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Experience the joy of bite-sized bliss with this mini cheesecake recipe. Perfect for parties, family gatherings, or when you need a little sweet indulgence, these mini cheesecakes pack a punch of creamy, rich flavor. Each one is nestled on a homemade cinnamon graham cracker crust and can be customized with your favorite toppings, from fresh fruit to decadent chocolate.
I adore making these mini cheesecakes because they offer the perfect portion of decadence without the commitment of a full slice of cheesecake. Whether I’m hosting a dinner party or looking for a simple treat to brighten a weekday, these mini cheesecakes are my go-to recipe. They are incredibly fun to make and even more enjoyable to decorate with a variety of toppings, making each one unique and irresistible.
The Chemistry of Mini Cheesecakes
Creating the perfect mini cheesecake is all about precision and balance. The creamy texture of the cheesecake filling comes from the emulsion of room temperature cream cheese and butter, which ensures a smooth mixture without lumps. The addition of heavy cream and sour cream introduces a richness and slight tanginess that complements the sweetness of the sugar, while the lemon juice provides a hint of acidity to enhance the flavors. The eggs act as a binding agent, giving the cheesecake its firm yet delicate structure once chilled.
How do I prevent cracks in my mini cheesecakes?
Avoid over mixing the batter once the eggs are added; over mixing can incorporate too much air and cause the cheesecake to rise and fall rapidly, leading to cracks.
Can I use regular graham crackers instead of cinnamon graham crackers?
Absolutely! Regular graham crackers will work perfectly. The cinnamon variety simply adds a hint of spice that complements the creamy filling.
What are the best toppings for mini cheesecakes?
The options are endless! Popular toppings include fresh berries, lemon curd, chocolate ganache, caramel sauce, or whipped cream. Feel free to get creative and customize according to your preferences.
How long can I store mini cheesecakes?
Mini cheesecakes can be refrigerated in an airtight container for up to 5 days, making them a great make-ahead dessert option for events.
What is in mini cheesecakes?
Cinnamon Graham Crackers
Creates a sweet and slightly spiced crust that contrasts beautifully with the creamy filling.
Brown Sugar
Is granulated sugar with a little molasses mixed in. Molasses is a somewhat smoky flavored natural sweetener, which makes brown sugar a bit sweeter than granulated sugar. Brown sugar draws more moisture into your treat, keeping it softer for longer. It’s also more acidic, which means it will help activate your baking soda.
Cream cheese
Provides a unique, tangy flavor. When baked it adds moisture to your treat.
Unsalted Butter
It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough or batter and it will result in an overly salted treat.
Butter adds fats to your dough or batter which helps with moistness, flavor and texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.
When baking with butter, the temperature is important. If the butter is too warm, your treat will melt too fast and overspread in the oven, leaving you with a greasy, flat mess. If your butter is too cold, it will have the opposite problem and not melt down enough, leaving your treat too thick.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Vanilla Extract
When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.
Heavy Whipping Cream
Makes a softer, more spreadable frosting. When melted with chocolate it adds more fat and moisture to the mixture, resulting in a silkier blend.
Sour Cream
Is a very fatty dairy product. The extra fat will make your treat more moist and rich. It also is acidic so it will help baking soda react, which helps your treat rise.
Lemon Juice
Adds a subtle brightness that balances the richness of the fats.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
Storage Tips
Store them in an airtight container in the refrigerator. They are best enjoyed within 5 days of making them for optimal freshness and texture.
Freezing Options
These freeze wonderfully. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag to container and store for up to 3 months. Thaw in the refrigerator overnight before serving.
Making Ahead
Prepare the crusts and fill them with the cheesecake batter up to a day in advance. Keep refrigerated until ready to bake. This not only saves time but also enhances the flavors as they meld together.
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Why make mini cheesecakes?
Visualize a platter of these charming mini cheesecakes, each topped differently with vibrant berries, drizzles of caramel, or dollops of chocolate. All made by you. See your friends and family enjoying these delightful, versatile desserts. They are perfect for sharing the joy of baking with others.
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Mini Cheesecakes
Ingredients
Graham Cracker Crust
- 13 cinnamon graham crackers **crushed
- 5 tbsp unsalted butter **melted
- 4 tbsp brown sugar
Cheesecake
- 16 ounces cream cheese **must be room temperature
- 2 tbsp unsalted butter **must be room temperature
- 1/2 cup granulated sugar
- 1/2 tbsp vanilla extract
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1 tsp lemon juice
- 2 eggs
Instructions
Graham Cracker Crust
- Preheat your oven to 325 degrees
- In a food processor or Supersonic Chopper, chop the graham crackers up into fine bits.
- Add the melted butter and brown sugar. Pulse a few more times.
- Press the crust into a lined cupcake pan, it makes 18.
- Bake for 10 minutes. Remove when done and let cool while you mix the cheesecake batter.
Cheesecake
- In a standing mixer add the cream cheese and butter. Whip until softened.
- Add the sugar and vanilla. Mix until combined.
- Add the heavy cream, sour cream and lemon juice. Mix until smooth.
- Add the eggs and mix until smooth again.
- Pour the batter evenly into the 18 cups with the already prepared graham cracker crust.
- Place back in the oven for 20 minutes.
- Remove and let cool at room temperature for 30 minutes.
- After 30 minutes, cover with plastic wrap and place in the fridge for 3-4 more hours to chill and set.
- Once set, enjoy as is or top with your favorite toppings!
Nutrition
Have you tried this recipe?
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Jamie Robinson
Yummy!
Madison Reid
Thank you!
Carli
These are so good! The cheesecake is perfect and I love the small size. They are pretty and good to eat. I love them with the caramel and chocolate on top the best!
Madison Reid
Thank you for taking the time to leave a review.
Alexa Holland
Love the individual serving! The crust/filling ratio is perfect!
Madison Reid
Thank you for taking the time to leave a review.