Valentina's Corner
This Mini Cheesecake Recipe makes for the best dessert! Creamy and soft cheesecake filling over a graham crust is so easy to make. Top with berries, whipped cream, and dulce de leche, or keep them plain to serve.
If you love cheesecake, try our Black Forest No Bake Cheesecake and the Cheesecake Bars!
MINI CHEESECAKE RECIPE-
The mini cheesecake bites are so delicious and are a statement for parties or a dessert for the family! The graham crust paired with the creamy cheesecake topped with your choice of topping is so good.
Mini cheesecakes are the way to go when craving a sweet treat.
INGREDIENTS-
With just a couple of ingredients, you can have these cheesecake bites baking in no time!
- Graham Cracker Crust– For the cheesecake crust, we use graham crackers, sugar, and melted butter.
- Cream Cheese– You want to use a good quality cream cheese since cream cheese is the key ingredient for this recipe.
- Sour Cream– We use sour cream to thin out the cream cheese and to make the cheesecake smooth and creamy.
- Sugar– This recipe calls for granulated sugar.
- Vanilla– We love adding vanilla extract for the extra flavor.
- Eggs– Eggs act as a binding agent for the filling.
HOW TO MAKE CHEESECAKE BITES-
You are going to be so impressed with how easy these cheesecake bites come together.
- Preheat the oven and line a muffin pan.
- Prepare the crust of the cheesecake bites and divide evenly between the liners and press the crust down.
- In a large bowl, prepare the cheesecake filling.
- Divide the cheesecake mixture between the 12 liners.
- Bake the cheesecake until cooked. Allow the cheesecake to fully cool. Once cool, refrigerate for about 2 hours.
- Top with the desired topping and serve.
CHEESECAKE VARIATIONS-
Level up your cheesecakes but change up your crust or add flavor to the filling-
- Cherry Cheesecake– Top the cheesecake with cherry pie filling!
- Chocolate Chip Cheesecake– Add chocolate chip morsels into the cheesecake batter.
- Chocolate Crust– Change out the classic crust for a chocolate crust by using chocolate graham crackers or Oreo cookies.
- Swirl Cheesecake– Once you pour the cheesecake into the liners, add some strawberry or raspberry jam and swirl around with a toothpick.
- Dulce de Leche Cheesecake– Add the cheesecake to the liners and add in the dulce de leche or caramel and swirl with a toothpick.
- Peanut Butter Cheesecake– Add peanut butter morsels or peanut butter swirl to the cheesecake.
TOPPING IDEAS-
Though these mini cheesecake bites are good just plain, they are even better with a topping! Here are some of our favorite cheesecake topping ideas:
- Whipped Cream
- Caramel Sauce
- Chocolate Ganache
- Berry Sauce
- Strawberry Sauce
- Dulce de Leche
- Fruit Jam
- Fresh Fruit
FREQUENTLY ASKED QUESTIONS-
When the cheesecake bites are firm around the edges with a slight jiggle, that’s when you know they are baked through. Do not overbake the cheesecake.
Yes! These cheesecake bites freeze great! Once the mini cheesecakes are cool, freeze in an airtight container for up to 3 months. When ready to enjoy, thaw overnight in the fridge and top with the desired topping and enjoy.
We used THIS classic muffin pan and lined it with cupcake liners.
Store these cheesecakes in an airtight container in the fridge for up to 4-5 days.
Oftentimes when you overmix the cheesecake mixture is what causes cracked cheesecakes. Overbaked cheesecake also comes from overbaking your cheesecakes.
More Mini Desserts-
- Strawberry Shortcake Recipe
- Cream Cheese Danish Recipe
- Classic Vanilla Cupcakes
- Chocolate Oreo Pudding Delight
- Creme Brulee Recipe
- Chocolate Chip Scones
Mini Cheesecake Recipe
Ingredients
Graham Crust-
- 1 cup graham crackers, crushed
- 3 Tbsp granulated sugar
- 5 Tbsp unsalted butter, melted
Cheesecake Filling-
- 16 oz cream cheese, room temp, 2 (8oz) packs
- 1/4 cup sour cream
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
Instructions
- Preheat the oven 350°F and line muffin pans with liners.
- In a bowl, combine crushed graham crackers, sugar and melted butter.
- Divide the graham crust among the 12 muffin liners. Using a 1/4 measuring cup, press down on the crumbs to create a solid crust.
- Beat the cream cheese until smooth and add the sour cream, sugar, and vanilla and mix again.
- Mix in one egg at a time and mix until well combined.
- Divide the cheesecake mixture between the 12 liners.
- Bake the cheesecake for 14-16 minutes, until the cheesecake bites are set with a slight jiggle.
- Allow the cheesecake to fully cool. Once cool, refrigerate for about 2 hours.
- Top with desired topping and serve.