Mini Cheesecake Recipe (with Video)

Mini Cheesecake Recipe: Mini cheesecakes are bite-sized versions of the classic dessert, combining a buttery crust with a creamy filling. They’re a delightful treat for any occasion, from casual family gatherings to elegant dinner parties.

The best part? They’re surprisingly easy to make! With this step-by-step guide, you’ll be whipping up these little wonders in no time.

Ingredients Required

For the Crust

• 1 cup graham cracker crumbs (or crushed digestive biscuits)
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted

For the Cheesecake Filling

• 16 oz (450 g) cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup sour cream (optional for extra creaminess)
• Pinch of salt

Equipment Needed

• Muffin tin or mini cheesecake pan
• Cupcake liners
• Mixing bowls
• Electric mixer or whisk
• Rubber spatula
• Measuring cups and spoons
• Cooling rack

Step-by-Step Instructions

1. Preparing the Crust

1. Preheat the oven: Set it to 325°F (160°C) to prepare for baking.
2. Mix the ingredients: In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
3. Line the muffin tin: Place cupcake liners in each slot, then spoon about 1-2 tablespoons of the crust mixture into each liner.
4. Press the crust: Use the back of a spoon or a flat object to press the crust down firmly.
5. Bake the crust: Place the tin in the oven and bake for 5 minutes. Remove and let it cool while you prepare the filling.

2. Making the Cheesecake Filling

1. Soften the cream cheese: Beat the cream cheese in a bowl using an electric mixer on medium speed until it’s smooth and fluffy.
2. Add sugar and mix: Gradually add the sugar, continuing to beat until well combined.
3. Incorporate the eggs: Add eggs one at a time, beating after each addition until the mixture is smooth.
4. Add vanilla and sour cream: Mix in the vanilla extract, sour cream (if using), and a pinch of salt. Blend until the filling is creamy and lump-free.

3. Assembling the Mini Cheesecakes

1. Fill the cups: Spoon the cheesecake filling evenly into the prepared crusts, filling each liner about ¾ full.
2. Smooth the tops: Use a spatula to level the surface if needed.

4. Baking the Cheesecakes

1. Bake gently: Place the muffin tin in the oven and bake for 18-22 minutes. The centers should be slightly jiggly but not wet.
2. Avoid overbaking: Turn off the oven and leave the cheesecakes inside with the door slightly open for 10 minutes to prevent cracking.

5. Cooling and Setting

1. Cool completely: Remove the cheesecakes from the oven and let them cool to room temperature in the tin.
2. Refrigerate: Transfer to the fridge for at least 2 hours or overnight to fully set.

Optional Toppings and Variations

• Classic Toppings: Whipped cream, fresh berries, or a drizzle of caramel or chocolate sauce.
• Flavor Variations: Add lemon zest to the filling for a zesty twist, or swirl in raspberry puree before baking.

Storage Tips

• Refrigerate: Store in an airtight container in the fridge for up to 5 days.
• Freeze: Freeze the cheesecakes (without toppings) for up to 2 months. Thaw in the fridge before serving.

Troubleshooting Common Issues

• Cracks in Cheesecakes: Avoid overmixing the batter and ensure slow cooling.
• Lumpy Filling: Always use softened cream cheese and beat thoroughly for a smooth texture.

Serving Suggestions

• Pair with a glass of sweet white wine or coffee.
• Serve alongside fresh fruit or as part of a dessert platter.

Nutritional Information

• Estimated calories per mini cheesecake: 180-220 (varies by topping)
• Breakdown: Rich in calcium, moderate in sugar, and indulgently creamy.

FAQs about Mini Cheesecake Recipe

1. What ingredients are needed for a mini cheesecake recipe?

To make mini cheesecakes, you typically need cream cheese, sugar, eggs, vanilla extract, and a crust, usually made from crushed graham crackers or cookies mixed with butter. Some recipes may also include sour cream for a creamier texture.

2. How long does it take to make mini cheesecakes?

Preparation time for mini cheesecakes is about 10-15 minutes. Baking time can vary but usually takes around 15-20 minutes. Allow additional time for the cheesecakes to chill in the refrigerator, ideally a few hours or overnight, to set properly.

3. Can mini cheesecakes be made ahead of time?

Yes, mini cheesecakes are perfect for making ahead. Once cooled, you can store them in the refrigerator for up to 5 days. They also freeze well; just wrap them tightly and they can be stored frozen for up to a month.

4. Are there any variations to the traditional mini cheesecake recipe?

Absolutely! Mini cheesecakes can be flavored with lemon zest, chocolate, pumpkin, or even swirled with fruit jams. Toppings can vary from fresh fruits, whipped cream, to chocolate shavings and more, allowing for customization based on personal preference.

5. What is the best way to remove mini cheesecakes from the pan?

Using a springform pan or a muffin pan with liners makes removal much easier. If using a muffin pan without liners, make sure to grease the pan well, and consider using a thin knife or spatula to gently lift them out after cooling.

Conclusion

Mini cheesecakes are a versatile, crowd-pleasing dessert that’s as easy to make as they are to eat. Follow these steps, and you’ll have a batch of perfect little cheesecakes ready to impress your guests—or just to treat yourself!