheese
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla essence

Directions

Graham Cracker Base
Add the graham cracker crust to a bowl.
Add the melted butter to the bowl.
Using a spoon mix until you have a homogenous mixture.
Line a muffin tray with 12 liners.
Add about 1 and 1/2 tablespoons of the graham cracker crumb mixture to each liner.
Using a spoon, press down on each until you have a smooth surface.
Place the muffin tray in the fridge while you make the cream cheese mixture.
Cream Cheese Filling
Preheat the oven to 350 degrees F.
Add the softened cream cheese to a stand mixer.
Add the granulated sugar to the mixer as well.
Using the whisk attachment, mix the two until the sugar has dissolved – 3 to 4 minutes.
Add the eggs one at a time and continue to whisk.
Add the vanilla and whisk to combine.
Remove the muffin tray from the fridge and pour the cream cheese mixture on top of the graham cracker base.
Fill the muffin liners almost to the top, but not to the top.
Bake for 15-16 minutes on the middle rack. Remove from the oven while there is still a slight jiggle on the cheesecakes.
DO NOT over bake or else the mini cheesecakes will dry out.
Enjoy with a topping of choice – see my suggestions above.

What type of cream cheese is best to use for mini cheesecakes?

The best type of cream cheese would be whole milk (original) cream cheese. You could use light, but that is less fatty and does not also set. DO NOT use whipped cream cheese. That will not work for this recipe.

What happens if I overbake my mini cheesecakes?

If you overbake your mini cheesecakes, they will get dry and lose their moist soft consistency. The cream cheese can burn and that tastes nasty. The best way to bake mini cheesecakes is to remove them from the oven when they are still a slight bit jiggly.

What if my cheesecake mixture is lumpy?

Usually, a lumpy cheesecake batter means that your mixture is not well mixed. Try and beat or whip it until you have a smooth consistency. If you are unable to get it smooth, your mini cheesecakes will be lumpy and might taste more like creamy scrambled eggs than cheesecakes.

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Mini Cheesecakes

Ingredients for Mini Cheesecakes